Split Pea Soup

Serves 6 | Prep Time: 15 minutes | Cook Time: 45 minutes

Split pea soup is one of the classics that always has a place in the kitchen. It’s so yummy and healthy. I like eating leftovers for breakfast!

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, diced
3 carrots, diced
3 ribs of celery, diced
2 garlic cloves, minced
1 pound dried split peas, rinsed
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 bay leaf
4 cups low-sodium chicken broth
3 to 4 cups water
1 cup diced ham (from ham bone or added separately)
finely chopped fresh parsley, for garnish

Chef Tips

You do not need to soak the peas ahead of time.

Preparation

Step 1

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery, and saute for 3 to 4 minutes. Then add the garlic and saute for another minute. Season with salt and pepper

Step 2

Add the split peas, salt, and pepper. Stir together.

Step 3

Add the bay leaf, chicken broth, and 3 cups of water. Bring to a boil, reduce the heat to a simmer, cover, and cook for 50 to 60 minutes, stirring occasionally, until the soup has thickened and the peas have broken down.

Step 4

Add the diced ham to the soup. Stir and simmer uncovered for an additional 5 to 15 minutes, or until it’s thickened to your liking. If it’s too thick, you can add another cup of water. Note that the soup will continue to thicken as it sits, so it’s best if it’s not overly thick at this stage.