Split Pea Soup
A thick, hearty split pea soup simmered with ham and vegetables, a filling meal built on shelf-stable dried peas.
- Prep
- 15 min
- Cook
- 75 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •large pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 6 g
- carbs
- 34 g
- protein
- 18 g
- calories
- 260
Instructions
- 1
Rinse the split peas and check for any debris.
- 2
Combine peas, ham, onion, carrot, celery, bay leaf and water in a large pot.
- 3
Bring to a boil, then reduce heat and simmer partially covered for 60-75 minutes, stirring occasionally.
- 4
Remove the ham hock if used, shred the meat and return it to the pot, discarding bone and skin.
- 5
Season with black pepper and a little salt if needed, keeping in mind the ham's saltiness.
- 6
Simmer a further 5 minutes and serve hot.
Chef's tips
Stir occasionally toward the end of cooking, as split peas can stick and scorch on the bottom of the pot.
Ingredient substitutions
- ham hock → smoked turkey leg or diced bacon
Storage
Refrigerate for up to 4 days; the soup thickens as it cools.
Reheating
Reheat gently on the stovetop, adding water or stock to loosen the consistency.
Common mistakes to avoid
- •Not stirring, causing the soup to scorch
- •Adding salt before tasting, since ham already adds a lot
Serving suggestions
Cooked Split Pea Soup?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
