Split Pea Soup Recipe
In this article, we'll explore the history of split pea soup, provide you with an easy-to-follow recipe, nutritional information, and answer some common questions to ensure your culinary journey is a success.
Equipment
- Large pot
- Wooden spoon
- Knife and cutting board
- Immersion blender or regular blender (optional)
Ingredients
- 2 cups dried split peas
- 6 cups vegetable or chicken broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: ham hock or smoked ham for added flavor
Instructions
- Rinse the split peas under cold water and drain.
- In a large pot, heat some olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add the minced garlic, bay leaf, and dried thyme. Cook for another minute until fragrant.
- Pour in the vegetable or chicken broth and add the split peas to the pot.
- If using, add the ham hock or smoked ham for extra flavor.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1 to 1.5 hours, or until the split peas are tender and the soup has thickened, stirring occasionally.
- Once cooked, remove the bay leaf and any large pieces of ham hock. Use an immersion blender or transfer a portion of the soup to a blender and puree until smooth, if desired.
- Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.