Comforting Classic Split Pea Soup is the kind of recipe that makes a chilly day feel like a warm hug. If you have a leftover ham bone or a package of dried peas sitting in the pantry, you are halfway to dinner. This is the soup I make when I want something dependable, cozy, and easy to reheat. It is thick, creamy without cream, and somehow tastes even better the next day. If you are new to cooking with split peas, do not worry, I will walk you through it with simple steps and plenty of tips. Let’s get a pot simmering and make your kitchen smell amazing.
Why You’ll Love This Split Pea Soup
This bowl checks all the boxes for comfort food. It is budget friendly, hearty, and simple to make. Most of the magic happens with time and gentle simmering. No fancy ingredients, just humble peas, a ham bone for depth, and a few veggies.
Here is what makes it a staple in my house:
Flavor that tastes like it cooked all day. The ham bone infuses the broth with a savory, smoky richness that feels like a long, slow braise. Yet you can prep it in minutes and let the pot do the work.
Thick and creamy texture, no cream needed. Split peas break down as they cook, creating a naturally velvety soup. If you like it extra smooth, you can blend part of it, but I usually just stir and let the peas melt into the broth.
Nutritious and filling. Split peas are packed with plant-based protein and fiber, which means this soup keeps you satisfied for hours. If you want a little more protein, toss in extra chopped ham at the end.
Great for leftovers and meal prep. The flavor deepens in the fridge. Make a big pot on Sunday and enjoy stress free lunches all week.
“I made this on a rainy Sunday with a ham bone from our holiday dinner. My family asked for seconds, then thirds. It was the kind of cozy meal that makes the whole day feel better.”
If you love cozy bowls, you might also enjoy my comforting chicken and rice soup for those nights when you want something familiar and soothing.
Comforting Classic Split Pea Soup is the definition of no fuss cooking that still feels special.
Split Pea Soup Ingredients
Here is the simple lineup I use for one big, cozy pot. This makes about 6 to 8 servings, depending on bowl size.
- 1 ham bone or large ham hock, with some meat still attached
- 1 pound dried green split peas, rinsed and picked over
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme, or 1 tablespoon fresh
- 6 to 7 cups low sodium chicken broth or water, more as needed
- Salt and black pepper to taste
- Optional finish: 1 cup chopped cooked ham, splash of apple cider vinegar, pinch of smoked paprika
Ingredient swaps and tips
No ham bone? Use a smoked turkey leg for a similar savory depth. For a vegetarian version, skip the bone and add a Parmesan rind plus a teaspoon of smoked paprika. You can also stir in a knob of butter at the end for richness. If you like extra veggies, add diced potatoes or a handful of frozen peas in the last 10 minutes.
Pro tip: Rinse the split peas well and check for small stones. Dry peas can vary a bit in age, so cooking time may vary. Older peas take longer to soften, just keep the pot at a gentle simmer and add broth if it gets too thick.
How To Make Split Pea Soup with Ham Bone
Once you gather your ingredients, you are basically doing a quick sauté, then a slow simmer. The steps are straightforward and the pot does most of the heavy lifting.
Prep the bone and veggies
Set a large heavy pot or Dutch oven over medium heat. Drizzle a little olive oil. Add onion, carrots, and celery, then cook until the onion turns translucent. Sprinkle with a pinch of salt. Add garlic and cook 30 seconds, just until fragrant.
Stir in the split peas, thyme, and bay leaf. Nestle the ham bone into the pot. Pour in 6 cups of broth to start, enough to cover everything by an inch.
Simmer low and slow
Bring to a gentle boil, then reduce to a simmer. Cover halfway and cook, stirring every so often, for 60 to 90 minutes. You want a quiet bubble, not a rolling boil. Add more broth or water as needed to keep things loose and prevent sticking.
When the peas are soft and the soup looks creamy, pull out the ham bone. Let it cool slightly, then pick off the meat and chop it. Return the meat to the pot along with any chopped cooked ham you are using.
Taste and season with salt and pepper. Add a small splash of apple cider vinegar to brighten the flavors. If you want it smoother, use an immersion blender for a few quick pulses, but keep some texture. If it gets too thick after blending, stir in more broth until it is perfect for you.
Thickening and texture: If the soup is thinner than you want, simmer uncovered for 5 to 10 minutes to reduce. If it is thicker than you want, add hot broth in small amounts. Stirring toward the end helps the peas break down into a naturally creamy base.
Comforting Classic Split Pea Soup is wonderful served with crusty bread or a simple salad. I also like to finish each bowl with black pepper and a drizzle of olive oil for shine.
Storage Tips
Make a pot today, eat well all week. This soup stores and reheats like a dream.
- Fridge: Cool completely, then store in airtight containers for up to 4 days.
- Freezer: Portion into freezer safe containers, leaving a little headspace. Freeze up to 3 months.
- Reheat: Warm gently on the stove over low heat, add a splash of broth or water to loosen if needed. Microwaves work too, just stir halfway.
- Helpful guide: Check my step by step tips on how to freeze soup the easy way if you want to stock the freezer without fuss.
- Safety note: Cool the pot quickly by transferring to shallow containers, then refrigerate. Do not leave soup at room temperature for long.
For weekly meal prep, I like to portion into single serve jars. It makes weekday lunches effortless and keeps portions consistent. A quick stir on the stove brings it right back to that cozy, velvety texture.
Ham Options for Split Pea Soup
You have a few simple choices here, and they all lead to a satisfying pot of soup.
Ham bone: My favorite choice for depth and body. It adds a savory, rich broth while leaving tender bits of meat to fold back into the soup.
Ham hock: A great option if you do not have a leftover bone. It brings that smoky, savory flavor you want in split pea soup.
Leftover cooked ham: Chop it and add during the last 10 minutes of cooking. If you only have chopped ham, use chicken broth and add smoked paprika for a hint of that simmered flavor.
Smoked turkey leg: Works beautifully and tastes similar to ham hock. This is my go to when cooking for someone who does not eat pork.
Vegetarian version: Skip the bone. Use vegetable broth, a Parmesan rind if you have one, and 1 teaspoon smoked paprika. Finish with olive oil and extra black pepper for a savory lift.
Comforting Classic Split Pea Soup is flexible, so use what you have and make it your own.
Common Questions
Do I need to soak split peas? No, split peas do not need soaking. Rinse them well and pick out any debris. They will soften as they simmer.
How can I avoid a thin or watery soup? Keep simmering until peas break down. If it is still thin, remove the lid and cook a bit longer. If it gets too thick, stir in warm broth to loosen.
Can I make this in a slow cooker? Yes. Add all ingredients to the slow cooker, cook on low for 7 to 8 hours or high for about 4 to 5 hours, then remove the ham bone and add chopped meat back in. Adjust salt at the end.
What if my peas are still firm after 90 minutes? Some peas are older and need more time. Keep simmering and add a little more liquid. A pinch of baking soda can help tenderize, but use sparingly.
Is it okay to use water instead of broth? Yes, but add extra aromatics and enough salt to bring out the flavor. A bay leaf, thyme, and a splash of vinegar at the end help a lot.
Ready to Warm Up Your Kitchen?
If you are craving a pot of something nostalgic, homey, and deeply satisfying, this is it. Comforting Classic Split Pea Soup gives you that slow cooked flavor with simple steps and everyday ingredients. If you want more ideas and variations, I love the straightforward method in Comforting Classic Split Pea Soup (Easy & Delicious) and the helpful tips from Classic Split Pea Soup – Downshiftology. Make a batch, freeze a few portions, and treat yourself to warm bowls all week. I can’t wait to hear how you make it your own.
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