Split Pea Soup is a hearty and comforting dish that’s perfect on chilly days. Made with simple ingredients like green split peas, carrots, onions, and a smoky touch of ham or bacon, it has this thick and creamy texture that feels like a warm hug in a bowl. The flavors slowly develop as it cooks, making every spoonful rich and satisfying.
I love making Split Pea Soup when I want something filling but not complicated. It’s one of those recipes where I can toss everything in the pot and let it simmer while I do other things around the house. The best part is how the peas break down into a creamy base without needing to add cream or a lot of extra fat. It feels wholesome and cozy every time.
My favorite way to enjoy this soup is with a slice of crusty bread or a simple grilled cheese sandwich on the side. Everyone always asks for seconds, and it’s great for leftovers too. If you want a little extra flavor, I sometimes add a splash of vinegar or a little bit of fresh herbs at the end—it brightens up the dish and makes it taste even better the next day.
Key Ingredients & Substitutions
Green Split Peas: These dried peas are the star of this soup. They naturally break down during cooking, creating a creamy texture. If unavailable, yellow split peas work well too and have a slightly sweeter flavor.
Ham Bone or Ham: Adding ham gives the soup a smoky depth. For a vegetarian version, skip the ham and use vegetable broth instead. Smoky paprika or liquid smoke can add a similar flavor without meat.
Vegetables: Onion, carrots, and celery form the classic base (called mirepoix) that adds flavor and body. You can add potatoes for extra thickness or swap celery with leek for a milder taste.
Broth or Water: Broth adds richness, but water works fine too if you season well. Homemade or store-bought broth influences the final flavor, so choose one you like.
How Do I Get My Split Pea Soup Thick and Creamy Without Overcooking?
The key is slow simmering so peas soften fully and start to break down. Here’s how:
- Start by rinsing and sorting peas to remove debris.
- Sauté veggies first to bring out flavors before adding peas and liquid.
- Simmer gently, not a hard boil, to prevent peas from sticking to the pot bottom.
- Stir every 15 minutes to keep soup from burning and ensure even cooking.
- When peas are tender, use an immersion blender to partially blend—this keeps a nice texture rather than totally smooth.
Patience is key! Low and slow cooking helps develop the creamy, thick consistency that makes split pea soup such a comforting meal.
Equipment You’ll Need
- Large heavy-bottomed pot – it helps cook the soup evenly and prevents sticking.
- Wooden spoon – perfect for stirring the thick soup without scratching your pot.
- Knife and cutting board – for chopping your veggies neatly and safely.
- Immersion blender (optional) – to blend some of the soup for a creamier texture without extra bowls.
- Measuring cups and spoons – to get your ingredients just right.
Flavor Variations & Add-Ins
- Swap ham for smoked sausage to add a different smoky, savory taste.
- Add diced potatoes for extra heartiness and creaminess.
- Stir in a pinch of curry powder or cumin for a warm, spiced twist.
- Mix in chopped kale or spinach near the end for a boost of greens and color.
How to Make Split Pea Soup?
Ingredients You’ll Need:
- 1 lb (about 2 cups) dried green split peas, rinsed and sorted
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups vegetable or chicken broth (or water)
- 1 bay leaf
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 ham bone or 1 cup diced ham (optional for smoky flavor)
- 2 tbsp olive oil or butter
- Optional garnish: chopped fresh parsley or croutons
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 1 to 1½ hours to simmer until the peas are tender and the soup is thick and creamy. So, plan for about 1 hour 15 minutes in total.
Step-by-Step Instructions:
1. Cook Your Veggies:
Heat olive oil or butter in a large pot over medium heat. Add the diced onions, carrots, and celery. Cook them, stirring often, until they’re soft and smell sweet—about 5 to 7 minutes.
2. Add Garlic and Peas:
Stir in the minced garlic and cook for one minute longer. Then add your rinsed split peas, broth or water, bay leaf, thyme, black pepper, salt, and ham bone or diced ham if you’re using it.
3. Simmer the Soup:
Bring everything to a boil. Once boiling, turn the heat down to low, cover the pot partially, and let it simmer gently. Stir the pot every so often to stop the peas from sticking to the bottom. Cook for 1 to 1½ hours, until the peas are soft and the soup has thickened nicely.
4. Blend and Season:
Remove the ham bone and bay leaf. If you want a creamier soup, use an immersion blender to blend it a bit—don’t blend it completely, so you keep some nice chunks. Taste and add more salt or pepper if you want.
5. Serve and Enjoy:
Ladle the soup into bowls. Sprinkle with fresh parsley or croutons if you like. Serve hot, maybe with crusty bread on the side. Enjoy your warming split pea soup!
Can I Use Frozen Split Peas Instead of Dried?
Frozen split peas aren’t commonly available, but if you find some, you can use them without soaking. Just reduce the cooking time since frozen peas cook faster than dried ones.
How Can I Make This Soup Vegetarian or Vegan?
Simply skip the ham bone or diced ham and use vegetable broth instead of chicken broth. Adding a smoky seasoning like smoked paprika can help mimic that savory flavor.
What’s the Best Way to Store Leftover Split Pea Soup?
Let the soup cool to room temperature, then store it in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.
Can I Make Split Pea Soup in a Slow Cooker?
Yes! Add all ingredients except salt and blend towards the end. Cook on low for 6-8 hours or high for 3-4 hours until peas are soft. Add salt and seasonings at the end to taste.
