Split Pea Soup
A cozy, forgiving bowl of comfort made with split peas, ham, and savory aromatics, perfect for chilly evenings or make-ahead dinners.
Ingredients
Main Ingredients
- 1 cup split peas (green or yellow), rinsed
- 4 cups vegetable or chicken broth (use low-sodium if possible)
- 1 cup diced ham (leftover ham, ham steak, or cubed ham)
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 leaf bay leaf
- Salt and pepper to taste
Instructions
Preparation
- Rinse the split peas under cold water and set aside.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery; cook until softened, about 5–7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
Cooking
- Add the split peas, broth, diced ham, and bay leaf. Bring to a boil.
- Reduce heat and let it simmer gently for about 1 hour, or until the peas are tender and begin to break down.
- Remove the bay leaf, and season with salt and pepper to taste.
- For a creamier texture, use an immersion blender to blend some of the soup, or leave it chunky as preferred.
- Serve hot.
Notes
Rinsing split peas removes dust and any small stones; it also helps them cook evenly. An immersion blender makes quick work of partially pureeing the soup for a creamy consistency without losing all texture. Store leftovers in airtight containers; it will keep for 3–4 days in the fridge. For freezing, cool completely before portioning into freezer-safe containers.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 35gProtein: 14gFat: 2gSaturated Fat: 0.5gSodium: 600mgFiber: 12gSugar: 3g
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