Split Pea Soup My Way
Warm, hearty, and bursting with flavor, "Split Pea Soup My Way" is the ultimate comfort food for chilly days. This rich and satisfying soup combines tender dried split peas with a medley of sautéed aromatic vegetables like onion, carrots, and celery, all simmered to perfection in a savory broth. Infused with the smokiness of a ham hock or smoked turkey leg, and elevated by earthy spices such as thyme and smoked paprika, this recipe offers a depth of flavor that’s simply irresistible. Easy to customize and naturally gluten-free, it’s the perfect make-ahead meal for the whole family. Ladle it up with a garnish of fresh parsley and pair it with crusty bread for a wholesome, soul-soothing experience. Ready to serve in just under two hours, this split pea soup is a timeless classic tailored to your taste!
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Recipe Information
Ingredients
- 2 cups dried split peas
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 ham hock or smoked turkey leg
- 8 cups chicken stock (or vegetable stock)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Rinse the dried split peas under cold water until the water runs clear. Set them aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté the vegetables for about 5-7 minutes, or until they become tender and the onion is translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the rinsed split peas, ham hock (or smoked turkey leg), chicken stock, bay leaves, dried thyme, and smoked paprika to the pot. Stir to combine.
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Simmer for about 75-90 minutes, or until the peas are soft and the soup is thickened. Stir the soup occasionally to prevent sticking.
Once the peas are fully cooked and tender, remove the ham hock or turkey leg from the pot. If desired, shred the meat and return it to the soup.
Season the soup with salt and black pepper to taste, adjusting as needed.
Discard the bay leaves before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 9306 mg | 405% | |
| Total Carbohydrate | 299.3 g | 109% | |
| Dietary Fiber | 116.1 g | 415% | |
| Total Sugars | 56.6 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 6194 mg | 132% | |
*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.
