Split Pea Soup
Loaded with nutritious veggies and bright color, this Split Pea Soup is a classic that’s perfect for chilly days and weeknights that call for comfort food! It is also a great recipe to use up leftover ham!
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 celery ribs, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 8 cups chicken broth or stock
- 16 ounces dried green split peas, picked over and rinsed
- 2 ham hocks (can use leftover ham bone from cooked ham)
- Kosher salt and black pepper, to taste
- 2 small carrots, chopped
- 2 cups chopped cooked ham, optional
- Chopped fresh parsley, for garnish, optional
In a large pot, heat the olive oil over medium heat. Add the onion and celery and cook until tender, about 3 to 5 minutes. Add the garlic and cook for an additional 2 minutes.
Add the bay leaves, thyme, rosemary, vegetable broth, peas, and ham hocks. Stir and season with salt and pepper. Cover the pot with a lid and let the soup simmer for 60 minutes, or until the peas are tender.
Remove the ham hocks and stir in the carrots and cooked ham, if using. Cook for an additional 20 minutes or until the soup thickens and carrots are soft.
Ladle the soup into bowls and garnish with parsley, if desired. Serve immediately.
Calories: 476kcal, Carbohydrates: 51g, Protein: 40g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 75mg, Sodium: 978mg, Potassium: 1350mg, Fiber: 20g, Sugar: 8g, Vitamin A: 3510IU, Vitamin C: 35mg, Calcium: 87mg, Iron: 5mg