Healthy Split Pea Soup
A hearty, protein-rich soup featuring tender split peas, ham, and fresh vegetables. This fiber-packed, easy-to-make soup is perfect for cold days, meal prep, or a comforting weeknight dinner.
Equipment
- 1 large pot (6–8 quart)
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Optional: Slow cooker (4–6 quart) or Instant Pot
Ingredients
- 1 Tbsp olive oil
- 1 ½ cups yellow onion chopped (1 medium)
- 1 ¼ cups celery chopped (about 3 ribs)
- 1 tsp garlic minced (1 clove)
- 4 cups unsalted chicken broth
- 4 cups water
- 16 oz dried split peas picked over and rinsed
- 2 bay leaves
- 1 ½ tsp fresh thyme chopped (or ½ tsp dried)
- Salt and freshly ground black pepper to taste
- 1 ½ lb ham bone or ham shanks
- 1 cup carrots chopped
- Fresh parsley chopped, for garnish (optional)
Instructions
- Prepare the Vegetables: Begin by gathering your fresh vegetables. Peel and finely chop one medium yellow onion until you have about 1 ½ cups. Wash and chop three celery ribs to yield roughly 1 ¼ cups. Peel and mince one clove of garlic. Chop one cup of carrots and set aside. Having all vegetables ready before cooking ensures smooth preparation and prevents overcooking.
- Sauté Aromatics: In a large 6–8 quart pot, heat 1 tablespoon of olive oil over medium-high heat. Once shimmering, add the chopped onions and celery. Sauté for about 3 minutes, stirring occasionally, until the vegetables are softened and slightly translucent. Add the minced garlic and cook for an additional minute until fragrant. This step builds a rich aromatic base that will deepen the flavor of the soup.
- Add Liquid Base: Pour in 4 cups of unsalted chicken broth and 4 cups of water. Stir gently to combine with the sautéed vegetables, ensuring nothing sticks to the bottom of the pot. This mixture will act as the cooking liquid for the split peas and ham, infusing the soup with a savory, comforting flavor.
- Incorporate Split Peas and Seasonings: Add 16 oz of rinsed split peas to the pot, followed by 2 bay leaves and 1 ½ teaspoons of fresh thyme (or ½ teaspoon dried thyme). Season lightly with salt and freshly ground black pepper, keeping in mind that the ham will add additional saltiness later. Stir the mixture well to ensure the split peas are fully submerged and evenly distributed.
- Add the Ham Bone: Nestle a 1 ½ lb ham bone or ham shanks into the soup, making sure it is fully covered by the liquid. The ham will slowly release its savory flavors, creating a rich, meaty base. Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low. Cover and let the soup simmer for 60–80 minutes, stirring occasionally to prevent sticking and to check that the peas are softening properly.
- Remove and Shred Ham:Once the split peas and ham are tender, carefully remove the ham bone from the pot. Let it rest for about 10 minutes until cool enough to handle. Shred or dice the meat portion into bite-sized pieces and set aside, covering to keep warm. This step allows you to return tender ham to the soup without overcooking it.
- Add Carrots: Add the chopped carrots to the simmering soup. Stir gently, cover, and continue simmering for an additional 30 minutes, or until the peas have mostly broken down and the soup has thickened. This step ensures the carrots remain tender but not mushy, providing a slightly sweet contrast to the savory broth.
- Final Seasoning and Combining Ham: Return the shredded ham to the soup. Taste the soup and adjust seasoning with additional salt and freshly ground black pepper as needed. Stir thoroughly to combine all ingredients. Allow the soup to rest a few minutes before serving; it will thicken slightly as it cools, creating a rich, hearty texture.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or as a standalone nutritious meal. The soup keeps well in the fridge and can be reheated, making it perfect for meal prep or cozy weeknight dinners.
- Crockpot Method: For a hands-off version, reduce the water to 2 cups. Add all ingredients (except parsley) to a 4–6 quart slow cooker. Cook on low for 7–8 hours. Remove the ham, shred or dice, and return to the soup before serving. This method develops deep, slow-cooked flavors without constant attention.
- Instant Pot Method: Turn the Instant Pot to “Sauté” and heat 1 tablespoon olive oil. Add onions and celery, cooking 3 minutes, then add garlic for 1 minute. Press “Cancel.” Add 2 cups broth, 2 cups water, split peas, carrots, thyme, bay leaves, salt, pepper, and the ham bone. Cover and set to “Manual” for 15 minutes. Allow 15 minutes of natural pressure release, then shred ham and return to soup.
Notes
- For extra heartiness, add diced yellow or red potatoes along with the carrots.
- If your soup isn’t thickening as desired, simmer uncovered for the last 30 minutes to reduce excess liquid.
- The soup will thicken further as it cools; thin with water or broth if needed.
- Bay leaves and thyme are optional but highly recommended for depth of flavor.
- Leftovers taste even better the next day as the flavors continue to meld.
