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A bowl of split pea soup
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Split Pea Soup

Course Soup
Keyword Carrot, Carrots, Celery, Ham, Olive Oil, Onion, Onions, Parsley, Soup, Split Pea, Thyme
Cooking Method Stovetop
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 339kcal
Author Adapted from: Rachel Gurk

Equipment

  • Stovetop
  • Large Pot

Ingredients

  • 1 teaspoon Olive Oil
  • 1 Onion Medium, diced
  • 2-3 Carrots Medium
  • 1 stalk Celery Diced
  • Salt To taste
  • Ground Black Pepper To taste
  • 2 cups Split Peas Dried, rinsed
  • 6 cups Water
  • 1 teaspoon Thyme Dried
  • 8 ounces Ham Diced
  • 2 Tablespoons Parsley Optional

Instructions

  • In a large pot, heat oil over medium-high heat. Add onion, carrots, and celery. Add salt and pepper as needed. Cook until onions are translucent and vegetables begin to soften, about 10 minutes.
  • Add rinsed peas, water, and thyme to the pot. Stir to combine and bring to a boil. Reduce heat to medium-low, and simmer, partially covered for 50-60 minutes, stirring occasionally, until peas and vegetables are soft.
  • Add ham and parsley, if using. Stir to combine and heat until warmed through. Season with salt and pepper as needed.

Nutrition

Calories: 339kcal | Carbohydrates: 44g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 491mg | Potassium: 871mg | Fiber: 18g | Sugar: 7g | Vitamin A: 3653IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 3mg