American · Lunch · Dinner
Split Pea Soup
A thick, comforting green split pea soup with sweet carrots, aromatic vegetables and a modest amount of lean smoky ham. It is hearty and filling, and packed with fibre and plant protein.
- Prep
- 15 min
- Cook
- 70 min
- Total
- 85 min
- Serves
- 6
Calories come from: Carbs 57% · Fat 16% · Protein 27%
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Ingredients
For 6 servings- 2 1/4 cups450 gDried green split peas
- 1 tbsp14 gOlive oil
- 1 large150 gYellow onion, diced
- 3 medium180 gCarrots, diced
- 2 stalks80 gCelery, diced
- 3 cloves9 gGarlic, minced
- 1 cup150 gLean cooked ham, diced
- 4 cups960 gLow-sodium chicken broth
- 2 cups480 gWater
- 2 leavesBay leaves
- 1 tspDried thyme
- 1/2 tspBlack pepper, ground
- 1/4 tspSalt
- 2 tbsp8 gFresh parsley, chopped (optional)
Steps
- 1
Rinse the split peas in a sieve under cold water and pick out any stones.
- 2
Heat the olive oil in a large pot over medium heat.
- 3
Add the onion, carrots and celery and cook, stirring often, for 6-7 minutes until softened.
- 4
Stir in the garlic and cook for 1 minute until fragrant.
- 5
Add the split peas, broth, water, bay leaves and thyme.
- 6
Bring to a boil, then reduce the heat to low, cover partially and simmer for 50 minutes, stirring now and then so the peas do not stick.
- 7
Stir in the diced ham and simmer for 10 more minutes, until the peas have broken down and the ham is heated through.
- 8
Remove and discard the bay leaves.
- 9
For a creamier texture, blend about a third of the soup with a stick blender, leaving plenty of chunks.
- 10
Season with the pepper and the small amount of salt, tasting first because the ham already adds saltiness.
- 11
Ladle into bowls and scatter with parsley if using.
Swaps, storage and make-ahead
Swaps
- For a vegetarian version, leave out the ham, use vegetable broth and add a pinch of smoked paprika for smoky flavour.
- Swap the diced ham for chopped smoked turkey if that is easier to find or you prefer it.
- For a gluten-free soup, choose ham and broth that are labelled gluten-free.
- If you like a creamy topping like the one pictured but want to keep it dairy-free, use a spoonful of unsweetened plain plant-based yogurt instead of sour cream.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days; the soup thickens as it sits, so stir in a splash of water or broth and reheat until steaming hot. It also freezes well for up to about 3 months; thaw in the fridge before reheating.
Make ahead
Dice the onion, carrots and celery up to a day ahead and keep them covered in the fridge. The whole soup can be made a day or two in advance, and the flavour often improves overnight.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Celery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (413 g) | Per 100 g | |
|---|---|---|
| Calories | 369 kcal | 89 kcal |
| Protein | 25.5 g | 6.2 g |
| Carbohydrates | 53.5 g | 13 g |
| of which sugars | 5.4 g | 1.3 g |
| Fiber | 18.3 g | 4.4 g |
| Fat | 6.8 g | 1.6 g |
| of which saturated | 1.1 g | 0.3 g |
| Sodium | 806 mg | 195 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
