The Best Homemade Split Pea Soup Recipe
Recipe
This homemade split pea soup is the ultimate comfort food—rich, hearty, and packed with flavor. I’ve been making this recipe for years, and it’s never let me down.
The secret? A simple blend of smoky ham, tender split peas, and aromatic vegetables that simmer together into pure perfection. Every bite is velvety, savory, and deeply satisfying, with a hint of warmth from spices and a touch of sweetness from carrots.
Plus, it’s ridiculously easy to make—just toss everything in a pot and let it work its magic. Trust me, this soup will become your go-to for chilly nights or anytime you need a bowl of pure coziness.
Ingredients
– Split peas (2 cups, dried): The star of the show. Green or yellow both work, but green split peas offer a slightly earthier flavor and richer color.
Rinse them well to remove any debris.
– Ham hock (1 large) or smoked ham bone (1): This is the secret to that smoky, savory base.
If you don’t have either, substitute with 2-3 strips of thick-cut smoked bacon or 1 tsp smoked paprika for a vegetarian option.
– Yellow onion (1 large, diced): Adds sweetness and depth.
Don’t skip this—it’s the flavor foundation.
– Carrots (2-3, diced): For a touch of natural sweetness and color.
Peel them for a smoother texture.
– Celery (2-3 stalks, diced): Adds a subtle earthy note.
Use the leaves too—they’re packed with flavor.
– Garlic (3-4 cloves, minced): Essential for that aromatic punch.
Fresh is best, but 1 tsp garlic powder works in a pinch.
– Chicken or vegetable stock (6-8 cups): Use homemade if you have it, but store-bought low-sodium works too.
Adjust the amount depending on how thick you like your soup.
– Bay leaves (2): Adds a subtle herbal note.
Remove them before serving—they’re not for eating!
– Salt and black pepper (to taste): Season as you go, but remember the ham hock will add saltiness.
Little Wins for Extra Flavor:
- A splash of apple cider vinegar or lemon juice at the end brightens the soup.
- A handful of fresh parsley or thyme adds a pop of freshness.
- Serve with crusty bread or croutons for a satisfying crunch.
How to Make the Best Split Pea Soup Recipe Name
6. Season to Taste: Remove the bay leaves and season the soup with salt and pepper to taste. If you used a ham hock, remove it now, shred the meat, and add it back to the soup.
Pro tip: A splash of apple cider vinegar can brighten the flavors.
7. Optional Blending: For an extra-smooth texture, use an immersion blender to partially blend the soup.
Be careful not to over-blend—you want a mix of smooth and chunky textures.
8. Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley or a drizzle of olive oil.
Pair it with crusty bread for a comforting meal.
9. Storage Tips: Leftovers can be stored in the fridge for up to 5 days or frozen for 3 months.
The soup thickens as it cools, so add a little broth or water when reheating.
Nutrition
Split pea soup is a nutritious and hearty dish, packed with protein and fiber. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Protein | 15g |
| Carbohydrates | 45g |
| Fiber | 10g |
| Fat | 2g |
| Sodium | 500mg |
Chef Tips
Though split pea soup is simple to make, I’ve picked up a few tricks over the years to elevate its flavor and texture. I always sauté onions, carrots, and celery first to build depth.
A bay leaf and smoked ham hock add richness, while blending half the soup creates a creamy yet chunky consistency.
Finish with a splash of vinegar or lemon juice for brightness.
Frequently Asked Questions
Can I Use a Slow Cooker for Split Pea Soup?
Yes, I can use a slow cooker for split pea soup. I’ll just add all the ingredients, set it on low for 6-8 hours or high for 3-4, and stir occasionally to prevent sticking. It’s so easy!
Is Split Pea Soup Gluten-Free?
Yes, split pea soup is gluten-free if I use gluten-free ingredients. I check labels for broth and seasoning to verify they don’t contain gluten, and I avoid thickening agents like flour to keep it safe for gluten-sensitive diets.
How Long Does Split Pea Soup Last in the Fridge?
I’d say split pea soup lasts about 3–4 days in the fridge if stored properly. I always keep mine in an airtight container, but if it smells off, I toss it to be safe.
Can I Freeze Split Pea Soup?
Yes, I can freeze split pea soup. I’ll let it cool completely, then store it in airtight containers or freezer bags, leaving space for expansion. It’ll keep well for up to 3 months, and I can reheat it when ready.
What Can I Substitute for Ham in Split Pea Soup?
I’d use smoked turkey, bacon, or smoked sausage instead of ham. If I want it vegetarian, I’d add liquid smoke or smoked paprika for flavor. I’ve also tried mushrooms or tofu, but they change the texture.
