Hearty Split Pea Soup
Warm, cozy, and savory, this split pea soup simmers green split peas, vegetables, and a smoky ham hock into a silky, stick-to-your-spoon pot of comfort. With customizable options and deep flavor, it reheats beautifully and brings winter cabin vibes to your kitchen.
6
bowls
Ingredients
Base Ingredients
- 1 tbsp olive oil or butter
- 1 onion medium, diced
- 2 cloves garlic minced
- 2 carrots medium, diced
- 2 stalks celery diced
- 1 bay leaf
- 1 tsp dried thyme or 1 sprig fresh thyme
- 1 lb (450 g) dried green split peas rinsed and picked over
- 1 smoked ham hock or 1 cup diced ham or bacon
- 8 cups (2 liters) chicken broth or vegetable broth
- salt and black pepper to taste
For serving (optional)
- fresh parsley chopped
- croutons
- extra olive oil for drizzling
Equipment
- Dutch Oven
- Cutting board
- Chef’s knife
- Ladle
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5–7 minutes until vegetables are softened and fragrant but not browned.
- Add the thyme and bay leaf. Stir to combine, letting the herbs bloom in the heat. Add the rinsed split peas and stir to coat them in the aromatics.
- Nestle the ham hock (or stir in diced ham/bacon) in the pot. Pour in the broth. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and let the soup simmer for 60–90 minutes, stirring occasionally.
- Check soup consistency: If too thick, add more broth or a splash of water. If too thin, simmer uncovered to reduce until desired thickness is reached.
- If using a ham hock, remove it from the pot and let cool slightly. Shred or chop any ham from the bone and return the meat to the soup. Discard the bay leaf and ham bone.
- Season with salt and black pepper to taste. Simmer a few more minutes so flavors meld.
- Ladle hot soup into bowls and garnish with fresh parsley, croutons, or an extra swirl of olive oil if desired. Serve with crusty bread for dunking.
Notes
This soup is even better the next day. For a vegetarian version, skip the ham hock and use vegetable broth—add smoked paprika for a little 'smoky' depth. You can freeze leftovers for up to three months; cool completely before freezing. When reheating, add broth or water to loosen if the soup thickens up in storage.
- Add extra veggies like potatoes, zucchini, or spinach in the last 15 minutes of cooking if you like more texture.
- Swap in rosemary or sage for thyme if desired. For a spicy kick, stir in crushed red pepper flakes or a dash of hot sauce.
- To make it creamy, add a splash of coconut milk or cream at the end.
Nutrition
Calories: 325kcal | Carbohydrates: 47g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 950mg | Potassium: 780mg | Fiber: 15g | Sugar: 7g | Vitamin A: 4350IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 3.5mg