Split Pea Soup with Ham
A hearty split pea soup with savory ham and aromatic vegetables that warms your soul on chilly evenings.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil For sautéing the vegetables
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
Main Ingredients
- 1 pound dried green split peas, rinsed and sorted About 2 ¼ cups
- 1 piece ham bone or 1 ½ cups diced cooked ham
- 7-8 cups chicken broth or water Adjust for desired thickness
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- to taste Salt and black pepper
Instructions
Preparation
- Start by heating the olive oil in a large soup pot over medium heat.
- Add the diced onion, minced garlic, chopped carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Cooking
- Stir in the rinsed split peas, ham bone or diced ham, dried thyme, and bay leaf.
- Pour in 7 cups of chicken broth or water. Adjust this to achieve your desired soup thickness. Mix everything well and bring to a gentle boil.
- Once it reaches a boil, reduce the heat to low, cover the pot slightly with a tilted lid, allowing the soup to simmer for 60–75 minutes. Stir occasionally to prevent sticking.
- Check the consistency; if you prefer a smoother texture, blend part of the soup with an immersion blender.
- If it’s too thick, add a splash of water or broth to loosen it.
Finishing Touches
- If using a ham bone, remove it and shred any remaining meat back into the soup, discarding the bone.
- Taste and adjust seasoning with salt and freshly ground black pepper.
- Ladle the soup into bowls and garnish as desired with chopped parsley or croutons.
Notes
Use high-quality ingredients for the best flavor. Adjust thickness by modifying broth or water. Leftover soup will thicken more in the fridge.