Split Pea Soup is a hearty and comforting bowl of goodness that’s thick, creamy, and filled with tender green peas and bits of smoky ham or bacon. It’s one of those soups that feels both simple and deeply satisfying with every spoonful. The slow-cooked peas break down into a smooth texture while still offering a little bit of bite here and there, making it a perfect balance.
I love making split pea soup on a chilly day because it warms me up from the inside out and makes the whole kitchen smell amazing. One tip I’ve picked up is to add a splash of vinegar or a squeeze of lemon juice at the end—it really brightens the flavors and cuts through the richness, making each bite even better. Plus, it’s a great dish to make ahead since it tastes even better the next day.
My favorite way to enjoy split pea soup is with some crusty bread or a grilled cheese sandwich on the side. It’s the kind of meal that feels like a big, cozy hug in a bowl, perfect for quiet nights at home or when you want something simple and filling after a busy day. I always find myself going back for seconds!
Key Ingredients & Substitutions
Split Peas: These are the heart of the soup—dry green split peas break down to make the soup creamy but still a bit chunky. If you can’t find split peas, yellow split peas work well too.
Ham or Smoked Ham Hock: Adds a smoky, salty depth that really lifts the soup. For a vegetarian version, leave this out and use vegetable broth instead; adding a bit of smoked paprika can help mimic that smoky flavor.
Vegetables: Onion, carrots, and celery form a classic base for flavor. Feel free to swap celery for parsnip if you want a slightly sweeter taste or add leeks for a mild oniony note.
Broth: Using chicken or vegetable broth instead of water boosts flavor. If you use water, seasoning well and adding herbs becomes even more important.
How Do I Get a Creamy Yet Chunky Texture in Split Pea Soup?
The key to perfect texture is slow simmering and careful blending:
- Simmer the soup gently for at least an hour so peas fully soften and start to break down.
- Use an immersion blender partially—blend just enough to create creaminess but leave chunks of peas and veggies for nice texture.
- If the soup is too thick, thin it with more broth or water until you get your preferred consistency.
Taking your time here makes the soup silky but still hearty. Don’t rush to blend; I like leaving some texture so each spoonful is a bit different!
Equipment You’ll Need
- Large heavy-bottomed pot – great for even heat and slow simmering without burning the peas.
- Wooden spoon – perfect for stirring without scratching your pot.
- Knife and cutting board – for chopping your veggies easily and safely.
- Immersion blender (optional) – lets you blend the soup right in the pot for a creamy texture without extra dishes.
Flavor Variations & Add-Ins
- Add diced smoked sausage instead of ham for a spicier, smoky twist.
- Stir in fresh chopped spinach or kale near the end for extra color and nutrients.
- Use curry powder or cumin to give the soup a warm, exotic flavor.
- Mix in shredded or grated cheese like sharp cheddar before serving for a rich, cheesy upgrade.
How to Make Split Pea Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
- 1 cup dried split green peas, rinsed
- 4 cups vegetable or chicken broth (plus more if needed)
- 1 to 2 cups water
- Salt and pepper to taste
- Optional: 1 smoked ham hock or 1 cup diced cooked ham (for added flavor)
- Fresh parsley for garnish
- A splash of apple cider vinegar or lemon juice (optional, to brighten flavor)
How Much Time Will You Need?
This cozy soup takes about 10 minutes to prepare and 1 to 1.5 hours to simmer gently. The slow cooking lets the peas soften and flavors mingle perfectly. Total time: around 1 hour 15 minutes to 1 hour 40 minutes.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring often, for about 5 to 7 minutes, until the vegetables start to soften.
2. Add Garlic and Herbs:
Stir in the minced garlic and cook for another minute until you smell the lovely aroma. Then add the dried thyme and bay leaf along with the rinsed split peas. If you have a smoked ham hock, toss it in now for rich smoky flavor.
3. Add Broth and Simmer:
Pour in the broth and enough water to cover the ingredients by about an inch (usually 1 to 2 cups). Bring everything to a boil.
Once boiling, lower the heat to keep a gentle simmer. Let the soup cook for 1 to 1.5 hours, stirring now and then. The peas will break down, and the soup will thicken. If it gets too thick, add extra water or broth to thin it to your liking.
4. Finish and Serve:
Remove the bay leaf and, if you used a ham hock, take it out and shred the meat. Stir the meat back into the soup.
If you like a smoother texture, use an immersion blender to partially blend the soup, but leave some chunks for nice texture.
Season with salt and pepper. To brighten the flavors, stir in a splash of apple cider vinegar or lemon juice.
Garnish with chopped fresh parsley and serve warm with crusty bread or your favorite sandwich. Enjoy!
Can I Use Frozen Split Peas Instead of Dry?
Frozen split peas aren’t common and may cook differently, but if you find them, no need to soak—just add them directly to the pot and adjust cooking time. Dry peas are best for this recipe because they break down nicely.
How Long Can I Store Leftover Split Pea Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water or broth if the soup has thickened too much.
Can I Make This Soup Vegetarian?
Absolutely! Skip the ham and use vegetable broth. To add extra smoky flavor, consider adding a dash of smoked paprika or a few drops of liquid smoke.
Is It Necessary to Soak Split Peas Before Cooking?
No soaking required! Split peas cook relatively quickly compared to other legumes, so just rinse them well before adding them to the soup.
