Creamy Split Pea Soup (Printable version)

A creamy, comforting soup with hearty vegetables and smoky flavors, perfect for winter warmth.

# What You'll Need:

→ Legumes

01 - 2 cups dried split green peas, rinsed

→ Vegetables

02 - 1 large onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced
06 - 1 medium potato, peeled and diced

→ Aromatics and Liquids

07 - 1 bay leaf
08 - 1 teaspoon dried thyme
09 - 6 cups vegetable broth
10 - 1 tablespoon olive oil

→ Optional

11 - 1 cup diced smoked ham or 1 ham bone

→ Seasonings

12 - 1/2 teaspoon black pepper
13 - Salt to taste

# How to Prepare:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add split peas, diced potato, bay leaf, thyme, and vegetable broth. If using, add smoked ham or ham bone.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until peas are tender and soup thickens.
05 - Remove ham bone if used and bay leaf. If using diced ham, stir it back into the soup.
06 - For creamier consistency, use an immersion blender to partially puree the soup, or blend half in a blender and return to the pot.
07 - Season with salt and pepper to taste. Serve hot.

# Expert Tips:

01 -
  • It comes together with just pantry staples and barely twenty minutes of prep work, leaving you free to do other things while it simmers away.
  • One pot means minimal cleanup, yet somehow tastes like you spent all day on it.
  • The soup thickens naturally as the peas break down, giving you that luxurious creaminess without heavy cream.
02 -
  • Don't skip the rinsing step with the dried peas—it removes starch and prevents your soup from becoming gluey and unpleasant.
  • The soup will continue to thicken as it cools, so if it seems a bit thin during cooking, resist the urge to overcook it; you can always add more broth when reheating.
03 -
  • Dice all your vegetables the night before and keep them in the fridge so you're genuinely ready to start cooking in fifteen minutes with minimal stress.
  • If you own an immersion blender, partially blending the soup (rather than fully pureeing it) gives you the best of both worlds—creaminess with actual texture and substance.
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