Recipe: Split Pea Soup

Recipe: Split Pea Soup

Kathryn Hill
Dec 14, 2009

It's soup weather, and split pea soup is one of my personal favorites! It's so easy to whip up, you'll never eat it from a can again. Bonus: split peas soften while cooked, so you don't need to soak them overnight!

Split Pea Soup Recipe

2 tbsp. butter
1 medium onion, diced
3 stalks celery, chopped
3 carrots, sliced or diced
2 bay leaves
1 tablespoon fresh thyme
Salt & pepper to taste
2 cups of dried split peas
6 cups broth of choice. I used turkey broth but you could use chicken or vegetable broth.
1 smoked ham hock or ham bone (omit if you are a vegetarian)

In a large, heavy pot (about 4 quarts in size) melt the butter and add the vegetables, and cook until the onions are soft. Add the bay leaves, thyme, and salt & pepper and stir. Add the split peas and stir to coat with the spices and the butter, then add the broth and the ham hock/ham bone. Turn heat down to low, cover, and simmer for a hour. Check on the soup. It should be creamy and soft, but not so thick that it's like a pea loaf. If it's getting too thick, add a little more broth. The soup is ready when the peas are soft, about a hour to a hour & half.

Recipe: Creamed Fresh Pea Soup
Spring Eating: Split Pea Soup

(Image: Kathryn Hill)

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