Split Pea Soup My Way Too
Warm, hearty, and packed with smoky goodness, "Split Pea Soup My Way Too" is a comforting classic with a personalized twist. This velvety soup features tender green split peas simmered to perfection alongside a medley of aromatic vegetables—carrots, celery, and onions—infused with the rich, savory flavor of smoked ham. A touch of dried thyme and a bay leaf enhance the earthy depth of the broth, while a quick garnish of fresh parsley adds a bright, herby finish. Perfect for a cozy dinner or meal prep, this one-pot wonder is easy to customize for a thick or brothy consistency and pairs beautifully with crusty bread. With just 15 minutes of prep and soul-satisfying results, it’s the ultimate homemade comfort food.
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Recipe Information
Ingredients
- 2 cups dried green split peas
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 2 medium, diced celery stalks
- 2 large, peeled and diced carrots
- 3 minced garlic cloves
- 1 piece (approximately 1 lb) smoked ham hock or diced smoked ham
- 8 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
- 2 cups (if needed for thinning) water
Instructions
Rinse the dried split peas in a colander under cold running water. Sort through them to remove any debris or stones. Set aside to drain.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, celery, and carrots to the pot, and sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute.
Add the smoked ham hock (or diced smoked ham), rinsed split peas, chicken or vegetable broth, dried thyme, and the bay leaf to the pot. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let the soup simmer for 75-90 minutes, stirring occasionally, until the split peas are tender and the soup has thickened.
If the soup becomes too thick during cooking, add water, 1 cup at a time, until it reaches your desired consistency.
Once cooked, remove the ham hock from the pot. Shred the meat off the bone and return it to the soup, discarding the bone. If using diced smoked ham, skip this step.
Season the soup with salt and black pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired.
Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 12768 mg | 555% | |
| Total Carbohydrate | 308.3 g | 112% | |
| Dietary Fiber | 115.6 g | 413% | |
| Total Sugars | 57.8 g | ||
| Protein | 196.5 g | 393% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 687 mg | 53% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 7413 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.
