Creamy Split Pea Soup (Printable Version)

A rich, velvety soup brimming with tender vegetables, aromatic herbs, and satisfying smoky notes.

# Ingredient List:

→ Legumes

01 - 2 cups dried split green peas, rinsed

→ Vegetables

02 - 1 large onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced
06 - 1 medium potato, peeled and diced

→ Aromatics & Liquids

07 - 1 bay leaf
08 - 1 teaspoon dried thyme
09 - 6 cups vegetable broth
10 - 1 tablespoon olive oil

→ Optional Flavor Enhancement

11 - 1 cup diced smoked ham or 1 ham bone

→ Seasonings

12 - 1/2 teaspoon black pepper
13 - Salt to taste

# How to Prepare:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add split peas, diced potato, bay leaf, thyme, and vegetable broth. Include ham or ham bone if desired.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until peas are tender and soup thickens.
05 - Remove the ham bone if used and bay leaf. If using diced ham, stir it back into the soup.
06 - For creamier consistency, use an immersion blender to partially puree the soup, or blend half the soup separately and return to pot.
07 - Season with salt and pepper to taste. Serve hot.

# Expert Suggestions:

01 -
  • It comes together in under two hours but tastes like you've been tending it all day.
  • The soup gets better as it sits, so leftovers are actually a gift to your future self.
  • You can make it vegetarian, vegan, or loaded with ham—whatever your mood calls for.
02 -
  • Don't skip rinsing the dried peas—cloudy broth is the only thing that goes wrong with this recipe, and rinsing prevents it completely.
  • The soup will thicken even more as it cools, so if you're reheating leftovers, thin it with a splash of water or broth before your guests think you've made cement.
03 -
  • Use an actual ham bone if you can find one—your butcher might give you one free or cheap, and it flavors the entire pot while contributing almost no fat.
  • Stir the soup every fifteen minutes during simmering to prevent sticking on the bottom and to keep flavors mingling evenly.
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