Split Pea Soup with Ham and Vegetables
Warm up with a comforting bowl of Split Pea Soup with Ham and Vegetables, a hearty classic packed with rich flavor and wholesome ingredients. This one-pot wonder combines tender green split peas, smoky diced ham, and a medley of fresh vegetables like carrots, celery, and onion, all simmered to perfection in a savory chicken stock seasoned with thyme and bay leaves. The long, slow cooking process creates a luxuriously thick and creamy texture, while a finishing touch of fresh parsley brightens every spoonful. Perfect for a cozy dinner or meal prep, this easy-to-follow recipe will fill your kitchen with irresistible aromas and your table with satisfying goodness. Ready in just over an hour and serving six, it's a nourishing option for cold evenings or anytime you crave comfort food.
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Recipe Information
Ingredients
- 2 cups Dried green split peas
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 1 cup Cooked ham, diced
- 2 whole Bay leaves
- 1 teaspoon Dried thyme
- 6 cups Chicken stock
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish, optional)
Instructions
Rinse and sort the dried split peas, removing any debris. Set 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 for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced ham to the pot and stir to combine.
Stir in the rinsed split peas, bay leaves, and dried thyme.
Pour in the chicken stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 60-75 minutes, stirring occasionally. The peas should break down and thicken the soup during this time.
After the soup has thickened, season with salt and black pepper to taste.
Remove and discard the bay leaves before serving.
Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 5271 mg | 229% | |
| Total Carbohydrate | 301.4 g | 110% | |
| Dietary Fiber | 110.6 g | 395% | |
| Total Sugars | 58.0 g | ||
| Protein | 235.3 g | 471% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 5712 mg | 122% | |
*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.
