Old Fashioned Split Pea Soup
Warm, hearty, and packed with nostalgic flavors, this Old Fashioned Split Pea Soup is the ultimate comfort food that brings a taste of tradition to your table. Made with tender green split peas, smoky ham (or a meaty ham bone), and a medley of aromatic vegetables like onions, carrots, and celery, this soup simmers to perfection in a robust broth infused with dried thyme and a hint of garlic. The result is a thick, creamy dish that's irresistibly satisfying. With just 15 minutes of prep and a slow, simmering cook time, this recipe is as easy as it is delicious. Serve it hot, garnished with fresh parsley, for a wholesome meal that’s perfect for chilly evenings or as a nutritious make-ahead lunch. Perfectly suited for those seeking a classic split pea soup recipe, this dish is a must-try for fans of hearty, homemade soups!
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Recipe Information
Ingredients
- 1 pound dried green split peas
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 ham bone (or 2 cups diced cooked ham)
- 6 cups chicken broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the split peas under cold water in a fine mesh sieve, removing any debris or discolored peas.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the rinsed split peas, ham bone (or diced ham), chicken broth, water, bay leaf, and dried thyme to the pot.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 60-75 minutes, stirring occasionally to prevent sticking. Skim off any foam that rises to the surface.
Remove the ham bone. If using, shred any remaining ham from the bone and return it to the pot.
Taste and season the soup with salt and black pepper, adjusting as needed.
Remove the bay leaf and discard.
For a creamier soup, use an immersion blender to partially blend the soup, leaving some peas and vegetables intact for texture.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 8475 mg | 368% | |
| Total Carbohydrate | 328.2 g | 119% | |
| Dietary Fiber | 123.0 g | 439% | |
| Total Sugars | 55.0 g | ||
| Protein | 178.6 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 7280 mg | 155% | |
*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.
