Split Pea Soup Recipe (Creamy & Flavorful!)

split pea soup is the kind of dish that makes you feel like you’re getting a warm hug from the inside out. If you’ve ever found yourself shivering on a chilly evening, or just craving something hearty that doesn’t involve a drive-thru, you’re in the right place. I’ve made more batches of split pea soup than I care to admit (my freezer is basically a pea soup vault), and I’m here to spill all the secrets, tips, and a little bit of sass to help you nail this classic recipe.

Why Split Pea Soup Deserves a Spot in Your Recipe Rotation

Ever wondered why split pea soup has stuck around for generations? It’s simple: it’s cheap, filling, and ridiculously tasty. Plus, it’s one of those rare meals that actually gets better the next day. Leftovers? Yes, please.

Here’s what makes split pea soup a total winner:

• Budget-friendly: Split peas are dirt cheap. Like, “find change in your couch cushions” cheap.
• Hearty and satisfying: This soup sticks to your ribs (in a good way).
• Customizable: Meat-lover? Vegetarian? There’s a split pea soup for you.
• Meal-prep friendly: Make a big pot and eat well all week. Or freeze it for a rainy day.

The Classic Split Pea Soup: What You’ll Need

Let’s break down the basics before we get fancy. Here’s the classic lineup for a split pea soup recipe that never fails124:

• Split peas (green or yellow—dealer’s choice)
• Aromatics: Onion, carrot, celery, garlic
• Herbs: Bay leaf, thyme (fresh or dried)
• Stock or broth: Chicken or veggie, depending on your vibe
• Meat (optional): Ham bone, diced ham, or bacon for that smoky flavor
• Seasonings: Salt, pepper, maybe a splash of wine if you’re feeling fancy

Pro tip: If you’re vegetarian or vegan, just skip the meat and use veggie broth. You won’t miss out on flavor, I promise6.

Step-by-Step: How to Make Split Pea Soup Like a Pro

Ready to get cooking? Here’s the game plan, with all the little tricks I’ve picked up along the way.

1. Sauté Your Aromatics

Start by heating some olive oil in a big pot or Dutch oven. Toss in your diced onion, carrots, and celery. Sauté until everything softens up and the onions look a little translucent—about 5 minutes. Add garlic and cook for another minute. If you’re using bacon or ham, cook that first to render out the fat, then use it to sauté the veggies for extra flavor124.

2. Add Herbs and Split Peas

Toss in your split peas (don’t forget to rinse them first—nobody wants dusty soup), bay leaf, thyme, and any other herbs you love. Give it a good stir to coat everything in that aromatic goodness.

3. Deglaze and Add Liquid

If you’re feeling extra, splash in a bit of white wine to deglaze the pot and scrape up those tasty brown bits. Otherwise, just pour in your broth (and water, if needed). Add your ham bone or diced ham now if you’re using it.

4. Simmer and Chill (Well, Not Literally)

Bring it all to a boil, then reduce the heat and let it simmer, covered, for about 50–60 minutes. Stir occasionally so nothing sticks to the bottom. The split peas will break down and thicken the soup—this is where the magic happens124.

5. Adjust Consistency and Seasoning

Check the soup’s thickness. If it’s more like cement than soup, add a splash of water or broth. If it’s too thin, just keep simmering. Season with salt and pepper to taste.

6. Blend (Optional)

For a creamier texture, use an immersion blender right in the pot, or blend in batches (carefully—hot soup and blenders can be a dangerous combo). I like mine a bit chunky, but you do you1.

7. Add Ham and Garnish

If you set aside some ham, add it back in now. Ladle the soup into bowls, top with extra ham, a dollop of sour cream, chopped parsley, or sliced green onions. Serve with crusty bread or homemade croutons for the ultimate comfort meal145.

Pro Tips for Next-Level Split Pea Soup

Let’s be honest—anyone can throw peas in a pot. But if you want soup that makes people ask for seconds (and the recipe), check out these tips:

• Soak your split peas if you have time. It helps them cook more evenly and saves a little time. If you forget, don’t sweat it—just simmer a bit longer4.
• Use a ham bone for max flavor. If you have leftover ham from the holidays, this is its moment to shine. No ham bone? Smoked turkey legs or bacon work too.
• Don’t let it burn! Stir occasionally, especially as the soup thickens.
• Taste as you go. Split peas can be bland on their own, so don’t be shy with the salt, pepper, and herbs.
• Soup too thick? Add more liquid. Too thin? Simmer uncovered to let it reduce.
• Leftovers thicken up in the fridge. Just add a splash of water or broth when reheating.

Variations: Because Soup Should Never Be Boring

Split pea soup is a blank canvas. Wanna jazz it up? Here are some fun twists:

Vegetarian/Vegan Split Pea Soup

Skip the ham and use veggie broth. Add smoked paprika or a splash of liquid smoke for that signature depth. Sun-dried tomatoes and a squeeze of lemon at the end add a Mediterranean vibe that’s honestly addictive36.

Moroccan Split Pea Soup

Spice things up with turmeric, garam masala, and smoked paprika. Add a handful of raisins for a sweet surprise. Serve with toasted coconut or croutons for crunch. This version is vegan, gluten-free, and totally weeknight-friendly3.

Potato Power

Toss in diced potatoes for extra heartiness. They soak up the flavor and make the soup even more filling5.

Bacon Lovers’ Dream

Start with bacon, cook until crispy, and use the rendered fat to sauté your veggies. Crumble the bacon on top for a smoky, salty finish. (FYI, your kitchen will smell amazing.)

Common Split Pea Soup Questions (Because You’re Not Alone)

Why are my split peas not softening?
Old split peas can be stubborn. If they’re ancient (like, from your grandma’s pantry), they might never soften. Buy fresh split peas for best results6.

Can I freeze split pea soup?
Heck yes! Let it cool, portion it out, and freeze for up to 3 months. Reheat with a splash of broth or water to loosen it up.

What’s the best bread to serve with split pea soup?
Crusty sourdough, buttery toast, or homemade focaccia all work. Honestly, even a sleeve of saltines will do in a pinch.

Can I make this in a slow cooker or Instant Pot?
Absolutely! Toss everything in and let the machine do the work. For the slow cooker, cook on low for 8 hours. For the Instant Pot, set it to high pressure for about 15 minutes, then let the pressure release naturally.

The Secret Ingredient:

Here’s something I learned after a few failed batches: split pea soup rewards patience. Don’t rush it. Let those flavors meld and the peas break down. And if you want to take it up a notch, stir in a spoonful of Dijon mustard at the end. It sounds weird, but trust me, it adds a tangy depth that’ll have people guessing your secret ingredient16.

Split Pea Soup Recipe (The One You’ll Make Again and Again)

Ingredients:

• 1 pound dried split peas, rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 2–4 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 ham bone or 1 cup diced ham (optional)
• 4 cups chicken or veggie broth
• 3 cups water (plus more as needed)
• Salt and pepper to taste
• 1 tablespoon Dijon mustard (optional, but highly recommended)
• Chopped parsley, green onions, or sour cream for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Stir in split peas, bay leaf, and thyme. Add ham bone (if using).
3. Pour in broth and water. Bring to a boil, then reduce heat and simmer, covered, for 50–60 minutes. Stir occasionally.
4. Remove ham bone, chop any meat, and return to the pot. Discard bay leaf.
5. For a smoother soup, blend with an immersion blender. Stir in Dijon mustard.
6. Season with salt and pepper. Adjust thickness with extra water or broth if needed.
7. Serve hot, garnished with parsley, green onions, or a dollop of sour cream. Enjoy with your favorite bread.

Final Thoughts: Soup-er Satisfaction Awaits

So, there you have it—the split pea soup recipe that’ll turn you into a soup superstar. Whether you’re cooking for a crowd, meal-prepping for the week, or just trying to warm up after a long day, this soup delivers every time.

And hey, if your friends ask for the recipe, feel free to pass it along. Or don’t, and keep the secret to yourself—your call. 😉

Now, go grab those split peas and get simmering. Your future self (and your taste buds) will thank you. FYI, don’t forget to save a bowl for tomorrow—the flavors only get better. Happy cooking!

Split Pea Soup Recipe (Creamy & Flavorful!)

Course: Soups, DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

2

hours 

15

minutes

Calories

290

kcal

Total time

2

hours 

30

minutes

This classic Split Pea Soup is hearty, comforting, and packed with rich flavors from tender split peas, savory vegetables, and smoky ham. It’s the perfect warm-you-up meal for chilly days and super easy to make with pantry staples. Whether you’re using a ham bone or going vegetarian, this soup is always satisfying!

Ingredients

• 2 tablespoons olive oil or butter

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• 1/2 teaspoon black pepper

• 1 bay leaf

• 1 pound (about 2 1/4 cups) dried green split peas, rinsed

• 6 cups chicken broth (or vegetable broth for vegetarian)

• 2 cups water

• 1 meaty ham bone or 1½ cups diced cooked ham (optional)

• Salt to taste

Directions

• Heat olive oil in a large pot over medium heat.
• Add onion, carrots, and celery. Sauté for about 5–7 minutes until veggies begin to soften.
• Stir in garlic, thyme, and black pepper. Cook for 1 minute until fragrant.
• Add split peas, broth, water, bay leaf, and ham bone (if using). Stir to combine.
• Bring to a boil, then reduce heat to low and cover. Simmer for 60–75 minutes, stirring occasionally, until peas are tender and soup is thickened.
• Remove ham bone (if used), shred any meat from it, and return meat to the pot.
• Taste and adjust salt as needed.
• Discard bay leaf. Serve warm with crusty bread or crackers.

Notes

• For a vegetarian version, skip the ham and use vegetable broth.
  Soup thickens as it cools—add more broth or water when reheating.
  You can blend a portion of the soup for a creamier texture.
  Smoked turkey leg is a great substitute for ham if you want a different flavor.