Split Pea Soup
Hearty split pea soup for simple, chilly nights
This split pea soup delivers a creamy, savory bowl with a gentle smokiness from ham, soft pillows of tender peas and just enough aromatics to smell like comfort as soon as it simmers. A practical cooking insight: rinsing the peas well and starting with a steady simmer (not a roiling boil) keeps the texture even and reduces foaming. If you enjoy legume-forward soups, you might also like this garlic chickpea soup for another cozy option.
What makes this recipe so friendly to weeknight cooking
The ingredients are pantry-stable, the method is mostly hands-off once it simmers, and the finished bowl is filling without being heavy — ideal for easy leftovers or a quick family supper. It’s forgiving with timing and works with either vegetable or chicken broth, making it versatile for different diets and meal plans. For a roundup of other nutritious brothy meals, check this low-calorie high-protein soup list.
Quick reasons to love this soup
Instant perks
- Uses inexpensive pantry staples and small amounts of meat for big flavor
- Thick, comforting texture that still reheats beautifully
- Mildly smoky when you add ham, but easy to make vegetarian with broth only
Big-picture cooking timeline
Start by sweating your aromatics, add rinsed peas and broth, simmer until tender, then finish with shredded ham. The overall flow is sauté → simmer → finish; most active time is just the initial sauté and the final stir-in.
Smart prep before you turn on the stove
Chop the onion, carrots and celery to roughly the same size so they soften evenly; measure the broth so you don’t over- or under-liquify the pot. If you want to speed things up on a busy night, use pre-chopped mirepoix or deli ham. For inspiration on bright, anti-inflammatory ingredient blends to pair with soups, see this golden detox soup for ideas you can borrow.
Ingredients used in this split pea soup
1 cup split peas, 4 cups vegetable or chicken broth, 1 medium onion, chopped, 2 carrots, chopped, 2 celery stalks, chopped, 2 cloves garlic, minced, 1 bay leaf, 1 teaspoon thyme, 1 cup cooked ham, shredded, Salt and pepper to taste, Olive oil
Notes on ingredients and sensible swaps
Choose yellow or green split peas (both work); older bags take slightly longer to cook. Use low-sodium broth if you plan to add salty ham, and taste before salting. For vegetarian versions, omit the ham and use a rich vegetable broth; smoked paprika or liquid smoke can add a meaty note without meat.
Stovetop cooking directions
- Rinse the split peas thoroughly under cold running water and set them aside to drain.
- Heat a splash of olive oil in a large pot over medium heat.
- Add the chopped onion, carrots and celery and sauté until they are tender, about 5–7 minutes.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the rinsed split peas to the pot along with 4 cups of vegetable or chicken broth, the bay leaf and 1 teaspoon of thyme; bring the mixture up to a boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 40–50 minutes, until the peas are soft and breaking down.
- Stir in 1 cup of shredded cooked ham and cook for an additional 5 minutes to heat the ham through.
- Remove the bay leaf, season the soup with salt and pepper to taste, and serve hot.
When the soup looks and feels done
Look for peas that have largely fallen apart and a uniformly thick, slightly chunky texture; the vegetables should be very soft. If the soup seems too thick, add a splash of broth and reheat briefly. If foaming occurs at the start of the simmer, skim it off with a spoon.
Best ways to serve and enjoy
This soup is satisfying on its own or as part of a simple meal — crusty bread or a green salad are classic companions. It’s also a great starter for a casual dinner or a set-it-and-forget-it weekday supper.
Serving suggestions
- Spoon into bowls with a drizzle of olive oil and freshly ground black pepper
- Serve with toasted sourdough or garlic bread for dipping
- Top with chopped fresh parsley or a dollop of plain yogurt for creaminess
- Pair with a crisp winter salad to balance the richness
Keeping and reheating leftovers safely
Cool leftovers quickly and store in airtight containers in the refrigerator for 3–4 days or freeze for up to 3 months. Reheat gently on the stovetop over low heat, adding a little broth if needed to loosen the texture.
Storage reminders
- Label frozen portions with date and contents before freezing
- Thaw overnight in the refrigerator for best texture before reheating
- Reheat to a simmer for at least 2 minutes to ensure even temperature
Tools and time-saving techniques
A heavy-bottomed pot prevents scorching; a wooden spoon is handy for scraping the bottom as peas soften. If you like an ultra-smooth texture, puree part of the soup with an immersion blender, then return to the pot and stir to combine.
Extra technique tips
- Use a wide pot to encourage faster evaporation if you prefer a thicker soup
- Pre-shred ham while vegetables sauté to keep the process flowing
- For a creamier finish without dairy, stir in a splash of blended cooked peas or a spoonful of mashed potato
Simple variations to tailor flavor or diet
Add smoked sausage or diced potatoes for heartier bowls, swap ham for roasted mushrooms to keep it vegetarian, or stir in a handful of kale near the end for extra greens.
Easy swap ideas
- Vegetarian: omit ham and use vegetable broth; add smoked paprika for depth
- Gluten-free: naturally gluten-free as written — just check broth ingredients
- Extra protein: add cooked shredded chicken or a can of drained white beans
Nutrition snapshot per serving
Approximate values per serving (recipe yields about 4 servings):
Calories: ~240 kcal | Protein: ~17 g | Fat: ~3 g | Carbohydrates: ~32 g | Serving size: ~1¾ cups
Nutrition adjustment notes
Reduce sodium by using low-sodium broth and unsalted ham, increase protein by adding extra shredded ham or chicken, and lower calories slightly by omitting added oil and trimming added meat fat.
Common questions answered
Q: Can I use whole dried peas instead of split peas?
A: Whole peas take much longer to soften and may not break down into a creamy texture; stick with split peas for this recipe.
Q: How thick should the soup be when finished?
A: It should be thick and slightly chunky—like a thick stew—but still spoonable. Thin with broth if it becomes too dense.
Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. Slow cooker: cook on low for 6–8 hours. Instant Pot: cook on high pressure for 12–15 minutes, then natural release. Adjust liquid slightly as needed.
Q: Is it safe to freeze this soup?
A: Yes—freeze in airtight containers for up to 3 months. Reheat gently from thawed for best texture.
Parting note: try a pot this week
This split pea soup is a forgiving, budget-friendly recipe that rewards minimal hands-on time with big flavor—give it a try and adjust the mix-ins to match your pantry. Enjoy the warm bowl, then use leftovers for quick lunches all week.
Split Pea Soup
Ingredients
Method
- Rinse the split peas thoroughly under cold running water and set them aside to drain.
- Chop the onion, carrots, and celery to roughly the same size for even cooking.
- Heat a splash of olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery; sauté until tender, about 5-7 minutes.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the rinsed split peas, broth, bay leaf, and thyme; bring to a boil.
- Reduce heat to low, cover, and let simmer for about 40-50 minutes, until peas are soft.
- Stir in the shredded ham and cook for an additional 5 minutes.
- Remove the bay leaf, season with salt and pepper to taste, and serve hot.
