Best Ever Split Pea Soup Recipe

Split pea soup is one of those recipes that instantly makes you think of home. Thick, hearty, and nourishing, it’s been a classic comfort food for centuries, enjoyed across cultures in slightly different variations. Made with simple pantry staples like dried peas, onions, carrots, and celery, it transforms into a silky, satisfying meal after slow simmering.

For me, split pea soup carries a special memory. My grandmother used to make it every winter when I visited her. The kitchen would fill with the earthy aroma of simmering peas, herbs, and a hint of smoky ham bone. She always insisted that the secret to the best split pea soup was patience—letting it bubble gently until the flavors melded together. To this day, one spoonful of split pea soup takes me right back to those cozy afternoons at her table.

Why This Recipe Is the Best

This recipe balances wholesome simplicity with rich flavor. The peas cook down into a naturally creamy texture—no cream needed—while the vegetables add sweetness and depth. If you like a traditional version, adding a ham hock or smoked turkey leg brings a smoky richness, but the soup is just as delicious as a vegetarian or vegan dish. It’s filling, budget-friendly, and a perfect make-ahead meal since it tastes even better the next day.

Substitutions:

• Swap green split peas for yellow split peas for a slightly milder flavor.
• Add potatoes for extra creaminess or leafy greens for extra nutrients.
• Use coconut oil or vegan butter to keep it plant-based.

Step-by-Step Instructions

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened.
2. Build the flavor: Stir in garlic and thyme, cooking for 1 minute until fragrant.
3. Add peas and broth: Stir in split peas, broth, bay leaf, and ham hock (if using). Bring to a boil.
4. Simmer slowly: Reduce heat to low, cover partially, and simmer for 1–1.5 hours, stirring occasionally. The peas should soften and thicken the soup.
5. Adjust texture: Remove ham hock, shred the meat, and return it to the pot. For a smoother soup, use an immersion blender to partially puree while still leaving some texture.
6. Season and serve: Remove the bay leaf, adjust seasoning with salt and pepper, and ladle into bowls. Garnish as desired.

Tips for the Best Split Pea Soup

• Rinse peas well before cooking to remove any grit.
• Stir occasionally to prevent peas from sticking to the bottom of the pot.
• Thin it out with a splash of broth or water if it becomes too thick after sitting.
• Make it vegetarian by skipping the ham and adding a teaspoon of smoked paprika for depth.

Storage and Reheating

Split pea soup thickens as it cools. Store it in the fridge for up to 4 days or freeze for up to 3 months. When reheating, add a splash of broth or water to loosen it to your preferred consistency.

Do split peas need to be soaked before cooking?

No—split peas cook faster than whole dried beans and don’t require soaking. Just rinse them well before adding to the pot.

Can I make split pea soup in a slow cooker or Instant Pot?

Yes! For a slow cooker, cook on low for 6–8 hours. For an Instant Pot, pressure cook for 15 minutes, then allow a natural release for 10 minutes.