Description
This hearty and nutritious split pea soup recipe offers a comforting and flavorful meal perfect for chilly days. Made with dried split peas, aromatic vegetables, and optionally smoky meat like ham hock or sausage, this soup is simmered until creamy and tender. It’s easy to prepare and customizable with various garnishes to suit your taste.
Ingredients
Scale
Soup Base
- 1 pound dried split peas, rinsed
- 8 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Meat Options (Optional)
- 1 smoked ham hock (about 1 pound) – optional, can substitute with smoked sausage or bacon
Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Optional Garnishes
- Chopped fresh parsley
- Croutons
- A swirl of cream or yogurt
- Drizzle of olive oil
- Sprinkle of paprika
- Dollop of sour cream
Instructions
- Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes.
- Add the Garlic: Stir in the minced garlic and cook for another minute, until fragrant.
- Introduce the Ham Hock (or Smoked Meat): If using a ham hock, add it to the pot now. If using smoked sausage or bacon, brown it slightly first in a separate pan to render some of the fat and add extra flavor. Remove most of the rendered fat before adding it to the pot.
- Add the Split Peas and Broth: Pour in the rinsed split peas and chicken (or vegetable) broth. Make sure the split peas are fully submerged in the broth. If not, add a little more broth or water.
- Season and Simmer: Add the dried thyme, marjoram, and bay leaf. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1 1/2 to 2 hours, or until the split peas are very tender and have broken down. Stir occasionally to prevent the soup from sticking to the bottom of the pot.
- Check for Tenderness: After 1 1/2 hours, check the split peas for tenderness. They should be very soft and easily mashed with a spoon. If they’re still firm, continue to simmer for another 30 minutes or so, checking periodically.
- Remove the Ham Hock (or Smoked Meat): Once the split peas are tender, remove the ham hock (or smoked meat) from the pot. Let it cool slightly, then shred the meat from the bone. Discard the bone, skin, and any excess fat. If you used smoked sausage or bacon, you can simply chop it into bite-sized pieces.
- Blend the Soup (Optional): For a smoother soup, you can blend it using an immersion blender or a regular blender. If using a regular blender, be very careful with the hot liquid. Blend in batches starting on low speed and gradually increasing to high speed until the soup is smooth and creamy. Alternatively, blend only a portion or skip blending for chunkier texture.
- Return the Meat to the Soup: Add the shredded ham (or chopped smoked sausage/bacon) back to the pot.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or a touch of vinegar or lemon juice to brighten flavors.
- Simmer Briefly: Simmer the soup for another 5-10 minutes to allow the flavors to meld together.
- Serve Hot: Ladle the hot split pea soup into bowls.
- Garnish (Optional): Garnish with chopped fresh parsley, croutons, a swirl of cream or yogurt, a drizzle of olive oil, paprika, or a dollop of sour cream as desired.
- Serve with Bread: Serve the soup with crusty bread for dipping to complete the meal.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
Notes
- If you prefer a vegetarian version, omit the ham hock or smoked meat and use vegetable broth.
- Blending the soup is optional and can be adjusted to your desired texture.
- Adding a splash of vinegar or lemon juice at the end brightens the flavors nicely.
- This soup thickens as it cools; add water or broth to reheat if necessary.
- Leftover soup freezes well, making it ideal for batch cooking.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: split pea soup, hearty soup, healthy soup, easy soup recipe, ham hock soup, vegetarian split pea soup
