Description
A hearty, nostalgic, and protein-packed soup rooted in Southern comfort. This split pea soup is both budget-friendly and endlessly adaptable—from smoky turkey ham versions to creamy vegan twists.
Ingredients
2 cups dried split peas
1 turkey ham hock or smoked turkey leg (or vegan alternative)
1 large onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped (optional)
2 cloves garlic, minced
6 cups chicken or vegetable broth
1 bay leaf
1/2 tsp dried thyme
Salt and pepper to taste
Instructions
1. Rinse the split peas well and set them aside.
2. In a large pot, sauté onions, garlic, carrots, and celery for 5–7 minutes until softened.
3. Add the turkey ham hock and split peas. Stir to combine.
4. Pour in broth, add bay leaf and thyme, and bring to a boil.
5. Reduce heat to low, cover, and simmer for 75–90 minutes, stirring occasionally.
6. Remove the turkey ham hock, shred meat, and return it to the soup.
7. Season with salt and pepper to taste. Stir and serve.
Notes
Blend half the soup for a creamy texture or leave it chunky for rustic charm.
Add coconut milk for a Caribbean twist or cayenne for heat.
Rinse and soak peas or cook with kombu to reduce bloating.
Leftovers freeze beautifully and thicken over time.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 25mg
Keywords: split pea, ham hock, comfort food, vegan option, high fiber