Split Pea Soup
Servings: 9 Cups
Calories: 462kcal
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: 462kcal | Carbohydrates: 53g | Protein: 32g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 1853mg | Potassium: 1399mg | Fiber: 16g | Sugar: 7g | Vitamin A: 4841IU | Vitamin C: 37mg | Calcium: 73mg | Iron: 4mg