Ingredients
Base Ingredients
- 2 cups dried split peas, rinsed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups chicken broth
- 1 bay leaf
- Salt and black pepper to taste
Optional Ingredients
- Diced ham or smoked turkey (quantity as preferred)
Instructions
- Prepare Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened and fragrant, approximately 5 to 7 minutes.
- Add Split Peas and Broth: Stir in the rinsed split peas, pour in the chicken broth, and add the bay leaf. If using diced ham or smoked turkey, add it at this stage to infuse the soup with smoky flavor.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 60 to 75 minutes, stirring occasionally, until the split peas have fully broken down and the soup has thickened.
- Season and Finish: Remove the bay leaf. Season the soup with salt and black pepper to taste. If the soup is too thick after cooling, add a bit of water to reach your desired consistency. Serve warm.
Notes
- The soup will thicken as it cools; add water or broth to thin it as desired.
- For a smoother texture, you can blend the soup partially or fully after cooking.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely.
- If vegetarian or vegan, substitute vegetable broth and omit ham or turkey.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
