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–+ servings

Split Pea Soup

A hearty and nutritious soup made with split peas, ham, and vegetables, perfect for warming you on cold days.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 200 kcal

Ingredients
  

Main Ingredients

  • 2 Tbsp olive oil divided
  • 10 oz diced ham or ham hock 2 cups
  • 1 medium onion chopped
  • 2 stalks celery finely chopped
  • 4 cups chicken stock
  • 8 cups water
  • 1.5 cups yellow dry split peas rinsed and picked over (11-12 oz)
  • 2 sprigs fresh thyme or 1/4 tsp dried thyme leaves
  • 2 leaves bay leaves
  • 5 medium Yukon or red potatoes peeled and diced
  • 2 medium carrots peeled and sliced into half rings
  • 1.5 tsp fine sea salt divided, added to taste
  • 1/4 tsp freshly ground black pepper
  • 3 cloves garlic
  • 2 Tbsp fresh dill or parsley finely chopped

Instructions
 

Cooking

  • Set a large soup pot or 5 1/2 qt Dutch oven over medium-high heat and add 1 Tbsp olive oil. Add ham (or ham hock) and sauté until golden brown. Remove ham to a separate plate.
  • Add the remaining 1 Tbsp olive oil and sauté onion and celery until softened, about 5 minutes.
  • Add chicken stock, water, and drained split peas, then return the ham to the pot.
  • Bring to a boil and skim off any foam that rises to the top.
  • Add thyme and bay leaves, then season with 1/2 tsp salt.
  • Reduce heat to a simmer, partially cover, and cook for 1 hour and 30 minutes or until peas are almost dissolved.
  • If using a ham hock, remove the bone and shred the meat back into the soup.
  • Add carrots and potatoes, then cook for another 20 minutes or until the veggies are fork-tender.
  • Season with salt and pepper to taste. Remove and discard the bay leaves and thyme stems.
  • Press in the garlic, add dill or parsley, then immediately turn off the heat.
  • Serve topped with crispy bacon and more fresh herbs.

Notes

Let the soup cool completely before transferring to an airtight container. It can be stored in the fridge for up to 5 days or frozen for about 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove. Rinse the split peas well before cooking to remove any dust or debris. For a smoother consistency, blend a portion of the soup. Adjust seasoning to taste, and consider adding spinaches or kale for extra nutrition.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 35gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 600mgFiber: 12gSugar: 2g
Keyword Comfort Food, Easy Recipe, Hearty Soup, Meal Prep, Split Pea Soup
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