Split Pea Soup

My grandmother used to say split pea soup was depression-era comfort in a bowl. I never understood that until I made my first batch during a particularly rough winter when my heating bill was through the roof and I needed something that would warm me up without breaking the bank.

There’s something meditative about watching split peas slowly break down into this velvety, cozy soup. It’s the kind of thing that makes your whole house smell like childhood memories, even if you’ve never had it before.

The best part? You can literally walk away and forget about it for an hour. No babysitting required. Just come back when your timer goes off and dinner’s basically done.

What You’ll Need

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 3 medium carrots, peeled and sliced or diced
• 2 bay leaves
• 1 tablespoon fresh thyme leaves
• Kosher salt
• Freshly ground black pepper
• 2 cups dried green split peas
• 6 cups low-sodium chicken or vegetable broth
• 1 smoked ham hock or ham bone (or 1/4 teaspoon smoked paprika)

Steps

1. Melt the butter in a large, heavy pot over medium heat. Once it’s foaming, add your onion, celery, and carrots. Cook until the onions turn translucent and soft, about 5-7 minutes.
2. Add the bay leaves and thyme, then season with salt and pepper. Stir in the split peas to coat them with the butter and vegetable mixture.
3. Pour in the broth and add your ham hock (or paprika if using). Bring everything to a boil, then reduce heat to low, cover, and let it simmer for 1 hour.
4. Check the soup’s consistency – it should be creamy but still flow easily. If it’s too thick, add more broth or water, 1/2 cup at a time. Continue cooking until peas are completely soft, about 1-1.5 hours total.
5. If using ham hock, remove it, let it cool slightly, then shred the meat and return it to the pot. Remove bay leaves and adjust seasoning before serving.

Substitutions That Actually Work

• Replace butter with olive oil for a dairy-free version
• Swap ham hock for 2 cups diced smoked turkey leg
• Use dried oregano instead of fresh thyme (use 1 teaspoon instead of 1 tablespoon)

Making It Diabetes-Friendly

• Reduce portion size to 1 cup per serving
• Add extra celery and carrots to bulk up fiber content
• Use turkey bacon instead of ham hock to reduce sodium
• Add 1 cup of cauliflower rice to increase volume while keeping carbs low

Tips & Storage

• Soup will keep in the fridge for up to 5 days in an airtight container
• Freezes beautifully for up to 3 months – portion into individual servings before freezing
• When reheating, add a splash of broth or water as it tends to thicken up
• For meal prep, chop all vegetables the day before and store in the fridge