Pin Recipe My grandmother never measured anything when making split pea soup. She would dump dried peas into her ancient dutch oven until they looked like enough, add whatever vegetables needed using from the crisper drawer, and somehow produce the most velvety, comforting soup I have ever tasted. Last February during a brutal cold snap, I found myself craving that exact feeling of warmth and decided to finally decode her magic through trial and error. The house filled with the same earthy, comforting aroma that used to signal snow days and cozy afternoons.
I made a massive batch for a sick friend last winter and her text afterward still makes me smile. She said the soup tasted like someone wrapped her in a blanket and that her picky toddler actually asked for seconds. There is something about split pea soup that feels medicinal in the best possible way, like edible comfort for whatever ails you.
Ingredients
- 2 cups dried split green peas: These little legumes break down beautifully into a creamy texture without any dairy needed
- 1 large onion: The foundation of flavor, so take your time dicing it evenly
- 2 carrots: They add natural sweetness and color against the green peas
- 2 celery stalks: Essential for that classic soup base flavor profile
- 2 garlic cloves: Minced fresh because nothing else gives quite the same aromatic punch
- 1 medium potato: The secret ingredient for extra body and velvety thickness
- 1 bay leaf: Remove it before serving but let it work its magic during cooking
- 1 teaspoon dried thyme: Earthy and woody, perfect complement to split peas
- 6 cups vegetable broth: Use a good quality one since it provides most of the seasoning
- 1 tablespoon olive oil: For sautéing your vegetables into a fragrant base
- 1 cup smoked ham or 1 ham bone: Optional but adds incredible depth and traditional flavor
- 1/2 teaspoon black pepper: Freshly cracked makes all the difference
- Salt: Taste at the end since broth brands vary dramatically in sodium
Instructions
- Build your flavor foundation:
- Heat olive oil in your large soup pot over medium heat and add onion, carrots, and celery. Let them soften and sweat for about 5 minutes until the onion turns translucent and your kitchen starts smelling wonderful.
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute until it becomes fragrant. Do not let it brown or it will turn bitter.
- Bring everything together:
- Add the split peas, potato, bay leaf, thyme, and broth. If you are using ham or a ham bone, add it now too. Give everything a good stir.
- Let it simmer:
- Bring to a boil, then reduce heat to low. Cover and let it simmer gently for 1 hour, stirring occasionally to prevent sticking. The peas should completely break down and the soup will become thick and creamy.
- The final touches:
- Fish out the bay leaf and ham bone if you used one. Stir the diced ham back in. For an extra creamy texture, use an immersion blender to puree about half the soup right in the pot.
- Season and serve:
- Taste and add salt and pepper as needed. Serve hot with good crusty bread for soaking up every last drop.
Pin Recipe This soup became my go-to meal prep during a particularly tight budget month. I made it every Sunday and ate it for lunch all week, never once getting tired of it. Somehow it felt nourishing in a way that went beyond just nutrition, like each bowl was a small act of self care.
Making It Your Own
My grandmother sometimes added a handful of chopped spinach or kale in the last ten minutes of cooking. It would wilt into the green soup, adding extra nutrition without changing the flavor profile much. A diced red bell pepper also works beautifully if you want pops of color and sweetness.
The Texture Secret
The potato is what transforms this from a pea puree into a luxurious soup. As it breaks down, it releases starch that creates that velvety restaurant quality texture. If you want it even smoother, an immersion blender is worth every penny and saves you from transferring hot soup to a blender.
Perfect Pairings
A simple green salad with bright vinaigrette cuts through the richness nicely. Crusty sourdough or rye bread feels essential for dipping. For wine, a dry Riesling has enough acidity to balance the earthy soup while complementing its subtle sweetness.
- Crusty bread toasted with garlic butter takes this to another level
- A dollop of sour cream or Greek yogurt adds a lovely tangy contrast
- Hot sauce on the table lets heat lovers customize their bowl
Pin Recipe There is something profoundly satisfying about soup made from humble ingredients that tastes like a hug. I hope this recipe brings you the same comfort it has brought me.
Recipe FAQs
- → Should I soak split peas before cooking?
No soaking required. Split peas cook relatively quickly compared to whole dried peas and will soften perfectly during the hour-long simmer time.
- → How do I make this soup vegetarian or vegan?
Use vegetable broth instead of chicken broth and omit the ham. Add smoked paprika to maintain that traditional smoky flavor without meat.
- → Why is my soup too thick?
Split peas naturally break down and thicken the liquid as they cook. Simply add more water or broth until you reach your desired consistency.
- → Can I freeze this soup?
Absolutely. This freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat with a splash of broth to restore texture.
- → What's the purpose of the potato?
The potato adds extra body and creaminess while also helping to thicken the soup naturally as it breaks down during cooking.