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Dorothy Thomas

Split Pea Soup Recipe

A hearty, comforting split pea soup with tender ham, aromatic vegetables, and rich flavors. Perfect for chilly days!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American, European
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups (400g) Dried green split peas
  • 1 lb (450g) Ham hock or diced ham
  • 1 medium Onion, diced
  • 2 medium Carrots, diced
  • 2 Celery stalks, diced
  • 3 cloves Garlic, minced
  • 2 Bay leaves
  • 1 tsp Dried thyme
  • 6 cups (1.5L) Chicken or vegetable broth
  • 2 cups (500ml) Water
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 1 tbsp Olive oil

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Immersion blender (optional, for smoother texture)

Method
 

  1. Rinse and Drain Peas: Rake through split peas to remove debris, then rinse under cold water.
  2. Sauté Vegetables: Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and sauté for 1 minute.
  3. Add Peas and Ham: Stir in split peas, ham hock (or diced ham), bay leaves, and thyme.
  4. Pour Liquids: Add broth and water. Bring to a boil, then reduce heat to a simmer.
  5. Simmer: Partially cover and cook for 1–1.5 hours, stirring occasionally, until peas are tender and soup thickens.
  6. Season: Remove bay leaves. For a smoother texture, blend lightly with an immersion blender. Adjust salt and pepper to taste.
  7. Serve: Ladle into bowls. Garnish with fresh parsley or croutons if desired.

Notes

  • Vegetarian Option: Omit ham and use smoked paprika for depth.
  • Storage: Refrigerate for up to 4 days or freeze for 3 months.
  • Thickness: Add more broth/water if soup becomes too thick upon reheating.