A creamy, comforting soup packed with hearty vegetables and smoky flavors, perfect for cold winter days.
# What You 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 & 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 Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables soften and become fragrant.
02 - Stir minced garlic into the softened vegetables and cook for 1 minute until fragrant.
03 - Add split peas, diced potato, bay leaf, thyme, and vegetable broth to the pot. If using ham or ham bone for traditional flavor, add at this stage.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until split peas are completely softened and soup thickens naturally.
05 - Remove bay leaf and ham bone if used. If cooking with diced ham, return the ham pieces to the pot.
06 - For a creamier consistency, use an immersion blender to puree a portion of the soup while leaving some texture, or blend half the soup in a blender and return to pot.
07 - Taste and adjust seasoning with salt and black pepper as needed. Serve hot.
