Description
What makes this split pea soup truly special is its remarkable ability to create something incredibly satisfying from simple, affordable ingredients. Unlike many comfort foods that require complex techniques or expensive components, this one-pot wonder practically cooks itself while filling your home with irresistible aromas. The magic happens as the split peas slowly break down, creating a naturally creamy, protein-rich base that’s both hearty and surprisingly elegant.
Ingredients
Base Ingredients:
- 1 pound dried green split peas, rinsed and sorted
- 8 cups low-sodium chicken or vegetable broth
- 1 meaty ham bone or 2 cups diced ham
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 1 large yellow onion, diced (about 1½ cups)
- 3 cloves garlic, minced
Seasonings & Aromatics:
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Optional Garnishes:
- Fresh parsley, chopped
- Crispy bacon bits
- Croutons or oyster crackers
- A drizzle of good olive oil
Substitution Suggestions: For vegetarian versions, skip the ham and use vegetable broth with an extra teaspoon of smoked paprika for depth. Coconut oil works beautifully in place of olive oil for those avoiding oil altogether.
Instructions
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onions, carrots, and celery, cooking for about 8-10 minutes until the vegetables begin to soften and the onions turn translucent. This foundational step, known as building a mirepoix, creates the flavor backbone of your soup. Don’t rush this process – you’ll hear the gentle sizzle and smell the sweet aroma as the vegetables release their natural sugars.
Stir in minced garlic, thyme, and smoked paprika, cooking for another minute until fragrant. The garlic should smell nutty and aromatic, not sharp or harsh. This brief cooking time allows the spices to bloom and release their essential oils.
Add the rinsed split peas, ham bone or diced ham, bay leaves, and broth. Bring the mixture to a rolling boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 15 minutes – this ensures a cleaner, clearer final soup.
Cover partially and let the soup simmer gently for 1½ to 2 hours, stirring occasionally. You’ll know it’s ready when the split peas have completely broken down and the soup has thickened to a creamy consistency. If using a ham bone, remove it carefully and shred any remaining meat, discarding the bone and returning the meat to the pot.
Remove bay leaves and taste for seasoning. Add salt and pepper gradually – the ham and broth may have already provided sufficient saltiness. For a silkier texture, use an immersion blender to partially puree the soup, leaving some texture for interest.
Nutrition
- Calories: 280-320
- Fiber: 16-18g
- Protein: 18-22g