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Homemade Split Pea Soup with Fresh Greens
Dominique

Split Pea Soup

This homemade Split Pea Soup is a comforting, savory dish with a velvety smooth texture, tender bits of vegetables, and smoky ham, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pound dried split green peas, rinsed and picked over
  • 1 large smoked ham hock or 6 slices thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken or vegetable broth
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 to 2 teaspoons salt, to taste
  • 1/2 teaspoon black pepper, to taste
  • 1/4 cup fresh parsley, chopped, for garnish
  • 1 tablespoon olive oil

Method
 

  1. Thoroughly rinse the dried split peas under cold water and set aside.
  2. If using bacon, heat olive oil in a Dutch oven and cook the diced bacon until crispy, then remove it.
  3. Add the diced onion, carrots, and celery to the pot, sautéing for 5-7 minutes until softened. Stir in the garlic and cook for another minute.
  4. Add the rinsed split peas, broth, water, bay leaves, and thyme to the pot. Bring to a boil, then reduce heat and simmer gently.
  5. Simmer for 60-90 minutes, stirring occasionally until peas are tender and starting to break down.
  6. Remove the ham hock, shred the meat, and discard the bone. Discard bay leaves.
  7. Blend the soup if a creamier texture is desired, then return shredded ham back to the pot.
  8. Season the soup with salt and black pepper to taste, then garnish with fresh parsley before serving.

Notes

Rinsing split peas removes residual starch. A quick soak can help them cook slightly faster. Use good quality broth for flavor. Simmer on low heat for even cooking.