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split pea soup
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Split Pea Soup

Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 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.)
Tried this recipe? Leave a comment below or Instagram it! Mention @Fourtocookfor or tag #fourtocookfor!

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.