Savory Split Pea Soup
Warm up with a bowl of hearty and comforting Savory Split Pea Soup, a classic recipe that’s both rich in flavor and packed with nutrients. This one-pot wonder features tender dried split peas simmered with smoky ham, aromatic vegetables like carrots and celery, and a fragrant blend of dried thyme and bay leaves, creating a velvety, satisfying soup. Whether using a smoked ham hock for depth or diced smoked ham for convenience, this dish captures the essence of homestyle cooking in every spoonful. Perfect for meal prepping or feeding a crowd, it comes together with just 15 minutes of prep and simple ingredients you likely already have in your pantry. Serve it with a sprinkle of fresh parsley and a squeeze of lemon for a bright finishing touch—it’s the ultimate cozy comfort food for any season.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb dried split peas
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1 smoked ham hock (or diced smoked ham)
- 8 cups chicken or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- 1 lemon wedge (optional, for serving)
Instructions
Rinse the split peas thoroughly under cold water and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the smoked ham hock (or diced ham) to the pot, along with the rinsed split peas, chicken or vegetable broth, bay leaves, dried thyme, salt, and black pepper.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer uncovered for 60-75 minutes, stirring occasionally. If the soup becomes too thick, add water or additional broth, 1/2 cup at a time.
Once the split peas are soft and the soup has thickened, remove the ham hock. Shred any meat from the ham hock, discarding the bone and extra fat, and return the meat to the pot.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Remove bay leaves and discard.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with a lemon wedge on the side to brighten the flavors.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 10571 mg | 460% | |
| Total Carbohydrate | 332.3 g | 121% | |
| Dietary Fiber | 130.5 g | 466% | |
| Total Sugars | 62.5 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 6877 mg | 146% | |
*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.
