Split Pea Soup Recipe

Split Pea Soup is the ultimate comfort food—hearty, nutritious, and bursting with flavor. Made with dried peas, tender vegetables, and a hint of smoky flavor from ham or a vegetarian twist, this soup is perfect for cold days or when you’re craving something warm and filling. Its creamy texture, rich taste, and simple preparation make it a timeless classic that’s easy to prepare at home.

Ingredients

For the Soup:

• 2 cups (1 lb) dried green split peas, rinsed and picked over
• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 2 cups water (or more as needed)
• 1 smoked ham hock or 1 ½ cups diced cooked ham (optional)
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

For Garnish (Optional):

• Croutons
• Chopped parsley
• A drizzle of olive oil or cream

Step-by-Step Directions

Step 1: Prepare the Ingredients

1. Rinse the dried split peas under cold water, removing any debris or stones. Set aside.
2. Dice the onion, carrots, and celery into even-sized pieces for even cooking.

Step 2: Sauté the Vegetables

1. Heat the olive oil or butter in a large pot over medium heat.
2. Add the onion, carrots, and celery, and sauté for 5–7 minutes, stirring occasionally, until the vegetables soften.
3. Add the minced garlic and cook for another minute until fragrant.

Step 3: Add the Liquid and Peas

1. Pour in the broth and water, then add the rinsed split peas.
2. If using a ham hock, add it to the pot along with the bay leaves and dried thyme.
3. Stir well to combine all the ingredients.

Step 4: Simmer the Soup

1. Bring the soup to a boil, then reduce the heat to low.
2. Cover and simmer for 1 to 1 ½ hours, stirring occasionally, until the split peas are tender and begin to break down. If the soup thickens too much, add more water or broth as needed.

Step 5: Season and Finish

1. Once the peas are soft, remove the ham hock (if used). Shred the meat and stir it back into the soup, discarding the bone.
2. Season the soup with salt and pepper to taste. Be careful with the salt if using a ham hock, as it adds natural saltiness.
3. If you prefer a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.

Step 6: Serve and Garnish

1. Ladle the hot soup into bowls.
2. Garnish with your favorite toppings like croutons, parsley, or a drizzle of cream.
3. Serve with crusty bread or crackers for a complete meal.

Serving and Storage Tips

Serving:

• Serve the soup warm with a side of crusty bread, garlic toast, or a simple green salad.
• Add a dollop of sour cream or Greek yogurt for extra creaminess.

Storage:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Split pea soup freezes exceptionally well! Cool the soup completely and store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat on the stovetop over low heat, adding a splash of water or broth to thin it if needed.

Helpful Notes

• Smoky Flavor Without Ham: For a vegetarian version, add 1–2 teaspoons of smoked paprika for a hint of smoky flavor.
• Thickness: Split pea soup naturally thickens as it cools. Adjust the consistency with extra water or broth when reheating.
• Dried Peas: No soaking is required for split peas, but rinsing them thoroughly is essential to remove any debris.
• Vegetarian Option: Skip the ham and use vegetable broth. Add more aromatic spices, such as cumin or coriander, for depth of flavor.

Tips from Well-Known Chefs

1. Chef Julia Child: Add a touch of cream or butter at the end for a luxurious finish.
2. Chef Jacques Pépin: For a French-inspired twist, add a splash of white wine before simmering.
3. Chef Ina Garten: Use homemade broth for an elevated flavor profile.
4. Chef Yotam Ottolenghi: Garnish with fresh herbs like dill or parsley for a vibrant pop of color and freshness.

Frequently Asked Questions

1. Do I need to soak split peas before cooking?

No, soaking is not necessary for split peas. However, rinsing them thoroughly is important to remove any dirt or debris.

2. Can I make split pea soup in a slow cooker?

Yes! Combine all the ingredients in a slow cooker and cook on low for 8 hours or high for 4–5 hours. Remove the ham hock (if used) and shred the meat before serving.

3. Can I use yellow split peas instead of green?

Absolutely! Yellow split peas will result in a slightly sweeter soup but are just as delicious.

4. How can I make the soup creamier?

You can blend part or all of the soup using an immersion blender, or add a splash of heavy cream or coconut milk for extra creaminess.

5. What can I use instead of ham for a smoky flavor?

For a vegetarian option, add 1–2 teaspoons of smoked paprika or liquid smoke to mimic the smoky flavor.

6. How do I prevent the soup from burning on the bottom?

Stir the soup occasionally, especially toward the end of cooking, and keep the heat on low to prevent burning.

7. Can I make this soup gluten-free?

Yes! This soup is naturally gluten-free as long as your broth is certified gluten-free.

8. What other vegetables can I add?

Potatoes, parsnips, or leeks make excellent additions to enhance the soup’s flavor and texture.

9. Can I double the recipe?

Definitely! This soup is great for meal prep or feeding a crowd. Just ensure your pot is large enough to handle the volume.

10. How do I serve this soup for a dinner party?

Serve it in smaller bowls or cups as an appetizer, topped with croutons, fresh parsley, and a swirl of cream for an elegant presentation.