Here’s a classic, hearty Split Pea Soup recipe—creamy, comforting, and full of flavor:
Ingredients (Serves 4–6)
- 1 cup dried split peas, rinsed
- 1 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bay leaf
- 1 tsp dried thyme (or 1 tsp fresh thyme)
- 6 cups (1.4 L) vegetable or chicken broth
- Salt and black pepper to taste
- Optional: diced ham or smoked sausage for added flavor
- Optional garnish: fresh parsley or croutons
Instructions
- Sauté the vegetables:
Heat olive oil or butter in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened. - Add peas and seasonings:
Stir in the rinsed split peas, bay leaf, and thyme. - Add broth and simmer:
Pour in the broth. Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, stirring occasionally, until peas are tender and the soup thickens. - Add meat (optional):
If using ham or sausage, add diced pieces in the last 15–20 minutes of cooking. - Finish the soup:
Remove the bay leaf. For a smoother texture, use an immersion blender to puree part or all of the soup, if desired. Adjust salt and pepper to taste. - Serve:
Ladle hot into bowls and garnish with parsley or croutons. Serve with crusty bread for a complete meal.
💡 Tips:
- Split peas do not require soaking, but rinsing helps remove debris.
- Adding a small potato or parsnip can make the soup creamier.
- Leftovers taste even better the next day as the flavors meld.
If you want, I can also give a slow-cooker version that cooks all the ingredients together for a hands-off, set-it-and-forget-it split pea soup. Do you want me to share that?
