split pea soup recipe
The Best split pea soup recipe
What I love most about this recipe is how easy it is to throw together. A few basic ingredients—split peas, carrots, onions, and some seasoning—and you’ve got a meal that’s both filling and nutritious. It’s perfect for busy weeknights when you need something quick but still wholesome, or for lazy weekends when you want to simmer something warm on the stove. And let’s not forget the health benefits—split peas are loaded with fiber and protein, which keeps everyone full and energized. My family loves it with a slice of crusty bread, and honestly, I can’t think of a better way to warm up on a chilly day.
Classic Split Pea Soup
A hearty and comforting split pea soup that’s perfect for chilly days. This easy-to-make recipe is packed with protein and fiber, making it both nutritious and satisfying.
🥘Ingredients
- 1 lb (450g) dried green or yellow split peas, rinsed and picked over
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 ham bone or 1 cup diced ham (optional)
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp olive oil
- Fresh parsley, chopped
- Crumbled bacon
- Sour cream or yogurt
👨🍳Directions
-
1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. -
2
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning. -
3
Stir in the split peas, broth, ham bone or diced ham (if using), bay leaf, thyme, salt, and pepper. Bring the mixture to a boil. -
4
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 1 hour, or until the split peas are tender and the soup has thickened. Stir occasionally to prevent sticking. -
5
If using a ham bone, remove it from the pot and shred any meat from the bone. Discard the bone and return the shredded meat to the pot. -
6
Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving. -
7
Ladle the soup into bowls and garnish with fresh parsley, crumbled bacon, or a dollop of sour cream if desired.
🔧Equipment
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Split Pea Soup Works
❓ Frequently Asked Questions About Split Pea Soup
1. Can I use green peas instead of split peas for this soup?
No, split peas and green peas are not interchangeable in this recipe. Split peas are dried and have a much thicker, starchier texture when cooked, which gives the soup its creamy consistency. Green peas are fresh or frozen and will not break down the same way, resulting in a thinner, less hearty soup.
2. How can I thicken my split pea soup if it’s too watery?
If your soup is too thin, you can thicken it by simmering it uncovered for an additional 15–20 minutes to allow excess liquid to evaporate. Alternatively, mash some of the peas against the side of the pot with a spoon or blend a small portion of the soup and stir it back in. Adding a peeled and diced potato can also help thicken it naturally as it cooks.
3. Can I make split pea soup in a slow cooker or Instant Pot?
Yes! For a slow cooker, combine all ingredients (except optional garnishes) and cook on low for 6–8 hours or on high for 3–4 hours. For an Instant Pot, use the sauté function to cook the aromatics, then add the remaining ingredients and pressure cook on high for 15 minutes, followed by a natural release. Adjust liquid as needed since less evaporates in these methods.
4. Why does my split pea soup turn out bitter?
Bitterness in split pea soup usually comes from overcooking the peas or burning the aromatics (like onions or garlic) during the initial sauté. To prevent this, cook the soup just until the peas are tender (about 45–60 minutes) and avoid high heat when browning ingredients. Adding a pinch of sugar or a splash of vinegar at the end can also balance bitterness.
5. How long does split pea soup last in the fridge or freezer?
Split pea soup keeps well in the fridge for up to 5 days in an airtight container. For freezing, let the soup cool completely, then store it in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating, and stir well as it may separate slightly. Add a little water or broth if needed to adjust consistency.
