Split Pea Soup Recipe delivers a cozy, creamy bowl with smoky depth, tender peas, and sweet carrots in every spoonful. It suits budget-minded cooks and soup fans who want a one-pot dinner in about 1 hour 15 minutes total. I used to fish extra ham chunks out of the pot as a kid, and some habits never fade.
Why Split Pea Soup Recipe Is Worth It
Split Pea Soup Recipe gives rich, savory flavor and a velvety texture from simple pantry staples. The peas break down as they simmer and naturally thicken the pot, so you skip heavy cream and still get body.
You stretch a leftover ham bone into a full meal and still get lunches out of it. You can make it on the stovetop, in a pressure cooker, or in a slow cooker, so it fits weeknights and lazy Sundays.
Ingredients You Need
- Olive oil or unsalted butter: 1 tablespoon
- Yellow or white onion: 1 large, diced
- Carrots: 2 medium, diced
- Celery: 2 ribs, diced
- Garlic: 3 cloves, minced
- Dried green split peas: 1 pound, about 2 1/4 cups (yellow split peas also work)
- Smoked ham bone, ham hock, or diced ham: 1 meaty bone or 8 ounces diced
- Vegetarian swap: skip the meat, add 1 extra tablespoon olive oil and 1 teaspoon smoked paprika or a few drops of liquid smoke
- Low sodium chicken broth or vegetable broth: 6 cups (I like Better Than Bouillon when the pantry runs low)
- Bay leaf: 1
- Dried thyme: 1 teaspoon, or 1 tablespoon fresh chopped
- Black pepper: 1/2 teaspoon
- Fine sea salt: add to taste at the end
- Optional add-ins: 1 medium Yukon Gold potato, peeled and diced, for extra creaminess
- Bright finish: 1 tablespoon apple cider vinegar or lemon juice
- Fresh parsley for garnish, optional
Pantry shortcuts:
- Use bagged mirepoix or frozen onion-carrot-celery mix to cut prep time.
- Jarred minced garlic works in a pinch.
- If you use water, stir in a bouillon base for depth.
Equipment:
- Large Dutch oven or heavy pot, 5 to 6 quarts
- Wooden spoon and ladle
- Immersion blender, optional
- Pressure cooker or slow cooker for alternate methods
Quick Tips & substitutions
- Rinse and sort the peas; you do not need to soak them. If your peas seem old, soak 1 hour to even out cooking.
- Keep salt light until the end since ham and broth bring salt.
- Sauté the aromatics until soft to build sweeter flavor and better color.
- Use a ham bone, ham hock, smoked turkey leg, or diced smoked ham. For vegetarian, lean on smoked paprika or a touch of liquid smoke.
- Stir every 10 minutes during the simmer to prevent sticking at the bottom.
- For thicker soup, simmer uncovered for the last 10 minutes. For silky texture, blend a scoop or two with an immersion blender and stir it back in.
- Pressure cooker option: 15 minutes on high with 10 to 15 minutes natural release.
- Slow cooker option: 7 to 8 hours on low, 4 to 5 hours on high.
- Add vinegar or lemon at the end to brighten the flavor.
How to Make Split Pea Soup
Prep: 15 minutes
Cook: 60 minutes
Total: 1 hour 15 minutes
- Prep the vegetables and meat. Rinse and sort the split peas. Dice onion, carrots, and celery. If using a ham bone, trim loose meat so you can stir more easily.
- Heat the pot over medium. Add oil or butter, then sauté onion, carrots, and celery with a pinch of salt until soft and glossy, 6 to 8 minutes.
- Stir in garlic, thyme, and black pepper for 30 seconds until fragrant.
- Add split peas, the ham bone or diced ham, broth, and the bay leaf. Scrape the bottom of the pot to release any browned bits, and bring the pot to a gentle simmer.
- Reduce heat to low so the soup simmers with small bubbles. Partially cover and cook 45 to 60 minutes, stirring every 10 minutes, until the peas soften and the soup thickens. If it thickens too fast, add 1/2 to 1 cup water.
- Remove the bay leaf and the ham bone. Pull any meat from the bone, chop it, and stir it back into the pot.
- Adjust texture. For very smooth soup, blend a few cups and return it to the pot. For thinner soup, add warm broth or water and stir.
- Finish with vinegar or lemon juice. Taste and add salt and more pepper if you need it. Garnish with parsley and ladle into warm bowls.
Simple Variations
- Vegetarian split pea soup: skip the meat, use vegetable broth, and add 1 teaspoon smoked paprika plus a splash of soy sauce for savoriness.
- Curry twist: add 2 teaspoons mild curry powder with the garlic, then finish with a couple tablespoons coconut milk.
- Smoky chipotle: stir in 1 minced chipotle in adobo for heat and smoke.
- Herb and lemon: add 1 teaspoon dried Italian herbs and finish with extra lemon zest.
- Potato and bacon: crisp 4 slices bacon, use the drippings to sauté, and add 1 diced potato with the peas.
- Instant Pot approach: sauté aromatics, add ingredients, cook 15 minutes on high, natural release 15, then season.
Ways to Serve Split Pea Soup
- With crusty bread or garlic toast for dunking
- Alongside a grilled cheese or a simple green salad
- Topped with croutons, a drizzle of olive oil, or a spoon of sour cream
- With roasted vegetables or a baked potato for a bigger plate
- With hot sauce, chives, or extra cracked pepper at the table
Storage
Cool the soup, then store it in airtight containers in the fridge for up to 4 days. It thickens as it chills, so loosen it with a splash of water or broth while reheating. Freeze it for up to 3 months in freezer-safe containers, leaving a little headspace. Reheat on low on the stovetop, stirring often so the bottom does not stick.
Split Pea Soup Recipe
A hearty and nutritious split pea soup perfect for a comforting meal.
Ingredients
Instructions
- Rinse split peas under cold water until water runs clear.
- In a large pot, combine split peas, vegetable broth, onion, garlic, carrots, celery, bay leaf, and thyme.
- Bring to a boil, then reduce heat to low and simmer for about 60 minutes until peas are tender.
- Remove bay leaf, season with salt and pepper.
- Use an immersion blender to puree the soup until smooth or to desired consistency.
- Serve hot and enjoy a comforting bowl of split pea soup.
Notes
Add ham or bacon for extra flavor if desired. Adjust thickness by adding more broth or water. Leftovers store well in the refrigerator for up to 3 days.