Split Pea Soup Best Pea Soup Ever
Cozy up with a bowl of "Split Pea Soup Best Pea Soup Ever," a hearty and comforting classic packed with wholesome flavors and simple ingredients. This soul-warming recipe combines tender split peas, savory ham hock (or a vegetarian-friendly option with vegetable stock), and aromatic vegetables like onions, carrots, and celery. Simmered to perfection with fragrant bay leaf and thyme, the soup develops a luscious, creamy texture without the need for cream. Finished with fresh parsley and served alongside crusty bread, it’s the ultimate cozy meal for chilly days. With minimal prep and a slow-cooked depth of flavor, this split pea soup is guaranteed to become your go-to comfort food recipe.
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Recipe Information
Ingredients
- 2 cups dried split peas
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1 ham hock (or diced smoked ham)
- 8 cups chicken stock (or vegetable stock for vegetarian option)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Rinse the dried split peas under cold water until the water runs clear. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced yellow onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ham hock (or diced smoked ham if using), rinsed split peas, chicken stock, bay leaf, thyme, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5-2 hours, stirring occasionally to prevent sticking.
Check the soup after about 90 minutes. The split peas should be tender and begin to break down, creating a creamy consistency. If the soup is too thick, add more stock or water as needed.
Remove the ham hock and bay leaf. If using a ham hock, shred the meat and return it to the soup, discarding the bone and any excess fat.
Taste and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, top with fresh parsley, and serve with crusty bread on the side. Enjoy!
Nutrition Facts
Calories |
3199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 12777 mg | 556% | |
| Total Carbohydrate | 508.2 g | 185% | |
| Dietary Fiber | 127.5 g | 455% | |
| Total Sugars | 70.6 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 717 mg | 55% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 7440 mg | 158% | |
*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.
