Split Pea Soup Recipe
Make Split Pea Soup Recipe now: creamy split peas, savory ham, and simple aromatics for cozy, comforting bowls.
Ingredients
- 2 cups dried split peas
- 1 ham hock or 1 cup diced ham
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil or butter
Instructions
Step 1: Rinse and Sort the Split Peas
Place the dried split peas in a fine-mesh sieve and rinse thoroughly under cold running water, spreading them out and picking through to remove any small stones or discolored bits. Work gently with your fingers until the water runs clear, then let the peas drain briefly while you move on to the next step.
Step 2: Warm the Fat and Build the Base
Warm the olive oil or butter in a large, heavy pot over medium heat until it shimmers; add the chopped onion, diced carrots and diced celery, and sweat them gently. Stir often so the vegetables soften and brighten without browning, becoming translucent and fragrant — this softened mirepoix is the aromatic foundation for the soup.
Step 3: Add Garlic and Lift the Aromas
Push the softened vegetables to the side, stir in the minced garlic, and cook just until the raw edge of the garlic mellows and becomes aromatic, about a minute. Keep everything moving so the garlic flavors bloom into the vegetables without taking on color.
Step 4: Combine Peas, Ham, Broth and Herbs
Add the rinsed split peas to the pot along with your ham hock (or the cup of diced ham), pour in the chicken or vegetable broth, tuck in the bay leaf and sprinkle the dried thyme over the surface. Stir once to combine so the peas nestle evenly among the vegetables and meat.
Step 5: Bring to a Boil then Simmer Gently
Increase heat briefly until the liquid reaches a gentle boil, then reduce to low and let the pot simmer uncovered. Maintain a gentle bubbling so the peas soften steadily without sputtering; skim any foam if necessary so the broth stays clear.
Step 6: Cook Until the Peas Are Tender and the Flavors Meld
Simmer for about an hour to an hour and a half, stirring occasionally and checking for tender peas that break apart easily under a spoon; the vegetables should become fully soft and the ham should release its flavor into the broth. When the peas are tender and the mixture has thickened into a stew-like consistency, it's the right moment to pause and check texture.
Step 7: Remove, Shred and Return the Ham
Lift out the bay leaf and remove the ham hock to a small plate; when cool enough to handle, shred the meat off the bone with two forks and return the tender shredded ham pieces to the pot, discarding any bone and gristle.
Step 8: Puree to Desired Consistency or Leave Chunky
Decide whether you want a velvety, partially pureed soup or a chunkier, rustic texture. Use an immersion blender directly in the pot to pulse and smooth the soup to your preferred thickness, or simply stir and leave more whole peas and vegetable bits for a heartier mouthfeel.
Step 9: Season and Adjust
Taste and season with salt and freshly ground black pepper, adding a little at a time until the flavors feel balanced and rounded. If the soup is too thick, loosen with a splash of broth; if it needs brightness, a small squeeze of lemon or a touch of vinegar can lift the profile.
Step 10: Serve Hot with Crusty Bread
Ladle the finished split pea soup into warmed bowls, garnish with a few fresh thyme leaves and a twist of cracked black pepper; set a shiny silver spoon partly into the bowl and serve alongside warm, crusty bread or rolls for dipping.
Notes
- Rinse peas thoroughly to remove grit.
- Salt toward the end of cooking to avoid over-salting.
- Add a splash of lemon or vinegar at the end to brighten flavors.
- Freeze in portions for easy future meals.
- Pulse with an immersion blender for a chunkier texture if preferred.