Split Pea Soup Oamc
Cozy up to a bowl of hearty comfort with this Split Pea Soup OAMC (Once-A-Month Cooking) recipe, a freezer-friendly classic that’s as practical as it is delicious. Packed with wholesome ingredients like dried split peas, smoky ham, and tender vegetables, this soul-warming dish bursts with robust, savory flavors enhanced by aromatic thyme and bay leaf. Simmered low and slow for perfect texture, it’s a meal that’s both satisfying and simple, ideal for batch cooking to save time on busy days. Whether you prefer it chunky or blended for a velvety finish, this make-ahead split pea soup reheats beautifully, making it the ultimate solution for effortless weeknight dinners or cozy lunches. Try this protein-rich, fiber-loaded recipe that’s sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 pound Dried split peas
- 1 whole Ham bone (or smoked ham hock)
- 3 medium, diced Carrots
- 2 medium, diced Celery stalks
- 1 large, diced Onion
- 3 minced Garlic cloves
- 6 cups Chicken broth
- 2 cups Water
- 1 teaspoon Dried thyme
- 1 whole Bay leaf
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
Instructions
Rinse the split peas thoroughly under cold water in a fine-mesh sieve, removing any debris or stones.
In a large stockpot, combine the rinsed split peas, ham bone (or ham hock), chicken broth, and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and skim off any foam that forms on the surface.
Add the diced carrots, celery, onion, minced garlic, thyme, and bay leaf to the pot. Stir to combine.
Cover the pot partially with a lid and let the soup simmer on low heat for about 1.5 to 2 hours, stirring occasionally to prevent sticking. Add more water if the soup becomes too thick during cooking.
Remove the ham bone (or ham hock) from the pot. Once it is cool enough to handle, pick the meat off the bone, shred it into bite-sized pieces, and return the meat to the soup.
Discard the bay leaf. Stir the soup well and season with salt and black pepper to taste.
If you prefer a smoother texture, use an immersion blender to blend a portion of the soup, or transfer some to a blender and blend in batches before mixing it back into the pot.
Allow the soup to cool completely before portioning into freezer-safe containers or bags. Label with the date and freeze.
To reheat, thaw the soup overnight in the refrigerator and then heat on the stovetop or microwave until warmed through.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 8390 mg | 365% | |
| Total Carbohydrate | 337.3 g | 123% | |
| Dietary Fiber | 132.7 g | 474% | |
| Total Sugars | 66.8 g | ||
| Protein | 178.7 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 8411 mg | 179% | |
*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.
