If you’re craving comfort food that’s both nutritious and downright delicious, this Easy Split Pea Soup Recipe is exactly what you need. It’s hearty, velvety, and packed with simple ingredients you probably already have—trust me, once you make this, it’ll become a go-to in your kitchen. Stick with me, and I’ll share tips to make your soup the best you’ve ever had!
Why You’ll Love This Recipe
- Simplicity: Just a handful of ingredients come together to create something deeply satisfying.
- Flavor Boost: Using a ham bone adds incredible depth, but you can easily substitute for a vegetarian version.
- Easy Prep and Cleanup: This recipe cooks all in one pot, which makes your life easier.
- Versatility: Customize it with your favorite veggies or spices to make it uniquely yours.
Ingredients & Why They Work
Every ingredient in this Easy Split Pea Soup Recipe plays an important role to build layers of flavor while keeping things wholesome and simple. Let’s talk about why I pick these ingredients and some shopping tips so you’re prepped before you start.
- Extra-virgin olive oil: This adds a subtle, fruity richness while sautéing the aromatics—it’s worth using a good quality one here.
- Onion, carrots, celery (the “mirepoix”): These three are the foundation for savory depth and natural sweetness.
- Garlic: Just a couple of cloves go a long way to lift the overall flavor.
- Dried split peas: The star ingredient—rinsed and ready to transform into smooth, hearty goodness.
- Dried thyme: Adds just the right earthy aroma without overpowering.
- Kosher salt and pepper: Essential for seasoning; adjust to taste especially depending on your broth choice.
- Bay leaf: Classic soup herb that infuses subtle herbal notes during simmering.
- Ham bone: The secret to that smoky, rich umami flavor—don’t skip if you want traditional vibes! (See tips below if you want alternatives.)
- Low-sodium chicken broth: Keeps the seasoning under control and gives the soup body.
- Water: Added to balance thickness and adjust consistency as it cooks.
- Diced ham: Adds texture and boosts that meaty, comforting taste.
- Fresh parsley: For garnish—a burst of fresh color and a bright herbal finish.
Make It Your Way
One of my favorite things about this Easy Split Pea Soup Recipe is how easy it is to adapt. I love to tweak the herbs or add extra veggies depending on what I have in the fridge—you should totally do the same!
- Vegetarian variation: Skip the ham bone and diced ham; add smoked paprika or liquid smoke for that smoky depth. I’ve tried this and it’s surprisingly satisfying.
- Extra veggies: Toss in diced potatoes or parsnips for added texture and sweetness—great when you want a heartier meal.
- Spice it up: A pinch of red pepper flakes or cayenne will warm things up on colder days.
- Makes it creamy: For a velvety finish, stir in a splash of heavy cream or coconut milk just before serving.
Step-by-Step: How I Make Easy Split Pea Soup Recipe
Step 1: Sauté the Base Veggies
Start by heating your extra-virgin olive oil in a large pot over medium-high heat. Toss in the diced onion, carrots, and celery and sauté them for about 3 to 4 minutes until they’re softened and fragrant—this aroma is exactly what you want. Then add the minced garlic and cook for another minute, just until you can smell that garlicky goodness but don’t let it brown or burn.
Step 2: Add Peas and Seasonings
Next, pour in the rinsed split peas along with the dried thyme, salt, and freshly ground black pepper. Give everything a good stir to combine all those flavors—you’re building the foundation of your soup here.
Step 3: Simmer with Ham Bone and Broth
Pop in the bay leaf and drop the ham bone into the pot. Pour in the low-sodium chicken broth and 3 cups of water. Bring this all to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 50 to 60 minutes, stirring occasionally so the peas don’t stick to the bottom. You’ll know it’s ready when the peas are soft and the soup has thickened.
Step 4: Add Ham, Adjust Thickness, and Finish
Use tongs to fish out the ham bone onto a cutting board. Pick the remaining ham meat off the bone and dice about a cup’s worth. Stir the diced ham back into the soup, then simmer uncovered for another 5 to 15 minutes depending on your preferred thickness—remember, the soup will thicken more as it cools, so if it looks too thick, add a bit of water. Discard the bay leaf when you’re done.
Step 5: Serve and Garnish
Finally, ladle your piping hot soup into bowls and sprinkle generously with fresh parsley and an extra twist of black pepper. Grab a spoon, get cozy, and enjoy!
Pro Tips for Making Easy Split Pea Soup Recipe
- Rinsing split peas: Always rinse split peas well under cold water to remove any dust or debris—it makes a difference in taste and texture.
- Don’t pre-soak: Unlike many dried legumes, split peas don’t need soaking, which cuts down prep time significantly.
- Watch the salt: If you’re using regular instead of low-sodium broth, start with less salt—you can always add more later.
- Control the thickness: Keep an eye on your soup’s texture; it thickens as it cools, so stop cooking when it’s just a bit thinner than you’d like.
How to Serve Easy Split Pea Soup Recipe
Garnishes
I love chopping fresh parsley just before serving—it brightens the soup and adds a pop of color. Sometimes, I’ll also sprinkle a little cracked black pepper or a drizzle of good olive oil on top. If you’re feeling fancy, a dollop of sour cream or Greek yogurt adds a creamy contrast that’s divine.
Side Dishes
Crusty bread or garlic toast is the perfect partner for this split pea soup—great for dipping and soaking up every last bit. You can also serve it with a simple green salad for a balanced meal.
Creative Ways to Present
For special occasions, I like to serve the soup in mini bread bowls or garnish with crispy pancetta or smoked bacon bits for an elegant twist. Layering textures is what makes this humble soup shine at dinner parties.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 4 days. I find that the soup thickens significantly when chilled, so I like to add a splash of water or broth when reheating to bring it back to the perfect consistency.
Freezing
This split pea soup freezes beautifully. Just cool it completely, transfer to freezer-safe containers, and freeze for up to 3 months. When you thaw it, it might separate a bit—just give it a good stir while reheating.
Reheating
I like to reheat the soup gently on the stove over medium-low heat, stirring often. Adding a little broth or water helps keep it from getting too thick or sticking to the pot. If you’re in a hurry, the microwave works fine—just stir halfway through reheating.
FAQs
-
Can I make this Easy Split Pea Soup Recipe without a ham bone?
Absolutely! If you don’t have a ham bone, you can use diced ham alone or swap in smoked paprika or a dash of liquid smoke to get that savory, smoky flavor. Vegetarians can omit meat entirely and boost flavor with smoked spices and vegetable broth.
-
Do I need to soak the split peas before cooking?
Nope! Split peas cook relatively quickly and break down nicely without soaking, which speeds up prep time. Just make sure to rinse them well before starting.
-
How long does this soup last in the fridge?
Stored properly in an airtight container, this soup keeps well for up to 4 days. Always reheat thoroughly before eating.
-
Can I freeze leftover split pea soup?
Yes, you can! Freeze it in portions for up to 3 months. Just thaw in the fridge overnight, then reheat gently with a splash of broth or water to restore texture.
Final Thoughts
This Easy Split Pea Soup Recipe is one of those dishes that feels like a warm hug on a chilly day. It’s simple, forgiving, and full of heart—plus, I love how it fills my kitchen with the most comforting aromas while it simmers away. Give it a try soon; I’m pretty sure you’ll find yourself making it again and again, just like I do!
Print
Easy 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
This Classic Split Pea Soup is a comforting, hearty dish made with tender split peas, diced ham, fresh vegetables, and flavorful herbs. It features a rich, smoky taste from the ham bone and melded flavors from slow simmering. Perfect for a cozy meal, this recipe requires no pre-soaking of peas and uses simple, wholesome ingredients.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 3 carrots, diced
- 3 ribs of celery, diced
- 2 garlic cloves, minced
Main Ingredients
- 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
Instructions
- Heat 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 slightly softened. Then add the minced garlic and sauté for an additional minute to release its aroma.
- Add split peas and seasonings: Stir in the rinsed split peas, dried thyme, kosher salt, and freshly ground black pepper. Mix everything evenly to combine the flavors.
- Add liquids and ham bone, simmer: Add the bay leaf, ham bone, low-sodium chicken broth, and 3 cups of water to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for 50 to 60 minutes. Stir occasionally until the soup thickens and the split peas break down.
- Remove ham bone and add diced ham: Using tongs, carefully remove the ham bone to a cutting board. Dice any remaining meat from the bone, approximately 1 cup, and add it back into the soup. Stir and simmer uncovered for another 5 to 15 minutes until the soup reaches your desired thickness. If the soup becomes too thick, add the additional cup of water as needed.
- Finish and serve: Discard the bay leaf. Ladle the hot soup into bowls and garnish with finely chopped fresh parsley and a sprinkle of freshly ground black pepper. Serve immediately and enjoy the comforting flavors.
Notes
- Split peas do not require pre-soaking for this recipe, simplifying preparation.
- If using regular chicken broth instead of low-sodium, reduce added salt to prevent the soup from becoming too salty.
- The recipe’s serving size is based on using 4 cups of water for the soup.
- The soup thickens as it cools, so avoid making it too thick before serving.
- Ham bone alternatives: smoked turkey leg or vegetarian broth for a vegetarian adaptation.
