Split Pea Soup

Rinse the Peas Place 1 pound dried green split peas in a colander and rinse under cold water until clear, about 2 minutes. This removes debris and reduces foam. For vegetarian split pea soup, proceed as is; meat lovers add the ham hock later.

Sauté the Vegetables Heat 2 tablespoons oil in a large pot over medium heat. Add 1 diced onion, 2 sliced carrots, and 2 chopped celery stalks. Cook for 5-7 minutes until softened, stirring occasionally. This mirepoix base builds flavor essential for classic split pea soup with ham. Vegans can use olive oil or water.

Add Peas and Broth Stir in the rinsed split peas, 8 cups broth, optional smoked ham hock, 2 bay leaves, and 1 teaspoon thyme. Season lightly with salt and pepper. Bring to a boil over high heat, then reduce to low simmer. Cover partially for 1-1.5 hours, stirring every 20 minutes. Peas will soften and thicken the soup naturally.

Monitor and Adjust Check after 1 hour; peas should break down into a creamy texture. If too thick, add 1/2 cup water. For low-calorie versions, use vegetable broth only. Remove ham hock, bay leaves; shred meat from hock and return to pot for ham split pea soup.

Blend for Texture Use an immersion blender to puree partially for rustic chunks, or fully for smooth. Taste and adjust salt, pepper, or thyme. This step suits gluten-free diets perfectly.

Layer all ingredients in a 6-quart crockpot without sautéing. Cook on low 8 hours or high 4-5 hours. No blender needed; stir at end. Ideal for working professionals or church groups prepping ahead.

Sauté veggies on sauté mode 5 minutes. Add remaining items, seal, cook high pressure 15 minutes, natural release 15 minutes. Quick for busy parents.

Serve and Enjoy Ladle into bowls, garnish with fresh parsley or croutons. Pairs great with crusty bread for potlucks. Total time: 1.5-2 hours stovetop, less in appliances. Stores well for travelers taking leftovers.