Split Pea Soup

Name: Split Pea Soup
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil or unsalted butter; 1 large yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1 pound dried green split peas, rinsed and picked over; 1 smoked ham hock or meaty ham bone, optional; 8 cups low-sodium chicken broth, vegetable broth, or water, plus more as needed; 2 bay leaves; 1 teaspoon dried thyme; 1 to 1 1/2 cups diced cooked ham, optional if not using a ham hock; 1 tablespoon lemon juice or apple cider vinegar, optional; Chopped parsley, for serving, optional

This cozy split pea soup is thick, savory, and built from simple pantry ingredients. A smoky ham hock adds depth, but there are easy swaps if you want to keep it vegetarian.

At a glance

Total time: 90 min
Yield: 6 servings
Prep: 15 min
Cook: 75 min
Difficulty: Easy
Cuisine: American
Category: Lunch & light meals

Split pea soup is the kind of meal that rewards a little patience. Dried split peas simmer with onion, carrot, celery, herbs, and broth until they soften and naturally thicken the pot.

A ham hock or ham bone gives the soup a gentle smoky flavor, but you can also use diced cooked ham or skip the meat entirely. No soaking is needed for split peas, which makes this a practical soup for a weeknight or a quiet weekend lunch.

Serve it with toast, crackers, or a simple green salad. The soup gets thicker as it sits, so leftovers are especially good with a splash of broth or water stirred in when reheating.

01What you'll need

Ingredients

15 items · 6 servings

2 tablespoons olive oil or unsalted butter
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 pound dried green split peas, rinsed and picked over
1 smoked ham hock or meaty ham bone, optional
8 cups low-sodium chicken broth, vegetable broth, or water, plus more as needed
2 bay leaves
1 teaspoon dried thyme
1 to 1 1/2 cups diced cooked ham, optional if not using a ham hock
1 tablespoon lemon juice or apple cider vinegar, optional
Chopped parsley, for serving, optional

02How to make it

Step-by-step

1. Rinse the peas
Put the split peas in a fine-mesh strainer and rinse them under cool running water. Pick out any small stones or discolored bits. Split peas do not need to be soaked before cooking.
2. Soften the vegetables
Warm the olive oil or butter in a large heavy pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the vegetables look glossy and the onion is soft. Add the garlic, salt, and pepper, and cook for 1 minute more.
3. Add the peas and broth
Stir in the rinsed split peas. Add the ham hock or ham bone, if using, then pour in the broth or water. Add the bay leaves and dried thyme. Stir well, scraping the bottom of the pot to loosen any flavorful browned bits.
4. Simmer gently
Bring the soup to a boil, then lower the heat until it bubbles gently. This is called a simmer. Partly cover the pot and cook for 60 to 75 minutes, stirring every 10 to 15 minutes, until the split peas are very soft and starting to fall apart.
5. Check the thickness
If the soup looks too thick before the peas are tender, add 1/2 cup more broth or water at a time. Stir more often near the end of cooking, because thick pea soup can stick to the bottom of the pot.
6. Shred the ham
Remove the ham hock or ham bone and set it on a plate until cool enough to handle. Pull off any tender meat, chop it, and return it to the soup. Discard the bone, skin, and bay leaves. If using diced cooked ham instead, stir it in now and simmer for 5 to 10 minutes to warm it through.
7. Adjust the texture
For a rustic soup, leave it as is. For a smoother soup, use an immersion blender to blend part of the soup right in the pot, or mash some peas against the side of the pot with a spoon. Be careful with hot liquid.
8. Season and serve
Taste the soup and add more salt or pepper if needed. Stir in the lemon juice or vinegar, if using; the small splash of acid brightens the flavor. Ladle into bowls and top with parsley, if you like.

03From our kitchen

Cook's tips

Make-ahead: Split pea soup is a good make-ahead meal because the flavor deepens after a day in the fridge. Cook it fully, cool it, and refrigerate it until needed.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. The soup will thicken as it chills; add broth or water when reheating.
Freezing: Freeze cooled soup in freezer-safe containers for up to 3 months. Leave a little space at the top because liquid expands as it freezes.
Vegetarian swap: Skip the ham and use vegetable broth. Add 1 teaspoon smoked paprika or a few drops of liquid smoke for a smoky note, and taste before adding extra salt.
Ham options: A smoked ham hock gives the most flavor, but a meaty ham bone or diced cooked ham also works. If using only diced ham, add it near the end so it does not turn dry.
If the soup tastes flat: Add a little more salt first, then a small splash of lemon juice or apple cider vinegar. Acid can make a long-simmered soup taste brighter without making it sour.

Cook's note

Green split peas are traditional here and give the soup its familiar color, but yellow split peas can be used in the same amount. The flavor will be slightly earthier and the color will be golden instead of green.

04Frequently asked

Questions & answers

Do I have to soak split peas before making soup?

No. Split peas cook faster than whole dried beans and do not need soaking. Just rinse them well and check for small stones before adding them to the pot.

Why is my split pea soup too thick?

Split peas release starch as they cook, so the soup thickens naturally. Stir in extra broth or water, a little at a time, until it reaches the texture you like.

Can I make split pea soup without ham?

Yes. Use vegetable broth and skip the ham. For more savory flavor, add smoked paprika, a Parmesan rind if you eat dairy, or extra herbs such as thyme and bay.

Can I cook this in a slow cooker?

Yes. Add all ingredients except lemon juice, parsley, and diced cooked ham to a slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the peas are tender. Stir in cooked ham near the end if using.

How do I keep split pea soup from burning?

Use a heavy pot, keep the heat low once the soup is simmering, and stir more often as it thickens. If you notice sticking, lower the heat and add a splash of liquid.

05Per serving

Nutrition Facts

6 servings

Amount per serving

Calories204

% Daily Value*

Total Fat6.8 g: 9%
Saturated Fat1.4 g: 7%
Cholesterol0 mg: 0%
Sodium1492 mg: 65%
Total Carbohydrate24 g: 9%
Dietary Fiber7.6 g: 27%
Total Sugars5.8 g
Protein11 g: 23%

Vitamin D0 mcg: 0%
Calcium59 mg: 5%
Iron2.4 mg: 13%
Potassium684 mg: 15%

* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.

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