Split Pea Soup is a warm and comforting classic that’s thick, hearty, and full of simple flavors. With tender green split peas, chunks of soft vegetables, and a subtle smokiness that usually comes from ham or bacon, this soup feels like a big cozy hug in a bowl. It’s a great way to use pantry staples and turn them into something really satisfying.
I love how easy split pea soup is to make, especially when you let it simmer slowly to bring out all the natural sweetness and richness from the peas. When I make it, I usually start it early in the day so the flavors have plenty of time to mingle. A little tip I always remember: don’t rush the cooking — it really brings the soup together and makes it silky smooth.
One of my favorite ways to enjoy split pea soup is with some crusty bread to dip right into the thick, creamy bowl. It’s the kind of meal that’s perfect for chilly days or when you want something wholesome without much fuss. Plus, leftovers taste just as good the next day, which always makes me happy!
Key Ingredients & Substitutions
Split Peas: Green split peas are the star here. They break down nicely for a creamy texture. Yellow split peas work too and give a slightly sweeter taste.
Broth: Using vegetable or chicken broth adds depth. If you want a lighter soup, water works fine, but add herbs for flavor.
Smoked Ham or Bacon: This gives a lovely smoky depth. If you prefer vegetarian, skip it and add a bit of smoked paprika for a similar effect.
Vegetables: Onion, carrot, and celery form the base. Feel free to add garlic and herbs like thyme to boost flavor.
How Do I Get the Perfect Creamy Texture Without Overcooking?
The key is gentle simmering and checking the peas often. Start by soaking peas in warm water for 30 minutes if you want to speed cooking. Then:
- Simmer covered on low to avoid too much evaporation and prevent sticking.
- Stir occasionally to stop peas from settling and burning on the pot bottom.
- Once peas soften, you can blend part or all of the soup for creaminess.
- If soup gets too thick, add broth or water to loosen the texture.
This slow cooking brings out natural flavors and smooth texture without mushiness.
Equipment You’ll Need
- Large heavy-bottom pot – perfect for even heating and slow simmering without burning the peas.
- Wooden spoon – great for stirring the soup gently and scraping the pot bottom.
- Measuring cups and spoons – to get your broth and seasonings just right.
- Immersion blender (optional) – helps you puree the soup easily right in the pot for a smooth texture.
- Chef’s knife and cutting board – for chopping vegetables finely and safely.
Flavor Variations & Add-Ins
- Swap smoked ham with diced cooked sausage for a different smoky flavor.
- Add chopped kale or spinach near the end for a boost of green and extra nutrients.
- Stir in a teaspoon of curry powder for a warm, spicy twist on the classic soup.
- Use coconut milk instead of part of the broth to make it creamy with a subtle coconut flavor.
How to Make Split Pea Soup?
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 pound (about 2 cups) dried green split peas, rinsed
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 sprig fresh thyme)
- Salt and freshly ground black pepper, to taste
- Optional: 1 smoked ham hock or 4 oz diced smoked ham or bacon for smoky flavor
For Serving:
- Fresh rosemary sprig for garnish
- Crusty bread slices
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and 1 to 1½ hours to simmer and develop its thick, creamy texture. So plan for around 1 hour and 15 minutes total to enjoy a warm, homemade meal.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are soft and the onion looks clear.
2. Add Garlic:
Stir in the minced garlic and cook for another minute until you can smell the garlic aroma.
3. Add Peas, Broth, and Seasonings:
Add the rinsed split peas to the pot, then pour in the broth. Toss in the bay leaf, thyme, and if you’re using smoked ham or bacon, add it here too.
4. Simmer the Soup:
Bring the soup to a boil, then lower the heat to a gentle simmer. Cover and let it cook for 1 to 1½ hours, stirring occasionally, until the peas are soft and the soup thickens.
5. Finish the Soup:
If you used a ham hock, remove it from the pot, shred any meat off the bone, and return the meat to the soup. Discard the bone. If you like your soup extra smooth, blend some or all of it with an immersion blender or in a regular blender (taking care with the hot liquid).
6. Season and Serve:
Add salt and pepper to taste. Remove the bay leaf and thyme sprig if you used fresh. Ladle the soup into bowls, garnish with a fresh rosemary sprig, and serve alongside crusty bread.
Enjoy your warm, hearty, and classic split pea soup!
Can I Use Frozen Peas Instead of Dried Split Peas?
Frozen peas won’t work well for this soup because they don’t break down like dried split peas do. It’s best to use dried split peas for that creamy, thick texture.
How Can I Make This Soup Vegetarian or Vegan?
Simply skip the smoked ham or bacon and use vegetable broth instead of chicken broth. Adding smoked paprika can help give a smoky flavor without meat.
Can I Store Leftover Split Pea Soup?
Yes! Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove, adding a splash of broth if it gets too thick.
Is It Okay to Freeze Split Pea Soup?
Definitely. Split pea soup freezes well—cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating on the stove.