Ingredients
Scale
- 2 cups dried green split peas, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1 1/2 cups smoked ham, diced
- Salt to taste
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the finely chopped onion, carrots, and celery, cooking for about 5 minutes until softened.
- Incorporate the minced garlic and sauté for an additional minute.
- Add the rinsed split peas, chicken broth, bay leaf, thyme, and black pepper.
- Bring the mixture to a vigorous boil.
- Lower the heat, cover the pot, and let it simmer gently for approximately 1 hour, stirring occasionally.
- Fold in the diced smoked ham and simmer for another 15 minutes.
- Discard the bay leaf and adjust seasoning with salt as needed.
- For a smoother consistency, blend a portion of the soup and return it to the pot.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegetarian version, skip the ham and use vegetable broth.
- Adding diced potatoes can enhance the heartiness of the soup.
- A splash of apple cider vinegar or lemon juice before serving can brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: varies
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg