American · easy
Split Pea Soup
Green split peas simmered with ham, carrots, celery, and onion until thick, creamy, and deeply savory. This is the soup that makes a cold night feel taken care of. It takes 15 minutes to assemble and mostly cooks itself. A bowl of this with crusty bread is a complete dinner.
- 1 hr 20 min
- Total
- 6
- Serves
- $9.00
- Est. cost
- 320
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Gluten-free
- Dairy-free
Parent noteThick, mild, and savory. Kids who eat mac and cheese will typically eat this. The texture is smooth and unthreatening. Make it without the ham for a vegetarian version using vegetable broth. Contains no common allergens beyond potential gluten in broth.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Green Split Peas, rinsed1 lb
- Smoked Ham Hock (or 1 cup diced ham)1
- Chicken Broth8 cups
- Yellow Onion, diced1 large
- Carrots, diced2 medium
- Celery, diced2 stalks
- Garlic, minced3 cloves
- Bay Leaves2
- Dried Thyme1 tsp
Method
- 01
Dice onion, carrots, and celery. Mince garlic.
- 02
Heat olive oil in a large heavy pot over medium heat. Cook onion, carrots, and celery until softened, about 5 minutes.
- 03
Add garlic and cook 1 minute.
- 04
Add split peas, ham hock or diced ham, chicken broth, bay leaves, and thyme. Bring to a boil.
- 05
Reduce heat to low, cover partially, and simmer 60-70 minutes, stirring occasionally, until peas have completely broken down and soup is thick and creamy.
- 06
Remove bay leaves. Remove ham hock if using, pull meat off, and stir it back into the soup. Season with salt and pepper.
- 07
Serve with crusty bread.
- 320
- Calories
- 22g
- Protein
- 42g
- Carbs
- 6g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
