Split Pea Soup

Split Pea Soup is the kind of comfort food that wraps you up like a warm blanket on a chilly day. It’s thick, hearty, and packed with simple, wholesome ingredients that taste like home. Tender split peas, sweet carrots, and savory ham simmer together until everything blends into one cozy bowl of goodness.

What I love most about this Split Pea Soup recipe is how it manages to be both rustic and nourishing. It fills your kitchen with that slow-simmered aroma you can’t rush. It’s easy to make, freezes beautifully, and somehow tastes even better the next day, making it perfect for busy weeks or anytime you want something warm and homemade waiting in the fridge.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Extra virgin olive oil: You can also use butter for a slightly creamier taste.
• Sweet onion: Yellow onion works well, too, if that’s what you have.
• Carrots: Dice them evenly so they cook at the same rate as the celery.
• Celery: Don’t skip it—it’s part of the base that builds the soup’s depth.
• Garlic: Freshly minced garlic always gives the best taste.
• Dried yellow split peas: Rinse and pick through them first to remove any small stones or debris.
• Chicken broth: If you want to make it vegetarian, swap in vegetable broth. Homemade chicken stock also works.
• Bay leaf: Be sure to remove it before serving.
• Fresh thyme: Dried thyme can be used if that’s what you have on hand.
• Black pepper: Add more to taste at the end if you like a little kick.
• Chopped cooked ham: It’s a great way to use up leftover holiday ham.
• Salt: Wait until the end to season, since the ham and broth already add saltiness. Taste first before adding more.
• Fresh parsley: A sprinkle on top adds color and freshness right before serving.

How to Make Split Pea Soup

• Step One: Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes, until softened. Stir in garlic and cook for 1 minute more.
• Step Two: Add split peas, broth, bay leaf, thyme, and black pepper. Stir well.
• Step Three: Bring to a boil, then reduce the heat to low. Cover partially with a lid and simmer gently for 75 minutes, stirring occasionally. Add more broth or water if the soup gets too thick.
• Step Four: Stir in chopped ham and cook for an additional 15 minutes, stirring occasionally, until peas are very soft and breaking down. 
• Step Five: Remove bay leaf. Taste and adjust seasoning with salt and more pepper as needed.
• Step Six: Ladle into bowls, and sprinkle with parsley, if desired.

Variations and Substitutions

• Vegetarian version: Skip the ham and use vegetable broth instead of chicken broth. For that same cozy, smoky flavor, try adding a little smoked paprika or a splash of liquid smoke.
• Crockpot version: This soup adapts perfectly to the slow cooker. Add all ingredients except the olive oil, ham, and parsley, then cook on Low for 7 to 8 hours or High for 4 to 5 hours. Stir in the ham during the last 30 minutes to keep it tender. Remove the bay leaf before serving.
• Instant Pot version: For a faster option, add all the ingredients except the olive oil, ham, and parsley to the Instant Pot. Seal and cook on High Pressure for 15 minutes, then let the pressure release naturally for 10 minutes before doing a quick release. Stir in the ham and let it sit for a few minutes to warm through. If the soup seems too thick, add a bit more broth until it reaches your desired consistency.
• Different peas: This recipe uses yellow split peas, but green split peas work just as well. They’ll give the soup a slightly earthier flavor and a deeper color.
• Use a ham bone: If you have a leftover ham bone, add it to the pot while the soup simmers. It adds incredible smoky, salty depth and helps create a richer broth. Just remove it before serving, then pick off any bits of meat and stir them back in.
• Swap the ham: If you don’t have leftover ham, cooked bacon, smoked sausage, or even diced ham steak, make great substitutes. For a lighter option, try shredded chicken.
• Add more veggies: Feel free to toss in diced potatoes, parsnips, or even a handful of spinach or kale near the end of cooking for extra texture and nutrition.
• Adjust the texture: Like it smoother? Blend part (or all) of the soup with an immersion blender. Prefer it chunky? Mash a few peas with a spoon to thicken it just a bit while keeping some bite.
• Spice it up: Add a pinch of cayenne pepper or crushed red pepper flakes for a touch of warmth. A drizzle of hot sauce at the table is also delicious.

Storage Instructions

• Refrigerator: Store leftover Split Pea Soup in an airtight container in the fridge for up to 5 days. The flavors deepen as it sits, so it often tastes even better the next day.
• Freezer: This soup freezes beautifully for up to 3 months. Let it cool completely before transferring to a freezer-safe container or portioning into smaller containers for individual servings. Leave a little space at the top for expansion.
• Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the soup has thickened after chilling, stir in a splash of broth or water to bring it back to your preferred consistency.
• Make-ahead tip: Split Pea Soup is a great meal to make ahead for busy weeks. It keeps well and reheats perfectly, making it ideal for meal prep or cozy lunches.

Recipe Tips and Tricks

• Rinse the peas well: Give the split peas a good rinse and pick through them before cooking. This helps remove any dust or small debris and ensures even cooking.
• Skip the old peas: If your split peas have been sitting in the pantry for years, they might not soften properly, no matter how long you cook them. For the best results, use fresh dried peas within a year of purchase.
• Don’t skip the sauté: Cooking the onion, carrots, and celery first adds a huge boost of flavor. If you skip this step, the soup can taste flat and one-dimensional.
• Add liquid as needed: Split peas absorb a lot of liquid as they cook. If the soup becomes too thick, stir in a bit more broth or water to thin it.
• Keep the heat low: A gentle simmer is key. Boiling too vigorously can cause the peas to break down unevenly, leaving you with a mix of mushy and firm peas rather than a smooth, creamy texture.
• Taste before salting: Since ham and broth can both be salty, wait until the end to adjust the seasoning. A small taste test will help you find the right balance.
• Be patient: Split Pea Soup thickens as it cools. Don’t panic if it looks thin at first—let it sit off the heat for 10 to 15 minutes, and it’ll naturally thicken to that classic, hearty consistency.

Classic Soup Recipes

• Hamburger Soup
• Vegetable Soup
• Minestrone Soup
• Bean with Bacon Soup
• Chicken Noodle Soup

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