Split pea soup is a thick, comforting soup made from dried split peas—hearty, filling, and perfect for cooler days. Here’s a classic, easy version:
🥣 Ingredients
- 1 tbsp olive oil or butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 lb (about 2 cups) dried split peas (green or yellow), rinsed
- 6 cups water or broth
- 1 ham bone or 1–2 cups diced ham (optional but traditional)
- 1 bay leaf
- Salt and black pepper (to taste)
🍳 Instructions
- Sauté the base
- Heat oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook 5–7 minutes until softened.
- Stir in garlic and cook 1 more minute.
- Add peas & liquid
- Add rinsed split peas, water/broth, ham (or bone), and bay leaf.
- Simmer
- Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes.
- Stir occasionally until peas break down and soup thickens.
- Finish
- Remove bay leaf and ham bone (if used).
- If using a bone, shred any meat and return it to the pot.
- Season with salt and pepper.
🥄 Tips
- Thickness: Add more water if it gets too thick.
- Smooth texture: Blend partially or fully if you like it creamy.
- Flavor boost: A splash of vinegar or lemon juice at the end brightens it up.
- Vegetarian option: Skip the ham and use vegetable broth—add smoked paprika for depth.
If you want, I can give you a slow cooker or pressure cooker version too 👍
