Classic Split Pea Soup Recipe: Simple & Hearty Homemade Soup

The best split pea soup recipe combines 2 cups dried green split peas, 1 diced onion, 2 chopped carrots, 2 celery stalks, 1 ham hock or 1 cup diced ham, 6 cups broth, and aromatic herbs. Simmer for 60-90 minutes until peas are tender and soup is creamy. This easy split pea soup recipe requires no soaking and delivers rich, comforting flavor perfect for any season.

Why This Split Pea Soup Recipe Works

Creating the perfect split pea soup doesn't require culinary expertise—just quality ingredients and proper technique. This homemade split pea soup recipe has been perfected through generations for maximum flavor and texture. Unlike canned versions, making split pea soup from scratch allows you to control sodium levels and customize ingredients to your preference.

Essential Ingredients Explained

The magic of split pea soup comes from simple, wholesome ingredients working together:

Ingredient	Why It Matters	Substitution Options
Dried green split peas	Naturally break down to create creamy texture without cream	Yellow split peas (milder flavor)
Ham hock or smoked ham	Provides deep smoky flavor foundation	Vegetarian: smoked paprika + liquid smoke
Mirepoix (onion, carrot, celery)	Creates flavor base known as soupe base	Leeks work well for milder flavor
Low-sodium broth	Control salt content while maintaining richness	Water + additional seasoning

Step-by-Step Cooking Instructions

Follow these precise steps for the best split pea soup recipe every time:

1. Prepare ingredients: Rinse 2 cups split peas thoroughly. Dice 1 medium onion, 2 carrots, and 2 celery stalks into uniform 1/4-inch pieces.
2. Sauté aromatics: In a 5-6 quart pot, cook vegetables in 1 tbsp olive oil over medium heat for 8-10 minutes until softened but not browned.
3. Add core ingredients: Stir in split peas, 1 ham hock (or 1 cup diced ham), 6 cups broth, 2 bay leaves, and 1 tsp thyme.
4. Simmer properly: Bring to boil, then reduce heat to low. Cover partially and simmer 60-90 minutes, stirring occasionally, until peas are completely tender.
5. Final seasoning: Remove bay leaves and ham hock. Shred any meat from hock and return to pot. Season with salt and pepper to taste.

Pro Tips for Perfect Split Pea Soup

Achieve restaurant-quality results with these professional techniques:

• Don't skip the sauté: Cooking vegetables before adding liquid develops flavor compounds that boiling alone cannot achieve
• Control thickness: For thicker soup, simmer uncovered the last 15 minutes. For thinner consistency, add 1/2 cup broth or water
• Acid balance: A splash of apple cider vinegar (1-2 tsp) just before serving brightens flavors without making soup taste sour
• Texture preference: For ultra-smooth soup, blend half the batch with an immersion blender before final seasoning

Avoiding Common Mistakes

Many homemade split pea soup attempts fail due to these preventable errors:

• Adding salt too early: Salt toughens peas—season only after peas are fully tender
• Boiling vigorously: Rapid boiling breaks down peas too much, creating foamy, uneven texture
• Using old split peas: Peas stored longer than 1 year may never soften properly—check freshness before cooking
• Overlooking acidity: Without proper acid balance, soup tastes flat regardless of seasoning

Variations for Different Dietary Needs

This versatile split pea soup recipe adapts beautifully to various preferences:

Traditional Ham Version

Use 1 meaty ham hock plus 1 cup diced smoked ham for maximum flavor. The collagen from the hock creates natural richness without added cream.

Vegetarian Split Pea Soup

Substitute vegetable broth and add 1 tbsp soy sauce plus 1/2 tsp liquid smoke for umami depth. Sauté 1 chopped leek with the mirepoix for enhanced flavor.

Creamy Instant Pot Method

For pressure cooker users: Sauté vegetables first, then add all ingredients except dairy. Cook on high pressure for 15 minutes with natural release. Stir in 1/2 cup cream or coconut milk after cooking.

Serving and Storage Recommendations

Split pea soup actually improves in flavor after resting, making it ideal for meal prep:

• Serving temperature: Serve piping hot (165°F/74°C minimum) for best flavor release
• Perfect pairings: Crusty bread, cornbread, or a simple green salad balance the soup's richness
• Refrigeration: Store in airtight container for up to 5 days—the flavors deepen overnight
• Freezing: Freeze portions for up to 3 months. Thaw overnight in refrigerator before reheating
• Reheating: Warm gently over medium-low heat, adding broth if needed to restore consistency

Nutritional Benefits of Split Pea Soup

This humble soup delivers impressive nutritional value per 1.5-cup serving:

• High protein content (16g) from plant-based split peas
• Excellent source of dietary fiber (16g) supporting digestive health
• Rich in folate, iron, and potassium
• Naturally low in fat when prepared without excessive ham
• Contains slow-digesting carbohydrates for sustained energy

Do split peas need to be soaked before making soup?

No, split peas do not require soaking. Unlike other dried legumes, split peas cook relatively quickly (60-90 minutes) without pre-soaking. Rinsing them thoroughly to remove dust is sufficient preparation.

Why is my split pea soup grainy instead of creamy?

Grainy texture usually indicates undercooked peas or insufficient simmering time. Split peas need 60-90 minutes of gentle simmering to fully break down. Ensure you're using enough liquid (6 cups per 2 cups peas) and maintain a low, steady simmer without boiling vigorously.

Can I make split pea soup without ham?

Absolutely. For vegetarian split pea soup, replace ham with 1 tbsp soy sauce, 1/2 tsp liquid smoke, and an extra carrot for sweetness. Smoked paprika (1/2 tsp) adds depth without meat. The soup remains equally nutritious and flavorful.

How long does homemade split pea soup last in the refrigerator?

Properly stored in an airtight container, homemade split pea soup stays fresh for 4-5 days in the refrigerator. The flavors often improve on day two as ingredients meld. Always reheat to 165°F (74°C) before serving.

What's the best way to thicken split pea soup if it's too thin?

If your soup is too thin, continue simmering uncovered for 10-15 minutes to reduce liquid. Alternatively, blend 1-2 cups of soup and stir it back in. Avoid adding flour or cornstarch, which can create an unpleasant texture in bean-based soups.