CAROTE 21pcs Pots and Pans Set Nonstick, Cookware Set Black Granite Induction Kitchen
Buy Now →This Split Pea Soup is thick, creamy, and bursting with rich, savory flavors. Made with tender split peas, aromatic vegetables, and a meaty ham bone, this soup is the ultimate comfort food! It’s easy to make, incredibly satisfying, and perfect for chilly evenings. Serve it with crusty buttered bread for a meal that warms the soul.
Ingredients
1 tablespoon dried Italian seasoning
2 tablespoons olive oil
2 cups finely diced onion (2 medium onions)
1 cup finely diced carrot (2 to 3 large carrots)
1 cup finely diced celery (3 to 4 stalks)
Salt and pepper (see Note 1)
1 tablespoon minced garlic (4 cloves)
½ teaspoons ground cumin
1 teaspoon dried thyme
⅛ teaspoon red pepper flakes
1 ½ cups dried split peas (rinsed; see Note 2)
2 small bay leaves (or 1 large)
1 meaty ham bone or ham hocks (see Note 3)
8 cups reduced-sodium chicken broth
Additional chopped ham (optional)
Fresh thyme leaves (optional, for garnish)
Hearty buttered bread (for serving)
Instructions
-
Sauté the vegetables – Heat olive oil in a large 5.5-quart (or larger) heavy-bottomed pot over medium heat. Add onion, carrot, celery, and a pinch of salt and pepper (start with ¼ teaspoon salt and ½ teaspoon pepper). Cook until softened and slightly golden, about 5–8 minutes.
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Add seasonings – Stir in garlic, Italian seasoning, cumin, thyme, and red pepper flakes. Cook for 1 minute, stirring constantly.
-
Add peas and liquid – Add the rinsed split peas, ham bone, bay leaves, and chicken broth. Stir well.
-
Simmer the soup – Bring to a boil, then reduce the heat and let it simmer uncovered for 60–90 minutes, stirring occasionally to prevent sticking. The soup will gradually thicken as the peas break down. If it thickens too much, add a splash of broth.
-
Add ham – If adding extra chopped ham, stir it in during the last 10 minutes of cooking.
-
Blend for creaminess (optional) – Remove the ham bone, shred the meat, and return it to the pot. Discard the bone and any fat. Remove and discard bay leaves. For a creamier texture, blend 2 cups of the soup until smooth, then mix it back in (see Note 4).
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Serve and enjoy – Ladle into bowls, garnish with fresh thyme, and serve with buttered bread. Enjoy every comforting bite!
Notes
- Salt levels – Since ham and broth can be salty, add more salt only at the end, if needed.
- Split peas tip – Older split peas may take longer to soften. Always rinse before using.
- Ham substitutions – No ham bone? Use diced smoked ham or a teaspoon of liquid smoke for flavor.
- Blending for texture – Blending part of the soup makes it extra creamy while keeping some chunks for heartiness.
Helpful Tips for the Best Split Pea Soup
Use Fresh Split Peas – Old split peas may not soften properly. Always check the expiration date and rinse them before using.
Don’t Skip the Sauté – Cooking the onions, carrots, and celery first brings out their natural sweetness and enhances the soup’s depth of flavor.
Stir Frequently – As the soup thickens, stir more often to prevent the peas from sticking to the bottom of the pot.
Adjust the Thickness – If the soup is too thick, add a little more broth or water to reach your preferred consistency. If it’s too thin, let it simmer uncovered for a bit longer.
Taste Before Adding More Salt – Ham and broth can be salty, so wait until the end of cooking to season further.
For a Smoother Texture – Blend a portion of the soup using an immersion blender or remove 2 cups to blend separately, then stir it back in. This creates a creamier consistency while keeping some chunks for texture.
Add a Finishing Touch – A drizzle of olive oil, fresh thyme, or a squeeze of lemon juice can brighten up the flavors.
Let It Rest – The soup tastes even better the next day as the flavors continue to develop!
Would you like any more specific tips?
Conservation and Storage
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Freeze in individual portions for up to 3 months.
Reheating
Warm on the stovetop over low heat, adding a splash of broth or water as needed.
Substitutions and Variations
- Vegetarian Version – Skip the ham and use vegetable broth plus 1 teaspoon smoked paprika.
- Extra Hearty – Stir in diced potatoes or sweet potatoes for a thicker texture.
- Spicy Kick – Add ¼ teaspoon cayenne pepper or a dash of hot sauce.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes! Add all ingredients to a slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
Do I need to soak split peas?
Nope! Unlike some legumes, split peas cook quickly without soaking.
Why are my split peas not softening?
Old split peas take longer to cook. Also, acidic ingredients (like tomatoes or vinegar) can slow softening—so add those at the end, if using.
Can I make this in an Instant Pot?
Yes! Cook on High Pressure for 15 minutes, then let the pressure release naturally for 10 minutes.
Conclusion
This Split Pea Soup is the definition of cozy, packed with deep flavors and a creamy-yet-hearty texture. Whether you’re making it for a family dinner or meal prepping for the week, it’s a recipe you’ll come back to again and again!
Tried this recipe? Leave a review and share your soup photos on Pinterest!
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Split Pea Soup: A Hearty Recipe for Comforting Meals
Description
This Split Pea Soup is thick, creamy, and bursting with rich, savory flavors. Made with tender split peas, aromatic vegetables, and a meaty ham bone, this soup is the ultimate comfort food! It’s easy to make, incredibly satisfying, and perfect for chilly evenings. Serve it with crusty buttered bread for a meal that warms the soul.
Ingredients
▢ 2 tablespoons olive oil
▢ 2 cups finely diced onion (2 medium onions)
▢ 1 cup finely diced carrot (2 to 3 large carrots)
▢ 1 cup finely diced celery (3 to 4 stalks)
▢ Salt and pepper (see Note 1)
▢ 1 tablespoon minced garlic (4 cloves)
▢ 1 tablespoon dried Italian seasoning
▢ 1 ½ teaspoons ground cumin
▢ 1 teaspoon dried thyme
▢ ⅛ teaspoon red pepper flakes
▢ 1 ½ cups dried split peas (rinsed; see Note 2)
▢ 2 small bay leaves (or 1 large)
▢ 1 meaty ham bone or ham hocks (see Note 3)
▢ 8 cups reduced-sodium chicken broth
▢ Additional chopped ham (optional)
▢ Fresh thyme leaves (optional, for garnish)
▢ Hearty buttered bread (for serving)
Instructions
-
Sauté the vegetables – Heat olive oil in a large 5.5-quart (or larger) heavy-bottomed pot over medium heat. Add onion, carrot, celery, and a pinch of salt and pepper (start with ¼ teaspoon salt and ½ teaspoon pepper). Cook until softened and slightly golden, about 5–8 minutes.
-
Add seasonings – Stir in garlic, Italian seasoning, cumin, thyme, and red pepper flakes. Cook for 1 minute, stirring constantly.
-
Add peas and liquid – Add the rinsed split peas, ham bone, bay leaves, and chicken broth. Stir well.Simmer the soup – Bring to a boil, then reduce the heat and let it simmer uncovered for 60–90 minutes, stirring occasionally to prevent sticking. The soup will gradually thicken as the peas break down. If it thickens too much, add a splash of broth.Add ham – If adding extra chopped ham, stir it in during the last 10 minutes of cooking.Blend for creaminess (optional) – Remove the ham bone, shred the meat, and return it to the pot. Discard the bone and any fat. Remove and discard bay leaves. For a creamier texture, blend 2 cups of the soup until smooth, then mix it back in (see Note 4).Serve and enjoy – Ladle into bowls, garnish with fresh thyme, and serve with buttered bread. Enjoy every comforting bite!
Equipment
CAROTE 21pcs Pots and Pans Set Nonstick, Cookware Set Black Granite Induction Kitchen
Buy Now →Notes
- Salt levels – Since ham and broth can be salty, add more salt only at the end, if needed.
- Split peas tip – Older split peas may take longer to soften. Always rinse before using.
- Ham substitutions – No ham bone? Use diced smoked ham or a teaspoon of liquid smoke for flavor.
- Blending for texture – Blending part of the soup makes it extra creamy while keeping some chunks for heartiness.