Warm, cozy, and savory, this split pea soup simmers green split peas, onion, garlic, carrots, and a smoky ham hock into a silky, stick-to-your-spoon pot of comfort. Let’s be real—it smells like a winter cabin and tastes like a hug with depth.
This isn’t the watery green gruel of cafeteria lore—promise. Think soft, earthy pulses slowly simmering in a herby broth until they melt into something creamy and satisfying, no cream needed. There’s that little smoky-wild kick from the ham hock (or hellooo bacon), bright nibbles of carrot and celery, and a savory richness that builds with each lazy spoonful.
Whether you’re winding down a cold Tuesday or packing a thermos for lunch, this split pea soup plays the long game. It reheats like a champ, it’s cheap as heck, and your kitchen will smell like you’re way fancier than you probably are. Y’know, in a good way.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Split Pea Soup
It’s not flashy, but that’s honestly the charm. This is one of those soups that just works—simple ingredients, cozy payoff, no drama.
- Deep, savory comfort: The ham hock adds that smoky richness you can’t fake, and it steeps right into the soul of the broth.
- Meal-prep gold: It thickens up beautifully by day two and makes you feel like you’ve got your life together.
- Budget-friendly and humble: A pound of split peas is like, pocket change, and it feeds a small village.
- Naturally creamy texture: Forget needing cream or flour—a good simmer makes this soup luscious all by itself.
- Customizable: No ham? No problem. Vegetarian? Covered. You can tweak it endlessly without crashing the whole vibe.
- Smells like someone’s been cooking all day: And that someone is you, casually crushing it in your slippers.
Ingredient Notes
It doesn’t take much to make major flavor happen here. You’re looking at pantry basics and one little twist—the ham hock—that turns this pot of green goo into actual greatness.
- Olive oil: Just a tablespoon to sauté your veggies and get things going. Use butter if you’re feeling luxurious.
- Onion: Classic base flavor. Go yellow or white—just avoid anything too sweet like Vidalia.
- Garlic: Two cloves, minced and fragrant. Don’t skip it; trust me.
- Carrots: They add a pop of sweetness and color. Dice them small so they soften nicely.
- Celery: It brings that essential soup-y background hum—fresh, fragrant, and quietly awesome.
- Bay leaf: Subtle but grounding. Just one, and don’t forget to fish it out later.
- Thyme: Dried works great, but if you’ve got fresh, toss in a whole sprig. You’ll smell the difference.
- Dried green split peas: The star! No soaking needed, just rinse and double-check for rogue pebbles.
- Smoked ham hock (or diced ham or bacon): The flavor powerhouse. The smoked hock infuses everything, but diced ham works if you want it easy.
- Chicken or vegetable broth: Your canvas. Homemade is dreamy but store-bought is totally fine.
- Salt and black pepper: Season with confidence, but taste as you go. The ham will bring some salinity, too.
- Optional garnish: Fresh parsley for brightness, croutons for crunch, or a cheeky drizzle of olive oil.
How To Make This Split Pea Soup
Okay, ready? Apron on, socks cozy, let’s get a pot bubbling. This is one of those “low and slow” situations—minimal effort, serious payout. Stir occasionally between sips of wine (or tea, or honestly, just taste tests straight from the ladle).
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Start with the sauté: Heat olive oil in your Dutch oven (or any big ol’ pot). Toss in your chopped onion, celery, carrots, and garlic. Give it a good stir. Let them soften and smell amazing for about 5 to 7 minutes. You’re not going for golden brown—just deliciously fragrant.
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Flavor boost time: Add in the thyme and bay leaf. Stir it around so they bloom in that warm veg oil. Then sprinkle in your washed split peas. Mix them right in so they get to know the aromatics.
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Let’s get brothy: Position your ham hock right in the middle like a meaty jewel, then pour in the broth. Bring everything to a gentle boil—this part always smells incredible. Then, reduce heat to low, cover the pot, and settle in. The soup needs to simmer for about 1 to 1 ½ hours. Go about your life. Stir now and then so nothing sticks.
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Time to assess: Once the peas are super soft and starting to collapse into themselves, it’s check-in time. If the soup looks too thick, splash in extra broth or water. Too thin? Just take off the lid and keep simmering until it thickens up to your liking.
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Tend to the ham hock: If you used one, lift it out and let it cool for a minute. Pick off the meat and discard the bone and any weird bits. Shred that smoky treasure and stir it back into the pot.
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Final seasoning moment: Give it a taste. Toss in salt and pepper until it makes you happy. Simmer just a few more minutes so it all clicks.
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Serve hot: Don’t forget to remove the bay leaf! Then ladle into bowls and top with whatever flair you’re feeling—croutons? Yes. Fresh herbs? Always. A swirl of olive oil? Chef’s kiss.
Storage Options
Ah yes, the soup that keeps on giving. This split pea soup actually gets better overnight—no exaggeration. The flavors deepen, and the texture thickens into true magic.
Start by letting the soup cool to room temp (don’t toss it directly into the fridge while hot, or else you’ll warm up everything around it). Once it’s cooled, transfer it into airtight containers. It’ll keep in the fridge for up to 5 days. And yeah, it might thicken a bit, but a splash of broth or water brings it right back.
Now—freezing. You totally can. Portion the soup into freezer-safe containers or zip-top bags (laid flat, if space is tight). Label those babies. Smile smugly. Frozen split pea soup is good for up to 3 months. When you’re ready, thaw it in the fridge overnight and then reheat gently on the stovetop.
Microwave? Sure. Just go low and slow, and stir halfway through so it heats evenly.
Variations and Substitutions
Whether you’re working with what’s in your fridge or making it veggie-friendly, there are lots of ways to riff on this hearty wonder.
- No ham hock: Use diced ham, pancetta, or even chopped cooked bacon. Each brings its own smoky charm.
- Vegetarian version: Skip the ham and use vegetable broth. Add a splash of smoked paprika for that missing smoky vibe.
- Extra veggies: Toss in diced potatoes, zucchini, or spinach at the end for bonus texture and freshness. Totally allowed.
- Fresh herbs: Swap dried thyme for fresh rosemary or sage if that’s what’s lurking in your spice rack.
- Spice it up: Add a pinch of crushed red pepper flakes or a splash of hot sauce to give it a little kick.
- Creamy twist: Stir in a swirl of coconut milk or cream at the end if you want to luxe it up a bit.
What to Serve with Split Pea Soup
A bowl of this soup is hearty enough to stand alone, but a few sidekicks definitely elevate the scene. “Soup and something” is kind of a mood, right?
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A buttery, crusty slice of sourdough or rustic bread is an obvious move. Toast it up, swipe it through the soup, and feel ridiculously satisfied. If you’re in the baking spirit, maybe try whipping up bacon basil cornbread muffins for a smoky, savory companion.
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Pair with a simple green salad—peppery arugula, lemon vinaigrette, maybe a poached egg on top if you’re fancy like that. It adds balance and freshness to all that comfort food coziness.
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Cheese pretty much always helps. A wedge of aged cheddar or even a melty grilled cheese sandwich turns this meal into something positively nostalgic (and nap-worthy).
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For a lighter contrast, serve it alongside something seafood-y like this pan seared cod with rainbow chard. The flaky fish balances the thick and hearty soup gorgeously.
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And if you’re somehow still hungry afterward, follow things up with an easy sweet bite like peanut butter & banana ice cream sandwiches. Just sayin’.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Do I need to soak split peas before making soup?
Nope! That’s one of the best things about split peas—they cook relatively quickly, no soak needed. Just rinse them well and poke around for any sneaky pebbles. They’ll break down beautifully with a good simmer.
How thick should my split pea soup be?
Honestly? That’s up to you. Some folks like it super smooth and stew-like, while others prefer it a bit brothy with texture. If it gets too thick for your liking, just add broth or water to loosen it up. Want it thicker? Simmer uncovered a bit longer.
Can I make this soup vegetarian or vegan?
Absolutely. Just skip the ham hock and use vegetable broth. If you miss the smoky flavor, a teaspoon of smoked paprika or a splash of liquid smoke works well. Some crumbled tempeh bacon on top wouldn’t hurt either.
How do I reheat split pea soup without it getting too thick?
It naturally thickens as it sits, especially in the fridge. To reheat, add a little broth or water while warming it gently over medium heat. Stir often so it doesn’t scorch on the bottom. Microwave works too—just stir halfway through and check for hot spots.
Hearty Split Pea Soup
Ingredients
Base Ingredients
- 1 tbsp olive oil or butter
- 1 onion medium, diced
- 2 cloves garlic minced
- 2 carrots medium, diced
- 2 stalks celery diced
- 1 bay leaf
- 1 tsp dried thyme or 1 sprig fresh thyme
- 1 lb (450 g) dried green split peas rinsed and picked over
- 1 smoked ham hock or 1 cup diced ham or bacon
- 8 cups (2 liters) chicken broth or vegetable broth
- salt and black pepper to taste
For serving (optional)
- fresh parsley chopped
- croutons
- extra olive oil for drizzling
Equipment
- Dutch Oven
- Cutting board
- Chef’s knife
- Ladle
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5–7 minutes until vegetables are softened and fragrant but not browned.
- Add the thyme and bay leaf. Stir to combine, letting the herbs bloom in the heat. Add the rinsed split peas and stir to coat them in the aromatics.
- Nestle the ham hock (or stir in diced ham/bacon) in the pot. Pour in the broth. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and let the soup simmer for 60–90 minutes, stirring occasionally.
- Check soup consistency: If too thick, add more broth or a splash of water. If too thin, simmer uncovered to reduce until desired thickness is reached.
- If using a ham hock, remove it from the pot and let cool slightly. Shred or chop any ham from the bone and return the meat to the soup. Discard the bay leaf and ham bone.
- Season with salt and black pepper to taste. Simmer a few more minutes so flavors meld.
- Ladle hot soup into bowls and garnish with fresh parsley, croutons, or an extra swirl of olive oil if desired. Serve with crusty bread for dunking.
Notes
- Add extra veggies like potatoes, zucchini, or spinach in the last 15 minutes of cooking if you like more texture.
- Swap in rosemary or sage for thyme if desired. For a spicy kick, stir in crushed red pepper flakes or a dash of hot sauce.
- To make it creamy, add a splash of coconut milk or cream at the end.
