Split Pea Soup Recipe

This hearty and flavorful Split Pea Soup recipe combines tender split peas, vegetables, and savory ham for a comforting meal. Perfect for cold weather, it’s easy to make with minimal prep, packed with protein and fiber, and can be customized to your taste. You can make it in a slow cooker, adjust the seasoning, and even make it vegetarian by swapping in vegetable broth. Ideal for meal prep, this soup keeps well in the fridge for up to 4 days or freezes for later. Serve it with crusty bread or garlic toast for a satisfying meal.

Ingredients:

• 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 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, adjusted to taste
• 1/4 tsp freshly ground black pepper
• 3 garlic cloves, minced
• 2 Tbsp fresh dill or parsley, finely chopped

Instructions:

1. Heat a large soup pot or 5 1/2-quart Dutch oven over medium-high heat and add 1 Tbsp olive oil. Add diced ham (or ham hock) and sauté until golden brown. Remove ham and set aside.
2. Add the remaining 1 Tbsp olive oil and sauté the onion and celery until softened, about 5 minutes.
3. Pour in the chicken stock, water, and drained split peas. Return the ham to the pot and bring to a boil, skimming off any foam that rises to the top.
4. Add thyme, bay leaves, and 1/2 tsp salt. Reduce heat to a simmer, partially cover, and let cook for 1 hour 30 minutes or until the peas are mostly dissolved. If using a ham hock, remove it, shred the meat, and return it to the pot.
5. Stir in the carrots and potatoes, and continue cooking for another 20 minutes until the vegetables are fork-tender.
6. Season with additional salt and pepper to taste. Remove and discard the bay leaves and thyme stems.
7. Stir in the minced garlic and fresh dill or parsley, then immediately turn off the heat.
8. Serve hot, garnished with crispy bacon and extra fresh herbs if desired.

---

Tips:

• For a thicker soup, let it simmer longer or use an immersion blender to blend a portion of the soup.
• For extra flavor, add a smoked ham hock and simmer for deeper richness.
• Make it vegetarian by omitting the ham and using vegetable broth instead of chicken stock.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Variations and Substitutions:

• Swap Yukon potatoes for sweet potatoes for a slightly sweeter twist.
• Try green split peas instead of yellow for a different flavor.
• Add a pinch of cumin or smoked paprika for a smoky depth.

FAQs:

Q: Can I make this in a slow cooker?
A: Yes! Combine all ingredients in a slow cooker and cook on low for 8 hours or high for 4-5 hours.

Q: How do I thicken my split pea soup?
A: You can mash some of the potatoes with a fork or blend part of the soup with an immersion blender.

Q: Can I use canned peas instead of dried?
A: No, dried split peas break down while cooking, giving the soup its signature texture.

Serving Suggestions:

• Serve with crusty bread or garlic toast for a hearty meal.
• Pair with a green salad for a balanced dinner.
• Top with grated Parmesan or crispy bacon for extra indulgence.

Why You’ll Love This Recipe:

• Easy to make with minimal prep.
• Rich and comforting – perfect for cold weather.
• Nutritious and hearty, packed with protein and fiber.
• Great for meal prep – flavors deepen over time!

Enjoy your homemade Split Pea Soup!