Split Pea Soup is the kind of heartwarming, soul-soothing meal that instantly feels like a cozy hug. With its thick, creamy texture and layers of flavor from aromatic vegetables, smoked ham hock, and punchy herbs, this classic is rich in both flavor and nutrition. Whether you’re simmering a batch on a chilly evening or meal-prepping for the week, Split Pea Soup delivers comfort and satisfaction in every spoonful. It’s adaptable, too—keep it vegetarian or go all-in with smoky, meaty notes. There’s a reason this soup has stood the test of time, and once you taste it, you’ll know why.

Ingredients You’ll Need

The beauty of Split Pea Soup is how wonderfully simple the ingredients list is. Each item brings its own special something: from the sweet crunch of carrots to the savory silkiness the split peas develop as they simmer. Here’s what you’ll need—and why each one counts.

Olive oil: The foundation for sautéing and deepening flavors right from the start.
Yellow onion: Essential for sweetness and depth; diced small for uniform texture.
Carrots: Add sweet earthiness and gorgeous color to the soup.
Celery: Builds a savory backbone and subtle aromatic flavor.
Garlic cloves: For a fragrant kick that infuses every bite.
Dried green split peas: The star of the show—these cook down to a luscious, creamy soup base.
Smoked ham hock or diced cooked ham: If you’re not going vegetarian, this adds incredible depth and classic smokiness.
Low-sodium vegetable or chicken broth: Liquid gold; keeps the flavor balanced and not too salty.
Bay leaf: A single leaf, but it infuses the soup with subtle herbal complexity.
Dried thyme: Just a teaspoon gives a savory, woodsy hint that works beautifully with peas and ham.
Black pepper: For a gentle heat and complexity.
Salt: Balances everything—start small and adjust at the end.
Chopped fresh parsley: Optional, but it brings a burst of fresh color and flavor at serving time.

How to Make Split Pea Soup

Step 1: Sauté the vegetables

Start by heating the olive oil in a large soup pot over medium heat. Toss in the diced onion, carrot, and celery. Sauté these vegetables for about 5–7 minutes, stirring occasionally, until they’re tender and shedding that irresistible aroma. You want them soft, not browned—they’ll act as the aromatic foundation for your Split Pea Soup.

Step 2: Add the garlic

Stir in the minced garlic and let it cook for just one minute—this is plenty of time to release all that garlicky magic without burning. This quick step deepens the flavor and sets the stage for the rest of the ingredients to shine.

Step 3: Pour in peas, ham, and liquid

Dump in the rinsed split peas and, if you’re using it, the smoked ham hock or diced ham. Pour in the broth, add the bay leaf, dried thyme, black pepper, and salt. Give it a good stir, making sure everything is evenly combined. The split peas will start to soak up that flavorful liquid almost instantly.

Step 4: Simmer slowly

Bring the pot to a boil, then immediately reduce the heat to low so the Split Pea Soup gently simmers. Leave the pot uncovered and let it cook for 60–75 minutes, giving it a stir now and then. The split peas break down and thicken the broth, creating the signature creamy texture. If you’re using a ham hock, it infuses the whole pot with smoky depth.

Step 5: Finish and adjust

When the peas are tender and the soup has thickened, fish out the bay leaf and ham hock (if used). If there’s meat on the ham hock, shred it and add it back to the pot for extra richness. Taste, then adjust the salt and pepper to your liking. Leave it chunky for a rustic vibe, or partially blend it with an immersion blender for ultimate creaminess—the choice is yours!

How to Serve Split Pea Soup

Garnishes

A sprinkle of chopped fresh parsley goes a long way to brighten up each bowl. Feel free to add crunchy croutons, a drizzle of olive oil, or even extra cracked black pepper for a finishing flourish that looks as good as it tastes.

Side Dishes

This hearty soup pairs beautifully with crusty bread, a buttery biscuit, or a simple side salad. If you’re after serious comfort, thick slices of warm sourdough are perfect for dunking into the steaming Split Pea Soup.

Creative Ways to Present

Try ladling the soup into hollowed-out bread bowls for a fun twist. Serve tiny cups as an appetizer at a dinner party, or top each bowl with crispy bacon bits or a swirl of crème fraîche for a gourmet touch. Split Pea Soup is endlessly adaptable, so have fun getting creative!

Make Ahead and Storage

Storing Leftovers

Cool the soup to room temperature, then spoon it into airtight containers. Split Pea Soup will keep fresh in the fridge for up to 4 days, and it often tastes even better on day two when the flavors deepen and meld together.

Freezing

For longer storage, portion cooled Split Pea Soup into freezer-safe containers or resealable bags (leave a little space for expansion). It’ll freeze beautifully for up to 3 months. Just remember to label the containers with the date, so you always know what’s in your freezer stash.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or broth if the soup has thickened in the fridge or freezer. Stir frequently and heat until piping hot. The split peas tend to soak up liquid as they sit, so don’t be shy about adjusting the consistency as needed.

FAQs

Do I need to soak split peas before making Split Pea Soup?

Nope! Split peas break down beautifully as they simmer and don’t require pre-soaking. Just give them a quick rinse before adding to the pot to remove any debris or dust.

Can I make Split Pea Soup vegetarian or vegan?

Absolutely! Simply skip the ham and use vegetable broth instead of chicken broth. The soup is still hearty and delicious, thanks to the robust flavor of the aromatics and herbs.

What can I use instead of a ham hock?

If you don’t have a ham hock, diced smoked ham, bacon, or even smoked turkey work well for adding that savory, smoky quality. Or leave it out altogether for a lighter, vegetarian-friendly Split Pea Soup.

My soup is too thick! How do I fix it?

No problem—Split Pea Soup thickens as it cools, so simply stir in more broth or water, a little at a time, when reheating until you get your perfect consistency.

Can I use a slow cooker for this recipe?

You sure can! Just add all the ingredients to your slow cooker and cook on low for 7–8 hours or high for 4–5 hours, until the peas are tender. Remove the bay leaf and ham hock at the end, adjust seasonings, and enjoy.

Final Thoughts

Split Pea Soup is comfort food at its coziest—nourishing, budget-friendly, and packed with flavor. I hope you’ll give this timeless recipe a try and discover just how deliciously satisfying a humble bowl of peas can be!

Split Pea Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

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

Print Recipe

Description

A comforting and hearty split pea soup recipe that can be made with or without ham, perfect for a cozy meal. This soup is flavorful, easy to prepare, and freezes well for future enjoyment.

Ingredients

Scale

Split Pea Soup:

2 tablespoons olive oil
1 medium yellow onion (diced)
2 carrots (peeled and diced)
2 celery stalks (diced)
3 garlic cloves (minced)
1 pound dried green split peas (rinsed and sorted)
1 smoked ham hock or 1½ cups diced cooked ham (optional for non-vegetarian version)
8 cups low-sodium vegetable or chicken broth
1 bay leaf
1 teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon salt (or to taste)
chopped fresh parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil: In a large pot over medium heat, sauté onion, carrots, and celery until softened.
Add ingredients: Stir in garlic, split peas, ham hock, broth, bay leaf, thyme, pepper, and salt. Bring to a boil.
Simmer: Reduce heat and simmer uncovered for 60–75 minutes until peas are tender.
Adjust seasoning: Remove ham hock, shred meat, and return to pot. Discard bay leaf. Adjust seasoning as needed.
Blend: For a smoother texture, partially blend the soup using an immersion blender if desired.
Serve: Garnish with parsley and serve hot.

Notes

For a vegetarian version, omit ham and use vegetable broth.
The soup thickens as it cools—add water or broth to adjust consistency when reheating.
Can be made ahead and freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American