There are some dishes that simply wrap you in a warm hug, and this homemade Split Pea Soup is undoubtedly one of them. Imagine a bowl filled with comforting, savory goodness, boasting a velvety smooth texture punctuated by tender bits of vegetables and smoky ham.
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This classic Split Pea Soup recipe offers a deeply satisfying flavor profile, making it a perfect meal for chilly evenings or any time you crave a taste of heartwarming tradition. It’s a truly nourishing dish that brings joy and sustenance to the table.
Why You’ll Love This Recipe
- Experience a rich, earthy flavor with a hint of smokiness that comforts the soul.
- Discover how incredibly simple it is to prepare, even for busy weeknights.
- Enjoy a truly wholesome meal, packed with fiber and plant-based protein.
- This hearty Split Pea Soup recipe is budget-friendly and feeds a crowd generously.
- It freezes beautifully, making it perfect for meal prepping and enjoying later.
Ingredients You’ll Need
Creating an exceptional Split Pea Soup starts with selecting quality ingredients. Each component plays a crucial role in building the layered flavors that make this soup so beloved.
- Dried Split Green Peas: 1 pound, organic if possible, thoroughly rinsed and picked over for any debris.
- Smoked Ham Hock or Bacon: 1 large ham hock (about 1.5-2 pounds) or 6 slices thick-cut bacon, diced for that essential smoky depth.
- Yellow Onion: 1 large, finely diced, providing a sweet aromatic base.
- Carrots: 2 medium, peeled and finely diced, adding sweetness and color.
- Celery Stalks: 2, finely diced, for classic mirepoix flavor.
- Garlic: 4 cloves, minced, for a pungent kick.
- Chicken or Vegetable Broth: 8 cups (2 quarts), low-sodium, high-quality broth is key for the liquid base of your Split Pea Soup.
- Water: 2 cups, or more as needed to adjust consistency.
- Bay Leaves: 2, for an herbaceous aroma that infuses the entire pot.
- Dried Thyme: 1 teaspoon, enhancing the earthy notes.
- Salt: 1 to 2 teaspoons, or to taste (adjust after ham hock cooks).
- Black Pepper: 1/2 teaspoon, freshly ground, to taste.
- Fresh Parsley: 1/4 cup, chopped, for garnish and a fresh finish.
- Olive Oil: 1 tablespoon, for sautéing the vegetables.
Substitutions & Variations
While this classic Split Pea Soup recipe shines, feel free to adapt it to your dietary needs or preferences. For a vegetarian or vegan Split Pea Soup, simply omit the ham hock or bacon. Instead, use a good quality vegetable broth and add a teaspoon of smoked paprika along with a pinch of liquid smoke to achieve that desirable smoky flavor.
You can also incorporate other root vegetables like parsnips or sweet potatoes for added sweetness and nutrients. For an even thicker consistency, try adding a handful of red lentils during the last 30 minutes of cooking; they break down beautifully and add extra protein to your split pea creation. This ensures everyone can enjoy a bowl of delicious Split Pea Soup.
Note: This video is for demonstration purposes and may use a slightly different methode.
While this classic Split Pea Soup recipe shines, feel free to adapt it to your dietary needs or preferences. You might also enjoy making a Hearty Lentil and Potato Soup for a similarly satisfying and nutritious option; check it out here.
Equipment You’ll Need
- Large Dutch Oven or Heavy-Bottomed Pot: Essential for even cooking and simmering.
- Cutting Board: For safely preparing your vegetables.
- Sharp Chef’s Knife: For efficient chopping and dicing.
- Measuring Cups and Spoons: For accurate ingredient quantities.
- Ladle: For serving your magnificent Split Pea Soup.
- Immersion Blender (Optional): For a creamier texture, if desired.
- Spatula or Wooden Spoon: For stirring and scraping the pot.
Step-by-Step Instructions
Making this comforting Split Pea Soup is a labor of love that pays off in every spoonful. Follow these steps carefully to ensure a perfect pot every time.
- Prepare the Peas: Begin by thoroughly rinsing the dried split peas under cold running water. Pick through them carefully to remove any small stones or debris. Set them aside while you prepare the other ingredients for your Split Pea Soup.
- Render the Ham/Bacon: If using bacon, heat 1 tablespoon of olive oil in your large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon, leaving about 1 tablespoon of fat in the pot. If using a ham hock, skip the olive oil and add the ham hock directly to the pot. Sear it on all sides for a few minutes to develop flavor.
- Sauté Aromatics: Add the diced onion, carrots, and celery to the pot (with bacon fat or a little more olive oil if using a ham hock without much rendered fat). Sauté for 5-7 minutes, until the vegetables soften and become fragrant. Stir in the minced garlic and cook for another minute until aromatic, being careful not to burn it.
- Combine & Simmer: Add the rinsed split peas to the pot. Pour in the chicken or vegetable broth and water. Add the bay leaves and dried thyme. If using a ham hock, ensure it is fully submerged in the liquid. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let your Split Pea Soup simmer gently.
- Cook Until Tender: Continue to simmer for 60-90 minutes, or until the split peas are very tender and have started to break down. Stir occasionally to prevent sticking. If using a ham hock, it should be falling off the bone by this point.
- Remove Ham Hock/Bay Leaves: Carefully remove the ham hock from the pot. Let it cool slightly, then shred the meat, discarding the bone and any excess fat. Remove and discard the bay leaves from the soup.
- Blend (Optional): For a creamier Split Pea Soup, use an immersion blender to blend a portion of the soup directly in the pot. Blend until you reach your desired consistency, leaving some whole peas for texture if you prefer. Alternatively, carefully transfer half of the soup to a regular blender (blend in batches, never fill more than halfway) and then return it to the pot.
- Season and Serve: Return the shredded ham or crispy bacon pieces to the soup. Season the Split Pea Soup with salt and freshly ground black pepper to taste. Remember that the ham or bacon will contribute saltiness, so taste before adding too much. Garnish each bowl with fresh chopped parsley before serving.
Making this comforting Split Pea Soup is a labor of love that pays off in every spoonful. If you’re looking for another high-protein option, try the High-Protein Split Pea Tortillas You’ll Love; find the recipe here.
Pro Tips for Success
Mastering Split Pea Soup involves a few thoughtful techniques. Firstly, rinsing your split peas thoroughly removes any residual starch and ensures a cleaner-tasting soup. While soaking isn’t strictly necessary for split peas, a quick soak (1-2 hours) can help them cook slightly faster and yield an even creamier result.
When adding liquid, use a good quality broth; it forms the backbone of your soup’s flavor. Always simmer your Split Pea Soup on low heat; this gentle cooking allows the peas to break down slowly, releasing their starches and thickening the soup naturally without scorching.
Resist the urge to add salt until after the ham hock has cooked and you’ve tasted the soup, as the ham can be quite salty. Finally, if you aim for a super smooth texture, blend your soup in batches with a regular blender or use an immersion blender directly in the pot, but be careful not to over-blend if you appreciate some texture.
Storage & Reheating Tips
This Split Pea Soup tastes even better the next day as the flavors deepen and meld together. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, this soup freezes beautifully.
Ladle cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving an inch of headspace. It will keep well in the freezer for up to 3 months. When reheating, thaw frozen soup in the refrigerator overnight, then gently warm on the stovetop over low heat, stirring occasionally.
Add a splash of broth or water if the soup has thickened too much during storage. You can also reheat individual portions in the microwave, stirring halfway through.
This Split Pea Soup tastes even better the next day as the flavors deepen and meld together. For those looking for a delicious side to complement your meal, consider making Low-Carb Bread; the recipe is available here.
What to Serve With This Recipe
A bowl of hearty Split Pea Soup makes a complete meal, but a few thoughtful accompaniments can elevate the experience. For a light and refreshing contrast, serve it alongside a crisp green salad with a bright vinaigrette dressing. A slice of warm, crusty bread or garlic toast is perfect for soaking up every last drop of the rich broth.
Roasted vegetables like asparagus or Brussels sprouts add another layer of nutrition and flavor. For a truly comforting and simple pairing, a classic grilled cheese sandwich is always a winning choice with this satisfying Split Pea Soup.
Frequently Asked Questions (FAQ)
Do I need to soak split peas before cooking this Split Pea Soup?
No, you do not absolutely need to soak split peas before making this Split Pea Soup. Unlike other dried beans, split peas cook relatively quickly without soaking. However, some cooks prefer to soak them for an hour or two to reduce cooking time slightly and ensure a very tender result. If you choose to soak, drain and rinse them thoroughly before adding to the pot.
Can I make this Split Pea Soup vegetarian or vegan?
Absolutely! To make a vegetarian or vegan Split Pea Soup, simply omit the ham hock or bacon. Replace it with a generous tablespoon of olive oil for sautéing and use vegetable broth instead of chicken broth.
For that smoky flavor often associated with split pea soup, add a teaspoon of smoked paprika and a dash of liquid smoke. You can also add diced mushrooms for an extra umami boost.
Why is my Split Pea Soup too thin or too thick?
The consistency of your Split Pea Soup depends on several factors, including how long it cooked and how much liquid evaporated. If your soup is too thin, continue to simmer it uncovered for a bit longer to allow more liquid to evaporate and the peas to break down further. If it’s too thick, simply add more chicken or vegetable broth (or water) until it reaches your desired consistency. Remember, it will thicken even more as it cools.
Split Pea Soup is a classic dish made from dried split peas, which are simmered with vegetables and often ham to create a hearty and flavorful meal. This nutritious soup is enjoyed in many cultures, offering both comfort and sustenance in a bowl; learn more about its history and variations in this overview.
Final Thoughts
This Split Pea Soup recipe offers more than just a meal; it brings warmth, comfort, and a touch of cherished family tradition to your table. Every spoonful embodies simple goodness, nourishing both body and soul. Gather your loved ones and share in the joy of this timeless classic, creating new memories with each comforting bowl.
Nutrition Information (per serving)
Below is an estimated nutritional breakdown for one serving of this delicious Split Pea Soup, based on approximately 8 servings per recipe.
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 22g |
| Fat | 10g |
| Saturated Fat | 4g |
| Carbohydrates | 38g |
| Fiber | 16g |
| Sodium | 780mg |
Split Pea Soup
Ingredients
Method
- Thoroughly rinse the dried split peas under cold water and set aside.
- If using bacon, heat olive oil in a Dutch oven and cook the diced bacon until crispy, then remove it.
- Add the diced onion, carrots, and celery to the pot, sautéing for 5-7 minutes until softened. Stir in the garlic and cook for another minute.
- Add the rinsed split peas, broth, water, bay leaves, and thyme to the pot. Bring to a boil, then reduce heat and simmer gently.
- Simmer for 60-90 minutes, stirring occasionally until peas are tender and starting to break down.
- Remove the ham hock, shred the meat, and discard the bone. Discard bay leaves.
- Blend the soup if a creamier texture is desired, then return shredded ham back to the pot.
- Season the soup with salt and black pepper to taste, then garnish with fresh parsley before serving.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
