A comforting creamy soup with tender split peas, vegetables, and aromatic herbs. Perfect for cold weather and easily customizable.
# What You'll Need:
→ Legumes
01 - 2 cups dried split green peas, rinsed
→ Vegetables
02 - 1 large onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced
06 - 1 medium potato, peeled and diced
→ Aromatics & Liquids
07 - 1 bay leaf
08 - 1 teaspoon dried thyme
09 - 6 cups vegetable broth or chicken broth
10 - 1 tablespoon olive oil
→ Optional Additions
11 - 1 cup diced smoked ham or 1 ham bone
→ Seasonings
12 - 1/2 teaspoon black pepper
13 - Salt to taste
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until vegetables begin to soften and edges become translucent.
02 - Stir minced garlic into the pot and cook for 1 minute until fragrant, being careful not to brown or burn it.
03 - Add rinsed split peas, diced potato, bay leaf, dried thyme, and broth to the pot. If using smoked ham or ham bone for traditional flavor, add it now.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking, until peas are completely tender and soup has thickened naturally.
05 - Remove and discard the bay leaf. If using a ham bone, remove it, trim off any meat, dice it, and return the meat to the soup.
06 - For a creamier texture, use an immersion blender to partially puree the soup directly in the pot, or transfer half to a countertop blender and return blended portion to the pot.
07 - Taste soup and season with additional salt and pepper as desired. Serve hot, optionally accompanied by crusty bread.
