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Split Pea Soup

This homemade split pea soup is one of those recipes you’ll come back to every winter. It’s humble, comforting, and reliable.
Servings: 8 servings

Ingredients

  • 1 lb dried green split peas rinsed (no soaking needed)
  • 1-2 tablespoons olive oil or butter
  • 1 large yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme or 2 fresh sprigs
  • 1 bay leaf
  • 6-7 cups chicken broth low sodium works best
  • 1-2 cups cooked ham diced
  • Salt and black pepper to taste

Instructions

  • Sauté the vegetables
  • Heat olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes, until softened. Stir in the garlic and cook for about 30 seconds.
  • Add the rinsed split peas, thyme, bay leaf, chicken broth, and a generous pinch of black pepper. Bring to a gentle boil.
  • Simmer.
  • Reduce heat to low, cover, and let simmer for 60–75 minutes, stirring occasionally, until the split peas are very soft and starting to break down.
  • Add the ham. Stir in the diced ham and continue to simmer for another 10–15 minutes, until heated through.
  • Remove the bay leaf. Taste and season with salt as needed (go light at first — the ham adds salt).
  • For a creamier texture, use an immersion blender for a few quick pulses or gently mash with a spoon.