Split Pea Soup
Split Pea Soup simmers cups dried split peas with meaty ham bone for a comforting bowl that tastes full and homemade.
About This Recipe
Split Pea Soup gets its flavor from building the pot in stages.
Soften the aromatics first, add the main ingredients, and simmer until the broth tastes rounded.
Ingredients
- ✓2 cups dried split peas (yellow or green, about 14 ounces)
- ✓1 meaty ham bone (or 2 cups leftover ham, diced)
- ✓4 cups water (or additional broth if desired)
- ✓4 cups chicken broth
- ✓2 teaspoons dried parsley
- ✓1 bay leaf
- ✓3 ribs celery (diced)
- ✓2 carrots (diced)
- ✓1 large yellow onion (diced)
- ✓½ teaspoon black pepper
- ✓½ teaspoon dried thyme leaves
- ✓salt (to taste)
Ingredient Notes
- Aromatics: Onion, garlic, celery, or spices should soften before the liquid goes in.
- Broth: Use a broth you like because it carries the whole bowl.
- Beans Or Legumes: Simmer until fully tender before adjusting the final texture.
- Finishing Salt: Taste at the end because soups change as they reduce.
Instructions
- 1
Sort through the peas to ensure there is no debris. Rinse and drain well.
- 2
In a large pot, combine peas, ham, water, broth, parsley, and bay leaf. Bring to a boil, reduce heat to low, and simmer covered for 1 hour.
- 3
Add in celery, carrots, onion, pepper, thyme, and salt. Cover and simmer 45 minutes more.
- 4
Remove ham bone and chop the meat. Return the meat to the soup and cook uncovered until thickened and the peas have broken down, about 20 minutes more.
- 5
Discard the bay leaf and season with salt and additional pepper to taste.
Katy’s Kitchen Tips
- Start by softening aromatics to build a flavorful base.
- Simmer gently instead of boiling hard.
- Taste and adjust salt near the end.
- Add delicate herbs or dairy after the strongest heat has passed.
Variations and Substitutions
- More vegetables: Add greens, carrots, corn, potatoes, or mushrooms.
- Spicier bowl: Add chili flakes, hot sauce, or fresh chiles.
- Creamy finish: Stir in cream, coconut milk, or blended vegetables.
- Heartier meal: Serve over rice, noodles, or with bread.
What to Serve With Split Pea Soup
Serve Split Pea Soup with crusty bread, cornbread, rice, salad, or a simple sandwich.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Boiling too hard: A rough boil can make meat tough and vegetables mushy.
- Adding dairy too early: Creamy ingredients can split under high heat.
- Forgetting salt at the end: Soup often needs final seasoning after simmering.
- Thin flavor: A little acid, herbs, or extra simmering can deepen the bowl.
FAQ
Can I make Split Pea Soup ahead?
Yes. Soups and stews often taste better after resting.
Can I freeze it?
Broth-based soups usually freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Add salt carefully, then finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 255 kcal
- Carbohydrates: 45 g
- Fiber: 18 g
- Protein: 18 g
- Sodium: 630 mg
- Sugar: 8 g
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.6 g