Split pea soup is the kind of meal that feels like a warm blanket in a bowl.
It’s hearty, protein-packed, budget-friendly, and built on simple ingredients that transform into something rich, velvety, and deeply satisfying. This is old-school comfort food with serious flavor.
Whether you like it silky smooth or slightly chunky, this soup delivers smoky depth, natural creaminess (no cream needed), and the kind of slow-cooked taste that makes your kitchen smell amazing for hours.
Ingredients
- 2 tablespoons olive oil or butter – for building flavor from the start
- 1 medium yellow onion, finely chopped – adds sweetness and depth
- 2 medium carrots, diced small – for subtle sweetness and body
- 2 celery stalks, diced – classic aromatic base
- 3 cloves garlic, minced – essential for savory backbone
- 1 pound (about 2 cups) dried green split peas, rinsed and sorted – the star of the show
- 6 cups low-sodium chicken broth (or vegetable broth) – rich cooking liquid
- 1–2 cups water – to adjust thickness while cooking
- 1 smoked ham hock OR 1 cup diced smoked ham – for signature smoky flavor (optional but recommended)
- 1 bay leaf – gentle herbal depth
- ½ teaspoon dried thyme – earthy, classic pairing
- ½ teaspoon black pepper – warmth without heat
- Salt, to taste – added at the end
- 1 tablespoon lemon juice or apple cider vinegar (optional) – brightens the final flavor
Step-by-Step Instructions
Build the Flavor Base
Start by heating olive oil or butter in a large heavy-bottomed pot over medium heat.
Add the chopped onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. This step lays the foundation for the soup’s deep flavor.
Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Don’t let it brown.
Add the Peas and Seasonings
Add the rinsed split peas directly into the pot along with the broth, bay leaf, thyme, and black pepper. If you’re using a ham hock, add it now so it can slowly release its smoky richness into the broth as everything cooks.
Bring the soup to a gentle boil, then reduce the heat to low.
Simmer Low and Slow
Cover the pot partially with a lid and let the soup simmer gently for 60–90 minutes.
Stir occasionally to prevent sticking, especially toward the bottom of the pot as the peas begin to break down.
As the soup cooks, the split peas will soften and naturally thicken the broth into a creamy texture. If it becomes too thick, add a bit of water or extra broth to loosen it to your desired consistency.
Shred the Meat (If Using Ham Hock)
If you used a ham hock, remove it once the meat is tender. Let it cool slightly, then shred the meat off the bone and discard the bone and excess fat.
Stir the shredded ham back into the soup for extra smoky richness.
If using diced ham instead, you can stir it in during the last 15 minutes of cooking.
Adjust Texture
For a smoother soup, use an immersion blender to blend part or all of the soup directly in the pot. For a more rustic texture, leave it as is — thick, hearty, and spoon-coating.
Remove the bay leaf before blending or serving.
Finish and Brighten
Taste the soup and add salt as needed (ham can already be salty, so wait until the end). Stir in a small splash of lemon juice or apple cider vinegar to wake up all the flavors.
This little bit of acidity makes a big difference and keeps the soup from tasting heavy.
Pro Tips for the Best Split Pea Soup
- Rinse your split peas well to remove dust and debris before cooking.
- No soaking needed — split peas cook beautifully straight from dry.
- Low and slow is key. A hard boil can make the soup scorch and cook unevenly.
- It thickens as it cools. Add extra broth or water when reheating leftovers.
Easy Variations
Vegetarian Version
Skip the ham and use vegetable broth. Add ½ teaspoon smoked paprika for a subtle smoky note.
Extra Veggie Boost
Stir in diced potatoes or a handful of chopped spinach during the last 20 minutes of cooking.
Spiced Twist
Add a pinch of cumin or coriander for a slightly earthy, warming flavor profile.
Storage and Reheating
Split pea soup stores beautifully, making it perfect for meal prep.
- Refrigerator: Store in an airtight container for up to 4–5 days
- Freezer: Freeze for up to 3 months in portion-sized containers
- Reheating: Warm gently on the stove, adding water or broth to thin as needed
The flavor actually gets better the next day as everything melds together.
Final Thoughts
This split pea soup is humble, hearty, and deeply comforting — the kind of recipe that never goes out of style.
With simple ingredients and slow simmering, you get a thick, creamy soup packed with flavor and nourishment.
Serve it with crusty bread, a squeeze of lemon, or a sprinkle of fresh herbs, and you’ve got a bowl of pure comfort that tastes like it took all day — because the best soups always do.