Description

This Cozy and Hearty Split Pea Soup is a comforting, nutrient-packed meal perfect for chilly days. Featuring tender split peas, savory ham, fresh vegetables, and a touch of smoked paprika, this soup offers layered flavors with a delightful creamy texture. The addition of bacon as a garnish adds a smoky crunch, while a splash of apple cider vinegar brightens the dish. It’s an easy-to-make, wholesome soup that yields plenty for sharing or leftovers.

Ingredients

Scale

Main Ingredients

4 tbsp olive oil
2 onions, diced
4 carrots, peeled & sliced
4 celery stalks, chopped
6 garlic cloves, minced
2 tsp dried thyme
1 tsp black pepper
2 bay leaves
4 cups dried split peas, rinsed and drained
12 cups chicken broth (low-sodium)
1 large ham bone or 4 cups diced cooked ham
Salt, to taste

Optional Toppings and Add-ins

6 slices cooked bacon, crumbled (stir in or use as garnish)
1 tsp smoked paprika
A splash of apple cider vinegar or lemon juice before serving
1 diced potato or ½ cup heavy cream for a silkier finish (optional)

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Instructions

Sauté Vegetables: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, sliced carrots, chopped celery, and minced garlic. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add Seasonings and Split Peas: Stir in the dried thyme, black pepper, bay leaves, and rinsed split peas, coating them well with the sautéed vegetables and oil.
Add Broth and Ham: Pour in the low-sodium chicken broth and add the ham bone or diced cooked ham. Increase the heat to bring the mixture to a boil.
Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer uncovered for 60 to 75 minutes. Stir occasionally, allowing the split peas to soften and the soup to thicken. When done, remove the bay leaves and ham bone (if used). Shred any meat from the bone and return it to the pot.
Season and Brighten: Adjust the soup’s seasoning by adding salt to taste. For added complexity and brightness, stir in a splash of apple cider vinegar or lemon juice. If you prefer a creamier texture, add a diced potato earlier or stir in ½ cup of heavy cream now.
Serve: Ladle the soup into bowls and garnish with crumbled cooked bacon and fresh herbs if desired. Serve hot and enjoy this warming, hearty meal.

Notes

Using a ham bone adds depth of flavor, but diced cooked ham is a convenient substitute.
For a vegetarian version, omit ham and use vegetable broth.
Adding a diced potato or heavy cream helps achieve a silkier, richer soup.
Stir often during simmering to prevent peas from sticking to the bottom.
The splash of vinegar or lemon juice brightens the flavors and balances the soup’s richness.
Leftovers thicken upon standing; add extra broth when reheating if needed.