Recipe: Split Pea Soup

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

Ingredients
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)

Preparation
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.

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

(Image: Kathryn Hill)

Per serving, based on 4 servings. (% daily value)
Calories
403
Fat
7.1 g (10.9%)
Saturated
3.8 g (19.1%)
Trans
0.2 g
Carbs
63 g (21%)
Fiber
25.9 g (103.5%)
Sugars
9.4 g
Protein
24.7 g (49.4%)
Cholesterol
15.3 mg (5.1%)
Sodium
70.8 mg (2.9%)

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