Description
This hearty split pea soup is thick, creamy, and packed with vegetables, tender split peas, and flavorful ham. A comforting, protein-rich soup that simmers slowly for deep flavor and satisfying texture.
Ingredients
- 2 tablespoons olive oil
- 2 cups finely diced onion (about 2 medium onions)
- 1 cup finely diced carrot (2 to 3 large carrots)
- 1 cup finely diced celery (3 to 4 stalks)
- Salt and black pepper to taste
- 1 tablespoon minced garlic (about 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, plus additional ham if desired
- 8 cups reduced-sodium chicken broth
- Fresh thyme leaves for garnish (optional)
- Hearty buttered bread for serving
Instructions
1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrot, celery, and a pinch of salt and pepper. Cook for 5 to 8 minutes until vegetables soften and onions begin to turn golden.
2. Add garlic, Italian seasoning, cumin, thyme, and red pepper flakes. Cook for 1 minute while stirring constantly until fragrant.
3. Stir in the rinsed split peas to coat them with the vegetables and spices.
4. Add the ham bone, bay leaves, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 60 to 90 minutes, stirring occasionally to prevent sticking.
5. Continue cooking until the peas are tender and the soup thickens. If the soup becomes too thick, add a little extra broth or water. Add additional diced ham during the last 10 minutes if desired.
6. Remove the ham bone and shred any meat from it, discarding bone and excess fat. Return shredded ham to the soup and remove the bay leaves.
7. Transfer about 2 cups of the soup to a blender and blend until smooth. Return the puree to the pot and stir to create a thicker, creamier texture.
8. Taste and adjust seasoning with additional salt and pepper if needed.
9. Ladle soup into bowls and serve warm with buttered bread and fresh thyme if desired.
Notes
Add salt gradually since ham bones and ham hocks can already be quite salty.
If using ham hocks, consider replacing 2 cups of the chicken broth with water to control sodium levels.
If your ham bone has little meat, add about 2 to 2 1/2 cups diced or shredded ham during the last 10 minutes of cooking.
Cooking time may vary depending on the age of the split peas; older peas may take longer to soften.
When blending hot soup, remove the center cap from the blender lid and cover with a towel to allow steam to escape safely.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Add extra broth when reheating since the soup thickens as it sits.