Split Pea Soup
Split peas slowly cook until tender and naturally create a creamy, thick texture.Onion, carrots, celery, and garlic provide a flavorful vegetable base.Thyme and bay leaves add classic herbal depth to the soup.Smoked ham can be added for a rich, savory traditional flavor.The soup is hearty, affordable, comforting, and easy to prepare.Serve it hot with crusty bread for a satisfying homemade meal.
Ingredients
For the Soup
- 1 pound (about 2 cups) dried green split peas, rinsed and picked over
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth or vegetable broth
- 1 smoked ham hock, optional
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley
Instructions
Rinse the Split Peas
- Place the dried split peas in a fine-mesh strainer and rinse them thoroughly under cool running water.Remove any small stones, damaged peas, or debris.Split peas generally do not require soaking, which makes them particularly convenient for a quick homemade soup.
Sauté the Vegetables
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.Add the chopped onion, carrots, and celery.Cook for approximately 6–8 minutes, stirring occasionally, until the vegetables begin to soften.Add the minced garlic and cook for another 30–60 seconds, until fragrant.
Add the Split Peas and Broth
- Add the rinsed split peas to the pot.Pour in the chicken broth or vegetable broth and stir well.If using a smoked ham hock, add it now.
Add the Herbs and Seasonings
- Add the bay leaves, dried thyme, oregano, black pepper, and smoked paprika if using.Be cautious with the salt at this stage, particularly if you are using ham or regular-sodium broth, because both can already contain a significant amount of salt.
Check the Consistency
- As the split peas cook, the soup will naturally become thicker and creamier.If the soup becomes too thick, add additional broth or water, about ½ cup at a time, until you reach your preferred consistency.For a smoother texture, use an immersion blender to blend a portion of the soup directly in the pot.Avoid completely puréeing it if you prefer a more rustic texture.
Adjust the Seasoning
- Taste the soup and add additional salt or black pepper if needed.For a brighter flavor, stir in a small amount of fresh lemon juice.The acidity helps balance the rich, earthy flavor of the split peas.
Add Fresh Parsley
- Stir in the chopped fresh parsley just before serving.Remove the bay leaves.If the soup has thickened considerably while sitting, add a little hot broth or water and stir until it reaches the desired consistency.
Serve
- Ladle the hot Split Pea Soup into bowls.Garnish with additional parsley and freshly ground black pepper.Serve immediately with crusty bread, crackers, toasted baguette, or a simple salad.
Notes
- No soaking required: Unlike many dried beans, split peas usually do not need to be soaked before cooking.
- Green split peas: Green split peas provide the classic color and earthy flavor associated with this soup.
- Yellow split peas: Yellow split peas can be used instead and will produce a lighter-colored soup.
- Ham: Smoked ham or a ham hock adds traditional savory flavor but is completely optional.
- Vegetarian option: Use vegetable broth and omit the ham for a delicious vegetarian soup.
- Vegan option: Use vegetable broth, olive oil, and no meat or dairy products.
- Consistency: Split pea soup thickens significantly as it cools, so additional broth may be needed when reheating.
- Storage: Refrigerate leftovers in an airtight container and enjoy within approximately 3–4 days.