Description
This hearty Split Pea Soup is a comforting and nutritious dish perfect for any season. Made with green split peas, fresh vegetables, and savory broth, it offers a creamy texture and rich flavor. Whether you include diced ham or keep it vegetarian, this easy stovetop recipe is satisfying and wholesome, ideal for a warming meal.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
Seasonings & Peas
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1 bay leaf
- 1 1/2 cups dried green split peas, rinsed
- 6 cups low-sodium vegetable or chicken broth
Optional
- 1 cup diced ham or smoked turkey
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for 5 to 6 minutes until softened and fragrant.
- Add Aromatics and Seasonings: Stir in minced garlic, dried thyme, salt, and black pepper, cooking for an additional minute to release the flavors.
- Combine Main Ingredients: Add the rinsed split peas, bay leaf, and broth to the pot. If including, stir in the diced ham or smoked turkey now.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Let it simmer uncovered for about 1 hour, stirring occasionally, until the peas are tender and the soup thickens.
- Finish and Adjust: Remove the bay leaf, then taste and adjust seasoning as needed. For a creamier texture, use an immersion blender to puree part of the soup.
- Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley if desired. Enjoy immediately.
Notes
- To make this soup vegetarian, omit the ham or smoked turkey and use vegetable broth.
- The soup will thicken as it cools; add a splash of broth or water when reheating for desired consistency.
- Leftovers freeze well in airtight containers for up to 3 months.
