Pin It My grandmother always made split pea soup on the first really cold day of winter, as if she had some internal barometer that told her exactly when frost would hit the windows. The smell would permeate the whole house before dawn, and I would stumble downstairs in my socks to find her already at the stove, wooden spoon in hand. Now whenever the temperature drops below freezing, I find myself reaching for dried split peas without even thinking about it.
Last January during that week where it snowed for three days straight, my neighbor came over with a loaf of crusty bread just as this soup was finishing its simmer. We ended up eating bowls of it while watching the snow pile up outside her kitchen window, talking about everything and nothing. She asked for the recipe before she even finished her first bowl, and now she makes it every Sunday during winter.
Ingredients
- Dried split green peas: These little legumes break down beautifully during cooking, creating that signature creamy texture without any dairy
- Onion, carrots, and celery: This classic trio forms the aromatic foundation that gives the soup its depth and sweetness
- Garlic: Just two cloves add a subtle background warmth that complements rather than overpowers
- Potato: An unexpected addition that adds extra body and helps thicken the soup naturally
- Vegetable broth: Choose a high-quality brand or make your own for the best flavor foundation
- Bay leaf and thyme: These herbs provide that classic savory flavor profile everyone recognizes
- Smoked ham (optional): Even a small amount adds incredible depth, though smoked paprika works beautifully for vegetarians
Instructions
- Build your flavor foundation:
- Heat olive oil in your largest soup pot over medium heat, then add the diced onion, carrots, and celery. Let them cook for about 5 minutes until they soften and the kitchen starts to smell wonderful.
- Add the aromatic garlic:
- Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown or become bitter.
- Combine everything:
- Add the rinsed split peas, diced potato, bay leaf, dried thyme, and all the broth. If you are using ham or a ham bone, add it now too.
- Let it simmer:
- Bring everything to a boil, then reduce the heat to low. Cover the pot and let it gently simmer for about 1 hour, stirring occasionally to prevent sticking.
- Check for doneness:
- The peas should be completely soft and the soup should be noticeably thickened. Remove the bay leaf and ham bone if you used one.
- Create the perfect texture:
- For a velvety consistency, use an immersion blender to puree about half the soup right in the pot, or transfer half to a blender and return it.
- Season and serve:
- Taste the soup and add salt and pepper as needed. Serve hot, perhaps with a sprinkle of fresh herbs or an extra drizzle of olive oil.
Pin It This recipe has become my go-to gift for friends who are feeling under the weather or just need some comfort. I portion it into mason jars while still warm, and the recipients always tell me it felt like getting a hug in edible form. Something about this particular soup just says everything will be okay.
Making It Your Own
The base recipe is incredibly forgiving, which is probably why it has remained popular for generations. I have made countless variations depending on what I have in the pantry and who I am cooking for that day.
Texture Secrets
Some people prefer their split pea soup completely smooth, while others love identifiable pieces of vegetables throughout. The beauty is that you can customize the texture exactly to your liking by how much you blend.
Perfect Pairings
A really good crusty bread is non-negotiable for soaking up every last drop. I also love a simple green salad with a sharp vinaigrette to cut through the richness.
- A dry white wine like Pinot Grigio complements the earthiness perfectly
- A glass of apple cider feels appropriate and festive
- Keep lemon wedges on hand for a bright finish
Pin It There is something profoundly satisfying about cooking with ingredients that cost almost nothing but taste like a million bucks. This soup has gotten me through more winter weeks than I can count.
Recipe FAQs
- → Do I need to soak split peas before cooking?
No soaking required. Dried split peas cook down naturally within an hour of simmering, becoming tender and creamy without any pre-soaking steps.
- → How do I make this soup vegan?
Simply omit the ham or ham bone and use vegetable broth instead of chicken broth. Add smoked paprika to maintain that classic smoky depth without animal products.
- → Why is my soup too thick?
Split peas naturally break down and thicken the liquid as they cook. Simply add more water or broth, cup by cup, until you reach your desired consistency.
- → Can I freeze this soup?
Absolutely. This soup freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator and reheat with a splash of broth to restore texture.
- → What type of ham works best?
Smoked ham hock or ham bone adds the most flavor, but diced smoked ham works beautifully too. Even a small amount creates that traditional smoky depth everyone loves.