Description
Real, homemade split pea soup is hearty, filling and nutritious and sooo much better than anything condensed in a can.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1/2 medium onion, minced
- 3 carrots, peeled and minced
- 3 garlic cloves, minced or pressed
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried oregano
- 1 pound diced ham
- 1/2 teaspoon brown sugar
- 6 cups chicken broth
- 1 pound dried split peas, checked for pebbles
- 1 cup water
- 1 bay leaf
- 1 cup heavy cream
- 4 strips of bacon, cooked and crumbled
Instructions
- Melt butter in a large dutch oven or soup pot over medium heat. Add onion and carrots and cook for about 5 minutes, stirring often. Stir in garlic, sage and oregano and cook for 30 seconds, or until fragrant.
- Stir in the ham, brown sugar, chicken broth, water, dried peas and bay leaf. Bring to a gentle boil, then cover and turn the heat to low. Simmer covered for 40-50 minute, or until the peas are very soft. Turn off the heat and remove the bay leaf.
- Off heat, stir in the heavy cream. Ladle about two or three cups of soup into a blender and puree. (Alternatively, us a hand blender for a few seconds in the soup.) Pour puree back into soup and stir to combine. Garnish individual servings with a spoonful of crumbled bacon.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 392
- Sugar: 5.4 g
- Sodium: 1189 mg
- Fat: 18.6 g
- Saturated Fat: 8.4 g
- Carbohydrates: 33 g
- Fiber: 12.8 g
- Protein: 23.9 g
- Cholesterol: 66 mg