Ingredients
Scale
- 2 tablespoons olive oil
- 2 cups finely diced onion
- 1 cup finely diced carrot
- 1 cup finely diced celery
- Salt and pepper to taste
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1–1/2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1/8 teaspoon red pepper flakes
- 1–1/2 cups green split peas (rinsed)
- 2 bay leaves
- 1 meaty chicken bone (or hocks)
- 8 cups reduced-sodium chicken broth
- Fresh thyme leaves (optional)
Instructions
- In a large heavy-bottomed pot, heat olive oil over medium heat. Add the onion, carrot, celery, salt, and pepper. Sauté until softened, about 5–8 minutes.
- Stir in garlic, Italian seasoning, cumin, thyme, and red pepper flakes for about a minute. Add the rinsed split peas.
- Pour in the chicken bone and broth; bring to a boil. Reduce heat to low and simmer uncovered for 60–90 minutes until the peas are soft and the soup thickens.
- Remove the chicken bone; shred any meat back into the soup. Blend about two cups of soup until smooth for creaminess; return blended soup to the pot.
- Serve warm with hearty buttered bread or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg