Split Pea Soup
Total Time
1 hr 40 mins
Prep Time
15 mins
Cook Time
1 hr 25 mins
Rating
4.59 out of 5 stars
(97)
Ingredients
6
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 celery ribs, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 8 cups chicken broth or stock
- 16 ounces dried green split peas, picked over and rinsed
- 2 ham hocks (can use leftover ham bone from cooked ham)
- Kosher salt and black pepper, to taste
- 2 small carrots, chopped
- 2 cups chopped cooked ham, optional
- Chopped fresh parsley, for garnish, optional
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Preparation
Step 1
In a large pot, heat the olive oil over medium heat. Add the onion and celery and cook until tender, about 3 to 5 minutes. Add the garlic and cook for an additional 2 minutes.
Step 2
Add the bay leaves, thyme, rosemary, vegetable broth, peas, and ham hocks. Stir and season with salt and pepper. Cover the pot with a lid and let the soup simmer for 60 minutes, or until the peas are tender.
Step 3
Remove the ham hocks and stir in the carrots and cooked ham, if using. Cook for an additional 20 minutes or until the soup thickens and carrots are soft.
Step 4
Ladle the soup into bowls and garnish with parsley, if desired. Serve immediately.
Step 5
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Chef's notes
If you want to make this soup vegetarian, you can leave out the ham and use vegetable broth, but it really gives the soup a lot of flavor.
The soup will be thicker the longer it sits. You can add a little water or broth when you reheat it to thin it out, if necessary.
You can also freeze this soup for up to three months. Make sure the soup is completely cool and pour into a freezer container, leaving about an inch at the top because the soup will expand as it freezes.
