Split Pea Soup Recipe
Total Time
2 hrs 20 mins
Prep Time
20 mins
Cook Time
2 hrs
Rating
4.94 out of 5 stars
(62)
Ingredients
8 servings
- 2 Tbsp olive oil, divided
- 2 cups diced ham or ham hock (10 oz)
- 1 medium onion, chopped
- 2 celery stalks, finely chopped
- 4 cups chicken stock
- 8 cups water
- 1 1/2 cups yellow dry split peas, rinsed and picked over (11-12 oz)
- 2 sprigs of fresh thyme, or 1/4 tsp dried thyme leaves
- 2 bay leaves
- 5 medium Yukon or red potatoes, peeled and diced
- 2 medium carrots, peeled and sliced into half rings
- 1 1/2 tsp fine sea salt, divided, added to taste
- 1/4 tsp freshly ground black pepper
- 3 garlic cloves
- 2 Tbsp fresh dill or parsley, finely chopped
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Preparation
Step 1
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.
Step 2
Add 1 Tbsp olive oil and sauté onion and celery until softened, about 5 minutes. Add stock, water, and drained peas, and add ham back to the pot. Bring to a boil and skim off any foam that rises to the top.
Step 3
Add thyme and bay leaves and season with 1/2 tsp salt. Reduce heat to a simmer, partially cover, and simmer for 1 hour 30 minutes or until peas are almost dissolved. If using a ham hock, remove bone from soup then shred the meat and put it back into the pot.
Step 4
Add carrots and potatoes and cook another 20 minutes or until veggies are fork-tender.
Step 5
Season with salt and pepper to taste. Remove and discard the bay leaves and thyme stems.
Step 6
Press in the garlic, add dill or parsley, then immediately turn off the heat. Serve topped with crispy bacon and more fresh herbs.
Step 7
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Chef's notes
Easy – this soup is so easy to make! Just chop, sauté, simmer, and serve
Rich and savory flavor – between the yellow split peas, the ham, and the vegetables, it’s delicious
Healthy comfort food – a complete meal in one bowl
Leftover friendly – This soup can be made ahead and re-heats beautifully the next day.
