Jans Split Pea Soup
Warm, hearty, and packed with nourishing ingredients, Jan's Split Pea Soup is a timeless comfort food perfect for any season. This classic recipe combines earthy dried split peas, tender diced vegetables, and the smoky richness of a ham hock or diced ham to create a deeply satisfying bowl of goodness. Infused with aromatic herbs like thyme and bay leaf, this soup is simmered to perfection, creating a creamy texture without the need for cream. A touch of diced potatoes adds extra depth, while optional parsley garnish brightens each serving. Ready in just over 90 minutes and ideal for feeding a family, this one-pot wonder is perfect for chilly evenings or meal prep. Whether you're looking for an easy dinner idea or a nourishing lunch, Jan's Split Pea Soup is a guaranteed crowd-pleaser that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1 pound dried split peas
- 8 cups water
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 ham hock or diced ham
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 medium potatoes, peeled and diced
- 2 tablespoons chopped parsley (optional for garnish)
Instructions
Rinse the dried split peas under cold water and set them aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 5-6 minutes, or until the vegetables become tender and aromatic.
Add the minced garlic to the pot and cook for an additional 1 minute, stirring constantly.
Place the ham hock (or diced ham), bay leaf, and dried thyme into the pot.
Pour in the 8 cups of water, followed by the rinsed split peas. Stir everything together.
Raise the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 60 minutes, stirring occasionally to prevent the peas from sticking to the bottom.
After 60 minutes, add the diced potatoes, salt, and black pepper to the pot. Stir well and continue to simmer for another 30 minutes, or until the peas and potatoes are tender.
If using a ham hock, remove it from the pot, shred the meat from the bone, and return the shredded meat to the soup. Discard the bone and bay leaf.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve the soup hot, garnished with chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 3679 mg | 160% | |
| Total Carbohydrate | 394.1 g | 143% | |
| Dietary Fiber | 134.7 g | 481% | |
| Total Sugars | 59.3 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 8010 mg | 170% | |
*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.
