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Classic Split Pea Soup

Classic Split Pea Soup

This Split Pea Soup is thick, creamy, and packed with veggies and tender ham. It is humble-looking but bursting with savory flavor.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: [Soup, Dinner, Lunch]
Cuisine: [American, Traditional]
Calories: 218
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cups finely diced onion 2 medium onions
  • 1 cup finely diced carrot 2 to 3 large carrots
  • 1 cup finely diced celery 3 to 4 stalks
  • Salt and pepper
  • 1 tablespoon minced garlic 4 cloves
  • 1 tablespoon Italian seasoning
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon dried thyme
  • 1/8 teaspoon red pepper flakes
  • 1-1/2 cups green split peas rinsed
  • 2 small bay leaves or 1 large
  • 1 meaty ham bone or ham hocks
  • 8 cups reduced-sodium chicken broth
  • Fresh thyme leaves optional
  • Hearty buttered bread for serving

Equipment

  • Large Pot
  • Blender
  • Knife
  • Cutting board

Method
 

  1. In a large heavy-bottomed pot, heat the olive oil. Add onion, carrot, celery, and salt/pepper to taste. Cook until veggies are softened, 5–8 minutes.
  2. Add garlic, Italian seasoning, cumin, thyme, red pepper flakes, and cook for 1 minute.
  3. Add rinsed split peas, ham bone, bay leaf, and chicken broth.
  4. Bring to a boil, then reduce heat to low and simmer, uncovered, 60–90 minutes, stirring occasionally.
  5. Remove ham bone and shred off meat. Discard bone/fat and return meat to soup. Remove bay leaves.
  6. Remove 2 cups of soup and blend until smooth. Return puree to pot.
  7. Taste and season with salt/pepper. Serve hot.

Video

Notes

Add salt slowly at the end as the ham bone releases significant sodium during cooking., Use a meaty ham bone for the best flavor; if the bone is bare, add diced ham in the last 10 minutes., If the soup becomes too thick after storing, thin it with a splash of water or broth when reheating.