Split Pea Soup

Recipe Directions

Step 1: Prepare the Ingredients

Rinse the split peas under cold water, removing any debris or discolored peas.
Chop the onion, carrots, and celery into small, even pieces.
Mince the garlic cloves.

Step 2: Sauté the Vegetables

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes, until the vegetables are softened.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 3: Cook the Soup

Add the rinsed split peas to the pot, stirring to combine with the vegetables.
Pour in the chicken or vegetable broth and add the bay leaf and ham hock (or diced ham).
Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 1-1.5 hours, stirring occasionally, until the peas are tender and the soup has thickened.

Step 4: Season and Serve

Remove the bay leaf and ham hock from the pot. If using a ham hock, remove the meat from the bone, chop it, and return it to the soup.
Season the soup with salt and pepper to taste.
Serve hot, garnished with fresh parsley if desired.

Notes and Tips

Vegetarian Option: For a vegetarian version, omit the ham and use vegetable broth. You can add a smoked paprika or a dash of liquid smoke for a hint of smoky flavor.
Texture Preferences: If you prefer a smoother soup, you can use an immersion blender to partially blend the soup to your desired consistency.
Make Ahead: Split pea soup can be made ahead of time and actually tastes better the next day as the flavors meld. Simply reheat on the stove or in the microwave before serving.

Storing Leftovers

Leftover split pea soup can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months. When reheating, you may need to add a bit of water or broth to thin it out, as it tends to thicken as it cools.