Ingredients
Main Ingredients
- 1 cup dried split peas, rinsed
- 1 onion, diced
- 1 carrot, sliced
- 1 celery stalk, sliced
- 1 clove garlic, minced
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
- 1 tablespoon olive oil
Optional Ingredients
- 1 cup diced ham or bacon
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, sliced carrot, sliced celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
- Add Ingredients: Stir in the rinsed split peas, broth, and diced ham or bacon if using. Season with salt and pepper according to your taste preferences.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 to 60 minutes. Cook until the split peas are very soft and the soup has thickened to your liking, stirring occasionally to prevent sticking.
- Blend (Optional): For a creamier texture, partially blend the soup using an immersion blender or by transferring a portion to a blender, then return it to the pot. Adjust seasoning if needed before serving.
Notes
- Freeze leftovers in an airtight container for up to 3 months—great for meal prep.
- For deeper flavor, stir in smoked paprika just before serving.
- To make this soup vegetarian, omit the ham or bacon and use vegetable broth.
- Adjust consistency by adding more broth or water if the soup becomes too thick during cooking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American, European
- Diet: Gluten Free
