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 small bay leaves
- 1 meaty chicken bone
- 8 cups reduced-sodium chicken broth
- Fresh thyme leaves (optional)
- Hearty buttered bread (for serving)
Instructions
- In a large heavy-bottomed pot, heat olive oil over medium heat. Add onion, carrot, celery, salt, and pepper; sauté until softened and the onion is golden (about 5–8 minutes). Stir in garlic and spices; cook for another minute.
- Add rinsed split peas, chicken bone, bay leaves, and chicken broth. Bring to a boil, then reduce heat to low and simmer uncovered for 60–90 minutes until thickened.
- Remove the chicken bone; shred any meat and return it to the pot. Blend about two cups of the soup until smooth and mix back into the pot.
- Serve hot with hearty bread on the side.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 3g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg