Split Pea Soup

Split Pea Soup

Ingredients:

1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 pound dried split peas, rinsed and sorted
8 cups chicken or vegetable broth
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
1 ham hock or 1 cup diced ham (optional)
2 tablespoons fresh parsley, chopped (for garnish)

Directions:

Sauté Vegetables:

Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables start to soften.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.

Cook the Soup:

Add the rinsed split peas, broth, bay leaf, and thyme to the pot. Stir to combine.
If using a ham hock or diced ham, add it to the pot.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 60-90 minutes, or until the peas are tender and the soup has thickened.

Season and Serve:

Remove the bay leaf and discard it. If you used a ham hock, remove it, shred the meat, and return it to the pot.
Season the soup with salt and pepper to taste.
Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 45 minutes

Kcal: 250 kcal per serving | Servings: 6 servings