Servings: 5 Servings
Calories: 458kcal
Equipment
- large saucepan
- serving bowl
- spatula
Ingredients
- Dried split peas- 2 cups
- Chicken broth- 2 cups
- Ham bone-1 pound
- Diced carrot- 3 to 4
- Thinly minced onion- 4 tablespoon
- Water- 1 cup
- Red potatoes cubes- 1 cup
- Kosher salt- 1 tablespoon
- Fresh black pepper- 1 tsp
- Ground garlic- 2 cloves
- Chopped celery- 3 stalks
- Oregano -1 tsp
- Bay leaf- 1
- Thyme and Parsley flakes- 1 tablespoon
Instructions
- In a large saucepan over medium heat, combine the split peas with two cups of chicken broth. Bring to a boil and reduce the heat to low. Sim2. Add the ham bone, diced carrot, minced onion, and celery to the saucepan. Simmer for 45 minutes.
- After 45 minutes, add the red potatoes and one cup of water to the saucepan and continue simmering for 15 more minutes.
- Once the vegetables are tender, remove from heat and discard the ham bone.4. Add the salt, pepper, garlic, oregano, bay leaf, thyme and parsley flakes to the soup and stir to combine.
- Taste for seasoning and adjust as needed.
- Serve warm in individual bowls topped with freshly chopped parsley or herbs of choice. Enjoy!
Notes
- If you don’t have vegetable broth, you can use chicken or beef broth instead.
- If you don’t have canned diced tomatoes, you can use a can of crushed tomatoes instead.
- Feel free to add any other vegetables you like, such as potatoes, bell peppers, or zucchini.
- If you’re looking for a more substantial soup, you can add some cooked chicken or sausage.
- This soup can be frozen for up to 3 months.
- If you prefer a thicker soup, you can mash some of the split peas with a potato masher.
- This soup can be made in a slow cooker by following the same directions, but cooking on low for 8-10 hours.
Nutrition
Calories: 458kcal
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