Split Pea Soup is a heartwarming bowl of comfort made with tender green split peas, chunks of smoky ham, and a medley of soft vegetables like carrots and celery. It’s thick, cozy, and naturally creamy without needing any cream, making it perfect for chilly days when you want something filling and simple.
I love making this soup because it feels like a warm hug in a bowl. The smoky ham gives it such a rich flavor, and the peas break down into this lovely silky texture that coats your spoon with every bite. One tip I’ve learned is to cook it slowly so all those flavors really come together—it’s worth the wait!
My favorite way to enjoy Split Pea Soup is with a slice of crusty bread or a grilled cheese sandwich on the side. It’s one of those classic soups that always brings back memories of family dinners and cozy nights at home. Whenever I make it, everyone ends up asking for seconds, and I don’t blame them—it’s just that good.
Key Ingredients & Substitutions
Green Split Peas: These are the heart of the dish. They break down when cooked, giving the soup its thick and creamy texture. If you can’t find green split peas, yellow split peas work well too, though the color will be different.
Vegetables: Onion, celery, and carrots add sweetness and depth. I recommend using fresh veggies for the best flavor. Frozen can be a quick substitute but might affect texture slightly.
Stock or Broth: Chicken broth adds richness, while vegetable broth keeps it vegetarian. If you want a lighter option, water works but add extra seasoning for taste.
Ham (Optional): This adds smoky savoriness, but you can leave it out for a plant-based version. A smoked paprika or liquid smoke can give a similar flavor boost instead.
How Can I Make the Soup Creamy Without Cream?
The creamy texture comes from the peas breaking down during cooking. Here’s how to get it just right:
- Simmer the peas gently for about 1 to 1.5 hours, stirring occasionally to keep them from sticking.
- Use a spoon or an immersion blender to mash some or all of the peas. This helps thicken the soup naturally.
- Add more broth or water if the soup gets too thick—soups should be cozy but not too pasty.
This slow cooking and mashing is the secret to a smooth, hearty soup without any dairy. Plus, it keeps the flavor fresh and simple!
Equipment You’ll Need
- Large heavy-bottomed pot – It cooks the soup evenly and prevents sticking as the peas soften.
- Wooden spoon – Perfect for stirring without scratching your pot and helps mash the peas a bit.
- Knife and cutting board – For chopping onions, carrots, and celery easily and safely.
- Immersion blender (optional) – Makes pureeing the soup quick and easy if you want it smoother.
Flavor Variations & Add-Ins
- Swap ham for smoked sausage or bacon for a different smoky taste.
- Add a pinch of smoked paprika or cumin for a warm, smoky spice twist.
- Include potatoes or parsnips with the carrots for extra creaminess and sweetness.
- Make it vegan by skipping ham and using vegetable broth with a splash of soy sauce or liquid smoke.
How to Make Split Pea Soup
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 ribs celery, finely chopped
- 2 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 pound (about 2 cups) dried green split peas, rinsed and picked over
- 6 cups vegetable or chicken broth (plus more if needed)
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and freshly ground black pepper, to taste
- Optional: 1 cup cooked ham, diced (for extra savory flavor)
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 1 to 1 ½ hours to simmer until the peas are tender and the soup is creamy. Plan for a total of around 1 hour 30 minutes, including chopping veggies and cooking time.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion, celery, and sliced carrots. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
2. Add Garlic and Peas:
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Then add the rinsed split peas, broth, bay leaf, and thyme. If you’re using diced ham, add it now for extra flavor.
3. Simmer the Soup:
Bring the soup to a boil, then lower the heat to a gentle simmer. Leave the pot partially covered and cook for 1 to 1 ½ hours, stirring occasionally to stop the peas from sticking to the bottom. Add more broth or water if the soup becomes too thick to keep it from drying out.
4. Blend and Season:
Remove the bay leaf from the pot. Use an immersion blender to blend some or all of the soup for a creamy texture, or leave it chunky if you prefer. Taste and season with salt and pepper as needed.
5. Serve:
Ladle the soup into bowls and garnish with fresh parsley or thyme. Serve hot with crusty bread for a cozy, comforting meal.
Can I Use Dried Peas Other Than Green Split Peas?
Yes, yellow split peas work nicely as a substitute and cook similarly, though the soup will have a slightly different color. Just rinse and check for debris before cooking.
How Do I Store Leftover Split Pea Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup has thickened too much.
Can I Freeze Split Pea Soup?
Absolutely! Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating on the stove.
How Can I Make This Soup Vegetarian or Vegan?
Simply omit the ham and use vegetable broth instead of chicken broth. To boost smoky flavor, add a pinch of smoked paprika or a few drops of liquid smoke.
