pea soup recipe
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 30 minutes
- Diet: Vegetarian, Vegan, Gluten-Free
Ingredients
Scale
- 2 cups dried green split peas, rinsed and sorted
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 cups water
- 1 smoked ham hock (optional)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened slightly. Add the minced garlic and cook for another 60 seconds until fragrant.
- Add the rinsed split peas to the pot along with the chicken broth, water, bay leaf, dried thyme, and smoked paprika. If you are using a ham hock, place it into the liquid now. Stir everything together to ensure the peas are well distributed.
- Bring the mixture to a boil over medium-high heat. Once boiling, immediately reduce the heat to low and cover the pot with a tight-fitting lid. Allow the soup to simmer gently for about 60 to 75 minutes. Stir the pot every 15 minutes to prevent the peas from sticking to the bottom.
- Once the peas are soft and have started to fall apart, remove the bay leaf and the ham hock. If you used a ham hock, remove any meat from the bone, chop it into small pieces, and stir it back into the soup. For a smoother consistency, use an immersion blender to blend a small portion of the soup directly in the pot.
- Taste the soup before adding salt, especially if you used a salty ham hock or broth. Season with salt and black pepper as needed. If the soup is too thick, stir in an extra splash of broth or water until you reach your desired consistency. Serve hot.
Find it online: https://www.pleasecook.com/dinner/pea-soup-recipe/