Split pea soup is the kind of meal that warms you from the inside out.
It’s hearty, full of flavor, and perfect for cold days when you want something simple yet satisfying.
The ham bone adds smoky depth, while the peas give it a creamy, rich texture.
Why You’ll Love This Recipe
This soup is budget-friendly and packed with flavor.
It uses simple ingredients you probably already have.
It freezes beautifully for easy meal prep.
The smoky ham and spices create a comforting bowl every time.
What You’ll Need (Ingredient Highlights)
Green split peas bring thickness and earthy flavor.
Ham bone or hocks infuse a deep smoky taste.
Onion, carrot, and celery form the classic soup base.
Italian seasoning, thyme, cumin, and garlic layer in bold flavors.
Chicken broth keeps it light while still rich.
Pro Tips Before You Start
Rinse split peas well—older peas may not soften properly.
Use a meaty ham bone for the best flavor.
Simmer gently and stir often so peas don’t stick.
If soup gets too thick, thin it with extra broth.
How to Make Split Pea Soup
Step 1 – Cook the vegetables
Heat olive oil in a large pot. Add onion, carrot, celery, salt, and pepper.
Cook until softened and slightly golden.
Step 2 – Add aromatics
Stir in garlic, Italian seasoning, cumin, thyme, and red pepper flakes.
Cook for 1 minute.
Step 3 – Add peas and broth
Mix in rinsed split peas. Add ham bone, bay leaf, and chicken broth.
Bring to a boil, then reduce to a simmer.
Step 4 – Simmer the soup
Cook uncovered for 60–90 minutes, stirring occasionally, until peas are soft and soup is thickened.
Step 5 – Finish and serve
Remove ham bone, shred meat, and return to pot.
Discard bay leaves. Blend a portion of the soup for creaminess, then stir back in.
Adjust seasoning and serve with buttered bread.
What to Serve Them With
Crusty buttered bread or garlic bread.
A fresh green salad for balance.
Roasted vegetables for a heartier meal.
Variations / Substitutions
Use smoked turkey leg instead of ham bone.
Make it vegetarian with vegetable broth and extra veggies.
Add potatoes or parsnips for extra bulk.
Skip the red pepper flakes if you prefer mild flavor.
Storage & Leftovers
Refrigerate leftovers up to 4 days in a sealed container.
Freeze soup in portions for up to 3 months.
Reheat gently on the stove with a splash of broth if needed.
FAQs
Can I make this soup vegetarian?
Yes, just omit the ham and use vegetable broth.
Do split peas need soaking?
No, they cook directly without soaking.
What if my peas don’t soften?
They may be old—cook longer or add baking soda (just a pinch).
Can I make this in a slow cooker?
Yes, cook on low for 6–8 hours or high for 4–5 hours.
Can I use yellow split peas instead?
Yes, they work the same but taste slightly milder.
How do I thicken the soup more?
Blend a larger portion of the soup or simmer longer.
Can I freeze this soup?
Absolutely, it freezes and reheats very well.
What’s the best way to reheat leftovers?
Warm gently on the stove, stirring often.
Can I use pre-cooked ham instead of a bone?
Yes, just chop and add it during the last 10 minutes of cooking.
Does this soup taste better the next day?
Yes, the flavors deepen overnight.
Final Thoughts
Split pea soup is cozy, nourishing, and timeless.
It’s the kind of recipe that turns humble ingredients into something special.
Perfect for meal prep or family dinners, this soup is always a hit.
