Description
Homemade Split Pea Soup, just like mom made growing up! This hearty, protein-packed, comforting soup is made with tender split peas, flavorful ham, and fresh vegetables. Perfect for the cold weather.
Ingredients
1 Tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
1 1/4 cups chopped celery (about 3 ribs)
1 tsp minced garlic (1 clove)
4 cups unsalted chicken broth
4 cups water
1 (16 oz) bag dried split peas, picked over and rinsed
2 bay leaves
1 1/2 tsp chopped fresh thyme, or 1/2 tsp dried
Salt and freshly ground black pepper
1 1/2 lb meaty ham bone or ham shanks
1 cup chopped carrots
Chopped fresh parsley, for garnish (optional)
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add onion and celery and sauté 3 minutes. Add garlic and sauté 1 minute longer.
2. Pour in chicken broth and water. Add split peas, bay leaves, and thyme. Season lightly with salt and pepper to taste.
3. Nestle ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally, until peas and ham are tender, about 60–80 minutes.
4. Remove ham from soup, let rest 10 minutes, then shred or dice meat into pieces. Cover.
5. Meanwhile, add carrots to soup. Cover and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer.
6. Stir ham into soup, season with more salt as needed. Serve warm, garnished with parsley if desired.
7. Optional: For a heartier soup, add diced potatoes with the carrots.
8. For crockpot: Reduce water to 2 cups. Add all ingredients (except parsley) to a 4–6 quart slow cooker. Cook on low for 7–8 hours. Shred ham and return to soup.
9. For Instant Pot: Sauté onion, celery, and garlic. Add broth, 2 cups water, split peas, carrots, thyme, bay leaves, and ham bone. Cook on manual 15 minutes. Let pressure release naturally 15 minutes, then quick release. Shred ham and return to soup.
Notes
Soup will thicken as it rests; add more water if needed to thin.
Add potatoes with carrots for extra heartiness.
For a crockpot method, reduce water to 2 cups and cook on low for 7–8 hours.
For an Instant Pot, cook on manual for 15 minutes, then allow natural release for 15 minutes before quick releasing.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 9g
- Sodium: 202mg
- Fat: 7.6g
- Saturated Fat: 1.8g
- Unsaturated Fat: 5.8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 21g
- Protein: 43g
- Cholesterol: 67mg