Split Pea Soup Recipe tastes thick, cozy, smoky from ham, and a little sweet from carrots, perfect for anyone who loves a hearty bowl of comfort that cooks in about 1 hour 15 minutes. This soup works well for busy families, meal preppers, and anyone who wants a budget friendly dinner that still feels like real home cooking. I grew up eating this on chilly Midwest nights, and I still make a big pot when I need something that hugs me back.

Why You Should Try This Split Pea Soup Recipe

This split pea soup recipe turns simple pantry ingredients into a rich, velvety pot of comfort. The peas break down into a thick, creamy base, while smoky ham, sweet carrots, and savory onions add layers of flavor that taste like they simmered all day.

You can cook it on the stovetop in just over an hour, or let it bubble away gently while you handle the rest of dinner. It also tastes even better the next day, so you get easy lunches without extra work.

“This Split Pea Soup Recipe tastes like a cozy hug in a bowl, with rich flavor that tastes like it simmered all day. ★★★★★”

Ingredients You’ll Need

Split peas and broth

1 pound dried green split peas, rinsed and picked over
- Use green split peas for classic flavor and color. Yellow split peas also work and taste slightly milder.
7 to 8 cups low sodium chicken broth or vegetable broth
- Use low sodium so you control the salt. If you use regular broth, taste before adding extra salt.
1 to 2 cups water, as needed to thin the soup at the end

Vegetables and aromatics

1 large yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1 teaspoon smoked paprika (optional, but adds great smoky flavor)

Meat and seasoning

1 meaty ham bone, ham hock, or 2 cups diced cooked ham
- Use a leftover holiday ham bone if you have one. If not, smoked ham hocks or diced ham from the deli section work well.
1 tablespoon olive oil or butter
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
½ teaspoon onion powder (optional, boosts savory flavor)

Optional finishers

2 tablespoons chopped fresh parsley
A splash of lemon juice or apple cider vinegar, to brighten the flavor
Croutons, garlic toast, or a drizzle of good olive oil for serving

Pantry shortcuts and substitutions

Use frozen mirepoix (onion, carrot, celery mix) to skip chopping.
Use garlic powder if you run out of fresh garlic. Start with ½ teaspoon and adjust.
Use turkey ham or smoked turkey leg if you avoid pork.
Use all water plus a tablespoon of better quality bouillon paste if you do not have boxed broth.

Equipment list

Large heavy bottomed soup pot or Dutch oven (at least 5 to 6 quarts)
Cutting board and sharp knife
Wooden spoon or heat safe spatula
Ladle
Immersion blender (optional, for extra smooth texture)

Tips & Tricks

Rinse the split peas in a fine mesh strainer and pick out any tiny stones or shriveled peas.
Sauté the onion, carrot, and celery until they soften and start to brown; that browning adds deep flavor.
Use a ham bone or hock when possible, since the bone adds richness and body to the broth.
Skim off any foam that rises during the first 10 minutes of simmering to keep the flavor clean.
Stir the pot every 10 to 15 minutes so the peas do not stick to the bottom and scorch.
Add extra water or broth near the end if the soup thickens more than you like.
Taste and season at the very end, since ham and broth both contain salt.
Use an immersion blender for a smoother texture, or leave it chunky for a rustic feel.
Add a splash of lemon juice or apple cider vinegar at the end to brighten the flavor.
Cook the soup a bit longer if the peas still feel firm; different brands soften at different speeds.

How to Make Split Pea Soup Recipe

Step 1: Prep the ingredients

Rinse the dried split peas under cool water and pick out any debris. Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate. Mince the garlic and set everything near the stove.

If you use a ham bone or hock, trim off any large chunks of fat. Cut leftover cooked ham into bite size pieces and keep it in a small bowl. This setup keeps the cooking process smooth and relaxed.

Step 2: Sauté the aromatics

Heat the olive oil or butter in your soup pot over medium heat. Add the onion, carrot, and celery, then stir and cook until the vegetables soften and the onion turns translucent, about 6 to 8 minutes. Stir often so the vegetables do not burn.

Add the garlic, thyme, smoked paprika, onion powder, salt, and pepper. Stir and cook for 1 minute until the garlic smells fragrant and the spices wake up. This step builds a flavorful base that makes the soup taste slow cooked.

Step 3: Add peas, broth, and ham

Pour the rinsed split peas into the pot and stir them into the vegetables. Nestle the ham bone or ham hock into the center of the pot. If you use diced ham only, add half now and save half for later so some pieces stay meaty and distinct.

Pour in the broth and add the bay leaf. Stir to combine, then raise the heat to bring the pot just to a gentle boil. Once it reaches a boil, lower the heat to a steady simmer.

Step 4: Simmer until peas soften

Cover the pot partially with a lid, leaving a small gap for steam to escape. Let the soup simmer gently for 45 to 60 minutes, stirring every 10 to 15 minutes. The split peas will slowly break down and thicken the soup.

If the soup thickens too quickly or starts to stick, lower the heat and add a splash of water or broth. Taste a few peas after 45 minutes; they should taste soft and creamy, not chalky. Keep simmering until they reach that point.

Step 5: Remove the bone and adjust texture

Once the peas soften and the soup thickens, turn off the heat. Use tongs to lift out the ham bone or hock and set it on a plate. Pull off any meat, chop it, and return it to the pot, discarding the bone and any large fatty pieces.

If you want a smoother soup, use an immersion blender and pulse a few times right in the pot. Blend part of the soup and leave some chunks for texture, or blend it completely for a silky bowl. Add extra water or broth if it feels thicker than you like.

Step 6: Final seasoning and garnish

Taste the soup and add more salt and pepper if needed. Stir in the remaining diced ham if you saved some, then let it warm through for a few minutes over low heat. Add a splash of lemon juice or apple cider vinegar to brighten the flavor.

Ladle the split pea soup into bowls and top with chopped fresh parsley. Add croutons, garlic toast, or a drizzle of olive oil if you like a little crunch or richness on top. Serve hot and enjoy that cozy, stick to your ribs comfort.

What to Serve with Split Pea Soup Recipe

Serve this Split Pea Soup Recipe with crusty bread, garlic toast, or warm dinner rolls to soak up every last bit of the thick, savory broth. A simple green salad with a light vinaigrette balances the richness and adds some crunch. You can also serve it with grilled cheese sandwiches, turkey sandwiches, or a simple quesadilla for kids. A side of sliced fruit or applesauce rounds out the meal and keeps it family friendly.

Storage Options

Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 4 days.
The soup thickens in the fridge, so stir in a splash of water or broth while you reheat it.
Reheat gently on the stovetop over low to medium heat, stirring often, until it steams and small bubbles appear.
Freeze portions in freezer safe containers or bags for up to 3 months, leaving some space at the top for expansion.
Thaw frozen soup overnight in the fridge, then reheat on the stovetop or in the microwave, adding extra liquid as needed.