Split Pea Soup
A thick, hearty American classic made with dried split peas and smoky ham, slow-simmered until velvety smooth. Deeply satisfying on a cold day and even better the next day.
Ingredients
- 2 cups dried green split peas, rinsed
- 1 smoked ham hock (or 1 cup diced ham)
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1/2 tsp dried thyme
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks and cook, stirring occasionally, until softened, about 8 minutes.
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2
Add 4 cloves minced garlic cloves and cook until fragrant, about 1 minute.
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3
Add 2 cups rinsed dried green split peas, 1 smoked ham hock (or 1 cup diced ham), 8 cups low-sodium chicken broth, 2 bay leaves, and 1/2 tsp dried thyme. Bring to a boil, then reduce heat to low.
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4
Cover partially and simmer, stirring occasionally, until split peas are completely soft and beginning to dissolve, about 60 to 75 minutes. Add a splash of water if the soup thickens too much.
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5
Remove the ham hock and bay leaves. Pull the meat off the ham hock, shred it, and stir it back into the pot.
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6
Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste. The soup will thicken as it cools; add water or broth to reach your preferred consistency.
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7
Ladle into bowls and serve hot.