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Split Pea Soup

A warm, simple, and filling soup made with split peas and various vegetables, perfect for cold days and quick weeknight meals.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 cup split peas Rinse and sort before use.
  • 1 medium onion, chopped Chop small for quick cooking.
  • 2 pcs carrots, chopped Cut into similar sizes for even cooking.
  • 2 stalks celery, chopped
  • 1 pc potato, diced Optional for thicker texture.
  • 1 clove garlic, minced
  • 6 cups vegetable or chicken broth Use vegetable broth for a vegetarian version.
  • 1 cup cooked ham, shredded Skip for vegetarian option.
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf Remove before serving.
  • to taste Salt and pepper Add just before serving.

Method
 

Cooking
  1. Rinse and sort the split peas.
  2. In a large pot, combine the split peas, onion, carrots, celery, potato, garlic, broth, and bay leaf.
  3. Bring to a boil, then reduce heat and simmer for about 1 hour, or until peas are tender.
  4. Add the shredded ham and thyme, and cook for an additional 10-15 minutes.
  5. Remove the bay leaf, season with salt and pepper to taste, and serve hot.

Notes

For a smooth texture, use an immersion blender for part of the pot. Taste near the end and add salt slowly, since ham can be salty.