Split pea soup is one of those humble, comforting dishes that warms your belly and your heart. Made with dried green split peas, vegetables, and often a smoky meat like ham or bacon, it’s a simple, hearty meal that’s been loved for generations. It’s budget-friendly, packed with plant-based protein, and tastes even better the next day. Whether you’re cooking on a chilly night or meal prepping for the week, this soup delivers big on flavor with just a handful of pantry staples.
Quick Facts
Here’s a quick snapshot of what you’re making:
| Course | Main Dish / Soup |
|---|---|
| Cuisine | American / Comfort Food |
| Difficulty | Easy |
| Servings | 6 |
| Prep Time | 15 minutes |
| Cooking Time | 1 hour 15 minutes |
| Calories | 320 per serving |
Equipment Needed
You don’t need a fancy kitchen to make split pea soup—just the basics! Here’s what you’ll need:
- Large soup pot or Dutch oven: A 5-6 quart pot is perfect for simmering the soup without spills.
- Wooden spoon or spatula: To stir and scrape the bottom of the pot.
- Cutting board and knife: For chopping vegetables like carrots, celery, and onions.
- Measuring cups and spoons: For accurate seasoning and water ratios.
- Ladle: To serve the soup easily.
- Blender or immersion blender (optional): If you want a smoother texture.
Ingredients
Here’s everything you need to create this cozy classic:
- 2 cups dried green split peas, rinsed and sorted
- 1 tablespoon olive oil or butter
- 1 medium yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 1 cup cooked ham, diced (optional for meat version)
- 1 tablespoon lemon juice (for brightness at the end)
Instructions
- Prep your ingredients. Rinse the split peas under cold water and remove any debris. Dice all your veggies.
- Sauté the aromatics. In your soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté until soft (about 5 minutes), then add garlic and stir for another minute.
- Add the main ingredients. Stir in the split peas, broth, bay leaf, thyme, pepper, and salt.
- Simmer. Bring to a boil, then lower the heat and simmer uncovered for 1 hour, or until peas are soft and soup thickens.
- Add ham (optional). Stir in diced ham and cook for another 10 minutes.
- Blend if you like. Use an immersion blender for a creamier texture, or leave it chunky—your choice!
- Finish with lemon juice. A splash of lemon brightens the flavors.
- Serve hot with crusty bread or crackers.
Essential Note:
Split peas don’t need soaking, but rinsing is a must. If your soup seems too thick, add more broth or water, one cup at a time. It thickens as it cools, so adjust the consistency just before serving.
