Gluten Free Classic Pea Soup

Total time2 hr

Prep time15 min

Cook time1 hr 45 min

This hearty split pea soup builds deep flavor from a classic base of onion, carrots, and celery, simmered with garlic until fragrant and tender. Dried green split peas cook down slowly until they break apart completely, turning the broth thick, creamy, and satisfying without any added thickeners. Smoky shredded ham gets folded back in for salty, savory bites throughout, while bay leaves, thyme, and black pepper round out the seasoning. A finishing scatter of fresh parsley adds brightness and color right before serving. It's a cozy, one-pot meal that ladles up thick and comforting, and it's a great choice for a gluten free dinner rotation.

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Ingredients

6 servings

2 tbsp unsalted butter
1 large yellow onion, finely diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
1 lb dried green split peas, rinsed and picked over
1 smoked ham hock (about 1 lb)
Villari Fresh Smoked Ham Hocks Smoked Ham Hocks
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8 cups low-sodium chicken broth
2 cups water
2 bay leaves
1 tsp dried thyme
½ tsp black pepper
salt, to taste

For serving

fresh flat-leaf parsley, chopped (optional)

Instructions

1
Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.

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