Hearty Split Pea Soup

This split pea soup is a comforting classic that feels like a warm hug on a chilly evening. It’s a hearty meal that you can put on the stove early and come back to a pot full of rich flavors and creamy texture. Perfect for a cozy family dinner or a make-ahead lunch.

I first made this after finding split peas in my cupboard and a leftover ham bone in the freezer. It quickly became a favorite for its ease and satisfying taste even on busy nights.

Ingredients

• Dried green split peas rinsed and sorted: The star of the soup, make sure to pick ones free of debris and opt for vibrant green peas for better flavor
• Low sodium chicken or vegetable broth: Controls the salt level and keeps the soup rich without overpowering the flavors
• Ham bone or diced ham: Adds a smoky, savory depth and enriches the broth, if using pre-cooked ham cubes, choose a quality ham for the best flavor
• Carrots and celery diced: These provide sweetness and texture, fresh, firm veggies make a difference in the final taste
• Yellow onion diced: It forms part of the flavor base so pick a firm onion with no soft spots or sprouting
• Garlic minced: Adds aromatic warmth, fresh cloves are best and avoid pre-minced garlic which can be less vibrant
• Bay leaves and thyme: Classic herbs that bring earthiness and complexity to the soup
• Smoked paprika: Gives a subtle smoky note that complements the ham and peas beautifully, choose a good quality fresh spice for maximum aroma
• Salt and freshly ground black pepper: Adjust according to your taste but keep in mind the ham and broth already add saltiness
• Olive oil: Used to sauté the veggies and build flavor, pick extra virgin olive oil for the best result
• Fresh parsley, crispy bacon bits, croutons, oyster crackers, or a drizzle of olive oil for garnish: Adds freshness and a contrasting texture to the creamy soup

Instructions

Prepare Your Aromatics:

Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onions, carrots, and celery. Cook slowly for 8 to 10 minutes until the onion turns translucent and the vegetables soften without browning. This process creates the flavorful base known as mirepoix. Take your time here to gently bring out the natural sweetness from the veggies.

Add Garlic and Spices:

Stir in the minced garlic, dried thyme, and smoked paprika. Cook for about one minute stirring constantly until the mixture releases a rich, nutty aroma. Be attentive so the garlic doesn’t burn which would give a bitter taste. This brief step wakes up the spices and infuses them throughout the base.

Build the Soup Base:

Add the rinsed split peas, ham bone or diced ham, bay leaves, and pour in the broth. Turn the heat to high and bring everything to a gentle rolling boil. Immediately reduce the heat to low so it simmers steadily. For the first 15 minutes, watch for foam rising to the surface and skim it off with a spoon. This helps keep the soup clear and prevents bitterness.

Simmer to Perfection:

Partially cover the pot and let the soup gently simmer for one and a half to two hours. Stir occasionally to prevent sticking and help the peas break down evenly. You will see the soup thicken and become very creamy as the peas disintegrate. If using a ham bone, carefully remove it near the end and pick off any meat to stir back in the pot.

Final Seasoning:

Take out the bay leaves and taste the soup. Add salt and freshly ground black pepper gradually, keeping in mind the existing saltiness from the broth and ham. For a smoother texture, you can partially blend the soup with an immersion blender, leaving enough vegetable and pea bits for a pleasant mouthfeel.

I love the smoky depth that the ham bone brings to this soup. It’s a flavor that reminds me of Sunday family dinners and cozy cold nights spent chatting over bowls of warm soup. Every time I make it, it feels like a comforting ritual that slows down the day.

Storage Tips

Cool completely before transferring to airtight containers. Keep refrigerated for up to four days or freeze for up to three months. When reheating, add a splash of broth or water to loosen the soup if it has thickened too much in the fridge.

Ingredient Swaps

For a vegetarian version, simply omit ham and use extra smoked paprika or add a splash of soy sauce for savoriness. Swap olive oil for coconut oil for a subtly different aroma and richer mouthfeel. If you prefer a thicker soup, add a diced potato with the split peas or puree fully for a creamy texture.

Serving Ideas

Serve with crusty whole-grain bread or over a bowl of cooked rice for added heartiness. Garnish with fresh parsley for brightness, crispy bacon bits for crunch, or a drizzle of olive oil to elevate the flavor. Oyster crackers or croutons add a nice texture contrast.

This soup is best enjoyed slowly with loved ones, savoring every warm spoonful.

Frequently Asked Recipe Questions

→ What is the purpose of using a ham bone in the soup?

The ham bone imparts a deep, smoky flavor and natural richness to the broth, providing a savory backbone that elevates the soup's taste.

→ How do I achieve a creamy texture without cream?

Simmering the split peas slowly breaks them down, naturally thickening the soup. Partially pureeing with an immersion blender creates a silky texture while retaining some chunkiness.

→ Can I make this soup vegetarian?

Yes. Replace the ham with extra smoked paprika for smoky depth, skip the ham bone, and use vegetable broth. Coconut oil can substitute olive oil for added richness.

→ Why is it important to skim foam during simmering?

Skimming removes impurities and excess starch released by the peas, resulting in a clearer, cleaner-tasting soup.

→ What vegetables are essential for the soup’s flavor base?

Carrots, celery, and onion form the classic mirepoix, gently sautéed to release natural sweetness and build a rich flavor foundation.

→ Which seasonings enhance the soup’s aroma?

Bay leaves, dried thyme, smoked paprika, and garlic combine to add smoky, herbal, and savory notes complementing the peas and ham.