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Split Pea Soup

Split Pea Soup
Cozy up with a bowl of Split Pea Soup! The creamy texture and earthy taste are exactly what you need to warm up on a crisp fall day.


  • 1 pound dried split peas, rinsed and sorted

  • 1 leftover ham bone (or 2 cups leftover chopped ham)

  • 1 tablespoon olive oil

  • 2 carrots, peeled and chopped

  • 2 celery stalks, chopped

  • 4 garlic cloves, minced

  • 6 cups water

  • 2 cups chicken or vegetable broth

  • 1 bay leaf

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. 
  2. Add the onion, carrots, celery, and garlic to the pot and sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften. 
  3. Add the split peas, water, broth, ham bone (if using), bay leaf, dried thyme, salt and black pepper to the pot. 
  4. Bring the mixture to a boil and then reduce the heat to low, allowing the soup to simmer for 1 to 2 hours. Stir occasionally until the split peas are tender and the soup has thickened. 
  5. Remove the ham bone from the pot and discard it. If you're using leftover chopped ham instead of the ham bone, add it to the pot now. 
  6. Use an immersion blender to purée the soup to your desired consistency. (If you don't have an immersion blender, you can transfer the soup to a blender in batches and puree until smooth.)
  7. Return the pureed soup to the pot and heat it until it's hot. 
  8. Taste and adjust the seasoning as needed. 
  9. Serve the split pea soup hot, garnished with chopped fresh herbs or a dollop of sour cream. 
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