Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional)
1 bay leaf
1 1/2 cups dried split peas, rinsed
6 cups vegetable or chicken broth
Salt and pepper, to taste
1 ham hock or diced cooked ham (optional)
Fresh parsley, chopped (for garnish)
Instructions
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Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–7 minutes.
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Add Garlic and Spices: Stir in garlic, thyme, paprika (if using), and bay leaf. Cook for another minute.
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Simmer the Soup: Add split peas, broth, and ham hock (if using). Bring to a boil, then reduce heat and simmer uncovered for 1–1.5 hours, or until peas are soft and soup is thickened. Stir occasionally.
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Finish and Serve: Remove bay leaf and ham hock (if used). Season with salt and pepper. If using ham hock, shred any meat and return it to the soup. Garnish with fresh parsley before serving.