The Best Split Pea Soup Recipe
Split Pea Soup is a hearty, comforting classic that’s perfect for a cozy meal. Made with dried split peas, vegetables, and optionally ham or a vegetarian twist, it’s full of flavor and nutrition. This recipe is easy to prepare and cooks into a creamy, delicious soup that’s perfect for lunch, dinner, or even meal prep. Serve it with crusty bread for a satisfying, wholesome meal.
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Blender or immersion blender (optional for a smooth texture)
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion (chopped)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 3 garlic cloves (minced)
- 1 lb (2 cups) dried split peas (rinsed and sorted)
- 6 cups chicken or vegetable broth
- 2 cups water
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp black pepper (or to taste)
- Optional: 1 ham bone or 1 cup diced cooked ham
- Optional garnish: Chopped parsley or croutons
Instructions
- Heat the olive oil or butter in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the split peas, broth, water, bay leaf, and dried thyme.
- If using a ham bone or diced ham, add it to the pot now. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low.
- Cover and simmer for 1-1.5 hours, stirring occasionally, until the peas are tender and the soup thickens.
- Remove the ham bone (if used) and discard the bay leaf.
- Taste and adjust with salt and pepper as needed.
- For a smoother texture, use an immersion blender to puree part or all of the soup. Leave some chunks for texture if desired.
- Ladle the soup into bowls and garnish with chopped parsley or croutons. Serve warm with bread or crackers.