Description
A hearty and comforting split pea soup with tender ham and vegetables, perfect for chilly days.
Ingredients
Scale
- 1 pound dried split peas, rinsed and sorted
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups diced ham
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Add the rinsed split peas, chicken broth, diced ham, bay leaf, and thyme to the pot. Bring to a boil.
- Reduce heat to low and let simmer uncovered for about 1 to 1.5 hours, or until the peas are soft and the soup has thickened.
- Remove the bay leaf, and season with salt and pepper to taste. Serve hot.
Notes
- For a smoother texture, use an immersion blender to blend the soup to your desired consistency.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Category: Soup
Nutrition
- Calories: 250
- Sugar: 4
- Fat: 5
- Carbohydrates: 40
- Fiber: 12
- Protein: 15
Keywords: split pea soup, ham soup, comfort food, hearty soup, winter soup