Split Pea Soup Recipe
This Split Pea Soup Recipe is classic comfort food at its finest. Thick, hearty, and filled with tender split peas, vegetables, and smoky ham, it is a timeless dish perfect for cold days. Whether you are searching for the best split pea soup recipe, a split pea soup recipe with ham bone, or even a vegetarian version, this easy method delivers deep, satisfying flavor every time.
Made with simple pantry staples, this split pea soup recipe easy version is budget friendly, filling, and ideal for meal prep. For more tasty ideas, explore recipes like Split Pea Soup Recipe.
Ingredients
2 tablespoons extra virgin olive oil
1 medium onion, diced
3 carrots, diced
3 ribs celery, diced
2 garlic cloves, minced
1 pound dried green or yellow split peas, rinsed
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 bay leaf
1 meaty ham bone or ham hock
4 cups low sodium chicken broth
3 to 4 cups water
1 cup diced ham
Fresh parsley, finely chopped, optional for garnish
Directions
- Heat the olive oil in a large pot or Dutch oven over medium high heat. Add the onion, carrots, and celery. Sauté for 3 to 4 minutes until slightly softened.
- Stir in the garlic and cook for another minute until fragrant.
- Add the split peas, thyme, salt, and black pepper. Stir well to combine.
- Place the bay leaf and ham bone into the pot. Pour in the chicken broth and 3 cups of water. Bring everything to a boil.
- Reduce the heat to a gentle simmer, cover, and cook for 50 to 60 minutes. Stir occasionally until the peas break down and the soup becomes thick and creamy.
- Carefully remove the ham bone using tongs. Cut any remaining meat from the bone and return about 1 cup of diced ham to the soup.
- Continue simmering uncovered for another 5 to 15 minutes until the soup reaches your desired thickness. Add additional water if it becomes too thick.
- Remove the bay leaf. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Preparation Details
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 6
Yield: About 6 bowls