I’ve decided to share a simple, gluten and dairy free soup each week with you all for the next 10 weeks. Why? Honestly, to shake things up in the kitchen, find new recipes, and keep myself motivated during the cold winter months to come. And, frankly…who doesn’t love homemade soup? Soup is a food even my pickiest eater would gobble up. Over the years I’ve learned to add in all kinds of extra veggies that my guys wouldn’t normally eat. And, it’s a fantastic way to get your uber healthy bone broth in!
Soup truly is good for the mind, body and soul.
While I’m sure everybody has a split pea recipe, I hadn’t made it from scratch in a long while so I thought I’d break it out again. And I’m glad I did. This one was raved about and I’ve got a request to make it again soon!
Here’s the simple recipe:
Yield: Serves 6 to 8
A no-fuss, no-frills version of the classic, made with green split peas and broth. Even in its simplest form, it’s rich, creamy, and deeply flavorful, a perfect hearty meal on a cold day.
- 3 tablespoons unsalted butter
- 1 medium onion finely diced
- 1 large rib celery finely diced
- 2 medium cloves garlic minced
- 1 pound dried green split peas (2 cups)
- 2 quarts store-bought low-sodium chicken stock or homemade, or water
- 2 bay leaves
- Kosher salt and freshly ground black peppe
Melt butter in a large Dutch oven or saucepan over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.
Add peas, chicken stock or water, and bay leaves. Stir to combine, bring to a boil, reduce to a bare simmer, and cover, leaving lid slightly ajar. Cook until peas are tender, about 1 hour. Roughly purée soup using a hand blender, or purée in batches using a countertop blender. Season to taste with salt and pepper. Soup can be stored in the refrigerator for up to 1 week.