Split Pea Soup

Base

2 tbsp olive oil or unsalted butter

1 medium onion, finely chopped

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

Soup

1 ½ cups dried green split peas, rinsed

6 cups low-sodium chicken broth (or vegetable broth for vegetarian version)

1 bay leaf

½ tsp dried thyme

1 smoked ham hock or 1 cup diced cooked ham (optional)

Salt and black pepper, to taste

Garnish (optional)

Chopped fresh parsley

Croutons or a drizzle of olive oil

Extra diced ham or bacon bits

Sauté the Vegetables

In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrot, and celery. Cook for about 5–7 minutes until softened. Add garlic and sauté for another 1–2 minutes.

Add Split Peas and Liquids

Stir in the split peas, chicken broth, bay leaf, and thyme. If using a ham hock, add it now. Bring to a boil, then reduce the heat to low.

Simmer the Soup

Cover and let it simmer gently for 60–75 minutes, stirring occasionally, until peas are soft and beginning to break down. If it becomes too thick, add more broth or water.

Shred Ham (if using)

Remove the ham hock, shred the meat off the bone, and stir it back into the soup. Discard the bone.

Blend (optional)

For a smoother texture, use an immersion blender to partially puree the soup — leaving some chunks for texture.

Season and Serve

Season with salt and pepper to taste. Ladle into bowls and garnish as desired.

Pairing Suggestions

Crusty bread or garlic toast
A crisp white wine like Sauvignon Blanc
Pickled vegetables or a fresh salad for contrast

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Split Pea Soup