Pin It The smell of split peas simmering has this way of wrapping around an entire house, settling into every corner like a weighted blanket. I first made this soup during a snowstorm when the power was flickering and I needed something that could cook slowly on the stove without much attention. My grandmother used to say that good soup needs time, and she was right somehow the peas know when they are ready, transforming from hard little pellets into something silky and comforting.
I remember serving this to my brother once when he was recovering from a bad cold. He kept saying he was not hungry, but then he went back for thirds and asked if I could make it every Sunday that winter. That is when I knew this recipe was a keeper.
Ingredients
- 2 cups dried split green peas: These humble legumes are the heart of the soup, breaking down into a creamy base without any dairy. Rinsing them well removes any dust or debris and helps them cook evenly.
- 1 large onion, diced: The foundation of flavor, onions sweeten as they cook and provide that aromatic base that makes your kitchen smell amazing.
- 2 carrots, peeled and diced: Carrots add natural sweetness and color. Cutting them into small pieces ensures they soften at the same rate as the peas.
- 2 celery stalks, diced: Often overlooked, celery adds a subtle savory note that rounds out the flavor profile perfectly.
- 2 garlic cloves, minced: Garlic adds depth and warmth. Do not let it brown or it will turn bitter.
- 1 medium potato, peeled and diced: The secret ingredient for extra body. Potato helps thicken the soup naturally and adds a velvety texture.
- 1 bay leaf: A single leaf adds an earthy, herbal background note that makes the soup taste complex and well developed.
- 1 teaspoon dried thyme: Thyme pairs beautifully with peas and gives the soup a classic herbaceous flavor.
- 6 cups vegetable broth: The liquid that brings everything together. A good quality broth makes a noticeable difference in the final flavor.
- 1 tablespoon olive oil: For sautéing the vegetables and building that initial flavor base.
- 1 cup diced smoked ham (optional): If you are not vegetarian, ham adds incredible smoky depth. A ham bone works too and can be removed before serving.
- 1/2 teaspoon black pepper: Freshly cracked pepper adds warmth and a gentle kick.
- Salt, to taste: Essential for bringing all the flavors together. Taste at the end since broth brands vary in saltiness.
Instructions
- Build your flavor base:
- Heat the olive oil in your large soup pot over medium heat. Toss in the diced onion, carrots, and celery, letting them soften and become fragrant for about 5 minutes. Listen for the gentle sizzle and watch as the onions turn translucent.
- Add the aromatic punch:
- Stir in the minced garlic and let it cook for just 1 minute until you can smell its aroma filling the air. Be careful not to let it brown.
- Bring everything together:
- Add the rinsed split peas, diced potato, bay leaf, thyme, and pour in the broth. If you are using ham or a ham bone, add it now too.
- Let it simmer slowly:
- Bring the pot to a boil, then lower the heat to a gentle simmer. Cover and let it cook for about 1 hour, stirring occasionally to prevent sticking. The peas should be completely soft and the soup thickened.
- Finish with texture:
- Remove the bay leaf and ham bone if used. For a creamier soup, use an immersion blender to puree part of it, or transfer half to a blender and return it to the pot.
- Season and serve:
- Taste and add salt and pepper as needed. Serve hot in your favorite bowls.
Pin It This soup has become my go to when someone needs comfort, whether they are sick, sad, or just hungry. There is something about a bowl of hot split pea soup that feels like a hug from the inside out.
Making It Your Own
One winter I added a pinch of smoked paprika instead of ham, and it gave the soup such a lovely smoky depth that even my meat loving father did not miss anything. Little experiments like that are how recipes become yours.
The Perfect Consistency
I used to struggle with getting the texture right until someone told me that part of the peas should always remain intact. Now I only partially blend the soup, leaving some texture for a more satisfying eating experience.
Serving Suggestions
Crusty bread is non negotiable in my house. There is nothing quite like tearing off a piece of warm bread and dipping it into the soup, letting it soak up all that flavor. A simple green salad on the side makes it a complete meal.
- A drizzle of olive oil on top adds a luxurious finish
- Fresh parsley or thyme sprinkled on top brightens the presentation
- A splash of vinegar right before serving cuts through the richness
Pin It Whether it is a snowy day or just a Tuesday, this soup has a way of making everything feel a little better.
Recipe Questions & Answers
- → What gives split pea soup its natural thickness?
The dried split peas break down completely during simmering, releasing starches that naturally thicken the broth. No flour or cream is needed for the creamy texture.
- → Can I make this without ham for a vegan version?
Yes, simply omit the ham and use vegetable broth. Add smoked paprika to maintain the smoky depth that ham traditionally provides.
- → Why does my soup need more liquid the next day?
Split peas continue absorbing liquid as they sit. Simply add water or broth when reheating to reach desired consistency.
- → Do I need to soak split peas before cooking?
No soaking required. Split peas cook through completely in about an hour of simmering, making this a convenient preparation.
- → What's the purpose of the potato in this soup?
Potato adds extra body and heartiness while contributing subtle sweetness that balances the earthy peas and smoky elements.
- → How do I achieve the creamiest texture possible?
Use an immersion blender to puree part of the soup, or blend half in a standard blender. Leave some chunks for texture if preferred.