Weeknight Paleo Split Pea Soup

My entire family loves this soup. It is a filling nutritious mix of vegetables and a dash of ham that provides some tasty protein. Split pea soup is very old school. It simmers on the stove and the entire house smells of onions, garlic and broth. Comfort food at its best.

This recipe can easily be doubled and the extra stored in an air-tight container in the freezer for up to 2 months.

Split Pea Soup

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Split Pea Soup

Yield: 61x2x3x4x5x

Author: Martha Saunders

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

This traditional soup is very hearty and full of delicious flavors. This recipe can easily be doubled and the extra stored in an air-tight container in the freezer for up to 2 months.

IngredientsUSMetric

• 1 Tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 large sweet potato, peeled and diced small (can use russet potato as well)
• 1 1/4 cups split peas, rinsed and looked over for bad bits
• 6 cups chicken broth, low sodium (can use vegetable broth)
• 1/2 lb thick sliced ham, diced about 1/4" (you can also use 6 strips of bacon cooked and chopped)

Instructions

1. Dutch oven cook the oil, onion, carrots, and celery over medium heat for 10 minutes.
2. Add the garlic, rosemary, thyme, sweet potato. Stir well then add the broth and split peas. Turn heat to medium-high and bring to a low boil. Reduce heat to medium-low and let simmer for 45-50 minutes, until peas and potatoes are very tender.
3. Using an emersion blender blend up the soup until it is a nice smooth consistency.
4. Add ham and let cook for 5-6 minutes on medium-low. Season with salt and pepper, to taste.

Notes

I don’t add salt during the cooking as the broth and the ham are quite salty on their own.