Save The weather had turned gray and relentless for three straight days, the kind where the sky presses down and even the house feels cold. I had a bag of split peas sitting in the pantry for months, one of those impulse purchases that seemed practical but never found the right moment. That afternoon, with rain drumming against the kitchen window, seemed like exactly the right moment. Something about peas and simmering broth feels like an act of defiance against winter.
My grandmother kept a ham bone in her freezer like it was gold, wrapped in layers of freezer burn and mystery. She taught me that split pea soup needs that smoky depth, though she also admitted some nights she just used extra bacon and called it close enough. The first time I made this entirely vegetarian, I worried it would taste like punishment, but the thyme and proper salt proved me wrong in the best way.
Ingredients
- 2 cups dried split green peas: Rinse them until the water runs clear, it removes that dusty starch that can make soup gummy
- 1 large onion, diced: Yellow onions work best here, they sweeten as they cook and balance the earthy peas
- 2 carrots, peeled and diced: Cut them roughly the same size as everything else so they cook evenly
- 2 celery stalks, diced: Include some of the leaves if your bunch has them, they add real flavor
- 2 garlic cloves, minced: Add these after the vegetables soften so they do not burn and turn bitter
- 1 medium potato, peeled and diced: Russet or Yukon Gold both work, this helps thicken the soup naturally
- 1 bay leaf: Do not forget to fish this out before serving, nobody wants that surprise
- 1 teaspoon dried thyme: Fresh thyme works too but use about three times as much
- 6 cups vegetable broth: Low sodium broth gives you control over the final salt level
- 1 tablespoon olive oil: Just enough to coat the bottom and start the aromatics
- 1 cup diced smoked ham or ham bone, optional: The traditional version, but the soup stands without it
- 1/2 teaspoon black pepper: Freshly cracked makes a real difference here
- Salt, to taste: Wait until the end to adjust, the broth and ham might already carry enough
Instructions
- Build your foundation:
- Heat olive oil in a large soup pot over medium heat, then add onion, carrots, and celery, sauteing for 5 minutes until softened and fragrant.
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute until you can smell it, being careful not to let it brown.
- Bring everyone together:
- Add the split peas, diced potato, bay leaf, thyme, and broth, plus the ham or ham bone if you are using it.
- Let it work:
- Bring everything to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally until the peas have completely broken down and the soup has thickened.
- Finish it right:
- Remove the ham bone and bay leaf, stirring diced ham back in if you used it, then puree part of the soup with an immersion blender if you want a creamier texture.
- Make it yours:
- Season with salt and pepper to taste, then serve hot while the steam is still rising in ribbons from the bowl.
Save There is something deeply satisfying about a pot of green soup that started as humble bag of dried peas. The transformation feels almost like magic, or at least like the kind of kitchen alchemy that makes feeding people feel like an act of care.
Making It Your Own
Sometimes I throw in a diced parsnip with the carrots for extra sweetness, or a handful of spinach in the last five minutes for color. The recipe wants to be flexible.
The Bread Question
A crusty sourdough or a slice of hearty rye turns this from soup into dinner. I have been known to plan the entire meal around whatever bread needs using up.
Leftover Strategy
This soup freezes beautifully and actually benefits from a day in the refrigerator, when the flavors really settle into each other. I often double the batch just for the lunches it provides later.
- Portion cooled soup into freezer safe containers and leave an inch of space at the top
- Thaw overnight in the refrigerator and reheat with a splash of broth to loosen it
- The texture might look different after freezing but a quick stir brings it back to life
Save Winter feels shorter when there is soup on the stove.
Recipe FAQs
- → How do I achieve the creamiest texture?
Use an immersion blender to puree half the soup while leaving some chunks for texture. The potatoes also help naturally thicken the broth as they break down during simmering.
- → Can I make this vegan?
Absolutely. Simply omit the ham or ham bone and use vegetable broth. Add smoked paprika or liquid smoke to maintain that traditional smoky flavor profile.
- → Why is my soup too thick?
Split pea soup naturally thickens as it cools. Simply add warm water or broth when reheating to reach your desired consistency. This thickening is a sign of perfectly cooked peas.
- → Do I need to soak split peas before cooking?
No soaking required. Split peas cook relatively quickly compared to whole dried peas. Just rinse them thoroughly before adding to the pot.
- → How long does this soup keep?
The soup refrigerates well for up to 5 days and actually tastes better the next day as flavors meld. It also freezes beautifully for up to 3 months.
- → What can I serve with this soup?
Crusty bread, crackers, or cornbread make excellent accompaniments. A fresh green salad with vinaigrette balances the richness perfectly.