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Hearty Split Pea Soup Recipe (Comforting and Nutritious!)

Split Pea Soup

Split Pea Soup is one of those comforting dishes that warms not just your body but also your soul. It’s a hearty, nutritious soup made from dried split peas, which are packed with protein and fiber.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried split peas rinsed and drained
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 6 cups vegetable or chicken broth
  • 1 leaf bay leaf
  • 1 tsp dried thyme
Salt and pepper to taste
  • 1 hock smoked ham hock optional

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Chopping Board
  • Knife
  • Measuring Cups and Spoons
  • Can Opener
  • Blender or Immersion Blender
  • Serving Bowls and Spoons

Method
 

  1. Step 1: In a large pot or Dutch oven, heat olive oil over medium heat. Allow it to warm up for a minute or two.
  2. Step 2: Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent.
  3. Step 3: Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Step 4: Add the rinsed split peas to the pot, followed by the broth, bay leaf, dried thyme, and the smoked ham hock if you choose to use it. Stir everything together.
  5. Step 5: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low.
  6. Step 6: Cover the pot and let the soup simmer for 1 to 1.5 hours. Check occasionally to make sure it’s not sticking to the bottom.
  7. Step 7: If you used a smoked ham hock, remove it from the pot after simmering. Let it cool slightly before shredding the meat from the bone. Return the shredded meat back to the soup.
  8. Step 8: Taste the soup and season it with salt and pepper according to your preference.
  9. Step 9: Before serving, be sure to remove the bay leaf from the soup.
  10. Step 10: Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy it hot!

Notes

This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.