Split Pea Soup is a hearty, comforting classic that’s thick, creamy, and packed with tender peas and bits of smoky ham or bacon. This soup is like a warm hug on a chilly day, with a rich, earthy flavor that comes from slow-cooked peas and simple seasonings.
I love making this soup on a lazy weekend because it’s so easy to prepare and fills the kitchen with the nicest smell. Sometimes I add a little extra carrot or onion to give it a fresh touch, and I always blend a portion to make it extra smooth—my kids can’t get enough of it that way!
My favorite way to enjoy split pea soup is with a slice of crusty bread for dipping. It’s one of those meals that feels cozy and satisfying without needing any fancy sides. Whenever I make this soup, it reminds me of family dinners where everyone gathers around the table, sharing stories and bowls of this simple, delicious soup.
Key Ingredients & Substitutions
Split peas: These are the star of the soup. Dried green split peas work best for their earthy flavor and creamy texture, but yellow split peas can be used too, giving a milder taste.
Broth: Vegetable or chicken broth adds depth. If you want a vegetarian version, stick with vegetable broth or use water with extra herbs.
Ham or bacon: These provide a smoky touch. For a meatless option, try smoked paprika or liquid smoke to keep that flavor.
Carrots and celery: These add sweetness and texture. If you don’t have celery, just add more carrots or a bit of bell pepper for a fresh twist.
How Do You Get Perfectly Creamy and Thick Split Pea Soup?
The key is slow simmering to soften the peas and release their starch, which thickens the soup naturally. Here’s what helps:
- Start by sautéing your vegetables to build flavor.
- Add peas and liquids, then simmer low and slow, stirring occasionally to avoid sticking.
- If you like a really smooth soup, blend part or all of it after cooking.
- Remember to remove your bay leaf before serving!
- Adjust thickness by adding more broth or letting it reduce further on the stove.
This slow cooking approach guarantees a cozy, velvety soup that’s packed with comforting flavor every spoonful.
Equipment You’ll Need
- Large heavy-bottomed pot – helps cook peas evenly without burning.
- Wooden spoon – perfect for stirring thick soup without scratching your pot.
- Chef’s knife – for chopping veggies quickly and safely.
- Immersion blender (optional) – lets you puree the soup right in the pot for a smooth texture.
- Measuring cups and spoons – to get your broth and spices just right.
Flavor Variations & Add-Ins
- Add diced smoked ham or bacon for a smoky flavor boost, especially on cold days.
- Stir in chopped kale or spinach near the end for extra greens and nutrition.
- Use curry powder or cumin to give the soup a warm, spicy twist.
- Swap chicken broth for vegetable broth to keep it vegetarian and light.
How to Make Split Pea Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced (optional)
- 1 cup dried green split peas, rinsed
- 4 cups vegetable or chicken broth
- 2 cups water
- 1 bay leaf
- ½ teaspoon dried thyme
- Salt and black pepper to taste
Optional Ingredients:
- Diced ham or smoked bacon (about 1 cup) for a smoky flavor
- Fresh parsley or croutons for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare, followed by 1 to 1½ hours of simmering to cook the peas until tender and the soup is thick and creamy. You’ll want some extra time if you choose to blend the soup for a smoother texture.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil or butter in a large pot over medium heat. Add the chopped onion, diced carrots, and celery if you’re using it. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant.
2. Add Garlic and Split Peas:
Stir in the minced garlic and cook for another minute. Then add the rinsed split peas, mixing them well with the vegetables.
3. Pour in Liquids and Seasonings:
Pour the broth and water into the pot. Add the bay leaf, dried thyme, and diced ham or smoked bacon if you want a smoky, meaty flavor. Stir everything together.
4. Simmer the Soup:
Bring the soup to a boil, then turn the heat down to low. Let it simmer uncovered for 1 to 1½ hours, stirring occasionally. The peas should become very soft, and the soup will thicken nicely.
5. Final Touches:
Remove the bay leaf. For a creamier soup, use an immersion blender to partially or fully blend the soup, or transfer a portion to a blender and return it to the pot. Taste, then add salt and pepper as needed.
6. Serve:
Serve your split pea soup hot. Garnish with fresh parsley or croutons if you like. A slice of crusty bread is perfect alongside this cozy, satisfying soup.
Can I Use Yellow Split Peas Instead of Green?
Yes! Yellow split peas work well and give a slightly sweeter, milder flavor. Just keep the same cooking time, but check for softness as peas can cook a bit faster.
Can I Make Split Pea Soup in a Slow Cooker?
Absolutely! Sauté the veggies first, then add all ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until peas are tender and soup is thick.
How Do I Store Leftover Split Pea Soup?
Let the soup cool, then store in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months—just thaw overnight in the fridge and reheat gently on the stove.
Can I Make the Soup Vegan or Vegetarian?
Yes! Use vegetable broth and skip the ham or bacon. To add smoky flavor without meat, try a pinch of smoked paprika or a few drops of liquid smoke.
