Split Pea Soup
This split pea soup is a comforting, one-pot recipe made with dried green peas, carrots, celery, onion, and leftover ham. Slowly simmered until creamy and thick, it’s a hearty meal perfect for cozy nights, cold weather, and easy meal prep. Flavorful, nourishing, and simple to make on the stovetop with minimal ingredients.
Ingredients
- 2 tablespoon Olive Oil
- 1 cup Yellow Onion 1 small onion, chopped
- 3 Cloves of Garlic minced
- 2 cups Carrots 3 large carrots, diced
- 8 cups Chicken broth 2 boxes of 32 oz
- 1 ½-2 lb Sliced ham
- 1 lb split peas dried, 16 oz bag
- 4 Potatoes medium, cubed
- ½ teaspoon salt
- ¼ teaspoon Ground Pepper
Instructions
- Start by measuring out all the soup ingredients using cups and spoons. Place a dutch oven on the stove and preheat it over medium heat.
- Add the oil to the dutch oven and warm it for about 1 minute. Stir in the chopped onion and minced garlic, cooking until fragrant.
- Toss in the sliced carrots and sauté until they’re just starting to soften.
- Pour the chicken broth into the pot.
- Mix in the ham chunks, dried split peas, cubed potatoes, salt, and pepper.
- Bring everything to a boil.
- Cover the pot, reduce the heat, and let the soup simmer for 90 minutes, stirring from time to time.
- Ladle the soup into bowls and garnish with fresh parsley and crunchy croutons before serving.
Notes
Storing Split Pea Soup
- Refrigerate: Transfer to an airtight container and keep in the fridge for up to 1 week.
- FreezeFreeze: Pour into a freezer-safe Ziploc bag, label with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 462kcalCarbohydrates: 53gProtein: 32gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 47mgSodium: 1853mgPotassium: 1399mgFiber: 16gSugar: 7gVitamin A: 4841IUVitamin C: 37mgCalcium: 73mgIron: 4mg
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