Split pea soup is a classic and hearty soup that has been enjoyed for centuries. It is a simple and delicious recipe that can be made with just a few ingredients. I recently made a batch of split pea soup, and I must say, it turned out better than I expected. I remember the first time I tried split pea soup - it was at a cozy little restaurant on a chilly winter day. The warmth and comfort of the soup immediately won me over. From that moment on, I knew I had to try making it myself.
So, I gathered all the ingredients and set to work in the kitchen. The aroma of sautéed onions, celery, and carrots filled the air, and I couldn't help but feel excited about the end result.
As the soup simmered on the stove, I couldn't resist dipping a spoon in for a taste. It was rich, savory, and filled with the flavors of the vegetables and split peas. It was exactly what I needed on a cold winter day.
When the soup was finally ready, I ladled it into bowls and garnished it with fresh herbs and croutons. The first bite was pure bliss, and I couldn't help but feel proud of myself for creating such a delicious and comforting meal.
Since then, I have made split pea soup countless times, each time adding my own twist and experimenting with different ingredients. But no matter how I make it, the warmth and comfort it brings never fail to put a smile on my face.
- 1 pound dried split peas
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 6 cups of water or vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
How to Make It:
- Rinse the split peas and drain them in a colander.
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onions, celery, and carrots to the pot and sauté them for 5-7 minutes, until the vegetables are softened and lightly browned.
- Add the minced garlic to the pot and sauté for another minute, until fragrant.
- Add the split peas, bay leaf, and water or vegetable broth to the pot.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45-60 minutes until the split peas are tender and the soup has thickened.
- Remove the bay leaf and season the soup with salt and pepper to taste.
- Serve the soup hot, garnished with fresh herbs, croutons, or a dollop of sour cream, if desired.
How to Store It:
Split pea soup can be stored in an airtight container in the refrigerator for up to 4 days. If you plan on storing it for longer than that, it is best to freeze it.
How to Refrigerate It:
Once the soup has cooled to room temperature, transfer it to an airtight container and place it in the refrigerator. It will keep for up to 4 days.
How to Reheat It:
To reheat split pea soup, simply transfer it to a pot and heat it over low heat, stirring occasionally, until it is heated through. You may need to add a little bit of water or vegetable broth to thin it out if it has thickened too much in the refrigerator.
Tips to Make It More Delicious:
- Use vegetable broth instead of water for a richer flavor.
- Add some smoked paprika or cumin for a smoky or spicy flavor.
- Garnish with fresh herbs, croutons, or a dollop of sour cream for added texture and flavor.
Can I use ham hocks or bacon in this recipe?
Yes, you can add ham hocks or bacon to the soup for added flavor. Simply sauté them with the vegetables before adding the split peas and broth.
Can I use a slow cooker to make split pea soup?
Yes, you can make split pea soup in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.
Can I freeze split pea soup?
Yes, you can freeze split pea soup. Allow it to cool completely before transferring it to an airtight container and placing it in the freezer. It will keep for up to 3 months.
Split pea soup is a comforting and filling meal that is easy to make and perfect for cold winter days. With just a few simple ingredients, you can create a delicious and satisfying soup that will warm you from the inside out.
CLASSIC SPLIT PEA SOUP
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 3 carrots, diced
- 3 ribs of celery, diced
- 2 garlic cloves, minced
- 1 pound dried split peas, rinsed
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 meaty ham bone (see tips and alternatives above)
- 4 cups low-sodium chicken broth
- 3 to 4 cups water
- 1 cup diced ham (from ham bone or added separately)
- finely chopped fresh parsley, for garnish
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery, and saute for 3 to 4 minutes. Then add the garlic and saute for another minute.
- Add the split peas, thyme, salt, and pepper. Stir together.
- Add the bay leaf, ham bone, chicken broth, and 3 cups of water. Bring to a boil, reduce the heat to a simmer, cover, and cook for 50 to 60 minutes, stirring occasionally, until the soup has thickened and the peas have broken down.
- Using tongs, remove the ham bone to a cutting board and dice the remaining meat (about 1 cup of diced ham), then add it back to the soup. Stir and simmer uncovered for an additional 5 to 15 minutes, or until it's thickened to your liking. If it's too thick, you can add another cup of water. Note that the soup will continue to thicken as it sits, so it's best if it's not overly thick at this stage.
- Discard the bay leaf, ladle the soup into bowls, and garnish with finely chopped fresh parsley and black pepper.
- You do not need to pre-soak the split peas for this recipe.
- If you use regular rather than low-sodium chicken broth, you might need to reduce the added salt, so that the soup isn’t overly salty.
- The serving size is based on using 4 cups of water.