Classic Split Pea Soup

This Classic Split Pea Soup is a hearty, comforting bowl of slow-simmered goodness made with green split peas, smoky ham, tender vegetables, and aromatic herbs. 

Thick, creamy, and packed with rich flavor, this traditional American soup is perfect for cold weather, meal prep, or making the most of leftover holiday ham. Serve it with warm crusty bread for a satisfying and wholesome meal.

🕒 Prep Time 15 mins

🔥 Cook Time 1 hr 30 mins

🍽️ Servings 8 people

Why You'll Love This Recipe

✔️ Thick, creamy, and naturally hearty — the ultimate comfort food.
✔️ Packed with smoky ham and wholesome vegetables — rich, savory, and satisfying.
✔️ Easy one-pot recipe — minimal cleanup for maximum flavor.
✔️ Great for using leftover ham — a delicious way to repurpose holiday leftovers.
✔️ Perfect for meal prep and freezing — make ahead and enjoy all week.
✔️ Budget-friendly and family-friendly — simple ingredients everyone loves.

Tools and Preparation

Essential Tools and Equipment

• Large Dutch oven or heavy-bottomed soup pot
• Wooden spoon
• Cutting board
• Sharp knife
• Ladle

Why Each Tool Matters

Dutch oven or heavy-bottomed pot: Provides even heat distribution for slow-simmering the soup to develop deep, rich flavors and a creamy texture.
Wooden spoon: Ideal for stirring and scraping the bottom of the pot to prevent the split peas from sticking.
Ladle: Makes serving easy and mess-free.

Ingredients

This classic soup uses green split peas, which break down during cooking to create a naturally thick and creamy texture without the need for cream or flour. A meaty ham bone provides the richest smoky flavor, while carrots, celery, and onion form the aromatic base. Smoked paprika adds depth, and bay leaves and thyme infuse the broth with herbal warmth.

Steps To Create Recipe

Step 1: Sauté the Vegetables. Heat the butter and olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
Step 2: Build the Soup. Stir in the rinsed split peas. Add the ham bone, chicken broth, water, bay leaves, thyme, oregano, smoked paprika, salt, and black pepper. Bring the soup to a boil. Reduce the heat to low. Cover and simmer for 1 hour 30 minutes, stirring occasionally.
Step 3: Finish the Soup. Remove the ham bone and bay leaves. If using a ham bone, remove the meat, chop it into bite-sized pieces, and return it to the soup. If the soup is thicker than desired, stir in a little additional broth or water. Taste and adjust the seasoning. For a smoother texture, use an immersion blender to partially blend the soup, leaving some texture intact.
Step 4: Serve. Ladle the soup into bowls. Top with chopped parsley, crispy bacon bits, croutons, extra diced ham, and freshly cracked black pepper if desired. Serve hot with crusty bread or warm dinner rolls.

Tips for the Best Split Pea Soup

• Rinse and sort the split peas before cooking to remove any debris.
• A meaty ham bone provides the richest smoky flavor.
• Stir the soup occasionally as it simmers to prevent the peas from sticking.
• Blend only part of the soup if you enjoy a creamy texture with hearty chunks.
• The soup thickens considerably as it cools, so add extra broth when reheating if needed.

Variations

Vegetarian Split Pea Soup: Omit the ham and use vegetable broth. Add smoked paprika or a few drops of liquid smoke for a subtle smoky flavor.
Bacon Split Pea Soup: Replace the ham bone with crispy bacon and use the bacon drippings to sauté the vegetables.
Sausage Split Pea Soup: Add sliced smoked sausage during the last 20 minutes of cooking.
Turkey Split Pea Soup: Use leftover smoked turkey instead of ham for a delicious variation after the holidays.
Slow Cooker Split Pea Soup: Combine all ingredients in a slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours. Remove the ham bone, shred the meat, and return it to the soup before serving.

What to Serve With

• Crusty artisan bread
• Garlic bread
• Dinner rolls
• Cornbread
• Grilled cheese sandwich
• Caesar salad
• Garden salad
• Roasted vegetables
• Pickles
• Fresh fruit

Storage & Reheating Instructions

Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Freeze for up to 3 months. The soup will continue to thicken during storage. Add extra broth or water when reheating if needed.
Reheating: Reheat the soup gently over medium-low heat, stirring occasionally until hot. If it becomes too thick, stir in additional chicken broth or water until it reaches your desired consistency. Individual portions can also be reheated in the microwave in 1-minute intervals, stirring between each interval.

Frequently Asked Questions

Q: Do I need to soak split peas before cooking?
A: No. Split peas cook relatively quickly and do not require soaking, though rinsing and sorting them is recommended.

Q: Can I make this soup without a ham bone?
A: Yes. Diced smoked ham or smoked turkey works well, though a ham bone adds extra depth of flavor.

Q: Why is my soup so thick?
A: Split peas naturally break down as they cook, creating a thick, creamy soup. Add more broth or water to thin it if desired.

Q: Can I freeze Split Pea Soup?
A: Yes. It freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: Is Split Pea Soup healthy?
A: Yes. Split peas are rich in fiber, protein, vitamins, and minerals, making this soup a nutritious and satisfying meal.

Final Thoughts

Classic Split Pea Soup is the embodiment of comfort in a bowl — thick, creamy, and deeply satisfying. The slow-simmering process transforms simple ingredients into a rich, smoky, and nourishing meal that warms you from the inside out. Whether you're using a leftover ham bone or making it from scratch, this soup is a timeless favorite that never goes out of style.

Classic Split Pea Soup

Thick, creamy soup with green split peas, smoky ham, and tender vegetables

Prep Time:
15 mins

Cook Time:
1 hr 30 mins

Servings:
8 Servings

Ingredients Needed

For the Soup

• Unsalted butter — 2 tbsp
• Olive oil — 1 tbsp
• Yellow onion — 1 medium, diced
• Carrots — 2 medium, diced
• Celery stalks — 2, diced
• Garlic cloves — 3, minced
• Green split peas — 1 lb, rinsed and sorted
• Meaty ham bone — 1 (or 2 cups diced smoked ham)
• Chicken broth — 8 cups
• Water — 1 cup
• Bay leaves — 2
• Dried thyme — 1 tsp
• Dried oregano — ½ tsp
• Smoked paprika — ½ tsp
• Kosher salt — 1 tsp (adjust to taste)
• Black pepper — ½ tsp, freshly ground

Optional Garnishes

• Chopped fresh parsley
• Croutons
• Crispy bacon bits
• Fresh cracked black pepper
• Extra diced ham

Directions

1. Heat butter and olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes until softened. Add garlic and cook for 30 seconds.
2. Stir in rinsed split peas. Add ham bone, chicken broth, water, bay leaves, thyme, oregano, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes, stirring occasionally.
3. Remove ham bone and bay leaves. If using a ham bone, remove the meat, chop it, and return it to the soup. Add additional broth or water if too thick. Taste and adjust seasoning. For a smoother texture, partially blend with an immersion blender.
4. Ladle into bowls and garnish with parsley, bacon bits, croutons, extra ham, and black pepper if desired. Serve hot with crusty bread.

Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Add extra broth or water when reheating if the soup has thickened.

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