Description
A hearty, comforting soup made with yellow split peas, smoky ham, and aromatic herbs for a rich and flavorful dish.
Ingredients
Scale
- 2 cups dried yellow split peas, rinsed
- 6 cups chicken or vegetable broth
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup diced ham or smoked bacon (optional)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (for brightness)
For Garnish:
- Croutons or toasted bread
- Fresh thyme or parsley
- Black pepper and grated cheese (optional)
Instructions
-
Sauté the Vegetables:
- In a large pot, heat olive oil over medium heat.
- Sauté onions, carrots, celery, and garlic until soft (about 5 minutes).
-
Simmer the Soup:
- Add split peas, broth, ham (if using), bay leaf, thyme, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, stirring occasionally, until peas are soft.
-
Blend or Leave Chunky:
- For a smooth texture, blend half the soup with an immersion blender.
- For a rustic texture, leave as is.
- Stir in lemon juice for brightness.
-
Serve & Enjoy:
- Ladle into bowls and garnish with croutons, fresh thyme, and black pepper.
- Serve hot with crusty bread or biscuits!
Notes
- For a vegetarian version, omit the ham/bacon and use vegetable broth.
- Want it extra smoky? Add ½ teaspoon smoked paprika.
- Store leftovers in the fridge for up to 4 days or freeze for later.
