There’s something profoundly comforting about a bowl of split pea soup. It’s the kind of dish that warms you from the inside out, evokes childhood memories, and feels like a hug in a bowl. This isn’t just any split pea soup, though. This recipe builds layers of flavor, starting with a beautiful aromatic base and finishing with a touch of brightness that elevates it beyond the ordinary. Forget bland, watery soup – this is thick, creamy (without the cream!), and packed with savory goodness. Whether you’re battling a cold, craving something hearty, or simply looking for a satisfying meal, this Split Pea Soup Recipe is guaranteed to become a new favorite.
Why You’ll Love This Recipe
- Flavorful & Hearty: Deep, savory flavors developed through slow simmering.
- Naturally Thick & Creamy: Achieved without any dairy! The split peas themselves create a wonderfully smooth texture.
- Budget-Friendly: Uses inexpensive pantry staples.
- Easy to Make: Minimal hands-on time, mostly simmering.
- Perfect for Meal Prep: Tastes even better the next day!
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups vegetable broth (or chicken broth for richer flavor)
- 1 cup green split peas, rinsed
- 1 smoked ham hock (optional, but highly recommended)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon lemon juice (or apple cider vinegar)
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Combine Ingredients: Add vegetable broth, split peas, ham hock (if using), thyme, marjoram, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the split peas are tender and the soup has thickened.
- Remove Ham Hock & Bay Leaf: If using a ham hock, remove it from the pot. Shred any meat from the hock and return it to the soup. Discard the bay leaf.
- Blend (Optional): For a smoother soup, use an immersion blender to partially or fully blend the soup. Be careful when blending hot liquids!
- Season & Finish: Stir in lemon juice and season with salt and pepper to taste.
- Serve: Garnish with fresh parsley and serve hot.
Expert Tips
- Rinse the Split Peas: This removes any debris and helps them cook more evenly.
- Don’t Skip the Ham Hock: It adds incredible depth of flavor. If you don’t eat pork, you can use smoked turkey legs or omit it altogether, but the flavor will be less complex.
- Adjust the Broth: If the soup becomes too thick, add more broth.
- Slow Simmer is Key: The longer the soup simmers, the more flavorful it will become.
- Lemon Juice Brightens: Don’t skip the lemon juice! It balances the richness of the soup.
Storage
Refrigerator: Store leftover split pea soup in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Split pea soup freezes beautifully! Store in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
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Split Pea Soup Recipe
- Total Time: 2 hours
- Yield: 6 servings (about 9 cups) 1x
Description
Homemade Split Pea Soup, just like mom made growing up! This hearty, protein-packed, comforting soup is made with tender split peas, flavorful ham, and fresh vegetables. Perfect for the cold weather.
Ingredients
1 Tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
1 1/4 cups chopped celery (about 3 ribs)
1 tsp minced garlic (1 clove)
4 cups unsalted chicken broth
4 cups water
1 (16 oz) bag dried split peas, picked over and rinsed
2 bay leaves
1 1/2 tsp chopped fresh thyme, or 1/2 tsp dried
Salt and freshly ground black pepper
1 1/2 lb meaty ham bone or ham shanks
1 cup chopped carrots
Chopped fresh parsley, for garnish (optional)
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add onion and celery and sauté 3 minutes. Add garlic and sauté 1 minute longer.
2. Pour in chicken broth and water. Add split peas, bay leaves, and thyme. Season lightly with salt and pepper to taste.
3. Nestle ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally, until peas and ham are tender, about 60–80 minutes.
4. Remove ham from soup, let rest 10 minutes, then shred or dice meat into pieces. Cover.
5. Meanwhile, add carrots to soup. Cover and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer.
6. Stir ham into soup, season with more salt as needed. Serve warm, garnished with parsley if desired.
7. Optional: For a heartier soup, add diced potatoes with the carrots.
8. For crockpot: Reduce water to 2 cups. Add all ingredients (except parsley) to a 4–6 quart slow cooker. Cook on low for 7–8 hours. Shred ham and return to soup.
9. For Instant Pot: Sauté onion, celery, and garlic. Add broth, 2 cups water, split peas, carrots, thyme, bay leaves, and ham bone. Cook on manual 15 minutes. Let pressure release naturally 15 minutes, then quick release. Shred ham and return to soup.
Notes
Soup will thicken as it rests; add more water if needed to thin.
Add potatoes with carrots for extra heartiness.
For a crockpot method, reduce water to 2 cups and cook on low for 7–8 hours.
For an Instant Pot, cook on manual for 15 minutes, then allow natural release for 15 minutes before quick releasing.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 9g
- Sodium: 202mg
- Fat: 7.6g
- Saturated Fat: 1.8g
- Unsaturated Fat: 5.8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 21g
- Protein: 43g
- Cholesterol: 67mg