Perfect Traditional Pea Soup Recipe - Ready in 90 Minutes

The best traditional pea soup recipe combines 1 pound dried green split peas, 1 ham hock or 2 cups diced ham, 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 3 minced garlic cloves, 6 cups broth, 2 bay leaves, and fresh thyme. Simmer for 60-90 minutes until peas are tender and soup has thickened. This hearty, protein-rich soup serves 6 and freezes well for up to 3 months. For a vegetarian version, substitute vegetable broth and omit the ham.

Pea soup has nourished families for centuries across European and North American cultures. This humble dish transforms simple pantry staples into a comforting meal packed with protein and fiber. Whether you're seeking a quick weeknight dinner or preparing for winter months, mastering this easy pea soup recipe delivers satisfying results every time.

Why This Pea Soup Recipe Works

Unlike many modern adaptations that rely on cream or thickeners, this traditional split pea soup recipe achieves its signature creamy texture through proper cooking technique. The natural starches in split peas break down during simmering, creating a velvety consistency without dairy. Our tested method prevents common pitfalls like undercooked peas or burnt bottoms while maximizing flavor development.

Essential Ingredients for Perfect Pea Soup

Quality ingredients make the difference between good and exceptional pea soup. Here's what you'll need:

Ingredient	Quantity	Preparation Notes
Dried green split peas	1 pound (2 cups)	Rinse thoroughly and pick through for debris
Ham hock or diced ham	1 hock or 2 cups	Smoked hock adds depth; diced ham for convenience
Yellow onion	1 medium	Finely chopped for even flavor distribution
Carrots	2 medium	Peeled and diced small for quick cooking
Celery stalks	2	Include leaves for extra flavor
Garlic cloves	3	Minced finely to prevent burning
Vegetable or chicken broth	6 cups	Low-sodium preferred for better control
Dried thyme	1 teaspoon	Or 4-5 fresh sprigs
Bay leaves	2	Remove before serving
Olive oil or butter	2 tablespoons	For sautéing vegetables

Step-by-Step Cooking Instructions

1. Prepare ingredients: Rinse split peas in a fine-mesh strainer until water runs clear. Chop all vegetables to uniform 1/4-inch pieces.
2. Sauté aromatics: Heat oil in a 5-6 quart pot over medium heat. Add onions, carrots, and celery. Cook 8-10 minutes until softened but not browned.
3. Add garlic and herbs: Stir in minced garlic, thyme, and bay leaves. Cook 1 minute until fragrant.
4. Combine with peas: Add rinsed peas and broth. If using ham hock, add it now. Bring to a gentle boil.
5. Simmer properly: Reduce heat to low, cover partially, and simmer 60-90 minutes. Stir occasionally to prevent sticking. Soup is ready when peas have completely broken down and texture is creamy.
6. Final adjustments: Remove bay leaves and ham hock. If using hock, shred meat and return to pot. Season with salt and pepper to taste.

Pro Tips for Best Results

• Avoid acidic ingredients early: Tomatoes or vinegar added at the beginning can prevent peas from softening properly. Add these in the last 15 minutes if desired.
• Control thickness: For creamy pea soup without cream, use an immersion blender to partially puree. For thinner soup, add additional broth.
• Build flavor depth: Sauté vegetables slowly over medium-low heat rather than rushing the process.
• Don't skip the ham hock: Even vegetarians can use a smoked turkey wing for depth, then remove before serving.

Popular Variations

This homemade pea soup from scratch serves as an excellent base for customization:

• Vegetarian pea soup recipe: Omit ham and use vegetable broth. Add 1 tablespoon soy sauce or 2 strips of kombu seaweed while cooking for umami depth.
• Smoky paprika version: Add 1 teaspoon smoked paprika with the herbs for a subtle campfire note.
• Curried pea soup: Stir in 1-2 tablespoons curry powder during the last 20 minutes of cooking.
• Spring pea soup: Substitute fresh peas for half the dried peas and reduce cooking time to 30 minutes.

Storage and Reheating Guidelines

Understanding proper pea soup storage tips ensures quality over time:

• Refrigeration: Store in airtight container for up to 5 days. Soup will thicken as it sits - add broth when reheating.
• Freezing: Portion into freezer-safe containers with 1-inch headspace. Keeps for 3 months. Thaw overnight in refrigerator before reheating.
• Reheating: Warm gently over medium-low heat, stirring frequently. Avoid boiling which can make soup gluey.

Nutritional Benefits

A serving of this healthy pea soup nutrition profile includes:

• High plant-based protein (18g per serving)
• Excellent source of dietary fiber (16g)
• Rich in vitamins A, B, and K
• Naturally low in fat (3g per serving with ham hock)
• Contains iron, magnesium, and potassium

Frequently Asked Questions

How long does pea soup need to cook for proper texture?

Traditional pea soup requires 60-90 minutes of simmering to achieve the proper creamy texture. Rushing the process by increasing heat can cause peas to remain hard while burning the bottom. The soup is ready when peas have completely broken down and the liquid has thickened naturally.

Can I make pea soup without ham for a vegetarian version?

Yes, you can create an excellent vegetarian pea soup by substituting vegetable broth for chicken broth and omitting the ham. For similar depth of flavor, add 1-2 strips of kombu seaweed or 1 tablespoon soy sauce during cooking, then remove the kombu before serving.

Why did my pea soup turn out grainy instead of creamy?

Grainy pea soup typically results from insufficient cooking time or adding acidic ingredients too early. Split peas need adequate simmering time for their starches to break down properly. Avoid adding tomatoes, vinegar, or wine during the first hour of cooking, as acidity prevents proper softening. If your soup remains grainy, continue simmering with additional liquid as needed.

What's the best way to freeze pea soup for long-term storage?

For optimal results when freezing pea soup, cool it completely before portioning into airtight containers with at least 1 inch of headspace for expansion. Label with date and contents. Properly stored, pea soup maintains quality for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating gently on the stove.

Can I use a pressure cooker for faster pea soup preparation?

Yes, a pressure cooker significantly reduces pea soup cooking time to about 15-20 minutes. Use the sauté function to cook vegetables first, then add all remaining ingredients. Cook on high pressure for 15 minutes followed by a natural 15-minute release. The texture will be excellent, though some prefer the deeper flavor development from traditional slow simmering.