Split Pea Soup

• 1 cup dried split peas, rinsed
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Optional: 1 ham hock or smoked turkey leg for extra flavor

Steps

1. 1 In a large pot, combine the split peas, onion, carrots, celery, broth, water, thyme, and bay leaf.
2. 2 If using ham hock or smoked turkey leg, add it now.
3. 3 Bring to a boil, then reduce heat to simmer for about 60 minutes, or until the peas are tender.
4. 4 Remove the ham hock or turkey leg, if used, and shred the meat to return to the soup.
5. 5 Season with salt and pepper to taste, discard the bay leaf, and serve hot.

Nutrition

Tips

• For a creamier texture, use an immersion blender to puree part of the soup.
• Skip the ham hock for a vegetarian version.
• Add a splash of lemon juice or vinegar at the end for brightness.
• To save time, use pre-chopped vegetables.
• Ensure the soup reaches an internal temperature of 165°F if using meat.

Storage

Store in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop or microwave until hot.

Serving Suggestions

• Serve with crusty bread for dipping.
• Pair with a fresh green salad.
• Sprinkle with chopped parsley or grated Parmesan before serving.
• Accompany with cornbread for a Southern twist.

FAQ