Nothing warms the soul quite like a steaming bowl of homemade split pea soup. This comforting dish has been a staple in many households for generations, offering a rich, velvety texture and deep, satisfying flavors. Whether you’re looking for an easy weeknight meal, a way to use up leftover ham, or a nutrient-packed soup, this recipe is for you.
- Easy to Make: Requires just a few simple steps with minimal hands-on time.
- Nutritious and Filling: Packed with protein and fiber, making it a wholesome meal.
- Budget-Friendly: Uses affordable pantry staples for a cost-effective dish.
- Great for Meal Prep: Freezes well and reheats beautifully.
- Customizable: Easily adaptable for different dietary needs and taste preferences.
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional, for added depth)
- 1 lb (450g) dried split peas, rinsed and sorted
- 6 cups (1.5L) chicken or vegetable broth
- 1–2 cups (240-480ml) water (as needed)
- 1 bay leaf
- 1 ham bone, ham hock, or 1 cup diced cooked ham (optional for smoky flavor)
- Salt and freshly ground black pepper, to taste
- Large soup pot or Dutch oven
- Wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle
1. Sauté the Vegetables
Heat the olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes, or until softened. Stir in the garlic, thyme, and smoked paprika (if using), and cook for 1–2 minutes until fragrant.
2. Add the Split Peas and Liquid
Add the rinsed split peas, broth, water, bay leaf, and ham bone or hock (if using). Stir to combine and bring to a boil.
3. Simmer the Soup
Reduce the heat to low, cover the pot, and let the soup simmer for 45–60 minutes, stirring occasionally. Cook until the peas are tender and the soup has thickened. Add more water or broth if the soup becomes too thick.
4. Adjust Seasoning
Remove the bay leaf and ham bone. If using a ham bone, shred any remaining meat and stir it back into the soup. Season with salt and pepper to taste.
5. Serve and Enjoy
Ladle the soup into bowls and serve hot with crusty bread or crackers. Garnish with fresh parsley, if desired.
- Vegetarian/Vegan Option: Omit the ham and use vegetable broth for a fully plant-based version.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.
- Creamy Texture: Blend part of the soup with an immersion blender for a smoother consistency.
- Extra Herbs: Add bay leaf, rosemary, or a sprig of fresh thyme for more flavor depth.
Refrigerator:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a bit of broth or water to loosen the consistency if needed.
Freezer:
Freeze in individual portions for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- Bread: Crusty sourdough, garlic bread, or cornbread complement the soup beautifully.
- Salad: A simple green salad with a light vinaigrette adds freshness.
- Beverages: A dry white wine like Sauvignon Blanc or a crisp cider pairs well.
Can I make this soup in a slow cooker?
Yes! Add all ingredients to a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours. Stir occasionally if possible.
What if my soup is too thick?
Simply add more broth or water and stir until you reach your desired consistency.
Can I use frozen peas instead of dried split peas?
No, frozen peas won’t work the same way as split peas, which break down and thicken the soup.
How do I make it even more flavorful?
Using a ham bone, smoked paprika, or additional herbs like rosemary and thyme will enhance the flavor.
Can I make this soup ahead of time?
Absolutely! It actually tastes even better the next day as the flavors meld together.
This split pea soup is the ultimate comfort food—simple, hearty, and full of flavor. Whether you’re making it for a weeknight dinner or meal prepping for the week ahead, it’s a recipe that will warm both your belly and your heart.
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