Split Pea Soup is a hearty, comforting bowl filled with tender, green split peas, warm broth, and bits of soft vegetables like carrots and celery. It’s thick and creamy without needing any cream, with a gentle, earthy flavor that feels like a warm hug on a chilly day.
I love making this soup when I want something simple but satisfying. It’s one of those recipes that feels like it’s been cooking for hours, but actually comes together pretty quickly. Adding a splash of apple cider vinegar at the end always gives it a little zing that wakes up the flavors, and I never skip stirring in some crispy bacon bits if I’m feeling extra cozy.
This soup is perfect with some crusty bread or a grilled cheese sandwich for dunking. I often make a big pot so we can have leftovers that just taste better the next day. It’s easy, filling, and a crowd-pleaser whenever I bring it along to family dinners or casual get-togethers.
Key Ingredients & Substitutions
Split Peas: These are the heart of the soup. Green split peas are traditional and give that lovely thick texture. If you want a milder flavor, try yellow split peas—they cook faster and taste a bit sweeter.
Vegetables: Onion, carrots, and celery add depth and a mild sweetness. If you don’t have celery, bell peppers or fennel can add a nice twist.
Broth: Using broth instead of water boosts flavor. Vegetable broth works great for vegetarians, while chicken broth adds some extra richness.
Ham or Bacon: Adding cooked ham or bacon bits brings a smoky, savory punch that complements the peas. Skip these for a vegetarian version or add smoked paprika for a similar flavor.
Apple Cider Vinegar: A small splash at the end brightens the flavors and balances the richness. Lemon juice can be a good substitute if you don’t have vinegar.
How Do You Cook Split Peas to Get That Perfect Creamy Texture?
Getting the texture right is all about slow simmering and patience. Here’s what helps:
- Rinse peas well and pick out any small debris before cooking.
- Sauté veggies first to build flavor, then add peas and broth.
- Simmer gently with the pot partially covered, stirring occasionally to prevent sticking.
- Cook for 1 to 1.5 hours until peas are very soft and soup thickens.
- If you want it creamier, blend part or all the soup using a hand blender or regular blender.
Remember, if the soup gets too thick, just add a bit more broth or water to get the consistency you like.
Equipment You’ll Need
- Large heavy-bottomed pot – it helps cook the peas evenly without burning.
- Wooden spoon – perfect for stirring the thick soup without scratching your pot.
- Chef’s knife – for chopping vegetables quickly and safely.
- Cutting board – keeps your workspace tidy while prepping veggies.
- Immersion blender (optional) – makes it easy to puree the soup right in the pot for a smooth texture.
Flavor Variations & Add-Ins
- Add diced ham or cooked bacon for a smoky, savory boost that complements the peas well.
- Mix in curry powder or smoked paprika to give the soup a warm, spicy twist.
- Swap carrots and celery for leeks or parsnips to change up the veggie flavor.
- For a creamier soup, stir in a splash of coconut milk or cream just before serving.
How to Make Split Pea Soup
Ingredients You’ll Need:
- 1 1/2 cups dried green split peas, rinsed and sorted
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper, plus more for serving
- 1 teaspoon salt, or to taste
- 1 tablespoon olive oil or butter
- Optional: 1 cup diced ham or cooked bacon bits for added flavor
- Optional: 1-2 teaspoons apple cider vinegar (to brighten flavor)
How Much Time Will You Need?
This split pea soup takes about 10 minutes to prep and 1 to 1 1/2 hours to cook. The slow simmering lets the peas soften and the flavors blend beautifully. You can add time if you want a smoother soup by blending it.
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Stir occasionally and cook until veggies are soft and onions are clear, about 5 to 7 minutes.
2. Add Garlic:
Stir in the minced garlic and cook for another minute until fragrant, making the soup taste delicious.
3. Add Peas and Broth:
Add the rinsed split peas, broth, bay leaf, thyme, salt, and pepper. Stir everything together.
4. Simmer the Soup:
Bring the soup to a boil, then lower the heat to a gentle simmer. Cover partially and let it cook for about 1 to 1 1/2 hours, stirring occasionally. The peas will soften and the soup will thicken nicely.
5. Add Ham or Bacon (Optional):
About 10 minutes before the soup is done, stir in diced ham or bacon bits if you want a smoky, savory kick.
6. Blend (Optional):
Remove the bay leaf. Use an immersion blender to puree part or all of the soup for a creamy texture, or leave it chunky—the choice is yours!
7. Season and Finish:
Taste the soup and add more salt and pepper if needed. Stir in the apple cider vinegar if using—it brightens the flavor beautifully.
8. Serve:
Ladle the soup into bowls and sprinkle with extra black pepper. Serve with crusty bread or a grilled cheese sandwich to make it a perfect, comforting meal.
Can I Use Frozen Split Peas Instead of Dried?
Frozen split peas aren’t commonly sold, but if you find them, you can use them without soaking. Just reduce the cooking time since frozen peas soften faster. Keep an eye on the texture to avoid overcooking.
Can I Make Split Pea Soup in a Slow Cooker?
Absolutely! Sauté the veggies first, then add all ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the peas are tender and soup is thick.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth or water if it’s too thick.
Can I Make This Soup Vegan?
Yes! Simply use vegetable broth and skip the ham or bacon. You can add smoked paprika for a smoky flavor without meat.
