Perfect Pea Soup Recipe: Simple & Delicious

By Chef Liu Wei
Perfect Pea Soup Recipe: Simple & Delicious

The best traditional pea soup recipe combines 2 cups dried green split peas, 1 ham hock or smoked turkey leg, 1 diced onion, 2 chopped carrots, 2 celery stalks, 3 garlic cloves, and 8 cups broth. Simmer for 60-90 minutes until peas are tender and soup reaches a creamy consistency. This hearty, protein-rich soup serves 6 and requires just 15 minutes of prep time. For a vegetarian version, substitute vegetable broth and omit the meat component while adding extra smoked paprika for depth.

Essential Ingredients for Perfect Pea Soup

Creating exceptional pea soup starts with quality ingredients. The foundation of any traditional split pea soup recipe relies on dried green split peas, which naturally break down during cooking to create that signature creamy texture without needing cream.

Core Ingredients Quantity Preparation Notes
Dried green split peas 2 cups (1 lb) Rinse thoroughly to remove debris
Ham hock or smoked turkey leg 1 piece (12-16 oz) Provides rich flavor; remove after cooking
Yellow onion 1 medium Diced small for even flavor distribution
Carrots 2 medium Peeled and chopped into 1/4-inch pieces
Celery stalks 2 stalks Finely diced with leaves reserved for garnish
Garlic cloves 3 Minced
Vegetable or chicken broth 8 cups Low-sodium preferred for better control
Olive oil 2 tablespoons For sautéing vegetables

Equipment You'll Need

Before starting your easy pea soup recipe, gather these kitchen essentials:

  • 6-8 quart heavy-bottomed pot or Dutch oven
  • Wooden spoon for stirring
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Ladle for serving
  • Immersion blender (optional for creamier texture)

Step-by-Step Cooking Instructions

Follow these detailed steps for a flawless pea soup from scratch experience:

  1. Prepare ingredients: Rinse split peas thoroughly in a fine-mesh strainer until water runs clear. Chop all vegetables to uniform 1/4-inch pieces.
  2. Sauté aromatics: Heat olive oil over medium heat. Add onions, carrots, and celery. Cook for 8-10 minutes until softened but not browned.
  3. Add garlic: Stir in minced garlic and cook for 1 minute until fragrant.
  4. Combine ingredients: Add rinsed peas, ham hock, and broth to the pot. Bring to a gentle boil.
  5. Simmer: Reduce heat to low, cover partially, and simmer for 60-90 minutes. Stir occasionally and add water if needed to maintain consistency.
  6. Final preparation: Remove ham hock, shred meat, and return to pot. Discard bone and fat. Season with salt and pepper to taste.
  7. Texture adjustment: For creamier soup, blend 1-2 cups with an immersion blender, then mix back into the pot.

Pro Tips for Exceptional Pea Soup

Elevate your creamy pea soup recipe with these professional techniques:

  • Don't skip the sauté: Properly cooking vegetables before adding liquid develops deeper flavor through the Maillard reaction.
  • Acid balance: Add 1 tablespoon of apple cider vinegar or lemon juice at the end to brighten flavors.
  • Texture control: For thicker soup, simmer uncovered for the last 15 minutes. For thinner consistency, add additional broth.
  • Flavor development: Let soup rest for 24 hours before serving—flavors deepen significantly.
  • Salt timing: Add salt after peas have softened to prevent toughening.

Variations for Different Dietary Needs

Adapt this vegetarian pea soup recipe to suit various preferences:

Traditional with Ham

The classic version uses a ham hock for smoky depth. After cooking, remove the hock, shred the meat, and return it to the soup.

Vegan Adaptation

For a plant-based version:

  • Substitute vegetable broth for chicken broth
  • Replace ham hock with 1 teaspoon smoked paprika and 2 strips of kombu seaweed
  • Add 1 tablespoon nutritional yeast for umami depth

Quick Version

Short on time? Try this quick pea soup recipe:

  • Use pre-cooked ham instead of hock
  • Add 1 cup cooked white beans for faster thickening
  • Simmer for 30-40 minutes instead of 90

Serving Suggestions and Storage

Maximize your healthy pea soup recipe experience with these recommendations:

Perfect Pairings

  • Crusty whole-grain bread or garlic toast
  • Fresh green salad with lemon vinaigrette
  • Sharp cheddar cheese slices

Garnish Ideas

  • Freshly chopped parsley or celery leaves
  • Dollop of Greek yogurt or sour cream
  • Crumbled bacon or smoked almonds
  • Drizzle of good quality olive oil

Storage Guidelines

Your homemade pea soup will keep:

  • Refrigerator: 4-5 days in airtight container
  • Freezer: 3 months (thaw overnight in refrigerator)
  • Reheating: Warm gently over medium-low heat, adding broth if too thick

Nutritional Benefits

This pea soup cooking time investment delivers significant health rewards. One serving (1.5 cups) typically contains:

  • Approximately 280 calories
  • 18g protein (excellent plant-based source)
  • 15g dietary fiber (more than half daily requirement)
  • Rich in vitamins A, B, and K
  • Good source of iron and potassium

Split peas naturally break down during cooking, creating a creamy texture without dairy—making this a naturally gluten-free and potentially vegan dish depending on preparation.

Frequently Asked Questions

Can I make pea soup without a ham hock?

Yes, you can create excellent vegetarian pea soup by using vegetable broth and adding 1 teaspoon smoked paprika plus 2 strips of kombu seaweed for umami depth. For protein, include 1 cup cooked white beans during the last 20 minutes of cooking.

Why is my pea soup too thin?

If your pea soup lacks thickness, continue simmering uncovered for 15-20 minutes to reduce liquid. Alternatively, blend 1-2 cups of the soup with an immersion blender then mix back into the pot. Split peas should naturally break down to thicken the soup during proper cooking.

How long does pea soup stay fresh in the refrigerator?

Properly stored in an airtight container, homemade pea soup remains fresh for 4-5 days in the refrigerator. The flavors often improve after 24 hours as ingredients meld together. Always cool soup completely before refrigerating.

Can I freeze pea soup?

Yes, pea soup freezes exceptionally well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving 1-inch headspace for expansion. Thaw overnight in the refrigerator before reheating gently on the stove with additional broth if needed.

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

Split peas are dried field peas that have been peeled and split, allowing them to break down completely during cooking and create a creamy texture naturally. Regular green peas (fresh or frozen) maintain their shape and require different preparation methods, resulting in a chunkier soup.

Chef Liu Wei

Chef Liu Wei

A master of Chinese cuisine with special expertise in the regional spice traditions of Sichuan, Hunan, Yunnan, and Cantonese cooking. Chef Liu's culinary journey began in his family's restaurant in Chengdu, where he learned the complex art of balancing the 23 distinct flavors recognized in traditional Chinese gastronomy. His expertise in heat management techniques - from numbing Sichuan peppercorns to the slow-building heat of dried chilies - transforms how home cooks approach spicy cuisines. Chef Liu excels at explaining the philosophy behind Chinese five-spice and other traditional blends, highlighting their connection to traditional Chinese medicine and seasonal eating practices. His demonstrations of proper wok cooking techniques show how heat, timing, and spice application work together to create authentic flavors. Chef Liu's approachable teaching style makes the sophisticated spice traditions of China accessible to cooks of all backgrounds.