Description
A comforting and hearty Split Pea Soup made with green split peas, fresh vegetables, and savory broth, perfect as a nourishing main course. This classic American soup can be made vegetarian or with ham for added flavor, offering a thick, creamy texture and wholesome goodness with every spoonful.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
Main Ingredients
- 1 pound dried green split peas, rinsed and sorted
- 6 cups low-sodium chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Optional
- 1 cup diced ham
- Chopped parsley for garnish
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until the vegetables soften and become fragrant.
- Add Peas and Broth: Stir in the rinsed green split peas, then pour in the low-sodium broth. Add the bay leaf, dried thyme, salt, and black pepper. Stir well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 60 to 75 minutes, stirring occasionally to prevent the peas from sticking to the bottom. Cook until the peas are tender and the soup has thickened.
- Add Ham (Optional): If using diced ham, stir it into the soup now and simmer for an additional 5 to 10 minutes to heat through and blend flavors.
- Finish and Serve: Remove the bay leaf from the soup. Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot.
Notes
- For a smoother texture, use an immersion blender to blend part or all of the soup according to your preference.
- The soup thickens as it cools; add a splash of broth or water when reheating to adjust consistency.
- Omit ham to make the soup vegetarian and use vegetable broth to keep it meat-free.
