Save There's something about the steam rising from a pot of split pea soup that makes the whole house feel smaller and warmer. I started making this one winter when I had a ham bone leftover from a holiday dinner and no real plan for it. The soup bubbled away on the stove for hours, filling every corner of the kitchen with a smoky, earthy smell that made everyone wander in asking what was cooking. By the time I ladled it into bowls, the peas had broken down into this velvety, thick base that clung to the spoon. It's been my cold-weather standby ever since.
I remember making this for a neighbor who'd just had surgery and needed easy meals. I packed it up in a big container, still warm, with a loaf of crusty bread tucked alongside. She told me later that she ate it three nights in a row and froze the rest in single servings. That's when I realized this soup isn't just filling, it's the kind of thing that feels like care in a bowl. It's uncomplicated, but it shows up when you need it to.
Ingredients
- Meaty ham bone or diced cooked ham: The bone adds a deep, smoky flavor as it simmers, and you can pick off any extra meat before serving; if you're using diced ham instead, stir it in toward the end so it doesn't get tough.
- Dried split peas: Rinse them well and check for any small stones, they break down as they cook and create that signature thick texture without any extra thickeners.
- Onion, carrots, and celery: This classic trio builds the base flavor, and I've learned that dicing them roughly the same size helps them cook evenly.
- Garlic: Just two cloves add a subtle warmth, cook them only for a minute or they'll turn bitter.
- Bay leaf: Don't skip this, it adds an earthy note that ties everything together, just remember to fish it out before serving.
- Chicken or vegetable broth: Low-sodium is key because the ham can be salty, and you want control over the final seasoning.
- Water: It thins the broth just enough so the soup doesn't get too heavy, and it gives the peas room to expand.
- Dried thyme and black pepper: These are gentle seasonings that let the ham and peas shine without overpowering them.
Instructions
- Soften the vegetables:
- Heat a splash of oil in your stockpot over medium heat, then add the onion, carrots, and celery. Stir them occasionally for about 5 to 6 minutes until they soften and the onion turns translucent, this builds the flavor foundation for the whole soup.
- Add the garlic:
- Stir in the minced garlic and cook for just one minute, until you can smell it blooming in the pot. Don't let it brown or it'll taste sharp instead of sweet.
- Combine everything:
- Add the rinsed split peas, ham bone or diced ham, bay leaf, thyme, broth, and water. Give it a good stir so nothing sticks to the bottom, then bring the whole pot to a rolling boil.
- Simmer covered:
- Lower the heat to a gentle simmer, cover the pot, and let it cook for about an hour, stirring every so often. The peas will start to break down and the broth will take on a rich, savory color.
- Thicken uncovered:
- Remove the lid and let the soup simmer for another 20 to 30 minutes, stirring more frequently now. The liquid will reduce and the soup will thicken to a creamy, hearty consistency.
- Finish and season:
- Pull out the bay leaf and the ham bone, pick off any meat from the bone, chop it up, and stir it back in. Taste the soup and season with black pepper and salt, keeping in mind the ham may have already added plenty of salt.
- Adjust texture:
- If you want it creamier, use a potato masher to break up some of the peas, or hit it with an immersion blender for a smoother finish. Ladle it into bowls while it's still steaming hot.
Save One evening, I made this soup on a particularly gray day when I had no energy for anything complicated. I chopped the vegetables without much thought, tossed everything into the pot, and let it do its thing. An hour later, the kitchen smelled incredible and I had a pot full of something that tasted like I'd put real effort into it. That's the magic of this recipe, it rewards you for showing up, even when you're running on empty.
Making It Your Own
If you want to skip the ham entirely, you can make a vegetarian version by using vegetable broth and stirring in a teaspoon of smoked paprika for that deep, smoky flavor. I've also added diced potatoes or parsnips when I wanted something even heartier, just toss them in with the other vegetables at the start. Some people like to stir in a splash of apple cider vinegar or a squeeze of lemon juice at the end to brighten things up, and I've found that works especially well if the soup tastes a little flat.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days, and it actually tastes better the next day after the flavors have had time to sit together. I portion leftovers into individual containers and freeze them for up to three months, then pull one out whenever I need a quick lunch. When you reheat it, you'll probably need to add a bit of water or broth because the peas keep absorbing liquid even in the fridge. Just warm it gently on the stove, stirring occasionally, and adjust the seasoning if needed.
Serving Suggestions
I almost always serve this with a hunk of crusty bread for dipping, the kind with a chewy crust and a soft center. A simple green salad on the side balances out the richness, and if you want to get fancy, a sprinkle of fresh parsley or a drizzle of good olive oil on top makes it feel more special. Sometimes I'll set out hot sauce or a small dish of vinegar for people to add at the table, it's nice to let everyone adjust the flavor to their taste.
- Pair it with sourdough or a baguette for soaking up every last bit.
- Top with croutons or crispy bacon bits if you want some crunch.
- Serve alongside a light arugula salad dressed with lemon and olive oil.
Save This soup has never let me down, whether I'm feeding a crowd or just making enough for myself to eat all week. It's simple, it's honest, and it turns a few humble ingredients into something that feels like home.
Recipe Questions & Answers
- → Can I make this soup vegetarian?
Yes, simply omit the ham and ham bone, and add smoked paprika for depth of flavor. Use vegetable broth instead of chicken broth for a fully vegetarian version.
- → How do I store leftover split pea soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The soup may thicken when refrigerated, so add water or broth when reheating.
- → Do I need to soak split peas before cooking?
No, split peas do not require soaking. Simply rinse and sort them to remove any debris before adding to the pot.
- → How can I make the soup creamier?
For a creamier texture, partially mash the peas with a potato masher or use an immersion blender to puree part of the soup to your desired consistency.
- → What can I serve with this soup?
This soup pairs beautifully with crusty bread, cornbread, or dinner rolls. You can also serve it with a simple green salad for a complete meal.
- → Can I add other vegetables to this soup?
Absolutely! Diced potatoes, parsnips, or turnips make excellent additions and add extra heartiness to the soup. Add them with the other vegetables at the beginning.