Here’s a classic split pea soup recipe—hearty, comforting, and perfect for a cozy meal. 🍲
🥣 Split Pea Soup
Ingredients (serves 6–8)
- 1 lb (450 g) dried split peas, rinsed and sorted
- 8 cups water or low-sodium vegetable/chicken broth
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- Salt and black pepper, to taste
- Optional: 1–2 cups diced ham or smoked sausage for extra flavor
Instructions
- Prepare peas:
Rinse split peas under cold water and remove any debris. - Combine ingredients:
In a large pot, combine peas, water or broth, onion, carrots, celery, garlic, bay leaf, and thyme. Add ham or sausage if using. - Cook:
Bring to a boil, then reduce heat to low. Cover and simmer 60–90 minutes, stirring occasionally, until peas are soft and soup has thickened. - Blend (optional):
For a creamier texture, use an immersion blender to partially or fully puree the soup. - Season & serve:
Remove bay leaf. Taste and adjust salt and pepper as needed. Serve hot with crusty bread.
🍴 Tips & Variations
- Smoky flavor: Use smoked ham hocks or a ham bone during cooking.
- Vegetarian: Skip the meat and use vegetable broth. Add smoked paprika for extra depth.
- Thinner soup: Add more broth or water while simmering if you prefer a lighter consistency.
- Make-ahead: Soup tastes even better the next day; store in the fridge up to 3 days or freeze for up to 3 months.
If you want, I can also give a slow-cooker split pea soup version that’s totally hands-off and extra flavorful.
Do you want that version?
