Split Pea Soup Classic (Printable Version)
Comforting soup blending tender split peas, savory ham, and fresh aromatics into a creamy, flavorful dish.
# Ingredients Required:
→ Base Ingredients
01 -
454 g dried green split peas, rinsed and sorted
02 -
1.9 L low-sodium chicken or vegetable broth
03 -
1 meaty ham bone or 300 g diced ham
04 -
2 medium carrots, diced (approximately 120 g)
05 -
2 celery stalks, diced (approximately 100 g)
06 -
1 large yellow onion, diced (approximately 225 g)
07 -
3 cloves garlic, minced
→ Seasonings & Aromatics
08 -
2 bay leaves
09 -
1 teaspoon dried thyme or 1 tablespoon fresh thyme
10 -
½ teaspoon smoked paprika
11 -
Salt and freshly ground black pepper, to taste
12 -
30 mL olive oil
→ Optional Garnishes
13 -
Fresh parsley, chopped
14 -
Crispy bacon bits
15 -
Croutons or oyster crackers
16 -
A drizzle of high-quality olive oil
# Guide to Cooking:
01 -
Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onions, carrots, and celery, cooking for 8 to 10 minutes until the vegetables soften and onions become translucent, forming the mirepoix base.
02 -
Incorporate minced garlic, thyme, and smoked paprika; cook for 1 minute until fragrant to allow essential oils to bloom.
03 -
Add rinsed split peas, ham bone or diced ham, bay leaves, and broth. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Skim foam during the first 15 minutes to maintain clarity.
04 -
Partially cover and let simmer for 90 to 120 minutes, stirring occasionally, until peas break down and soup attains a creamy texture. Remove ham bone carefully, shred remaining meat, discard bone, and return meat to the pot.
05 -
Remove bay leaves. Adjust seasoning with salt and pepper incrementally. Optionally, use an immersion blender to partially puree the soup, preserving some texture for interest.
# Extra Suggestions:
01 -
For vegetarian adaptation, omit ham and use vegetable broth with an additional teaspoon of smoked paprika. Substitute olive oil with coconut oil for an oil-free version.