The Ultimate Hearty Split Pea Soup (A Hug in a Bowl!)

There’s something incredibly comforting about a bowl of warm soup, especially when the weather turns crisp. And when it comes to classic comfort, nothing beats a truly magnificent bowl of homemade Split Pea Soup. This isn’t just any recipe; it’s *the* recipe for that rich, savory, and incredibly satisfying soup that tastes like a hug from your grandma. Forget canned versions; once you experience the depth of flavor from slowly simmered split peas with savory ham, you’ll be hooked. It’s a testament to simple ingredients coming together to create something truly extraordinary. Just like its cousin, the traditional Pease Pudding, this soup has roots in humble, nourishing cuisine, but we’re elevating it to a truly unforgettable meal.

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

Why You’ll Love This Split Pea Soup

This Split Pea Soup recipe is more than just a meal; it’s an experience. It’s economical, incredibly flavorful, and freezes beautifully, making it perfect for meal prep. The slow simmer transforms humble dried peas into a creamy, thick, and unbelievably satisfying soup, studded with tender vegetables and savory ham. It’s the kind of dish that warms you from the inside out, perfect for chilly evenings or a nourishing lunch.

What You’ll Need

Ingredients

• 1 pound dried green split peas, rinsed and picked over
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 smoked ham hock (about 1.5 lbs) OR 1 cup diced cooked ham/bacon
• 8 cups chicken or vegetable broth (low sodium recommended)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste (add after ham hock is removed, as it can be salty)
• Fresh parsley, chopped, for garnish (optional)

Equipment

• Large Dutch oven or heavy-bottomed pot
• Cutting board and knife
• Ladle
• Immersion blender (optional, for a smoother soup)

How to Make Split Pea Soup

1. Prep the Peas: Rinse the dried split peas thoroughly under cold running water. Pick out any small stones or debris. Soaking is not necessary for split peas, but rinsing is crucial!
2. Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute until fragrant.
3. Combine Ingredients: Add the rinsed split peas, ham hock (if using), chicken or vegetable broth, bay leaf, dried thyme, and black pepper to the pot. Stir everything together.
4. Simmer to Perfection: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the peas are very tender and the ham hock meat is falling off the bone. Stir occasionally to prevent sticking.
5. Finish the Soup: Carefully remove the ham hock and bay leaf from the pot. Discard the bay leaf. Once the ham hock is cool enough to handle, shred the meat from the bone, discarding any fat or skin. Return the shredded ham to the pot.
6. Adjust Consistency and Seasoning: At this point, the Split Pea Soup should be thick and creamy. If you prefer a smoother consistency, use an immersion blender to blend a portion of the soup directly in the pot, or carefully transfer some to a regular blender (blend in batches and vent the lid). Taste and season with salt as needed – remember the ham can be salty, so add judiciously.
7. Serve: Ladle the hearty Pease Pudding inspired soup into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread. Enjoy!

Fun Twists & Serving Ideas

• This Split Pea Soup is wonderfully versatile!
  
  
• Vegetarian Version: Omit the ham hock and use vegetable broth. Add smoked paprika for a smoky flavor, or a dash of liquid smoke. You can also add diced potatoes for extra heartiness.
• Spice It Up: A pinch of red pepper flakes or a dash of curry powder can add an interesting kick.
• Creamy Deluxe: Stir in a spoonful of sour cream or a splash of heavy cream at the very end for an extra luxurious texture.
• Garnishes Galore: Serve with homemade croutons, a swirl of pesto, crumbled crispy bacon, or a dollop of crème fraîche. Don’t forget a side of warm, crusty bread for dipping! This soup is already reminiscent of the thick, comforting texture of Pease Pudding, so additions that complement its hearty nature are always a win.

User Reviews

– Sarah P. ⭐️⭐️⭐️⭐️⭐️“This recipe is a game-changer! I used a ham bone from Christmas dinner, and the flavor was out of this world. My family devoured it!”

– Mark T. ⭐️⭐️⭐️⭐️⭐️“So easy and incredibly delicious. I made a double batch and froze half for quick weeknight meals. The directions were clear and the soup turned out perfectly creamy.” 

– Jessica L. ⭐️⭐️⭐️⭐️“I’ve tried many split pea soup recipes, but this one is by far the best. The ham hock really makes all the difference. Comfort food at its finest!” 

Frequently Asked Questions (FAQs)

Q: Do I need to soak split peas before cooking?
A: No, unlike many other dried legumes, split peas do not require soaking before cooking. A good rinse is sufficient!

Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the aromatics, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until peas are tender and ham pulls apart easily.

Q: How long does Split Pea Soup last in the fridge?
A: Leftover Split Pea Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months.

Q: What if I don’t have a ham hock?
A: You can substitute with a ham bone, diced cooked ham, or even bacon. For a vegetarian version, omit the ham and add a smoky element like smoked paprika.

Recipe Note: The final consistency of the soup can vary. If it’s too thick, add a little more broth or water until desired consistency is reached. If too thin, simmer uncovered for a bit longer or use an immersion blender to thicken it slightly.