Golden Split Pea Soup
This fabulous Golden Split Pea Soup is the epitome of healthy comfort food. Lots of veggies, golden split peas and bits of tender ham are simmered together to create a delicious meal-in-a-bowl!
Ingredients
- 1 pound yellow split peas
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 large sweet onion diced small
- 8 ounces golden beets diced small
- 4 medium cloves garlic finely minced
- 10 cups low sodium chicken broth maybe more
- 3 bay leaves
- 1 teaspoon ground turmeric
- ½ ` teaspoon smoked paprika
- 12 ounces carrots diced small (I used baby carrots)
- 12 ounces potatoes peeled and diced small
- 1½ cups diced smoky ham more to taste
- 2 teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh thyme leaves plus more for garnish, if desired
Instructions
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Rinse the split peas until the water runs clear. Drain and set aside
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Heat a large stock pot or Dutch oven over medium heat. Add the butter and olive oil and swirl the pan until the butter is melted. Add the chopped onions and chopped beets and cook for 4-5 minutes until the onions are soft and translucent. Add the garlic and cooking, stirring continuously for another 30 seconds.
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Add the chicken broth, split peas, bay leaves, turmeric and smoked paprika. Bring the mixture to a low, steady boil and cover with the lid slightly vented. Cook for one hour, stirring occasionally. Take a taste to see if the peas are tender and starting to fall apart. If they’re not, cook for another 10-30 minutes, until the peas are very tender.
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Add the potatoes, carrots, ham, salt and pepper. Return the mixture to a boil and cook for 20-25 minutes until the carrots are very tender. Add the thyme leaves, remove from the heat and cover. Allow the soup to sit for 15-20 minutes before serving to allow the flavors to meld. Taste and add more salt and/or pepper if needed.
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Serve with a garish of more fresh thyme leaves.
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips.