The cold wind is howling outside your window tonight. You need something warm, thick, and deeply satisfying to eat. This High Protein Split Pea Soup is exactly what your family needs.
It fills your kitchen with the most wonderful, savory aroma. This recipe turns simple pantry staples into a nutrition powerhouse. It is the ultimate winter comfort food for a chilly evening.
Why You’ll Love This Recipe
This soup is a total lifesaver for busy families. It is incredibly budget-friendly and uses simple ingredients. You likely have most of these items in your pantry already.
The addition of protein powder makes it extra filling. It keeps you satisfied for much longer than standard soups. This is perfect for meal prep Sundays to fuel your work week.
Simple Method
Making this soup is a very straightforward process. You just sauté your vegetables and let everything simmer. The peas soften beautifully into a creamy texture naturally.
Even beginner cooks can master this one-pot meal. There are no complicated techniques or fancy tools required. You can relax and enjoy the process while it bubbles away.
Simple Ingredients
These fresh and pantry-stable ingredients create a deep, complex flavor. Using low-sodium broth allows you to control the salt perfectly.
- 1 lb dried green split peas, rinsed
- 8 cups low-sodium chicken broth
- 1 lb lean diced ham
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 tsp dried thyme
- 1 bay leaf
- 0.5 tsp black pepper
- 0.25 tsp salt
- 0.5 cup unflavored collagen peptides or pea protein isolate
Step-by-Step
- Rinse and sort split peas to remove debris.
- In a large pot, sauté onions, celery, and carrots until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in the split peas, broth, diced ham, thyme, and bay leaf.
- Bring the mixture to a boil, then reduce heat to low and cover.
- Simmer for 60 to 90 minutes, stirring occasionally, until peas are soft and soup has thickened.
- Remove the bay leaf.
- Whisk in the unflavored protein powder or collagen until fully incorporated.
- Season with salt and pepper to taste before serving.
Best Ways to Enjoy It
Serve this soup piping hot in big, deep bowls. A slice of toasted sourdough bread is the perfect sidekick. It is great for dipping into the thick, savory base.
For a complete meal, add a light side salad. The fresh greens balance the hearty soup beautifully. Set the table and enjoy a quiet, cozy night in.
Keep It Fresh
This soup actually tastes even better the next day. Store leftovers in an airtight container for up to five days. The flavors continue to meld and deepen over time.
You can also freeze this recipe for up to three months. Reheat it gently on the stove over medium heat. You may need to add a splash of water when reheating.
Tips for Best Results
- Rinse your peas thoroughly to ensure a clean flavor.
- Don’t skip the bay leaf for that classic herbal depth.
- Stir the soup occasionally to prevent the bottom from scorching.
- Add the protein powder at the very end to keep it smooth.
- Use a heavy-bottomed pot for even heat distribution during simmering.
- Chop your vegetables into small, uniform pieces for even cooking.
Ways to Switch It Up
- Swap the ham for smoked turkey for a leaner option.
- Use vegetable broth and omit ham for a vegetarian version.
- Add a pinch of red pepper flakes for a spicy kick.
- Stir in some fresh spinach at the end for extra greens.
Common Questions
Do I need to soak the split peas?
No, split peas do not require soaking before cooking. They are small enough to soften perfectly during the simmering time. Just give them a quick rinse first.
Can I use flavored protein powder?
It is best to use unflavored protein powder or collagen. Flavored versions like vanilla will ruin the savory taste. Unflavored collagen dissolves best without changing the texture.
I hope this hearty soup brings a little extra warmth to your home this winter. It is such a simple way to nourish your family with love and protein. Happy cooking!
— Katie Wood
Ingredients
- 1 lb dried green split peas, rinsed
- 8 cups low -sodium chicken broth
- 1 lb lean diced ham
- 1 cup yellow onion, diced
- 2 cloves garlic , minced
- 1 cup carrots , diced
- 1 cup celery , diced
- 1 tsp dried thyme
- 1 bay lea f
- 0.5 tsp black pepper
- 0.25 tsp sal t
- 0.5 cup unflavored collagen peptides or pea protein isolate
Instructions
- Rinse and sort split peas to remove debris.
- In a large pot, sauté onions, celery, and carrots until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in the split peas, broth, diced ham, thyme, and bay leaf.
- Bring the mixture to a boil, then reduce heat to low and cover.
- Simmer for 60 to 90 minutes, stirring occasionally, until peas are soft and soup has thickened.
- Remove the bay leaf.
- Whisk in the unflavored protein powder or collagen until fully incorporated.
- Season with salt and pepper to taste before serving.
