Ingredients
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 lb (450g) dried green split peas, rinsed and drained
• 6 cups low-sodium chicken or vegetable broth
• 2 cups water
• 1 cup diced smoked ham or ham hock
• 1 bay leaf
• ½ tsp dried thyme
• Salt & black pepper to taste
• Optional: fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion, carrots, and celery 5–6 minutes until soft. Add garlic and cook 30 seconds more.
- Stir in rinsed split peas, broth, water, ham, bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 1–1.5 hours, stirring occasionally, until peas are tender and soup has thickened.
- Remove bay leaf. For a creamier texture, use an immersion blender to partially purée (optional).
- Taste and adjust seasoning—add more pepper, salt, or a splash of apple cider vinegar for brightness.
- Serve hot, garnished with fresh parsley if desired.
✨ Great with:
• Crusty bread or crackers
• A dollop of sour cream
• As a make-ahead freezer meal
💡 Slow cooker option: Add all ingredients and cook on LOW 7–8 hours or HIGH 4–5 hours.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 1 hr 15 mins , Total Time : 1 hr 30 mins , Servings : 6 , Calories : 290 per serving , Net Carbs: 42g , Fats: 6g , Protein: 20g