Split Pea Soup

Last Tuesday, Lucas knocked on my kitchen door with a heavy brown paper bag. A giant, smoked ham bone peeked out from the top. He looked at the gray, drizzly clouds hanging over our neighborhood and smiled.

Henry, he said, today feels exactly like a Split Pea Soup day. I could not agree more with my friend. We spent the entire afternoon in the kitchen, experimenting with different herbs and discussing the science of legumes.

This Split Pea Soup recipe represents years of trial and error between two neighbors who simply love good, honest food. We found that the best Split Pea Soup relies on patience and a few simple, high-quality ingredients. You do not need fancy equipment or expensive gadgets to make a bowl of Split Pea Soup that warms your soul.

Our version balances the natural earthiness of the dried peas with the deep, salty punch of a smoked ham hock. Whether you are a seasoned home cook or a complete beginner, this Split Pea Soup will surely become a staple in your kitchen rotation.

Lucas and I believe that every pot of Split Pea Soup tells a story of comfort and home-grown passion. We invite you to join us in the kitchen as we break down the secrets to the perfect bowl of Split Pea Soup.

Why You Will Love This Hearty Split Pea Soup

You will love this Split Pea Soup because it costs very little to make while providing incredible flavor. This Split Pea Soup uses humble pantry staples like dried peas and common aromatic vegetables. It fills your entire house with a wonderful, cozy aroma as it simmers on the stove.

Our Split Pea Soup recipe yields a thick, naturally creamy texture without the need for any heavy cream or thickeners. It stores beautifully in the freezer, making it the perfect solution for quick weeknight meals during the colder months. You get a massive nutritional boost from the fiber-rich peas in every single spoonful of Split Pea Soup.

Lucas always points out how the flavors actually improve the next day. This makes Split Pea Soup the ultimate “leftover” meal for busy families. Furthermore, this Split Pea Soup is incredibly versatile and accommodates many dietary preferences with just a few minor tweaks.

You can easily scale the recipe up to feed a large crowd at a winter gathering. Most importantly, this Split Pea Soup tastes like a warm hug from an old friend. It brings people together around the table for a shared moment of culinary joy.

Ingredients You Will Need

Before you start cooking, gather all your supplies on the counter. Lucas and I find that preparation makes the cooking process much more enjoyable. For this Split Pea Soup, we recommend using the freshest vegetables you can find.

The quality of your ham bone also dictates the final depth of the Split Pea Soup. If you cannot find a ham bone, a couple of smoked ham hocks work perfectly. We prefer green split peas for their classic color and flavor, though yellow split peas offer a slightly milder taste.

Always rinse your peas thoroughly to remove any dust or small pebbles. Use a high-quality chicken or vegetable stock to provide a solid foundation for your Split Pea Soup.

Substitutions & Variations

Lucas and I love to experiment with our Split Pea Soup, and we encourage you to do the same. If you prefer a vegetarian version of Split Pea Soup, simply omit the ham bone. Use vegetable broth and add a teaspoon of liquid smoke or smoked paprika to replicate that classic smoky flavor.

You can also add diced potatoes to your Split Pea Soup if you want an even heartier consistency. Some people prefer using smoked turkey wings or drumsticks instead of ham. This substitution results in a slightly leaner Split Pea Soup that still packs a massive flavor punch.

For a spicy kick, add a pinch of crushed red pepper flakes or a diced jalapeño during the sautéing stage. If you enjoy a smoother Split Pea Soup, use an immersion blender to puree half of the soup once it finishes cooking. We sometimes add a splash of lemon juice or apple cider vinegar at the end to brighten the earthy notes of the Split Pea Soup.

If you have leftover holiday ham, dice it up and throw it into the pot during the last ten minutes of simmering. Curiosity in the kitchen leads to the best discoveries, so do not be afraid to change things up. Every pot of Split Pea Soup offers a new opportunity to try something different.

If you’re looking for a refreshing twist on traditional soup, consider trying our Chilled Pea Mint Soup. This vibrant dish is perfect for warm days and offers a unique flavor profile that complements the heartiness of Split Pea Soup.

Step-by-Step Instructions

First, place a large Dutch oven or a heavy-bottomed stockpot over medium heat. Add the olive oil or butter and let it melt. Toss in the diced onions, carrots, and celery.

Sauté these vegetables for about eight to ten minutes until they soften and the onions become translucent. Lucas insists on taking your time with this step, as it builds the flavor base for your Split Pea Soup. Next, stir in the minced garlic and cook for just one minute until it smells fragrant.

Be careful not to burn the garlic, as it will make your Split Pea Soup taste bitter. Now, add the rinsed split peas to the pot and stir them around to coat them in the oil and vegetable juices.

Pour in the chicken broth and the water. Place the ham bone or ham hocks directly into the liquid. Add the bay leaves, dried thyme, and black pepper.

Do not add salt yet, as the ham bone often releases plenty of salt into the Split Pea Soup as it cooks. Bring the mixture to a boil. Once it reaches a rolling boil, immediately reduce the heat to low.

Cover the pot with a tight-fitting lid. Let the Split Pea Soup simmer gently for about sixty to ninety minutes. Stir the pot occasionally to ensure the peas do not stick to the bottom of the Dutch oven.

The Split Pea Soup is ready when the peas have completely broken down and the soup looks thick and creamy. Carefully remove the ham bone or hocks from the pot and place them on a cutting board. Discard the bay leaves.

Let the meat cool for a few minutes, then shred it off the bone using two forks. Discard any excess fat or gristle. Return the shredded ham to the Split Pea Soup and stir well.

Taste the Split Pea Soup and add salt only if necessary. If the Split Pea Soup seems too thick, stir in an extra cup of water or broth until you reach your desired consistency. Serve the Split Pea Soup hot and enjoy the fruits of your labor.

Pro Tips for Success

To achieve the best results with your Split Pea Soup, avoid adding salt at the beginning of the process. Salt can sometimes prevent the peas from softening properly, leaving them with a grainy texture. Always rinse your peas in a fine-mesh strainer before adding them to the pot.

This removes any debris or excess starch that might make the Split Pea Soup too gummy. Lucas suggests using a mix of both chicken broth and water. The broth adds richness, while the water allows the true flavor of the peas to shine through.

If you want a truly silky Split Pea Soup, use an immersion blender. However, we usually leave it chunky for a more rustic, home-grown feel. Keep an eye on the liquid levels throughout the simmering process.

Split peas absorb a surprising amount of moisture. If you notice the Split Pea Soup becoming too thick too quickly, add a splash more liquid. Finally, remember that the Split Pea Soup will thicken significantly as it cools.

If you plan to serve it later, you will likely need to thin it out with a bit of broth during the reheating process. These small details make the difference between an average meal and a spectacular Split Pea Soup.

For a delightful pairing with your Split Pea Soup, check out our Honey and Hot Sauce Pizza. The sweet and spicy flavors of this pizza create a wonderful contrast to the savory soup.

Storage & Reheating Tips

Split Pea Soup keeps remarkably well, which makes it perfect for meal prepping. Store any leftover Split Pea Soup in an airtight container in the refrigerator for up to four or five days. As it sits, the flavors continue to meld and deepen.

For longer storage, you can freeze Split Pea Soup for up to three months. We recommend freezing the Split Pea Soup in individual portions for easy lunches. Simply thaw the Split Pea Soup in the refrigerator overnight before you plan to eat it.

When you reheat the Split Pea Soup on the stove, do so over low heat. You will notice that the Split Pea Soup has likely turned into a thick gel in the fridge. This is completely normal due to the high starch content of the peas.

Add a splash of water, broth, or even a little milk to the pot to loosen the Split Pea Soup as it warms up. Stir it frequently to prevent the bottom from scorching. Avoid reheating Split Pea Soup at a high boil, as this can change the texture of the peas. If you use a microwave, cover the bowl with a damp paper towel and stir the Split Pea Soup halfway through the heating time.

What to Serve With This Recipe

A hearty bowl of Split Pea Soup calls for the right accompaniments. Lucas and I almost always serve our Split Pea Soup with a thick slice of crusty sourdough bread. The bread is perfect for mopping up every last drop of the savory broth.

You can also top your Split Pea Soup with homemade garlic croutons for an extra crunch. A simple green salad with a light vinaigrette provides a nice acidic contrast to the rich, earthy flavors of the Split Pea Soup. If you want to lean into the comfort food theme, a grilled cheese sandwich makes an excellent partner for Split Pea Soup.

For a bit of freshness, sprinkle some chopped fresh parsley or chives over the top of the bowl before serving. Some people even enjoy a dollop of sour cream or Greek yogurt on their Split Pea Soup to add a tangy creaminess. If you are serving this for a larger dinner, consider a side of roasted root vegetables. No matter what you choose, keep the sides simple so the Split Pea Soup remains the star of the show.

To elevate your meal, serve your Split Pea Soup alongside our Corn Elote Pizza. The creamy, cheesy goodness of this pizza pairs beautifully with the rich flavors of the soup.

Nutrition Information (per serving)

This Split Pea Soup provides a balanced and nutritious meal. It is naturally high in protein and fiber, which helps keep you feeling full and satisfied for longer. While the ham adds some sodium and fat, the bulk of the Split Pea Soup comes from nutrient-dense vegetables and legumes.

This makes Split Pea Soup a much healthier option than many other cream-based soups. The following values are estimates based on a standard serving size of about 1.5 cups of Split Pea Soup.

FAQs

Do you have to soak split peas before cooking?

Unlike many other dried beans, you do not need to soak split peas before making Split Pea Soup. Because the peas are split, they have more surface area and a thinner profile, which allows them to cook relatively quickly.

Simply rinsing them under cold water to remove dust and debris is sufficient. If you do choose to soak them, you might reduce the cooking time by about fifteen minutes, but it is not a necessary step for a successful Split Pea Soup.

Can I make Split Pea Soup without a ham bone?

Yes, you can absolutely make a delicious Split Pea Soup without a ham bone. For a vegetarian or vegan version, use vegetable stock and add smoky elements like smoked paprika, liquid smoke, or even chipotle peppers in adobo sauce. If you still want meat but do not have a bone, use diced bacon or smoked sausage. Sauté the bacon or sausage at the beginning of the recipe to release the fats and smoky flavors into your Split Pea Soup base.

Why are my split peas still hard after cooking?

If your split peas remain hard after a long simmer, several factors could be at play. First, ensure you did not add salt too early, as salt can toughen the skins of legumes. Second, your peas might be old.

Dried peas do have a shelf life, and very old peas will never soften completely no matter how long you boil them. Finally, if you live in an area with hard water, the minerals can prevent the peas from breaking down. Using filtered water or adding a tiny pinch of baking soda can help soften them in these cases.

How do I thicken Split Pea Soup if it is too watery?

Most Split Pea Soup will thicken naturally as the peas break down and release their starches. If your soup still seems too thin, continue to simmer it without the lid to allow some of the liquid to evaporate. Alternatively, you can take a cup of the soup, blend it in a blender or with an immersion blender, and stir it back into the pot.

This creates an instant creamy texture. Remember that Split Pea Soup always thickens as it cools, so do not over-thicken it while it is still on the stove.

Can you freeze Split Pea Soup?

Split Pea Soup is one of the best soups for freezing. It maintains its flavor and structural integrity very well in the freezer. Allow the Split Pea Soup to cool completely before transferring it to freezer-safe bags or containers.

Be sure to leave about an inch of headspace at the top of the container, as the liquid will expand slightly as it freezes. Your Split Pea Soup will stay fresh in the freezer for about three months. To serve, thaw it in the fridge and reheat it gently on the stove with a little extra broth.

Split Pea Soup

A hearty and comforting Split Pea Soup made with dried green split peas, smoked ham, and aromatic vegetables, perfect for cold days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings servings

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1 pound dried green split peas, rinsed and sorted
• 1 large smoked ham bone or 2 smoked ham hocks
• 1 large yellow onion, finely diced
• 3 medium carrots, peeled and diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 6 cups low sodium chicken or vegetable broth
• 2 cups water, adjust for thickness
• 2 bay leaves, remove before serving
• 1 teaspoon dried thyme or 3 sprigs fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil or butter for sautéing

Method

 

1. Place a large Dutch oven or heavy-bottomed stockpot over medium heat. Add olive oil or butter and let it melt.
2. Add diced onions, carrots, and celery. Sauté for 8-10 minutes until softened and onions are translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add rinsed split peas to the pot and stir to coat in oil and vegetable juices.
5. Pour in chicken broth and water. Place ham bone or hocks into the liquid. Add bay leaves, thyme, and black pepper.
6. Bring to a boil, then reduce heat to low and cover. Let simmer for 60-90 minutes, stirring occasionally.
7. Once peas have broken down and soup is thick, remove ham bone or hocks. Discard bay leaves.
8. Shred meat from the bone and return to the soup. Adjust seasoning with salt if necessary.
9. Serve hot.

Notes

Avoid adding salt at the beginning to ensure peas soften properly. Rinse peas before cooking to remove debris. Soup thickens as it cools, so adjust consistency with broth when reheating.