If there’s one recipe I can call my tried-and-true comfort classic, it’s Split Pea Soup. This vibrant, hearty soup combines tender split peas, flavorful vegetables, and smoky ham to deliver soul-warming goodness in every spoonful. Whether you prefer it chunky or smooth, this is a pot of pure coziness that’ll fill your kitchen with irresistible aroma. Best of all, it’s nourishing and wonderfully simple—perfect for busy weeknights or those lazy Sunday suppers when only real home-cooked food will do.

Ingredients You’ll Need

Split Pea Soup shines because of a handful of wholesome, easy-to-find ingredients. Each one brings a little magic—texture, flavor, or color—to the bowl, so don’t underestimate any part of this short and sweet lineup!

Olive oil: Gives the vegetables a perfect, savory base to gently sauté and release their flavors.
Onion: Adds a sweet, aromatic depth that’s essential for the classic profile of the soup.
Garlic: Just two cloves will add a subtle warmth that lifts every bite.
Carrots: Brightens the soup with color and natural sweetness for balance.
Celery: Gives a gentle fresh crunch to the foundational “soffritto” base.
Dried green split peas: The star ingredient—they break down into creamy, protein-packed body as they simmer.
Bay leaf: Infuses a gentle and earthy herbal note throughout the pot as it cooks.
Dried thyme: Lends subtle, savory warmth that makes the whole soup taste “homey.”
Low-sodium vegetable broth or chicken broth: Supplies a rich yet delicate backdrop—pick your favorite depending on your mood or dietary needs.
Water: Keeps the consistency just right—feel free to add more if you like your soup thinner.
Smoked ham hock or diced cooked ham (optional): Adds irresistible smokiness and depth for those who want a meaty twist.
Salt and black pepper: Your final flavor powerhouses—don’t forget to season before serving.

How to Make Split Pea Soup

Step 1: Sauté the Vegetables

Start by heating olive oil in a large, heavy-bottomed pot over medium heat. When it shimmers, toss in the chopped onion, carrots, and celery. Let them cook, stirring occasionally, for 5 to 6 minutes until they’re softened and just starting to turn golden. The onion’s sweet aroma will fill your kitchen—this is your “flavor foundation” for Split Pea Soup!

Step 2: Add Garlic

Stir in the minced garlic and let it sizzle for about 30 seconds. It only needs a brief moment on the heat to release its fragrance and blend perfectly with the other vegetables. Be sure not to let it brown, or it might taste bitter.

Step 3: Combine Split Peas and Seasonings

Rinse your dried split peas well, then add them to the pot along with the bay leaf, dried thyme, broth, and water. If you’re adding a smoked ham hock or diced ham, drop that in as well. Give everything a good stir so the split peas are well-submerged and all the flavors can marry.

Step 4: Simmer to Perfection

Bring your soup to a gentle boil over medium-high heat. Once it’s bubbling, turn the heat down to low and let it simmer uncovered for 60 to 75 minutes. Stir from time to time, making sure nothing sticks to the bottom. You’ll know it’s ready when the peas are tender and the soup naturally thickens into a creamy consistency.

Step 5: Final Touches

Fish out the bay leaf and, if you used a ham hock, remove it as well. If there’s any meat on the hock, shred it and stir it back into the soup. Taste and season with salt and black pepper—remember, the amount needed can vary depending on if you used ham or broth with added salt. Want your Split Pea Soup extra velvety? Use an immersion blender to puree a portion right in the pot, or leave it as-is for a rustic, chunky finish.

How to Serve Split Pea Soup

Garnishes

The right garnish makes your Split Pea Soup feel truly special. Try a shower of fresh cracked black pepper, a pinch of fresh thyme leaves, or—if you’re feeling decadent—a dollop of tangy sour cream. Chopped fresh parsley or chives add a burst of color and a bright herbaceous note that wakes up every bowl.

Side Dishes

This soup loves a good bread companion! Serve it with crusty sourdough, a warm baguette, or homemade croutons to sop up the velvety goodness. For a lighter touch, a crisp green salad with lemon vinaigrette balances out its earthy richness perfectly. And honestly, nothing beats a hunk of sharp cheddar on the side for classic soup comfort.

Creative Ways to Present

Why not get playful? Ladle your Split Pea Soup into hollowed-out bread bowls for a fun, party-worthy presentation. Top with smoky crumbled bacon, swirl in a little pesto, or sprinkle roasted seeds for crunch. Mini mugs or shot glasses turn this homey classic into a sophisticated appetizer at your next gathering!

Make Ahead and Storage

Storing Leftovers

Place leftovers in an airtight container and store them in the fridge for up to 4 days. This soup only gets better overnight, as the flavors have even more time to blend. Keep in mind that Split Pea Soup thickens as it sits—just stir in a splash of water or broth when you reheat to loosen it up.

Freezing

Split Pea Soup is a meal prep superstar! Let the soup cool completely, then transfer it to freezer-safe containers or resealable bags. It will keep perfectly for up to 3 months. To thaw, leave it in the fridge overnight or reheat gently from frozen on the stovetop with a bit of extra broth to bring it back to creamy life.

Reheating

Warm your soup gently on the stovetop over low heat, stirring frequently. You may need to add some extra liquid, as it thickens when cold. Avoid microwaving in plastic; use microwave-safe glass or a saucepan for best flavor and texture. Taste and adjust seasoning again before serving—sometimes a pinch of salt or squeeze of lemon brings leftovers back to their best!

FAQs

What makes Split Pea Soup so thick and creamy?

It’s all in the split peas! As they cook, they break down completely, naturally thickening the soup without any cream or thickeners needed. For an even silkier texture, blend part of the soup before serving.

Can I make Split Pea Soup vegetarian or vegan?

Absolutely! Just skip the ham and use vegetable broth for a plant-based powerhouse that’s still full of protein and flavor. Add an extra sprinkle of smoked paprika for a subtle smokiness if you’re missing the ham.

How do I prevent my split peas from staying hard?

Always use fresh, recently purchased split peas—older peas might never soften up. Also, make sure not to add acidic ingredients (like tomatoes or vinegar) until after the peas are fully cooked.

Can I use yellow split peas instead of green?

Yes, you can! Yellow split peas have a slightly milder, sweeter flavor but work beautifully in this recipe. The cooking time and texture will be almost identical.

Is Split Pea Soup gluten-free?

It is! As long as you use gluten-free broth and check any add-ins (like ham or toppings), this recipe is naturally gluten-free, making it perfect for anyone with dietary restrictions.

Final Thoughts

I truly can’t recommend this Split Pea Soup enough—every spoonful is satisfying, wholesome, and packed with flavor. Give it a try the next time you crave warmth, comfort, or simply an easy crowd-pleaser. I think you’ll fall in love with its cozy magic just like I have!

Split Pea Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 5 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty Split Pea Soup recipe that is perfect for a cozy meal. This soup is packed with nutritious ingredients and flavors that develop beautifully as it simmers. Whether you choose to include ham or keep it vegetarian, this soup is sure to be a hit!

Ingredients

Scale

Split Pea Soup Ingredients:

1 tablespoon olive oil
1 medium onion (chopped)
2 garlic cloves (minced)
2 carrots (diced)
2 celery stalks (diced)
1 pound (about 2 1/4 cups) dried green split peas (rinsed and picked over)
1 bay leaf
1 teaspoon dried thyme
6 cups low-sodium vegetable broth or chicken broth
2 cups water
1 smoked ham hock or 1 cup diced cooked ham (optional)
Salt and black pepper to taste

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Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and cook for 5–6 minutes until softened.
Stir in the garlic and cook for 30 seconds.
Add the split peas, bay leaf, thyme, broth, water, and ham hock or diced ham if using. Bring to a boil, then reduce heat to low and simmer uncovered for 60–75 minutes, stirring occasionally, until peas are tender and the soup is thickened.
Remove the bay leaf and ham hock, if used. If you used a ham hock, shred any meat and return it to the pot. Season with salt and black pepper to taste. For a smoother texture, you can blend part of the soup using an immersion blender. Serve warm.