Hearty Split Pea Soup
Cozy up with a bowl of this hearty split pea soup, a timeless comfort food that’s both nourishing and delicious. Featuring tender green split peas, aromatic vegetables like onion, carrots, and celery, and the flavorful depth of a smoked ham hock, this one-pot recipe is perfect for chilly evenings. Simmered slowly with low-sodium chicken broth, garlic, thyme, and a hint of black pepper, the result is a creamy, rustic soup that’s packed with protein and wholesome goodness. Ready in under two hours, this easy-to-follow recipe is perfect for weeknight dinners or meal prep, and it pairs beautifully with crusty bread for a satisfying meal. Garnish with a sprinkle of freshly chopped parsley for a pop of color and freshness. Whether you're craving comfort or looking for a hearty, nutrient-packed meal, this split pea soup is sure to hit the spot.
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Recipe Information
Ingredients
- 2 cups dried green split peas
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 large ham bone or smoked ham hock
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Rinse the split peas under cold water and pick through for any debris. Set aside.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Place the ham bone or smoked ham hock into the pot. Pour in the chicken broth and water.
Stir in the rinsed split peas, bay leaf, dried thyme, salt, and black pepper.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer uncovered for 60 to 75 minutes, stirring occasionally.
After about an hour, check the texture of the peas. They should be soft and beginning to break down, creating a creamy consistency. If the soup is too thick, add more water or broth as needed.
Remove the ham bone or hock from the pot and let it cool slightly. Shred any meat from the bone, discarding any excess fat. Return the shredded ham to the soup.
Taste and adjust seasoning with additional salt and pepper if necessary.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread for a complete meal.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 5235 mg | 228% | |
| Total Carbohydrate | 289.5 g | 105% | |
| Dietary Fiber | 108.6 g | 388% | |
| Total Sugars | 50.6 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 5485 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
