How to Make Classic Pea Soup: Simple Homemade Recipe

The simplest way to make classic pea soup is by simmering dried split peas with aromatics like onions, carrots, and celery, plus optional ham or bacon for flavor, in vegetable or chicken broth for 1-1.5 hours until thick and creamy. No cream is needed as the peas naturally create a rich texture when cooked properly.

Pea soup has been a comforting staple across cultures for centuries, from Scandinavian ärtsoppa to traditional American split pea soup. This humble dish transforms inexpensive dried peas into a velvety, nutrient-dense meal that's perfect for chilly days. Whether you're using a Dutch oven, slow cooker, or pressure cooker, mastering pea soup requires understanding the balance of ingredients and cooking time to achieve that perfect creamy consistency without becoming gluey.

Essential Ingredients for Perfect Pea Soup

Using quality ingredients makes all the difference in your homemade pea soup. Here's what you'll need for a classic 6-serving batch:

Ingredient	Amount	Notes
Dried green or yellow split peas	2 cups (400g)	No need to soak; rinse thoroughly
Ham hock or smoked ham bone	1 (8-12 oz)	For traditional flavor; omit for vegetarian version
Yellow onion, diced	1 medium	Essential for flavor base
Carrots, diced	2 medium	Adds natural sweetness
Celery stalks, diced	2	Provides aromatic depth
Garlic cloves, minced	2	Adds complexity
Vegetable or chicken broth	6 cups	Low-sodium preferred
Olive oil or butter	2 tbsp	For sautéing vegetables
Dried thyme	1 tsp	Or 1 sprig fresh thyme
Bay leaf	1	Remove before serving
Salt and black pepper	To taste	Add after cooking

Step-by-Step Cooking Instructions

Follow these professional techniques to create restaurant-quality pea soup at home. The key to how to make split pea soup that's neither watery nor pasty lies in proper liquid ratios and cooking duration.

1. Prepare ingredients: Rinse split peas thoroughly under cold water, picking out any debris. Dice all vegetables to uniform 1/4-inch pieces for even cooking.
2. Sauté aromatics: Heat olive oil in a heavy-bottomed pot over medium heat. Add onions, carrots, and celery (mirepoix). Cook for 5-7 minutes until softened but not browned.
3. Add garlic and herbs: Stir in minced garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
4. Combine with peas: Add rinsed split peas, ham hock (if using), and 4 cups of broth. Bring to a gentle boil.
5. Simmer properly: Reduce heat to low, cover partially, and simmer for 60-90 minutes. Stir occasionally and add remaining broth as needed to maintain desired consistency.
6. Remove ham and bay leaf: After 60 minutes, remove ham hock. Let cool slightly, then remove meat from bone, dice, and return to soup.
7. Adjust consistency: For creamier texture, use an immersion blender to partially puree. For thinner soup, add additional broth.
8. Season carefully: Add salt and pepper to taste. Remember ham adds saltiness, so taste before seasoning.

Pro Tips for Perfect Pea Soup Every Time

Achieving the ideal texture in traditional split pea soup instructions requires attention to these critical details:

• Don't add salt too early: Salt added at the beginning can prevent peas from softening properly. Wait until the end to season.
• Control liquid ratio: Start with less broth—you can always add more, but you can't remove excess liquid once peas have broken down.
• Watch cooking time: Overcooking creates a gluey texture. Check consistency after 60 minutes.
• Acid balance: A splash of apple cider vinegar or lemon juice at the end brightens flavors.
• Resting time: Pea soup tastes better the next day as flavors meld. Reheat gently with additional broth if needed.

Variations to Customize Your Pea Soup

Once you've mastered the basic pea soup recipe, experiment with these popular adaptations:

Vegetarian Pea Soup Alternative

Substitute vegetable broth for chicken broth and replace ham with 1 tablespoon smoked paprika plus 1 strip of kombu seaweed (remove before serving). The kombu adds umami depth similar to meat-based versions.

Creamy Without Cream Version

For a naturally creamy texture without dairy, blend half the soup after cooking, then return to pot. The starch from the peas creates a luxurious mouthfeel.

Instant Pot Method

Using a pressure cooker significantly reduces how long to cook pea soup. Combine all ingredients except salt and pepper. Cook on high pressure for 12 minutes, followed by a 15-minute natural release. Finish with seasoning and optional meat additions.

Serving Suggestions and Storage

Pea soup pairs beautifully with crusty bread, a dollop of sour cream, or fresh herbs. For authentic Scandinavian presentation, serve with mustard and boiled potatoes.

Storage guidelines: Cool completely before storing in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months. When reheating frozen soup, thaw overnight in the refrigerator first, then gently warm on the stove with additional broth to restore consistency.

Nutritional Benefits of Pea Soup

This humble dish packs impressive nutrition. A 1.5-cup serving of traditional pea soup provides approximately:

• 250-300 calories
• 18g protein
• 15g fiber
• Significant amounts of iron, potassium, and B vitamins

The combination of protein and fiber makes pea soup exceptionally satisfying while being naturally low in fat—perfect for health-conscious eaters looking for nutritious comfort food recipes.

Troubleshooting Common Pea Soup Problems

Even experienced cooks encounter issues with how to cook split peas for soup. Here's how to fix common problems:

• Soup too thin: Simmer uncovered for additional 10-15 minutes to reduce, or blend a portion to thicken.
• Soup too thick: Gradually add warm broth while stirring until desired consistency is reached.
• Peas not softening: Old peas may require longer cooking. Add 1/4 teaspoon baking soda to help break them down (use sparingly).
• Bland flavor: Enhance with additional aromatics, a Parmesan rind during cooking, or acid like lemon juice at the end.

How long does it take to cook pea soup from scratch?

Traditional stove-top pea soup requires 60-90 minutes of simmering time. The peas need sufficient time to fully break down and create the characteristic creamy texture. Check after 60 minutes—older peas may require additional cooking time. Pressure cooker methods reduce this to about 30 minutes total including natural release time.

Do I need to soak split peas before making soup?

No, split peas do not require soaking before cooking. Unlike whole dried beans, split peas have had their outer skins removed, which allows them to cook relatively quickly without pre-soaking. Simply rinse them thoroughly under cold water to remove any dust or debris before adding to your soup.

Why is my pea soup turning out grainy or gritty?

Grainy pea soup typically results from insufficient cooking time. The peas haven't broken down completely. Continue simmering with additional liquid as needed until the peas fully disintegrate into a smooth texture. Using older peas can also cause graininess—try adding 1/4 teaspoon baking soda to the cooking liquid to help break them down (use sparingly as too much can affect flavor).

Can I make pea soup without ham or meat?

Absolutely. For a delicious vegetarian pea soup, substitute vegetable broth for chicken broth and add umami-rich ingredients like smoked paprika (1 tablespoon), a strip of kombu seaweed (remove before serving), or dried mushrooms. These ingredients provide the depth of flavor that ham would normally contribute without using meat products.

What's the best way to store and reheat leftover pea soup?

Cool pea soup completely before storing in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months. When reheating, do so gently over medium-low heat, adding additional broth or water as needed to restore the proper consistency, as pea soup thickens significantly when chilled. Never boil reheated pea soup vigorously, as this can cause it to become gluey.