Ina Garten Split Pea Soup: Classic Method for a Hearty Bowl

The Ina Garten split pea soup recipe has become a reference point for home cooks who want a thick, hearty split pea soup with a clear, reliable method. Ina’s approach, as seen in her recipe for Parker’s split pea soup, uses a smoked ham hock as the flavoring base and lets the peas do the work of thickening the soup naturally. This Ina Garten pea soup formula is grounding because it does not overcomplicate a dish that is inherently simple.

Parker’s split pea soup is the specific Ina Garten recipe that most searchers find. It features dried green split peas, a smoked ham hock, aromatics, and broth. The result is deeply savory and rich without requiring any cream or roux. Split pea soup healthy attributes include high fiber, substantial protein, and a relatively low calorie count when made without excessive added fat. Split pea soup Ina Garten style is also a make-ahead friendly dish that tastes even better the next day.

Key Ingredients

Green split peas form the base. They do not require soaking and break down into a thick, creamy consistency after simmering. A smoked ham hock provides the defining savory depth. It can be replaced with diced smoked sausage or a smoked turkey leg for a different protein. The aromatics are straightforward: onion, garlic, celery, and carrots. Chicken broth or water works as the liquid. The pea soup healthy outcome comes largely from the peas themselves, which are high in plant protein and soluble fiber.

The Method

Sauté diced onion, celery, and carrots in olive oil over medium heat for five minutes. Add minced garlic and cook for one more minute. Add one pound of rinsed split peas, one smoked ham hock, and eight cups of chicken broth. Bring to a boil, then reduce to a low simmer. Cook uncovered for one to one and a half hours, stirring occasionally. The split pea soup Ina Garten method relies on this long simmer to fully break down the peas without any blending.

Finishing and Texture

Once the peas have broken down completely, remove the ham hock. Strip any remaining meat from the bone, chop it, and return it to the pot. Discard the bone. Taste and season with salt and pepper. The Ina Garten split pea soup does not require blending; the peas naturally thicken and soften into a smooth consistency. If the soup is too thick, add hot broth or water to adjust. If too thin, simmer uncovered for an additional fifteen minutes.

Storing and Reheating

Split pea soup thickens significantly as it cools, especially overnight. The starch in the peas continues to absorb liquid. When reheating, add a cup of water or broth and stir well before heating. The Parker’s split pea soup recipe keeps for five days refrigerated and freezes well for up to three months. Label with the date and add fresh broth when reheating from frozen for the best texture.