Here’s a classic, hearty Split Pea Soup recipe that’s simple, nutritious, and comforting:
Ingredients (serves 4–6)
- 1 cup (200g) dried split peas, rinsed and sorted
- 1 tbsp olive oil or butter
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme (or 1 tbsp fresh)
- 6 cups (1.5 L) vegetable or chicken broth
- Salt and pepper, to taste
- Optional: 1 smoked ham hock or 1 cup diced ham for extra flavor
Instructions
- Sauté vegetables:
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, carrot, and celery. Cook for 5–7 minutes until softened.
- Stir in garlic and cook for another 30 seconds.
- Add peas and broth:
- Add rinsed split peas, bay leaf, thyme, and broth (and ham/hock if using).
- Bring to a boil, then reduce heat to a simmer.
- Simmer:
- Cover and simmer for 45–60 minutes, stirring occasionally, until peas are soft and soup has thickened.
- Blend (optional):
- For a smoother texture, use an immersion blender to partially or fully blend the soup.
- Season and serve:
- Remove bay leaf (and ham hock if used).
- Season with salt and pepper to taste.
- Serve hot with crusty bread.
✅ Tips:
- If using a ham hock, shred the meat and return it to the soup before serving.
- You can add potatoes or leeks for extra heartiness.
- Split pea soup thickens as it cools; you can thin it with a bit more broth when reheating.
If you want, I can also give a quick 30-minute version using split peas that don’t require soaking, perfect for a weeknight.
