Description
A hearty and comforting split pea soup packed with protein, fiber, and nostalgia, perfect for warming up on a chilly day.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (about 1 medium)
- 1 1/4 cups chopped celery (about 3 ribs)
- 1 tsp minced garlic (1 clove)
- 4 cups unsalted chicken broth
- 4 cups water
- 1 (16 oz) bag dried split peas (picked over and rinsed)
- 2 bay leaves
- 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried)
- Salt and freshly ground black pepper to taste
- 1 1/2 lb meaty ham bone (or ham shanks)
- 1 cup chopped carrots
- Chopped fresh parsley (for garnish, optional)
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the chopped onion and celery, sautéing for about 3 minutes until fragrant and tender.
- Stir in the minced garlic and sauté for another minute.
- Pour in the chicken broth and water, then add the split peas, bay leaves, and thyme. Season with salt and pepper (adjust salt later if needed).
- Nestle the ham bone into the mixture, bring to a boil. Once boiling, reduce to low, cover, and let simmer for 60 to 80 minutes, stirring occasionally.
- Remove the ham from the soup, let it rest for 10 minutes, then shred or dice the meat.
- Stir in the chopped carrots, cover, and continue simmering for another 30 minutes until the peas have mostly broken down.
- Return the ham to the pot, season further if necessary, and serve warm garnished with parsley if desired.
Notes
For extra nutrition, feel free to add more veggies like potatoes or kale. The soup can also be made vegetarian with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 40mg