Hearty Split Pea Soup Recipe
If you’re looking for a cozy, filling soup that tastes like a warm hug on a chilly day, this Hearty Split Pea Soup Recipe is totally your new go-to. Trust me, I’ve made countless soups over the years, but there’s something about the way the peas melt into creamy goodness, combined with tender ham and fresh veggies, that just hits differently. Stick around — I’ll walk you through everything you need to make this classic split pea soup turn out perfectly on your first try!
Why This Recipe Works
- Simple, Wholesome Ingredients: This soup relies on basics that you probably already have in your pantry, making it super accessible and budget-friendly.
- No Pre-Soaking Required: The split peas cook perfectly without soaking, saving you prep time without sacrificing texture.
- Layered Flavors: Using a meaty ham bone adds depth and richness that transforms this soup into a hearty, satisfying meal.
- Flexible Texture: You can easily adjust thickness, so it’s just how you like it, whether chunky or smooth and creamy.
Ingredients & Why They Work
Every ingredient in this Hearty Split Pea Soup Recipe plays a key role — from the classic mirepoix (that’s onion, carrots, and celery) to the split peas themselves and the ham bone that adds that irresistible smoky richness. When picking your ingredients, I recommend buying fresh veggies and looking for a good quality ham bone (or a substitute I’ll mention below) to take this soup from good to unforgettable.
- Extra-virgin olive oil: It’s perfect for sautéing the veggies without overpowering their natural sweetness.
- Onion: Adds a savory base and natural sweetness when caramelized.
- Carrots: Bring gentle sweetness and vibrant color.
- Celery: Adds earthiness and a touch of crunch when sautéed.
- Garlic: Just a couple cloves give a warm, aromatic punch.
- Dried split peas: The heart of the soup—you want green split peas for their creamy texture once cooked.
- Dried thyme: Gives a subtle herbal note that complements the smoky ham perfectly.
- Kosher salt: Seasoning is key—adjust to taste depending on your broth’s saltiness.
- Black pepper: Adds just the right spicy warmth without being overwhelming.
- Bay leaf: Infuses an unmistakable depth of flavor as the soup simmers.
- Meaty ham bone: The secret superstar—imparts rich, smoky flavor and gelatin that adds body.
- Low-sodium chicken broth: A flavorful foundation that lets the ham flavor shine through without being too salty.
- Water: Adjusts cooking liquid and thickness.
- Diced ham: Adds some hearty, meaty bites back into the soup for texture and flavor.
- Fresh parsley: For garnish — brightens up each bowl with fresh herbaceous flavor.
Make It Your Way
One of the best things about this Hearty Split Pea Soup Recipe is how easy it is to customize based on what you love or what you have in your fridge. I like to play around with the veggies or swap out the ham bone for smoked turkey, depending on the season or my mood. You can totally make this your own!
- Variation: I sometimes add a diced potato to thicken it naturally and add creaminess without any extra effort. It’s a game-changer on cold days.
- Dietary modification: For a vegetarian version, skip the ham bone and swap chicken broth for vegetable broth; add smoked paprika for that smoky kick.
- Spice it up: Adding a pinch of cayenne or some smoked chipotle powder ramps up the flavor and warmth in the best way.
Step-by-Step: How I Make Hearty Split Pea Soup Recipe
Step 1: Sauté Your Veggies to Build Flavor
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Toss in the diced onions, carrots, and celery. I usually sauté them for 3 to 4 minutes until they’re soft and you get that lovely sweetness emerging. Then add minced garlic and cook for another minute — be careful not to let it burn! This base is what sets the stage for the whole soup, so take your time and let those aromas fill your kitchen.
Step 2: Add Peas, Herbs, and Seasoning
Once those veggies have softened, stir in the rinsed split peas, dried thyme, kosher salt, and freshly ground black pepper. Give everything a good mix so the herbs and seasoning coat the peas evenly. I always find this little step helps everything meld together later while simmering.
Step 3: Simmer with Ham Bone and Broth
Next, toss in the bay leaf and your meaty ham bone, then pour in low-sodium chicken broth and three cups of water. Bring the pot to a boil, then reduce heat to low and cover it up to simmer gently. Stir occasionally so nothing sticks to the bottom — this soup needs about 50 to 60 minutes to cook until the peas break down and the soup thickens beautifully. This is when the magic happens: that rich ham flavor infuses the broth, creating a deep, hearty base.
Step 4: Add Ham Meat and Adjust Thickness
Once the peas are tender, carefully remove the ham bone with tongs and place it on a cutting board. Chop off all that delicious leftover ham — you’ll get about a cup or so. Stir the diced ham back into the pot, then let everything simmer uncovered for an additional 5 to 15 minutes to get your preferred thickness. Don’t worry if it’s a bit thinner than you want at this stage, since the soup continues to thicken as it cools. If it gets too thick, just add a splash of water.
Step 5: Serve and Garnish
Discard the bay leaf (nobody likes biting into that!), ladle your soup into bowls, and sprinkle with freshly chopped parsley and a crack of black pepper. The fresh parsley adds that pop of brightness that makes it feel homemade and fresh every time.
Tips from My Kitchen
- Don’t Rush the Simmer: Low and slow cooking lets flavors really meld and peas soften without turning mushy too quickly.
- Ham Bone Substitute: If you can’t find a ham bone, smoked ham hock or even a good smoked sausage helps mimic that deep smoky flavor.
- Stir Occasionally: Prevents split peas from sticking and burning on the bottom, especially towards the end when it thickens.
- Adjust Salt Carefully: Broth and ham add saltiness, so taste before adding more salt to avoid over-seasoning.
How to Serve Hearty Split Pea Soup Recipe
Garnishes
I always top my Hearty Split Pea Soup with chopped fresh parsley for that burst of color and fresh flavor. Sometimes I add a swirl of sour cream or a sprinkle of shredded sharp cheddar cheese when I’m feeling indulgent. A dusting of freshly cracked black pepper right before serving is a must for me—adds a subtle kick!
Side Dishes
This soup is a meal in itself, but pairing it with crusty bread or a warm baguette is pure comfort food heaven. I love serving it alongside a bright green salad to cut through the richness or a simple grilled cheese sandwich for extra soul-warming vibes.
Creative Ways to Present
For special occasions, try serving this soup in mini bread bowls—it’s festive and fun! You can also garnish individual bowls with crispy bacon bits or fried shallots for texture contrast. Or sprinkle some crunchy croutons right before serving to keep things exciting.
Make Ahead and Storage
Storing Leftovers
I usually store leftover split pea soup in airtight containers in the fridge, where it keeps beautifully for up to 4 days. It thickens quite a bit overnight, so when reheating, I add a splash of water or broth to loosen it up and bring it back to that perfect creamy consistency.
Freezing
This soup freezes wonderfully! I portion it out into freezer-safe containers and it keeps for about 3 months. Just thaw it overnight in the fridge and reheat gently on the stove. It may thicken more during freezing, so again, add some liquid to reach the ideal texture.
Reheating
To reheat your soup, warm it slowly over medium heat, stirring often. This gentle heat helps prevent scorching and brings back that fresh-made flavor. If you want it smoother, give it a quick blend with an immersion blender, or just enjoy all those hearty bits as is—I personally love both ways!
FAQs
-
Do I need to soak the split peas before cooking?
Nope! Unlike some other dried beans and legumes, split peas don’t need soaking. They cook relatively quickly and will break down during simmering, which is perfect for this soup’s creamy texture.
-
Can I make this soup vegetarian?
Absolutely! Simply omit the ham bone and use vegetable broth instead of chicken broth. To keep that smoky flavor, consider adding smoked paprika or liquid smoke, and toss in some smoked tofu or mushrooms for added depth.
-
What can I use if I don’t have a ham bone?
If you don’t have a ham bone, a smoked ham hock or even smoked sausage can provide a similar depth of flavor. Just remember to adjust the salt accordingly, as some smoked meats can be saltier.
-
How thick should split pea soup be?
That’s totally up to you! I like mine thick enough to enjoy with a spoon but still a bit ladle-able. If it gets too thick, just stir in a little water or broth until it reaches your preferred consistency.
Final Thoughts
This Hearty Split Pea Soup Recipe has become a staple in my kitchen for good reason — it’s easy, comforting, and downright delicious every time. It’s the kind of recipe that feels like a warm hug in a bowl and is perfect for sharing with friends or cozying up on your own. Give it a try, and I promise you’ll come back to it again and again, especially when you want something nourishing without the fuss. Happy cooking, friend!
Print
Hearty Split Pea Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting classic split pea soup made with tender split peas, diced ham, and fresh vegetables, simmered to creamy perfection and garnished with parsley.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 3 carrots, diced
- 3 ribs of celery, diced
- 2 garlic cloves, minced
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 pound dried split peas, rinsed
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 meaty ham bone
- 4 cups low-sodium chicken broth
- 3 to 4 cups water
- 1 cup diced ham (from ham bone or added separately)
Garnish
- finely chopped fresh parsley, for garnish
Instructions
- Heat the oil and sauté vegetables: Heat the extra-virgin olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, carrots, and celery, and sauté for 3 to 4 minutes until softened. Add the minced garlic and sauté for an additional minute until fragrant.
- Add split peas and seasonings: Stir in the rinsed split peas, dried thyme, kosher salt, and freshly ground black pepper, mixing well to combine with the sautéed vegetables.
- Add liquids and ham bone: Add the bay leaf, ham bone, low-sodium chicken broth, and 3 cups of water to the pot. Bring the mixture to a boil over high heat.
- Simmer the soup: Reduce the heat to low to maintain a gentle simmer. Cover and cook for 50 to 60 minutes, stirring occasionally, until the peas break down and the soup thickens.
- Remove ham bone and dice meat: Using tongs, remove the ham bone and place it on a cutting board. Dice the remaining meat from the bone into approximately 1 cup and add it back to the soup.
- Continue simmering and adjust consistency: Stir the soup and simmer uncovered for 5 to 15 minutes until it reaches your desired thickness. If the soup is too thick, add up to 1 additional cup of water. The soup will thicken further as it cools.
- Finish and serve: Discard the bay leaf. Ladle the soup into bowls and garnish with finely chopped fresh parsley and a sprinkle of black pepper. Serve hot.
Notes
- No need to pre-soak the split peas before cooking.
- If using regular chicken broth instead of low-sodium, reduce added salt to avoid oversalting.
- The recipe yield is based on using 4 cups of water for optimal consistency.
- For a vegetarian version, omit the ham bone and ham and use vegetable broth instead.
- Leftover soup thickens over time; thin with water when reheating as needed.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 15 g
- Protein: 20 g
- Cholesterol: 35 mg
