Classic split pea soup
"Bask in the comforting embrace of Classic Split Pea Soup, where every spoonful is a journey into the heartwarming tradition of home-cooked goodness."
Ingredients
- 2 cups dried split peas green or yellow
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 ribs celery chopped
- 2 medium carrots peeled and chopped
- 3 cloves garlic minced
- 4 cups chicken broth low sodium or no sodium added
- 4 cups water
- 1 bay leaf
- ½ teaspoon dried thyme
- salt and pepper to taste
- 1½ pound meaty ham bone or ham shanks
Instructions
Soak the Split Peas:
- Rinse the split peas thoroughly and place them in a pot.
- Cover the peas with 2 quarts of cold water and let them soak overnight.
Sauté Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add onion, celery, and carrots. Cook for 3 to 5 minutes until the vegetables soften and the onion becomes translucent.
- Stir in garlic and sauté for an additional 30 seconds until aromatic.
Add Remaining Ingredients:
- Pour in chicken broth and water, stirring to combine.
- Add the soaked split peas, bay leaf, dried thyme, and ham bone.
- Bring the mixture to a boil over medium-high heat, then reduce to low heat.
- Cover and simmer for about 1½ hours.
Finish the Soup:
- Carefully remove the ham bone from the soup. Cut off the meat and dice it.
- Return the diced ham to the soup.
- Cook on low heat for an additional 30 minutes or until the soup has thickened.
- Discard the bay leaf.
- Serve and enjoy your split pea soup!
Notes
There's no need to pre-soak the split peas for this recipe.
If you opt for regular instead of low-sodium chicken broth, consider reducing the added salt to prevent the soup from becoming overly salty.
The serving size is calculated based on using 4 cups of water.
If you opt for regular instead of low-sodium chicken broth, consider reducing the added salt to prevent the soup from becoming overly salty.
The serving size is calculated based on using 4 cups of water.