Save The first snowfall had just started dusting the windowsills when my grandmother announced it was split pea soup weather. She measured those tiny green peas with the same precision she used for everything else in her kitchen, explaining that patience was the secret ingredient no recipe ever mentioned. That afternoon, watching the pot bubble away on her back burner, I learned that some of the most comforting foods start with the humblest ingredients.
Last winter, my neighbor came over shivering from walking her dog in subzero temperatures. I ladled out steaming bowls of this soup, watching the color return to her cheeks as she took that first spoonful. She asked for the recipe before she even finished her bowl, and now she makes it every Sunday during the colder months.
Ingredients
- 2 cups dried split green peas: Rinsing them thoroughly removes any debris and helps them cook evenly, preventing that gritty texture nobody wants
- 1 large onion: The foundation of flavor that sweetens beautifully as it sautés with the carrots and celery
- 2 carrots: Peeled and diced small, they add natural sweetness and that classic soup base flavor
- 2 celery stalks: Provides the aromatic backbone that makes this taste like soup from a proper kitchen
- 2 garlic cloves: Minced fresh because garlic powder just cannot compete in a long simmered soup
- 1 medium potato: The secret weapon for extra creaminess without adding any actual cream
- 1 bay leaf: Remove it before serving, but let it work its magic during cooking
- 1 teaspoon dried thyme: Earthy and warm, it pairs perfectly with peas and any smoky elements you add
- 6 cups vegetable broth: Use a good quality brand you actually enjoy drinking on its own
- 1 tablespoon olive oil: For sautéing the vegetables and building that initial flavor base
- 1 cup smoked ham: Optional but traditional, it adds that smoky depth that makes this soup truly special
- 1/2 teaspoon black pepper: Freshly cracked makes all the difference here
- Salt: Taste at the end since broth brands vary wildly in sodium content
Instructions
- Build your flavor base:
- Heat olive oil in your largest soup pot over medium heat and add onion, carrots, and celery. Sauté for about 5 minutes until the vegetables have softened and the kitchen starts smelling wonderful.
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute until fragrant. Do not let it brown or it will turn bitter.
- Bring it all together:
- Add the split peas, diced potato, bay leaf, thyme, and broth. If you are using ham, add it now too. Give everything a good stir.
- Let it simmer:
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking, until the peas have completely broken down and the soup has thickened nicely.
- Finish and season:
- Remove the bay leaf and any ham bone. For a silkier texture, use an immersion blender to puree part of the soup right in the pot. Taste and add salt and pepper as needed.
Save My daughter used to call this frog soup when she was little because of the green color. Now she requests it whenever she comes home, saying nothing else quite warms her up the same way. Food memories are funny like that.
Making It Your Own
Keep smoked paprika in your pantry if you want smoky flavor without the ham. A generous pinch transforms the broth beautifully and makes this completely plant-based while still hitting those deep smoky notes.
Serving Suggestions
Crusty bread is nonnegotiable here. Something with a hearty crumb that can stand up to dunking, maybe lightly toasted with a little butter if you are feeling indulgent.
Storage And Reheating
This soup keeps beautifully in the refrigerator for up to five days, and the flavors actually develop and deepen over time. You can also freeze it for up to three months, though the texture will be best if you leave it slightly chunky rather than completely pureed before freezing.
- Thin with extra broth or water when reheating since it thickens considerably in the fridge
- Reheat gently over medium low heat, stirring frequently to prevent scorching on the bottom
- The soup can safely be reheated two or three times if stored properly between uses
Save There is something deeply satisfying about a pot of soup that costs almost nothing to make but feeds you like a hug. Keep this one in your back pocket for days when you need exactly that.
Kitchen Questions
- → Do split peas need to be soaked before cooking?
No soaking required. Split peas cook relatively quickly compared to dried beans, softening beautifully during the 1-hour simmer time in broth.
- → Can I make this soup vegetarian or vegan?
Absolutely. Use vegetable broth instead of chicken broth and omit the ham. Add smoked paprika (1 teaspoon) to achieve the smoky flavor traditionally provided by ham.
- → Why is my soup too thick?
Split pea soup naturally thickens as it cools. Simply add water or additional broth when reheating to reach your desired consistency.
- → How long does this soup keep in the refrigerator?
Stored in an airtight container, this soup keeps for 4-5 days in the refrigerator. The flavors continue to develop, often tasting even better on day two or three.
- → Can I freeze split pea soup?
Yes, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding liquid if needed. Note that texture may be slightly thicker after freezing.