Split Pea Soup
Warm up with a comforting bowl of homemade split pea soup, a hearty classic that combines simple, wholesome ingredients with slow-cooked flavor. This rich and satisfying recipe starts with tender dried split peas, perfectly complemented by a medley of sautéed onions, carrots, and celery, along with fragrant garlic and earthy dried thyme. Simmered in a savory vegetable broth and optionally enriched with smoky ham or turkey, this soup achieves a velvety texture that can be adjusted to your liking—chunky or slightly puréed. Ready in under two hours with just 15 minutes of prep time, this nourishing dish is perfect for feeding a crowd or batch cooking for cozy weeknight meals. Garnish with fresh parsley for a touch of brightness and serve it hot with crusty bread to soak up every last drop of flavor. Perfect for those looking for an easy, protein-packed, and gluten-free dinner option!
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Recipe Information
Ingredients
- 1 pound dried split peas
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 large carrots
- 2 large celery stalks
- 3 garlic cloves
- 8 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup ham or smoked turkey (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the dried split peas thoroughly under cold water to remove any dirt or debris. Set aside.
Dice the yellow onion, carrots, and celery. Mince the garlic cloves.
In a large stockpot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the rinsed split peas, vegetable broth, bay leaves, dried thyme, salt, and black pepper. If using ham or smoked turkey, add it to the pot now.
Bring the soup to a boil over high heat, then reduce the heat to low and cover. Simmer for 75-90 minutes, stirring occasionally, until the split peas are tender and the soup has thickened.
Discard the bay leaves. Use an immersion blender to purée the soup slightly for a creamier texture, if desired. Alternatively, leave the soup as is for a chunkier consistency.
Taste and adjust seasonings as needed, adding more salt or pepper if required.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
3016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 9903 mg | 431% | |
| Total Carbohydrate | 429.8 g | 156% | |
| Dietary Fiber | 147.8 g | 528% | |
| Total Sugars | 82.1 g | ||
| Protein | 205.0 g | 410% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 692 mg | 53% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 9446 mg | 201% | |
*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.
