15 Cozy Hearty Soup Recipes for Family Dinners

When the weather turns chilly and you want to gather the family around the table, there’s nothing quite like a warm bowl of soup to create a cozy atmosphere. Here are 15 hearty soup recipes that not only fill the belly but also warm the heart, making your family dinners a little more special. From classic favorites to new twists, these soups bring comfort and togetherness to your mealtime. Dive in and discover delicious flavors that everyone will love!

Creamy Chicken and Wild Rice Soup

A bowl of creamy chicken and wild rice soup garnished with herbs.

This creamy chicken and wild rice soup is a comforting dish that’s perfect for family dinners. It’s rich, hearty, and packed with wholesome ingredients, making it a great choice for chilly evenings. With tender chicken, earthy wild rice, and a mix of colorful vegetables, each spoonful is both satisfying and delicious.

What’s even better? This recipe is straightforward to make, requiring minimal prep and easy steps. Your family will love the creamy texture and savory flavor, and you’ll appreciate how quickly it comes together!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup cooked chicken, shredded
  • 1 cup wild rice, rinsed
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery, sautéing until softened, about 5-7 minutes.
  2. Stir in the shredded chicken and wild rice, mixing well. Pour in the chicken broth and add dried thyme. Bring to a boil, then reduce heat and let simmer for about 40-45 minutes, or until the wild rice is tender.
  3. Once the rice is cooked, stir in the heavy cream and season with salt and pepper. Allow to heat through for another 5 minutes.
  4. Serve hot, garnished with freshly chopped parsley.

Classic Tomato Basil Soup

A bowl of classic tomato basil soup topped with fresh basil leaves and a swirl of cream, served with grilled cheese sandwiches.

Classic Tomato Basil Soup is a comforting and flavorful dish that brings warmth to any family dinner. It offers a delightful balance of rich tomato flavor and aromatic basil, making it a favorite among both kids and adults. Plus, it’s simple to prepare, requiring just a few ingredients, which means you can whip it up even on a busy weeknight.

This soup pairs perfectly with a grilled cheese sandwich, creating a nostalgic and satisfying meal. You’ll love how the fresh ingredients meld together, giving you a taste of home with every spoonful.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1/4 cup fresh basil, chopped
  • 1/2 cup heavy cream (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic and cook for another minute until fragrant.
  3. Add crushed tomatoes, vegetable broth, and sugar to the pot. Season with salt and pepper, then bring to a simmer.
  4. Let it simmer for 15-20 minutes, allowing the flavors to develop.
  5. Stir in chopped basil and, if desired, heavy cream for a creamier texture. Blend with an immersion blender or in batches until smooth.
  6. Serve hot, garnished with additional basil if desired.

Creamy Potato Leek Soup

A bowl of creamy potato leek soup garnished with chives

Creamy Potato Leek Soup is a warm, comforting dish that brings a touch of elegance to your dinner table. The subtle flavors of leeks paired with creamy potatoes create a velvety texture that’s both satisfying and delicious. It’s a simple recipe that can be prepared in under an hour, making it a perfect choice for a cozy family dinner.

This soup has a rich, buttery taste with a hint of earthiness, making it a delightful option for any season. Serve it with crusty bread for a complete meal that will leave everyone feeling content and happy. Here’s how you can whip it up!

Ingredients

  • 4 large leeks, cleaned and sliced
  • 4 medium potatoes, peeled and diced
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh chives for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and onion, sauté until softened, about 5 minutes.
  2. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
  3. Using an immersion blender, blend the soup until smooth. If you don’t have one, carefully transfer the soup to a blender in batches.
  4. Stir in the heavy cream and season with salt and pepper. Heat through for a few minutes.
  5. Serve hot, garnished with fresh chives.

Butternut Squash and Apple Soup

A bowl of butternut squash and apple soup garnished with nuts, surrounded by autumn leaves and small pumpkins.

This Butternut Squash and Apple Soup is a delightful blend of sweet and savory flavors, making it a perfect choice for cozy family dinners. The natural sweetness of the butternut squash pairs beautifully with the tartness of apples, creating a comforting dish that warms both the heart and the palate.

Not only is this soup delicious, but it’s also simple to prepare. With just a few ingredients, you can whip up a velvety and satisfying soup that your whole family will enjoy. Serve it as a starter or pair it with a fresh loaf of bread for a lovely meal!

Ingredients

  • 1 medium butternut squash, peeled and diced
  • 2 medium apples, peeled, cored, and chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/2 cup heavy cream (optional)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
  2. Add the diced butternut squash and chopped apples to the pot, stirring to combine. Cook for about 5 minutes.
  3. Pour in the vegetable broth, then stir in the cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
  4. Use an immersion blender to puree the soup until smooth. If you prefer a creamier texture, stir in the heavy cream at this stage.
  5. Serve hot, garnished with a drizzle of cream or a sprinkle of cinnamon if desired.

Vegetable Lentil Soup

A bowl of vegetable lentil soup with colorful veggies and herbs.

Vegetable lentil soup is a comforting dish that combines the heartiness of lentils with an array of colorful veggies. It’s packed with flavor, and the combination of spices makes each spoonful delightful. Whether you’re looking for a nutritious family dinner or a cozy meal for yourself, this soup fits the bill perfectly.

The beauty of this recipe lies in its simplicity. You can toss in whatever vegetables you have on hand, making it a flexible option for any pantry. Plus, it’s easy to make in one pot, which means less cleanup for you!

Ingredients

  • 1 cup dried lentils (green or brown)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 2 cups mixed vegetables (like zucchini and bell peppers)
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Rinse the lentils under cold water and set aside.
  2. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes, until softened.
  3. Stir in the garlic, cumin, and smoked paprika, cooking for an additional minute until fragrant.
  4. Add the lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer.
  5. Let the soup simmer for about 25-30 minutes, or until the lentils are tender.
  6. Stir in the mixed vegetables and cook for another 5 minutes. Season with salt and pepper.
  7. Serve warm, garnished with fresh parsley.

Savory Beef and Barley Soup

A bowl of hearty beef and barley soup garnished with parsley and vegetables.

Savory Beef and Barley Soup is a delicious blend of tender beef, hearty barley, and colorful vegetables. This soup is rich in flavor and offers a comforting warmth that’s perfect for chilly evenings. It’s simple to prepare, making it an excellent choice for family dinners.

The combination of savory beef broth, earthy barley, and nutritious vegetables creates a filling meal that everyone will love. You can easily customize it by adding your favorite veggies or spices, making it a versatile recipe for any season.

Ingredients

  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, chopped
  • 1 cup barley, rinsed
  • 8 cups beef broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Add the beef stew meat and brown on all sides, about 5-7 minutes.
  2. Add the chopped onion and garlic, cooking until the onion is translucent.
  3. Stir in the carrots, celery, and barley, mixing well.
  4. Pour in the beef broth and add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low.
  5. Cover and simmer for 1 hour, or until the beef is tender and the barley is cooked through. Adjust seasoning as needed.
  6. Remove the bay leaf before serving and garnish with fresh parsley.

Chicken Tortilla Soup

A bowl of Chicken Tortilla Soup topped with avocado, tortilla strips, and cilantro.

Chicken Tortilla Soup is a comforting dish that combines rich flavors with a delightful crunch. This hearty soup features tender chicken, vibrant vegetables, and a slightly spicy broth, making it a satisfying option for family dinners. It’s easy to prepare, perfect for cozy nights when everyone is gathered around the table.

The soup is topped with crispy tortilla strips, fresh avocado, and a sprinkle of cilantro, adding layers of texture and taste. Whether you’re looking for a quick weeknight meal or a dish to impress your guests, Chicken Tortilla Soup hits the spot every time.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 can diced tomatoes (14.5 oz)
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • Salt and pepper to taste
  • Crispy tortilla strips for topping
  • Avocado, sliced for garnish
  • Cilantro, chopped for garnish
  • Lime wedges for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant.
  3. Stir in the cumin and chili powder, allowing the spices to toast for a minute before adding the chicken broth.
  4. Bring the broth to a simmer and then add the shredded chicken, diced tomatoes, black beans, and corn. Season with salt and pepper to taste.
  5. Let the soup simmer for 15-20 minutes to allow the flavors to meld together.
  6. Serve the soup hot, topped with crispy tortilla strips, sliced avocado, and chopped cilantro. Add lime wedges for an extra burst of flavor.

Spicy Black Bean and Chorizo Soup

A bowl of spicy black bean and chorizo soup topped with avocado and cilantro.

This spicy black bean and chorizo soup is a warm, comforting dish that’s perfect for any family gathering. The rich flavors of the chorizo combined with hearty black beans create a filling and satisfying meal. Plus, it comes together quickly, making it an excellent choice for weeknight dinners.

The heat from the chorizo adds a delightful kick, balanced by the creaminess of the beans. With a blend of spices and fresh ingredients, every spoonful offers a burst of flavor. Serve it with a side of crusty bread for a complete meal that everyone will love.

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces chorizo, casing removed and crumbled
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Avocado, sliced, for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chorizo and cook until browned, about 5 minutes. Remove the chorizo and set aside, leaving the drippings in the pot.
  2. Add the onion, garlic, and bell pepper to the pot. Cook for about 5 minutes, or until the vegetables are tender.
  3. Stir in the diced tomatoes, black beans, vegetable broth, cumin, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Add the cooked chorizo back to the pot. Season with salt and pepper to taste. Cook for an additional 5 minutes to heat through.
  5. Serve hot, garnished with fresh cilantro and sliced avocado.

Minestrone Soup with Fresh Herbs

Bowl of minestrone soup with pasta, tomatoes, and fresh herbs.

Minestrone soup is a delightful blend of vegetables, beans, and pasta, all simmered in a savory broth. This dish is not only hearty and comforting, but it’s also packed with nutrients, making it a perfect option for a cozy family dinner. The fresh herbs elevate the flavors, giving it a vibrant and aromatic touch that warms the soul.

What’s great about minestrone is its versatility. You can easily customize it based on what you have on hand, making it a fantastic way to use up leftover veggies. Plus, it’s simple to make, requiring just one pot for cooking, which means less cleanup for you!

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup small pasta (like ditalini or elbow macaroni)
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Fresh basil and parsley, for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
  2. Add the carrots and celery, cooking for another 5 minutes until they start to soften.
  3. Stir in the zucchini, cherry tomatoes, diced tomatoes, and vegetable broth. Bring to a boil.
  4. Add the cannellini beans, pasta, and oregano. Reduce the heat and let it simmer until the pasta is cooked, about 10-12 minutes.
  5. Season with salt and pepper to taste. Serve hot, garnished with fresh basil and parsley.

Beef Stew with Root Vegetables

A bowl of hearty beef stew with root vegetables, garnished with herbs.

Beef stew with root vegetables is the ultimate comfort food for cozy family dinners. This hearty dish combines tender chunks of beef with a medley of sweet carrots, earthy potatoes, and other nutritious root veggies, all simmered in a rich, flavorful broth. The result is a warm, satisfying meal that’s packed with flavor and perfect for chilly evenings.

Not only is this recipe delicious, but it’s also easy to prepare. A little bit of chopping and some time on the stove is all it takes to create a dish that will have everyone at the table asking for seconds. It’s a wonderful way to bring the family together over a warm bowl of goodness.

Ingredients

  • 2 lbs beef chuck, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups carrots, sliced
  • 2 cups potatoes, diced
  • 2 cups parsnips, sliced
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  1. Brown the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef pieces and season with salt and pepper. Sear the beef until browned on all sides, then remove and set aside.
  2. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.
  3. Add Ingredients: Return the beef to the pot along with the beef broth, carrots, potatoes, parsnips, tomato paste, thyme, and bay leaf. Stir to combine.
  4. Simmer: Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
  5. Finish: In the last 10 minutes, stir in the frozen peas. Taste and adjust seasoning if needed. Serve hot, ideally with some crusty bread on the side.

Seafood Chowder with Corn

A bowl of seafood chowder with corn, garnished with parsley and served with crackers.

Seafood chowder with corn is a delightful blend of flavors that brings the taste of the sea right to your cozy dinner table. This creamy soup is hearty and comforting, featuring tender pieces of seafood mixed with sweet corn, making it a wonderful choice for family gatherings. Plus, it’s surprisingly simple to prepare, allowing you to enjoy a warm bowl without spending all day in the kitchen.

The rich and savory broth, combined with the natural sweetness of corn, creates a satisfying meal that’s perfect for chilly evenings. Serve it with your favorite crackers for dipping, and you’re in for a treat that everyone will love!

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 medium potatoes, peeled and diced
  • 4 cups seafood stock
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 pound mixed seafood (shrimp, scallops, and fish)
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
  2. Add the diced potatoes and seafood stock to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
  3. Stir in the corn and mixed seafood. Cook for another 5 minutes, or until the seafood is cooked through.
  4. Pour in the heavy cream and add thyme, salt, and pepper. Stir well and heat through.
  5. Serve hot, garnished with chopped parsley and enjoy alongside your favorite crackers.

Curried Coconut Lentil Soup

A bowl of creamy curried coconut lentil soup topped with fresh cilantro and a lime wedge

This Curried Coconut Lentil Soup is a delightful blend of flavors that warms you from the inside out. The creamy coconut milk pairs perfectly with the earthy lentils and fragrant spices, creating a comforting bowl that’s both nutritious and satisfying.

Making this soup is simple, requiring just a few ingredients and minimal prep work. Whether you’re cooking for your family or a cozy night in, this recipe brings warmth and happiness to your dinner table.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 1 cup diced tomatoes (fresh or canned)
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  3. Add the curry powder and ground cumin; stir for about 30 seconds to release their flavors.
  4. Incorporate the rinsed lentils, vegetable broth, coconut milk, and diced tomatoes. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes until the lentils are tender.
  5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges on the side.

French Onion Soup with Gruyère

A bowl of French onion soup with melted Gruyère cheese and toasted bread on top.

French onion soup is a classic dish that wraps you in warmth and comfort. With its rich, savory broth full of caramelized onions and topped with gooey Gruyère cheese, this soup is both satisfying and deeply flavorful. It’s surprisingly easy to make, allowing you to enjoy a taste of France right in your kitchen.

Perfect for cozy family dinners, this soup can be whipped up in just under an hour. The combination of sweet onions and aromatic herbs creates a delightful balance, while the melted cheese on top elevates each bowl to something truly special. Serve it alongside crusty bread for a meal that warms the heart.

Ingredients

  • 4 large onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup dry white wine (optional)
  • 6 cups beef broth
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  • 1 bay leaf
  • 8 slices of baguette, toasted
  • 1 1/2 cups grated Gruyère cheese

Instructions

  1. Caramelize the Onions: In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, for about 25-30 minutes until the onions are soft and caramelized.
  2. Deglaze the Pot: If using, add the white wine to the pot, scraping up any browned bits from the bottom. Let it simmer for a few minutes until mostly evaporated.
  3. Add Broth and Herbs: Pour in the beef broth, add thyme and bay leaf, and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes to meld the flavors.
  4. Prepare the Topping: Preheat your oven to broil. Ladle the soup into oven-safe bowls, place a slice of toasted baguette on top of each bowl, and sprinkle with grated Gruyère cheese.
  5. Broil: Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown. Serve hot and enjoy!

Roasted Red Pepper and Tomato Soup

Bowl of creamy roasted red pepper and tomato soup garnished with basil leaves and a swirl of cream.

Roasted Red Pepper and Tomato Soup is a warm bowl of comfort that brings a delightful blend of flavors to your dinner table. The sweetness of roasted red peppers complements the acidity of ripe tomatoes, creating a soup that’s both rich and vibrant. It’s not just delicious; it’s also simple to whip up, making it perfect for those cozy family dinners.

This soup is creamy, tangy, and has a lovely hint of smokiness from the roasted peppers. It pairs beautifully with crusty bread or a classic grilled cheese sandwich. Plus, it’s an easy way to sneak in some veggies while satisfying everyone’s taste buds.

Ingredients

  • 2 large red bell peppers
  • 4 cups canned crushed tomatoes (or fresh equivalent)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional)
  • Fresh basil leaves for garnish

Instructions

  1. Roast the Peppers: Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, remove the seeds, and place them skin-side up on a lined baking sheet. Roast for about 25-30 minutes until the skins are charred. Remove from the oven and let cool.
  2. Sauté Aromatics: In a large pot, heat a splash of olive oil over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
  3. Blend the Soup: Once the peppers have cooled, peel off the skins and chop them. Add the roasted peppers, crushed tomatoes, vegetable broth, basil, and oregano to the pot. Bring to a simmer and let cook for about 10-15 minutes.
  4. Puree the Mixture: Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the mixture to a blender in batches.
  5. Finish Off: Stir in the heavy cream if using, and season with salt and pepper to taste. Heat through for a few more minutes before serving.
  6. Serve: Ladle the soup into bowls and garnish with fresh basil leaves. Enjoy with your favorite bread!

Split Pea Soup with Ham

A bowl of green split pea soup with chunks of ham and vegetables.

Split Pea Soup with Ham is a comforting dish that brings warmth and satisfaction to any family dinner. With its rich, smoky flavor from the ham and the hearty texture of split peas, it’s a meal that fills you up and leaves you feeling cozy. This recipe is simple to make, requiring just a handful of ingredients and a bit of patience as it simmers to perfection.

The combination of tender peas, savory ham, and a medley of vegetables creates a delightful harmony of flavors. It’s a great way to use leftover ham, and it can be easily customized with your favorite herbs and spices. Perfect for chilly evenings, this soup is a family favorite that is sure to please everyone around the table.

Ingredients

  • 1 pound dried green split peas, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 6 cups low-sodium chicken broth
  • 2 cups diced cooked ham
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prepare the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
  2. Add Garlic and Peas: Stir in the minced garlic and cook for another minute until fragrant. Then, add the rinsed split peas and bay leaf to the pot.
  3. Pour in Broth: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and cover the pot. Let it simmer for about 45 minutes, or until the peas are tender.
  4. Add Ham: Stir in the diced ham and continue to cook for an additional 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
  5. Serve: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy warm!