Here’s a classic and comforting pea soup recipe—thick, hearty, and full of flavor:
Ingredients (Serves 4–6)
- 1 lb (450 g) dried split peas, rinsed and sorted
- 6 cups vegetable or chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- Optional: diced ham or smoked sausage for extra flavor
Instructions
- Sauté vegetables: In a large pot, heat olive oil or butter over medium heat. Add onion, garlic, carrots, and celery. Sauté 5–7 minutes until softened.
- Add peas and broth: Stir in the split peas, broth, bay leaf, and thyme. Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer 45–60 minutes, stirring occasionally, until peas are soft and soup is thick.
- Blend (optional): For a smoother texture, use an immersion blender or transfer part of the soup to a blender.
- Season and serve: Remove bay leaf, then season with salt and pepper. Add diced ham or sausage if using. Serve hot with crusty bread.
Tips
- For creamier soup: Stir in 1/2 cup cream or milk at the end.
- Smoky flavor: Add a ham bone or smoked paprika while simmering.
- Make ahead: Soup tastes even better the next day; it freezes well too.
I can also give you a slow cooker split pea soup version that cooks hands-off for 6–8 hours—perfect for cozy meals. Do you want that version?
