Best Split Pea Soup Recipe: Hearty, Smoky & Easy
Discover the ultimate homemade split pea soup recipe with tender green peas, savory vegetables, and smoky ham. A simple, wholesome, and comforting meal!
Hearty and Comforting Split Pea Soup Recipe
If you are looking for a warm, deeply satisfying, and wholesome meal, this classic split pea soup recipe is the ultimate comfort food. Packed with tender green split peas, savory vegetables, and smoky flavor, this traditional soup is surprisingly easy to make using simple pantry staples.
Table of Contents
Ingredients Needed
To make this delicious, nourishing soup from scratch, gather the following ingredients:
- Split Peas: 1 lb (about 2 cups) dry green split peas, rinsed and picked over.
- Broth: 6 cups chicken broth or vegetable broth.
- Water: 2 cups water (plus extra if needed to thin the soup).
- Vegetables: 1 medium yellow onion (diced), 3 carrots (diced), and 3 stalks of celery (diced).
- Garlic: 3 cloves, minced.
- Meat: 1 smoked ham hock or 1.5 cups diced smoked ham (optional, for that signature smoky flavor).
- Herbs & Spices: 2 bay leaves, 1/2 teaspoon dried thyme, salt, and freshly cracked black pepper to taste.
- Olive Oil: 2 tablespoons olive oil for sautéing.
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6 to 8 minutes until the vegetables begin to soften and the onions become translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
Step 2: Combine Peas, Broth, and Ham
Add the rinsed green split peas, chicken broth, water, smoked ham hock (if using), and bay leaves into the pot. Season lightly with salt, pepper, and dried thyme. Stir everything together well.
Step 3: Simmer to Perfection
Bring the soup to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45 to 60 minutes. Stir occasionally to prevent the peas from sticking to the bottom. Cook until the split peas have completely broken down into a thick, creamy consistency.
Step 4: Shred the Meat and Adjust Texture
If you used a ham hock, carefully remove it from the pot, strip the tender meat from the bone, chop it finely, and return the meat back into the soup. Stir well. If you prefer a smoother soup texture, you can use an immersion blender to pulse it to your desired creaminess.
How to Serve
Ladle your warm split pea soup into bowls and serve it hot. Excellent serving suggestions include:
- Crispy croutons or crusty French bread for dipping.
- A sprinkle of freshly chopped parsley or chives on top.
- A drizzle of high-quality extra virgin olive oil or a crack of fresh black pepper.
Frequently Asked Questions (FAQ)
Do I need to soak green split peas before cooking? No, dry split peas do not need to be pre-soaked! Because they cook down naturally during the long simmer, rinsing and picking through them for debris is all the prep required.
Can I make this recipe vegetarian? Yes, absolutely! Simply omit the ham hock or diced ham, and use vegetable broth instead of chicken broth. You can add a splash of soy sauce or smoked paprika to replicate that savory depth.
How should I store leftover split pea soup? Store leftovers in an airtight container in the refrigerator for up to 4 days. Because split peas continue to absorb liquid as they sit, the soup will thicken up significantly in storage; simply stir in a splash of water or broth when reheating on the stovetop.
Conclusion
This comforting split pea soup recipe is a timeless classic that delivers rich, earthy flavor and velvety texture in every bite. Whether you are cooking for a cozy family dinner or meal-prepping for chilly days ahead, this easy homemade soup is guaranteed to warm you up from the inside out. Grab a bowl and enjoy!
Best Split Pea Soup Recipe: Hearty, Smoky & Easy
Ingredients
Equipment
Method
- Step 1: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6 to 8 minutes until the vegetables begin to soften and the onions become translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Step 2: Add the rinsed green split peas, chicken broth, water, smoked ham hock (if using), and bay leaves into the pot. Season lightly with salt, pepper, and dried thyme. Stir everything together well.
- Step 3: Bring the soup to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45 to 60 minutes. Stir occasionally to prevent the peas from sticking to the bottom. Cook until the split peas have completely broken down into a thick, creamy consistency.
- Step 4: If you used a ham hock, carefully remove it from the pot, strip the tender meat from the bone, chop it finely, and return the meat back into the soup. Stir well. If you prefer a smoother soup texture, you can use an immersion blender to pulse it to your desired creaminess. Ladle into bowls and serve hot!
