Ingredients
Scale
- 2 tablespoons olive oil
- 2 cups finely diced onion
- 1 cup finely diced carrot
- 1 cup finely diced celery
- 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
- 8 cups reduced-sodium chicken broth
- Meaty chicken bone (or hocks) for flavor
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, salt, and pepper; sauté until softened (5–8 minutes). Stir in garlic and spices for an additional minute.
- Add split peas, chicken bone, bay leaves, and broth. Bring to a boil, then simmer on low for 60–90 minutes until peas are tender.
- Remove the chicken bone; shred any meat back into the soup. Blend a portion if desired for creaminess.
- Serve hot with bread and garnished with fresh thyme.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 4g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg