Name: Split Pea Soup Recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 cups dried green split peas, rinsed and picked over; 6 cups low-sodium vegetable broth; 2 cups water; 1 teaspoon dried thyme; 1 bay leaf; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; 1 cup diced cooked ham or smoked sausage; Chopped fresh parsley, for garnish

Split Pea Soup Recipe tastes thick, cozy, a little smoky, and totally stick-to-your-ribs in the best way. This recipe works for busy weeknights, meal prep lovers, and anyone who wants a big pot of comfort in about 1 hour and 15 minutes. I grew up with a version of this on chilly Midwestern nights, and I still make it when I need a “big bowl of hug” situation.

Why Split Pea Soup Recipe Is Worth It

Split pea soup gives you that classic, old-school comfort food vibe with very little effort. The peas break down into a creamy, velvety texture, and the carrots, celery, and onion add sweetness and depth that taste like they simmered all day.

You toss everything into one pot, stir a few times, and dinner basically cooks itself. It reheats beautifully, freezes well, and tastes even better the next day, which makes it a weeknight hero and a meal prep all-star.

This Split Pea Soup Recipe tastes rich, cozy, and restaurant-level good while staying budget-friendly and simple to cook at home. ★★★★★

Ingredients You Need

Split peas

2 cups dried green split peas, rinsed and picked over
- Green split peas give that classic color and flavor.
- Yellow split peas also work and taste slightly milder and sweeter.

Aromatics and vegetables

1 large yellow onion, diced (about 1 ½ cups)
2 medium carrots, diced
2 celery stalks, diced
3–4 garlic cloves, minced (use jarred minced garlic as a shortcut)

Meat and flavor boosters

1 meaty smoked ham hock or 2 smoked ham shanks
- If you skip pork, use smoked turkey wings or legs.
- If you cook vegetarian, skip the meat and add 1–2 teaspoons smoked paprika.
4–6 ounces diced ham (optional, for extra meaty bites)

Liquids

7–8 cups low-sodium chicken broth or vegetable broth
- I like Better Than Bouillon chicken base for easy pantry broth.
- Use water plus bouillon if you need a budget option.

Seasonings

1–2 tablespoons olive oil or butter
1 bay leaf
1 teaspoon dried thyme (or 3–4 sprigs fresh thyme, stripped)
½ teaspoon dried oregano (optional)
½–1 teaspoon smoked paprika (especially helpful in vegetarian version)
½–1 teaspoon kosher salt to start, then more to taste
½ teaspoon black pepper
Pinch of red pepper flakes (optional, for a little heat)

Finishing touches (optional but tasty)

1–2 tablespoons chopped fresh parsley
A squeeze of lemon juice or a splash of apple cider vinegar to brighten
A drizzle of good olive oil on top
Croutons or toasted bread crumbs for crunch

Equipment list

Large heavy-bottomed soup pot or Dutch oven (at least 5–6 quarts)
Cutting board and sharp knife
Wooden spoon or heat-safe spatula
Ladle
Immersion blender (optional, if you want extra-smooth texture)

Quick Tips & substitutions

Rinse the split peas and check for small stones before you cook.
Use low-sodium broth so you control the salt, especially with smoked meats.
Skip the ham hock and use smoked paprika plus vegetable broth for a vegetarian split pea soup recipe.
Swap smoked turkey for ham if you avoid pork but still want that smoky flavor.
Add diced potatoes in the last 30 minutes if you want a thicker, heartier bowl.
Stir the pot every 10–15 minutes so peas don’t stick to the bottom.
Thin the soup with extra broth or water if it thickens too much as it cools.
Use an immersion blender for a smoother texture, but leave some chunks if you like it rustic.
Cook the soup a bit longer if the peas still feel firm; split peas soften at different speeds depending on age and brand.
Freeze leftovers in single portions so you have instant lunches on busy days.

How to Make Split Pea Soup Recipe

Step 1: Prep the peas and vegetables

Rinse the split peas under cold water and pick out any debris or odd-looking peas. Set them aside to drain. Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate, then mince the garlic.

Step 2: Sauté the aromatics

Heat the olive oil or butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery, and cook them for about 5–7 minutes until they soften and the onion turns translucent and lightly golden around the edges. Stir in the garlic and cook it for 30–60 seconds until it smells fragrant, but pull back the heat if it starts to brown.

Step 3: Add peas, meat, and seasonings

Stir the rinsed split peas into the pot so they coat in the oil and veggie mixture. Nestle the ham hock (or smoked turkey) into the center of the pot. Add the bay leaf, thyme, oregano, smoked paprika, black pepper, and a small pinch of salt.

Step 4: Pour in broth and bring to a simmer

Pour in 7 cups of broth and stir everything well, scraping the bottom of the pot to release any browned bits. Bring the soup up to a gentle boil over medium-high heat. Once it boils, lower the heat to maintain a steady simmer with small bubbles around the edges.

Step 5: Simmer until peas turn soft and creamy

Cover the pot partially with a lid, leaving a small gap for steam. Simmer the soup for 45–60 minutes, stirring every 10–15 minutes so the peas don’t stick. The peas will break down and thicken the soup; add the extra cup of broth or a bit of water if it looks too thick before the peas fully soften.

Step 6: Remove the ham hock and adjust texture

Lift out the ham hock and set it on a cutting board to cool slightly. Pull off any meat, chop it into bite-size pieces, and return it to the pot along with any diced ham you use. If you like a smoother split pea soup recipe, blend a portion with an immersion blender right in the pot, or blend about 2 cups in a regular blender and stir it back in.

Step 7: Taste and season

Taste the soup and add more salt, pepper, or smoked paprika as needed. Stir in a squeeze of lemon juice or a splash of apple cider vinegar to brighten the flavor. If the soup feels too thick, loosen it with a bit more broth or hot water until it reaches your favorite consistency.

Step 8: Finish and serve

Turn off the heat and stir in chopped fresh parsley if you use it. Ladle the split pea soup into bowls and add a drizzle of olive oil or a sprinkle of croutons or toasted bread crumbs for texture. Serve it hot with bread or a simple salad on the side.

Recipe Variations

Gluten-free: Use gluten-free broth and pair the soup with gluten-free bread or crackers.
Vegan: Skip the ham and ham hock, use vegetable broth, and add 1–2 teaspoons smoked paprika plus a splash of soy sauce or tamari for depth.
Low carb: Skip potatoes and starchy add-ins, and load up on extra celery and greens like spinach or kale near the end of cooking.
Extra protein: Stir in cooked shredded chicken, turkey, or extra diced ham during the last 10 minutes.
Herb-forward: Add fresh thyme, rosemary, or a little sage near the end for a more herbal flavor.
Spicy: Add more red pepper flakes or a diced jalapeño with the onions for a gentle kick.
Extra creamy: Blend most of the soup and stir in a splash of cream or coconut milk at the end.

Ways to Serve Split Pea Soup Recipe

With warm crusty bread, garlic bread, or buttered toast for dunking.
Alongside a simple green salad with a bright vinaigrette.
With grilled cheese or a ham-and-cheese sandwich for a diner-style combo.
Topped with crunchy croutons, toasted bread crumbs, or roasted chickpeas.
With a side of roasted vegetables or baked sweet potatoes for a fuller meal.

Storage Success

Let the split pea soup cool until it feels just warm, not hot, before you move it to containers. Store it in airtight containers in the fridge for up to 4–5 days; it will thicken, so stir in a splash of water or broth when you reheat it. Reheat on the stove over low to medium heat and stir often so it warms evenly. Freeze extra portions in freezer-safe containers or bags for up to 3 months, and thaw overnight in the fridge before reheating.