Split Pea Soup

When chillier temps set in, I crave something warm and comforting. And this humble split pea soup always hits the spot!

This velvety, hearty dish will become your new best friend on cold evenings. You’ll love the creamy split peas, tender veggies, and savory ham. 

Rich in flavor and history, split pea soup has been satisfying bellies for centuries.

Get ready to discover why this simple one-pot soup deserves a spot in your regular rotation. 

Why You’ll Love This Split Pea Soup

Comforting Classic: Split pea soup is hearty, flavorful, and the ultimate comfort food. It’s an excellent choice for warming up on chilly days.

Budget-Friendly: This recipe’s ingredients are easy to find and affordable. It features dried split peas, veggies, and broth, and it’s a great way to feed a family on a budget. 

Indulgent Taste: With smoky ham, aromatic herbs, and earthy-sweet peas, it has a rich, savory flavor profile.

Hearty Texture: The slow-cooked split peas and tender ham produce a thick, satisfying soup.

Ingredients

• Dried Green Split Peas: As they break down, the peas create a thick, creamy texture. I like the Goya brand, but use whatever you have. 

• Smoked Ham Hock: For a rich, smoky depth of flavor. 

• Olive Oil: For sauteing the veggies and enhancing their natural sweetness. 

• Onion & Garlic: My two favorite aromatics. They provide a bold, savory, umami-rich base for the soup to build on. 

• Carrots & Celery Stalks: They provide subtle sweetness and plenty of crunch. 

• Bay Leaf & Dried Thyme: Because you can never go wrong adding herbs to soup recipes. Remember to discard the bay leaf before serving. 

• Broth: Use chicken or vegetable broth, as you prefer, for the soup’s liquid foundation. 

• Salt & Black Pepper: Season to taste. 

• Optional Garnishes: I like croutons for crunch and fresh parsley for a pop of color. A drizzle of olive oil is another great option. 

How to Make Split Pea Soup

Like most cozy soup recipes, this one is pretty straightforward. Be sure to grab a large pot or Dutch oven to hold everything.

1. Saute the aromatics. Cook the onions, garlic, carrots, and celery in olive oil over medium heat. Cook for 5 to 7 minutes until everything softens. 

2. Add the herbs & peas. Stir in the bay leaf, thyme, and rinsed split peas. Mix well. 

3. Add the ham & broth. Carefully place the smoked ham hock in the pot. Add the broth and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, stirring occasionally. 

4. Check & adjust. After an hour to an hour and a half, the peas should be tender and starting to break down. If the soup is too thick, add more broth (or water). For too-thin soup, simmer uncovered for a few more minutes. 

5. Shred the ham. Remove the ham hock from the soup and shred the meat. Discard the bones and skin and return the shredded ham to the soup. Season with salt and pepper and simmer for 10 minutes. 

6. Serve. Remove and discard the bay leaf, then ladle the soup into serving bowls. Garnish with optional garnishes (if using), and enjoy! 

Tips for the Best Split Pea Soup

I’ve already given you my biggest tip for this recipe above. (Use a large pot!) But here are a few more things to remember: 

• Fresh is best. Check the date on the peas. Ensure they’re fresh, not old, as older peas can take longer to cook and may not break down correctly. 

• Soak, don’t sort. I’m not sure where the myth began that split peas should be soaked before cooking. But it’s not true. Rinse them, yes. Soak them, no. You should, however, sort them to remove any debris or small stones. 

• Want a milder base? Use 3 cups of broth and 3 cups of water instead of 6 cups of broth. Some people find that using all broth is a bit too overpowering. If you really want the peas’ flavor to shine, use the water/broth combo instead. 

• Give it a taste test. Ham hock is already fairly salty, so you may not need a lot of (or any) extra salt. Wait until the end of the cooking process to season, and taste the soup first. 

• Make it vegetarian-friendly. Simply use vegetable broth and omit the meat entirely. You can add extra veggies to make it more filling. Diced potatoes and parsnips both work nicely. 

• Smooth it out. Though not required, an immersion blender will give the soup a smoother texture. Skip this tip if you prefer a more textured soup. 

• Make it a meal! This soup is hearty enough on its own. But it’s even better with crusty bread, a side salad, or some salty crackers. 

How to Store

If you make tweaks to the recipe, such as adding potatoes, the soup may not freeze as well. These storage tips are for the standard recipe for split pea soup. 

To Store: Refrigerate the cooled soup in an air-tight container for up to 4 days. Avoid storing it while it’s still hot, as that can lead to bacterial growth in the container. 

To Freeze: Freeze the soup in freezer-safe bags or containers, leaving room for expansion. Freeze for up to 3 months, and thaw in the fridge overnight before reheating. 

To Reheat: Warm the soup in a pot over medium heat, stirring occasionally until hot throughout. Microwave individual portions in 1-minute intervals. Stir between each until the soup is heated to your liking.