Split Pea Soup


▢2 cups dried split peas green or yellow (14 oz)
▢1 meaty ham bone or leftover ham
▢4 cups chicken broth
▢4 cups water or additonal low sodium broth if desired
▢2 teaspoons parsley
▢1 bay leaf
▢3 stalks celery diced
▢2 large carrots diced
▢1 large onion diced
▢½ teaspoon black pepper
▢½ teaspoon dried thyme
▢salt to taste



Sort through the peas to ensure there is no debris. Rinse and drain well.
In a large pot, combine peas, ham, water, broth, parsley, and bay leaf. Bring to a boil, reduce heat to low, and simmer covered for 1 hour.
Add in celery, carrots, onion, pepper, thyme, and salt. Cover and simmer 45 minutes more.
Remove ham bone and chop meat. Return meat to soup and cook uncovered until thickened and the peas have broken down, about 20 minutes more.
Discard bay leaf and serve.

This recipe does not require soaking the peas.

If desired, add 2 cloves of minced garlic along with the vegetables.
If you have only diced or leftover ham (and no bone) swap out some of the water for extra broth as the bone is used for flavor
Thicken split pea soup by allowing it to simmer uncovered for a little bit. If you’re short on time, some of the peas can be mashed or blended.
Store cooked split pea soup in the refrigerator for about 4 days. Reheat on the stove or in the microwave.
Split pea soup can be frozen in zippered bags for up to 3 months.

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