Split Pea Soup

I didn’t like soup much as a kid, but I’ve since grown to appreciate how having a few good soup recipes. Why? Soup is easy, for the most part healthy, and can be custom-made to be your kind of delicious.  Take Split Pea Soup for instance.

Basic Ingredients

• Dried split peas
• Leeks
• Potatoes
• Chicken broth

One of the key ingredients besides the split peas, are the leeks. This recipe calls for two medium leeks, using only the pale green and white parts.

You start by sautéing the leeks with celery, onion, and garlic. You add in chopped potato, thyme, bay leaf, and the split peas. Cover with about six cups of water. If you want to use ham hock, add it. I didn’t use it with the batch I made, and it changed the flavor profile quite a bit. Ham hock adds a smokey flavor to the peas.  The version I took photos of omitted it. It made the soup taste more vegetable-y and lighter. I could taste more of the thyme.

Cook until the peas and potatoes are soft. You don’t even need an immersion blender, the ingredients melt right together.

And there you have it. A healthy, hearty soup that is perfect for lunch or dinner.

I topped it with a dollop of Greek yogurt, but if you really want to get fancy, go with creme fraiche.

You Might Like These Too!

• Tomato Soup
• Cabbage Soup

Split Pea Soup

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 6

Author: Four to Cook For

Ingredients

• 2 tbsp extra virgin olive oil
• 1 medium onion chopped
• 2 medium leeks white and pale green parts only, chopped (about 2 cups)
• 2 celery stalks chopped
• 4 garlic cloves chopped
• Salt and pepper to taste
• 2 Yukon gold potatoes chopped
• 1 smoked ham hock diced (optional)
• 6 cups water
• 1 tbsp chicken bouillon
• 2 cups dried split green peas
• 3 tbsp dried thyme or about 6 sprigs
• 2 bay leaves
• 2 tbsp Worcestershire sauce
• Toppings to taste: sour cream croutons

Instructions

• Heat oil in a Dutch oven over medium heat. Add chopped leeks, celery, and garlic. Season with salt and pepper.
• When vegetables are softened (about 10 minutes later), add potatoes, thyme, bay leaf and split green peas.
• Add water to cover, about 6 cups, and chicken bouillon. (If using ham hock, add the diced meat now.)
• Bring to a boil, then reduce heat and simmer uncovered, for about 2 hours or until peas and potatoes are soft and falling apart.
• Remove thyme sprigs and bay leaf before serving.
• Top with your favorite toppings (sour cream, plain Greek yogurt, croutons, bacon, etc.)

Notes

You can substitute chicken stock for the water and chicken bouillon. I like using chicken bullion because it is a little saltier and adds more flavor. Omitting the ham hock results in a more notable "pea and herb" flavor.

Tried this recipe?Leave a comment below or tag @fourtocookfor and hashtag #fourtocookfor on Instagram.