Mormon Split Pea Soup
Warm, hearty, and brimming with rustic flavors, Mormon Split Pea Soup is the ultimate comfort food for any occasion. This soul-soothing soup combines tender dried split peas, smoky ham hock or turkey leg, and a medley of fresh vegetables like carrots, celery, and potatoes, all simmered to perfection in a savory broth infused with thyme, parsley, and a hint of garlic. Perfect for a slow-cooking Sunday or a cozy evening meal, this recipe strikes the ideal balance of wholesome and indulgent. The optional addition of water allows you to customize the consistency, making it just right for your preference. Serve it piping hot with crusty bread or crackers, and let this simple yet satisfying dish transport you to a place of warmth and comfort. Perfect for meal prep or family dinners, this classic split pea soup is a must-try for lovers of savory, homemade comfort food.
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Recipe Information
Ingredients
- 2 cups dried split peas
- 1 piece ham hock or smoked turkey leg
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 2 medium potatoes, diced
- 8 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup water (optional)
Instructions
Rinse the dried split peas under cold water until the water runs clear. Set aside.
In a large stockpot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Place the ham hock (or smoked turkey leg) into the pot, followed by the rinsed split peas, potatoes, chicken or vegetable broth, dried thyme, dried parsley, and bay leaf.
Stir to combine. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer uncovered for 60 minutes, stirring occasionally.
After the first hour of cooking, remove the ham hock or turkey leg from the pot and set it aside to cool slightly. Add salt and black pepper to the soup, adjusting the seasoning to taste.
If the soup becomes too thick, stir in up to 1 cup of water until your desired consistency is reached.
Shred the meat from the ham hock or turkey leg, discarding any fat, bone, or skin. Return the shredded meat to the soup and stir to combine.
Continue simmering the soup for an additional 30 minutes or until the split peas are tender and the soup has thickened to your liking.
Remove the bay leaf before serving. Ladle the soup into bowls and serve hot with crusty bread or crackers for dipping.
Nutrition Facts
Calories |
2437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 11657 mg | 507% | |
| Total Carbohydrate | 363.3 g | 132% | |
| Dietary Fiber | 118.3 g | 422% | |
| Total Sugars | 55.3 g | ||
| Protein | 159.1 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 7765 mg | 165% | |
*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.
