Description

A thick, creamy, and comforting Split Pea Soup packed with hearty split peas, tender vegetables, herbs, and savory flavor. Perfect for cold days or whenever you crave a warm, satisfying bowl of homemade goodness.

Ingredients

2 tablespoons olive oil

2 cups finely diced onion (about 2 medium onions)

1 cup finely diced carrot (2–3 large carrots)

1 cup finely diced celery (3–4 stalks)

Salt and pepper, to taste (about 1/4 teaspoon salt and 1/2 teaspoon pepper)

1 tablespoon minced garlic (about 4 cloves)

1 tablespoon Italian seasoning

1 1/2 teaspoons ground cumin

1 teaspoon dried thyme

1/8 teaspoon red pepper flakes

1 1/2 cups green split peas, rinsed

2 small bay leaves (or 1 large)

1 meaty bone-in piece or similar cut (ham bone, smoked turkey leg, etc.)

8 cups reduced-sodium chicken broth

Fresh thyme leaves (optional, for garnish)

Hearty buttered bread, for serving

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Instructions

Heat olive oil in a large heavy-bottomed pot over medium heat.
Add onion, carrot, celery, salt, and pepper. Cook until vegetables are soft and onions begin to turn golden, about 5–8 minutes.
Stir in garlic, Italian seasoning, cumin, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
Add the rinsed split peas, bone-in piece, bay leaves, and chicken broth. Stir to combine.
Bring the mixture to a boil, then reduce heat and simmer uncovered for 60–90 minutes, stirring occasionally, until peas are tender and soup thickens.
Remove the bone and shred any remaining meat, discarding bone and fat. Return shredded meat to the pot.
Remove bay leaves. Blend about 2 cups of the soup until smooth, then stir it back into the pot for a creamy texture.
Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls, garnish with fresh thyme, and serve with hearty buttered bread.

Notes

Use fresh split peas; old ones may not soften properly.

Add potatoes or spinach for variation.

For a vegetarian version, skip the meat and use vegetable broth with a touch of smoked paprika.

The soup thickens as it cools; add water or broth when reheating.

Freezes well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 320
Sugar: 6g
Sodium: 680mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 15g
Protein: 22g
Cholesterol: 25mg