Description
A hearty and comforting Split Pea Soup recipe featuring tender green split peas, flavorful ham bone, and a medley of vegetables and spices. Simmered slowly to develop rich flavors, this soup is perfect for a nutritious and satisfying meal.
Ingredients
Scale
Vegetables
- 2 cups diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1 tablespoon minced garlic
Seasonings
- 1 tablespoon Italian seasoning
- 1-1/2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1/8 teaspoon red pepper flakes
- Salt and pepper, to taste
- 2 tablespoons olive oil
Main Ingredients
- 1-1/2 cups green split peas
- 1 meaty ham bone (or hocks)
- 8 cups reduced-sodium chicken broth
- 2 bay leaves
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, celery, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 to 8 minutes.
- Add Seasonings: Stir in the minced garlic, Italian seasoning, ground cumin, dried thyme, and red pepper flakes. Cook for an additional minute until fragrant.
- Simmer the Soup: Add the green split peas, ham bone, bay leaves, and reduced-sodium chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 60 to 90 minutes, or until the peas are soft and the flavors have melded.
- Remove Ham Bone: Carefully take out the ham bone. Shred any meat from the bone and return it to the soup, discarding the bones and any excess fat.
- Blend for Creaminess: For a creamier texture, blend a portion of the soup using an immersion blender or regular blender, then stir it back into the pot. Taste and adjust seasoning as needed before serving.
Notes
- Use reduced-sodium chicken broth to control salt levels.
- Remove the ham bone carefully to avoid any bone fragments.
- Blending part of the soup adds creaminess without using cream.
- Can be stored in the refrigerator for up to 3 days and freezes well.
- Add extra water or broth if soup thickens too much while reheating.
