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I've been whipping up this split pea soup for over a decade now, and it's turned into our family's go-to comfort meal when winter hits hard. There's just something about digging into a bowl of this thick, filling soup that seems to chase away the chill right down to your bones.
My hubby swears this soup knocked out his winter sniffles last season. I can't prove it medically, but I do remember him wolfing down three full bowls at once, which is totally unlike him!
Ingredients You'll Want
- Split peas: These little dried gems steal the show. They're super cheap and loaded with protein and fiber.
- Ham bone: This brings all that amazing flavor. I always tuck away holiday ham bones just for making this.
- Aromatics: The trusty mix of onions, carrots and celery builds that yummy base.
- Herbs: Just some dried thyme and a bay leaf do the trick - keep it simple.
- Time: Not something you add, but crucial! This soup needs slow cooking to work its magic.
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My Cooking Method
Getting Peas ReadyThe speedy soak method works great and helps when I forget to plan ahead. Just put them in water, let them boil for two minutes, then set them aside. They'll get nice and soft in about an hour.
Building TasteThrowing in the ham bone right at the start lets all that smoky goodness soak into every bite. Don't cut corners on this first long simmer - it's creating your flavor foundation.
When To Add VeggiesI toss in the carrots and celery halfway through cooking so they don't turn to mush. They still get nice and soft but keep some bite against the smooth peas.
Managing ThicknessThe more you cook with the lid off, the thicker your soup gets. I want mine easy to eat with a spoon but not so thick you can stand utensils in it. Everyone likes theirs a bit different!
I got this recipe from my grandma, who always had something cooking on her stove. She showed me that great soup can't be rushed - you've got to give it time if you want those rich, deep flavors.
Ways To Serve
This soup stands on its own as a full meal, but I always put out some crusty bread for dunking. A light green salad with tangy dressing works well against the rich soup. When friends come over, I sometimes pour it into hollowed bread bowls, and everyone loves it.
Custom Tweaks
Try tossing in a chopped potato or two for extra filling power. Chuck in some garlic for more depth. If you want it smoother, run an immersion blender through it a few times. For freshness, mix in some chopped parsley at the end. I sometimes add a bit of cream to make it extra luxurious.
Storing Tips
This soup keeps amazingly in the freezer, so I often cook double. I put it in single-serving containers for quick lunches. When you warm it back up, you might need to add a splash of water or broth to thin it out again.
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Expert Advice
- Crush garlic with the flat side of your knife to get more flavor out
- Toss in a parmesan rind while cooking for amazing richness (take it out before eating)
- You can freeze that ham bone after making soup and use it once more
This split pea soup has been my winter lifesaver for years. It's almost like magic how such basic ingredients turn into something so deeply satisfying. And nothing beats seeing my family's happy faces when they come in from the cold and catch that amazing smell wafting from the kitchen!
Recipe FAQs
- → Do I need to soak split peas first?
- Not really, but soaking makes them cook more evenly and faster. A quick soak (boil 2 minutes, rest) also makes them gentler on your stomach.
- → What can I use if no ham bone?
- Ham hocks or smoked turkey legs work great! For no-meat, try liquid smoke and veggie broth instead.
- → Why's my soup runny?
- Thickness happens as it cooks and cools. If it's too thin, let it cook uncovered for a while longer.
- → Can I use a slow cooker?
- Totally! Forget soaking. Dump everything in, cook low for 8-10 hours or high for 4-5 hours, tossing in veggies at the end.
- → How do I store leftovers?
- Stick cooled soup in airtight containers. Keep in the fridge (4 days) or freeze (3 months). Reheat with a splash of water or broth to loosen it up.
Split pea soup classic
A cozy bowl of thick soup made by simmering split peas, vegetables, and a ham bone for a rich, deep flavor over time.
Ingredients
→ Main Ingredients
→ Seasonings
Steps
Pick through the peas to toss out any bad ones or bits of debris. Wash them under cool running water. Put them in a big pot (like a Dutch oven), then fill with water about 2 inches above the peas. Bring to a rolling boil for 2 minutes, then take it off the heat. Cover up and let it sit 1-4 hours. Once they're soft, drain and rinse the peas, throwing out the soak water.
Put the softened peas back into the pot. Pour in 2-1/2 quarts of clean water and toss in the ham bone, chopped onion, bay leaf, salt, pepper, and thyme. Turn the heat up and let everything come to a boil.
Lower the heat to a gentle simmer, cover it up, and cook for about an hour and a half. Stir every once in a while so nothing sticks.
Pull the ham bone out of the pot. Once it's cool enough, separate the meat from the bone and dice it into small chunks. Put the diced meat back into the soup and toss the bone.
Mix in the carrots and celery. Let the soup keep cooking uncovered for another 45-60 minutes, until it's as thick as you like and the veggies are nice and soft. Before serving, pull out and toss the bay leaf.
Notes
- The flavor gets even better if you let it sit overnight.
- No ham bone? Ham hocks or cubed ham will work, though the depth of flavor may be a little less.
- As it cools, the soup will thicken up a lot. You might need to splash in some water when warming up leftovers.
Required Tools
- Large pot like a Dutch oven
- Strainer or colander for rinsing peas
- Sharp knife and cutting board
- Measuring tools for liquids and seasonings
Allergy Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Includes pork (ham)
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: 202
- Fats: 3 g
- Carbohydrates: 31 g
- Proteins: 14 g