The Best No-Soak Split Pea Soup
A rich, smoky Split Pea Soup made with a ham bone and fresh veggies. This easy, no-soak recipe skips the mushy texture for a perfectly creamy, savory bowl of comfort food.
Servings 8
Ingredients
- 2 tablespoons butter or olive oil
- 1 small onion chopped
- 3 carrots peeled and chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 16 ounce bag dried split peas (do not soak)
- 4 cups chicken broth
- 4 cups water
- 1 1/2 pounds ham bone (or ham hocks)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 potatoes peeled and diced
- 1 tablespoon lemon juice
Instructions
- In your large soup pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until they are softened and smelling good. Add the garlic and cook for 1 minute more.
- Add the rinsed split peas (no soaking needed), chicken broth, water, ham bone, bay leaf, and thyme. Bring to a boil, then immediately reduce heat to a low simmer.
- Cover and cook for 45–60 minutes. Stir occasionally so it doesn't stick. Check point: The peas should be soft but distinct.
- Add the diced potatoes. Simmer for another 20 minutes or until the potatoes are tender.
- Remove the ham bone, cut off the meat, dice it, and return it to the pot. Discard the bay leaf.
- Stir in the lemon juice. Taste the soup and season with salt and pepper.
- If the soup is still too thick for you, stir in a splash of water or broth to reach your desired consistency. I love serving this with crusty bread.