How to Make Classic Split Pea Soup: Simple Recipe

To make classic split pea soup, combine 1 lb dried green split peas, 1 ham hock or smoked ham bone, 1 diced onion, 2 chopped carrots, 2 chopped celery stalks, 2 minced garlic cloves, 8 cups water or broth, and seasonings in a large pot. Simmer covered for 1-1.5 hours until peas are tender, then remove meat, shred, and return to soup.

Nothing beats the comforting aroma of homemade split pea soup simmering on the stove. This traditional recipe yields a rich, creamy soup without adding dairy, thanks to the natural starches in the split peas. Perfect for chilly days, this easy split pea soup recipe for beginners delivers restaurant-quality results with minimal effort and common pantry ingredients.

Why This Split Pea Soup Recipe Works

Unlike many modern variations that rely on cream or thickeners, authentic split pea soup achieves its signature texture through proper cooking technique. The key lies in selecting quality ingredients and allowing sufficient simmering time for the peas to break down naturally. This method preserves the soup's traditional flavor profile while creating that desirable thick consistency without any additives.

Essential Ingredients for Perfect Split Pea Soup

The beauty of this how to make split pea soup from scratch recipe is its simplicity. You'll need:

1 pound dried green split peas (rinsed and picked over)
1 meaty ham hock or smoked ham bone (about 1-1.5 pounds)
1 large yellow onion, finely diced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, minced
8 cups cold water or low-sodium vegetable broth
2 bay leaves
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
1 tablespoon olive oil or butter (optional, for finishing)

For a vegetarian split pea soup alternative, substitute the ham hock with 2 additional carrots, 1 diced potato, and 1 tablespoon smoked paprika for that characteristic smoky flavor.

Equipment You'll Need

Before you start your best split pea soup with ham recipe, gather these kitchen essentials:

6-8 quart heavy-bottomed pot or Dutch oven
Wooden spoon
Sharp chef's knife
Cutting board
Measuring cups and spoons
Slotted spoon
Meat shredder or two forks

Ingredient	Preparation Tip	Why It Matters
Split peas	Rinse thoroughly and remove debris	Ensures clean flavor and proper cooking
Ham hock	Look for one with visible meat marbling	Provides rich flavor and texture
Aromatic vegetables	Cut to uniform 1/4-inch pieces	Ensures even cooking and flavor distribution

Step-by-Step Instructions for Making Split Pea Soup

Preparation (15 minutes)

Rinse split peas in a fine-mesh strainer under cold water, removing any debris or discolored peas
Finely dice onion, chop carrots and celery into 1/4-inch pieces, and mince garlic
Place ham hock in cold water for 10 minutes to remove excess salt if desired

Cooking Process (1 hour 15 minutes)

In a large pot, combine split peas, ham hock, onion, carrots, celery, garlic, water or broth, bay leaves, and thyme
Bring to a gentle boil over medium-high heat, then reduce to a simmer
Cover partially and simmer for 60-90 minutes, stirring occasionally, until peas are completely tender and soup has thickened
Remove ham hock and bay leaves from the pot
Shred meat from the ham hock, discarding fat and bone, then return meat to the soup
Season with salt and pepper to taste (be cautious with salt if using ham)
For creamier texture, use an immersion blender to partially puree the soup
Stir in olive oil or butter if desired for added richness
Let soup rest for 15 minutes before serving to allow flavors to meld

Common Mistakes to Avoid in Your Split Pea Soup

Even experienced cooks encounter issues with this traditional recipe. Here's how to avoid them:

Adding salt too early: Salt can toughen peas. Wait until the end to adjust seasoning.
Boiling too vigorously: A gentle simmer prevents peas from breaking down unevenly.
Skipping the resting time: Allowing the soup to rest lets flavors develop fully.
Using old split peas: Peas stored longer than 1 year may never soften properly.
Overlooking the skimming step: Remove foam during initial cooking for clearer broth.

Variations for Different Dietary Needs

This versatile how long to cook split pea soup properly recipe adapts well to various preferences:

Vegetarian version: Omit ham and use smoked paprika with vegetable broth
Vegan option: Follow vegetarian version and skip butter finishing
Spicy twist: Add 1/4 teaspoon cayenne pepper or a diced jalapeño
Herb variation: Substitute thyme with fresh rosemary or sage
Creamy version: Blend half the soup for texture while keeping some whole peas

Storage and Reheating Tips

Split pea soup actually improves in flavor after 24 hours. Follow these split pea soup storage and reheating tips for best results:

Cool completely before storing (about 2 hours at room temperature)
Store in airtight containers in the refrigerator for up to 5 days
Freeze in portion-sized containers for up to 3 months
Reheat gently on stove over medium-low heat, adding water or broth if too thick
Never microwave frozen soup directly—thaw in refrigerator first

Serving Suggestions for Your Homemade Split Pea Soup

Elevate your split pea soup experience with these complementary pairings:

Fresh crusty bread or warm cornbread for dipping
Simple green salad with vinaigrette dressing
Crusty baguette with herb butter
Garnish with fresh parsley, crumbled bacon, or a dollop of sour cream
Pair with a crisp white wine like Sauvignon Blanc

Frequently Asked Questions

Do I need to soak split peas before making soup?

No, split peas don't require soaking like other dried legumes. Their outer skins have been removed during processing, allowing them to cook relatively quickly without pre-soaking. Simply rinse them thoroughly to remove any dust or debris before adding to your pot.

Why is my split pea soup too thin or too thick?

Split pea soup naturally thickens as it cools. If too thin after cooking, simmer uncovered for 10-15 minutes to reduce. If too thick, gradually add warm water or broth while stirring until desired consistency is reached. Remember that traditional split pea soup should coat the back of a spoon but still be pourable.

Can I make split pea soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Combine all ingredients except for the shredded ham in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Remove ham, shred meat, and return to soup. The slow cooking method often produces an even creamier texture while requiring less attention than stovetop cooking.

How can I make my split pea soup creamier without adding dairy?

For a naturally creamy split pea soup without cream, try partially blending the soup with an immersion blender, leaving some texture. Alternatively, add a peeled and diced potato during cooking—the potato breaks down and contributes to a creamier texture. The key is allowing sufficient simmering time for the peas to fully break down, which creates that signature creamy consistency without any dairy additions.

What's the difference between green and yellow split peas for soup?

Green split peas have a slightly stronger, earthier flavor and turn a muted green color when cooked. Yellow split peas offer a milder, slightly sweeter taste and produce a more golden-colored soup. Both varieties work well for soup and have similar cooking times, so choose based on your flavor preference. Traditional split pea soup recipes typically use green peas, but yellow peas make an excellent alternative.