Split Pea Soup Recipe: Easy Homemade Comfort in One Pot

What makes this split pea soup truly special is its remarkable ability to create something incredibly satisfying from simple, affordable ingredients. Unlike many comfort foods that require complex techniques or expensive components, this one-pot wonder practically cooks itself while filling your home with irresistible aromas. The magic happens as the split peas slowly break down, creating a naturally creamy, protein-rich base that’s both hearty and surprisingly elegant.

This recipe strikes the perfect balance between traditional comfort and modern convenience, delivering that soul-warming bowl you crave without keeping you tied to the kitchen all day.

Ingredients List

Base Ingredients:

• 1 pound dried green split peas, rinsed and sorted
• 8 cups low-sodium chicken or vegetable broth
• 1 meaty ham bone or 2 cups diced ham
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 1 large yellow onion, diced (about 1½ cups)
• 3 cloves garlic, minced

Seasonings & Aromatics:

• 2 bay leaves
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil

Optional Garnishes:

• Fresh parsley, chopped
• Crispy bacon bits
• Croutons or oyster crackers
• A drizzle of good olive oil

Substitution Suggestions: For vegetarian versions, skip the ham and use vegetable broth with an extra teaspoon of smoked paprika for depth. Coconut oil works beautifully in place of olive oil for those avoiding oil altogether.

Timing

Total Time: 2 hours 15 minutes
Prep Time: 15 minutes
Cooking Time: 2 hours

This recipe is wonderfully forgiving with timing – the soup actually improves with longer, slower cooking. Start your prep by dicing vegetables while the pot heats up. The beauty of this dish lies in its hands-off nature; once everything’s in the pot, you’ll have nearly two hours to tackle other tasks while the kitchen fills with amazing aromas.

Make-Ahead Tip: Dice all vegetables the night before and store in the refrigerator. The soup also freezes beautifully for up to three months, making it perfect for meal prep.

How to Make It

1. Prepare Your Aromatics

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onions, carrots, and celery, cooking for about 8-10 minutes until the vegetables begin to soften and the onions turn translucent. This foundational step, known as building a mirepoix, creates the flavor backbone of your soup. Don’t rush this process – you’ll hear the gentle sizzle and smell the sweet aroma as the vegetables release their natural sugars.

2. Add Garlic and Spices

Stir in minced garlic, thyme, and smoked paprika, cooking for another minute until fragrant. The garlic should smell nutty and aromatic, not sharp or harsh. This brief cooking time allows the spices to bloom and release their essential oils.

3. Build the Soup Base

Add the rinsed split peas, ham bone or diced ham, bay leaves, and broth. Bring the mixture to a rolling boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 15 minutes – this ensures a cleaner, clearer final soup.

4. Simmer to Perfection

Cover partially and let the soup simmer gently for 1½ to 2 hours, stirring occasionally. You’ll know it’s ready when the split peas have completely broken down and the soup has thickened to a creamy consistency. If using a ham bone, remove it carefully and shred any remaining meat, discarding the bone and returning the meat to the pot.

5. Final Seasoning

Remove bay leaves and taste for seasoning. Add salt and pepper gradually – the ham and broth may have already provided sufficient saltiness. For a silkier texture, use an immersion blender to partially puree the soup, leaving some texture for interest.

Nutritional Information

Each generous 1½-cup serving provides approximately:

• Calories: 280-320
• Protein: 18-22g
• Fiber: 16-18g
• Iron: 15% daily value
• Folate: 25% daily value

Split peas are nutritional powerhouses, offering substantial plant-based protein and fiber that promotes satiety and digestive health. They’re naturally rich in potassium, which supports heart health, and provide steady energy without dramatic blood sugar spikes. The addition of vegetables increases the vitamin A and antioxidant content significantly.

Nutritional values are approximate and may vary based on specific ingredients and portion sizes used.

Healthier Alternatives for the Recipe

Lower Sodium Version: Use low-sodium or homemade broth and reduce or eliminate added salt, relying on herbs and spices for flavor enhancement.

Plant-Based Adaptation: Replace ham with 2 tablespoons of soy sauce or tamari and add ½ cup of diced mushrooms for umami depth. Liquid smoke (just ¼ teaspoon) can replicate the smoky flavor traditionally provided by ham.

Lower Fat Option: Skip the initial oil sauté and instead steam-sauté vegetables in a few tablespoons of broth until tender.

Protein Boost: Add 1 cup of cooked lentils or white beans during the last 30 minutes of cooking for extra protein and fiber.

Serving Suggestions

Serve this comforting split pea soup in warmed bowls topped with fresh parsley and a light drizzle of quality olive oil. Crusty sourdough bread or warm dinner rolls make perfect accompaniments for dipping and soaking up every last drop.

For a more substantial meal, pair with a simple green salad dressed with lemon vinaigrette to cut through the soup’s richness. During colder months, consider serving alongside grilled cheese sandwiches for the ultimate comfort food combination.

Portion Guide: This recipe serves 6-8 people generously as a main course, or 10-12 as a starter. The soup is quite filling due to its high protein and fiber content.

Common Mistakes to Avoid

Not Rinsing Split Peas: Always rinse and sort through dried split peas before cooking to remove any debris or damaged peas that could affect texture.

Rushing the Vegetable Base: Taking time to properly soften the aromatics creates depth of flavor that can’t be achieved by simply boiling everything together.

Adding Salt Too Early: Wait until the end to season with salt, as the broth and ham will concentrate during cooking, potentially making the soup overly salty.

Overcooking on High Heat: Maintain a gentle simmer rather than a rolling boil to prevent the bottom from scorching and to allow flavors to develop properly.

Storing Tips for the Recipe

Refrigerator Storage: Cool completely before transferring to airtight containers. Properly stored split pea soup will keep for 4-5 days in the refrigerator. The soup will thicken considerably when cold – simply thin with additional broth when reheating.

Freezer Storage: This soup freezes exceptionally well for up to 3 months in freezer-safe containers, leaving about an inch of headspace for expansion. Freeze in individual portions for quick weeknight meals.

Reheating Instructions: Reheat gently over medium-low heat, stirring frequently and adding broth or water as needed to achieve desired consistency. Microwave individual portions on 50% power, stirring every minute to ensure even heating.

Conclusion

This split pea soup recipe embodies everything we love about comfort food – it’s nourishing, economical, and incredibly satisfying. The beauty lies in its simplicity: basic ingredients transformed through time and gentle heat into something truly special. Whether you’re feeding a crowd, meal-prepping for busy weeknights, or simply craving a bowl of warming comfort, this one-pot wonder delivers every time.

Don’t hesitate to make this recipe your own by adjusting seasonings to your taste or experimenting with different vegetables. The foundation is solid, and your personal touches will make it uniquely yours. Give it a try this week – your kitchen will smell amazing, and your family will be asking for seconds!

FAQs

Can I use yellow split peas instead of green?
Absolutely! Yellow split peas work identically to green ones, creating the same creamy texture with a slightly milder, sweeter flavor. Cooking time remains the same.

What if I don’t have a ham bone?
Diced ham, ham hocks, or even bacon work beautifully. For vegetarian versions, add extra herbs, a splash of liquid smoke, or mushrooms for depth and umami.

Why is my soup too thin/too thick?
Split pea soup naturally thickens as it cools and can be easily adjusted. Add warm broth or water to thin, or simmer uncovered for 15-20 minutes to thicken through evaporation.

Can I make this in a slow cooker?
Yes! Sauté the vegetables first for best flavor, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until peas break down completely.

How do I prevent the soup from sticking to the pot?
Use a heavy-bottomed pot and maintain a gentle simmer rather than a rolling boil. Stir occasionally, especially during the last hour of cooking when the soup thickens.

Is it normal for the soup to change color as it cooks?
Yes! Split pea soup often deepens from bright green to a more muted olive or brownish-green as it cooks. This is completely normal and doesn’t affect flavor or safety.

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