Save It The kitchen window was fogged with steam, and I was standing over a pot that smelled like comfort itself. Split pea soup wasn't something I planned to make that day, but a forgotten bag of dried peas in the pantry and a chill in the air made the decision for me. I threw in what I had, no ham bone, just vegetables and time, and by the time it was done, I understood why this soup has survived generations. It asks for very little and gives back everything.
I made this for a friend who'd just moved into a new apartment with nothing but a hot plate and one pot. We sat on the floor with bowls in our laps, dipping bread into the thick, green soup while the winter light faded outside. She told me later it was the first meal that made the place feel like home. That's what this soup does, it fills the room before it fills the bowl.
Ingredients
- Dried split green peas (2 cups, rinsed): These little guys don't need soaking, which makes them weeknight friendly, and they break down into a silky base that holds the whole soup together.
- Onion (1 large, diced): The foundation of the flavor, sweet and soft once it hits the heat, building the kind of depth you can't skip.
- Carrots (2, peeled and diced): They add a subtle sweetness and bright color that keeps the soup from feeling one note.
- Celery (2 stalks, diced): Brings a slight bitterness and aromatic backbone that balances the earthiness of the peas.
- Garlic (2 cloves, minced): Just a minute in the pot and it perfumes everything, don't let it burn or it'll turn sharp.
- Potato (1 medium, peeled and diced): This is my secret for extra body, it melts into the soup and makes it feel more substantial.
- Bay leaf (1): Pull it out before serving, but while it's in there, it adds a quiet herbal note you'll miss if you skip it.
- Dried thyme (1 teaspoon): Earthy and warm, it plays perfectly with peas and doesn't overpower.
- Vegetable broth (6 cups): The liquid backbone, use a good one if you can, it makes a difference when the ingredient list is this short.
- Olive oil (1 tablespoon): Just enough to coax the vegetables into softness without heaviness.
- Smoked ham or ham bone (1 cup diced or 1 bone, optional): This is traditional and adds a smoky, meaty richness, but the soup stands tall without it too.
- Black pepper (1/2 teaspoon): Adds a gentle kick, taste and adjust as you go.
- Salt (to taste): Hold off until the end, especially if your broth is already salted, then season with confidence.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large soup pot over medium heat, then add the onion, carrots, and celery. Let them sauté for about 5 minutes, stirring now and then, until they soften and the onion turns translucent.
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute, letting it release that unmistakable fragrance. Don't walk away, garlic goes from perfect to burnt in seconds.
- Build the base:
- Add the split peas, diced potato, bay leaf, thyme, and broth to the pot. If you're using ham or a ham bone, toss it in now too.
- Simmer low and slow:
- Bring everything to a boil, then lower the heat and cover the pot. Let it simmer gently for about an hour, stirring occasionally, until the peas are completely soft and the soup has thickened into something luscious.
- Adjust the texture:
- Fish out the bay leaf and ham bone if you used one. If you added diced ham, stir it back in now, or for a creamier soup, use an immersion blender to puree part of it right in the pot.
- Taste and finish:
- Season with salt and pepper, tasting as you go. Serve it hot with crusty bread on the side.
Save It There was an afternoon when I served this to my neighbor, who'd been sick for a week and couldn't taste much of anything. She said it was the first thing that felt like real food again, warm and gentle and filling. I brought her another container the next day. Sometimes a soup is more than a meal, it's a way to say I'm thinking of you without saying anything at all.
Making It Your Own
If you want that smoky depth but you're keeping it vegetarian or vegan, a teaspoon of smoked paprika does wonders. I've also stirred in a handful of spinach at the end for color and a bit of freshness. Some people like to top it with crispy bacon or croutons, and I won't argue with that. This soup is forgiving, it welcomes whatever you bring to it.
Storage and Reheating
This keeps in the fridge for up to five days and freezes beautifully for three months. I portion it into containers and pull one out on nights when I need something fast and homemade. When you reheat it, it'll be thick, almost paste like, so thin it out with water or broth over low heat, stirring until it loosens back up. It tastes even better the next day once the flavors have had time to settle into each other.
Serving Suggestions
I always serve this with a thick slice of crusty bread, something with a good chew that can soak up the soup. A simple green salad on the side keeps it light, or you can go full cozy and pair it with cornbread. If you're feeling fancy, a dry Riesling or Pinot Noir cuts through the richness beautifully.
- Top with fresh cracked pepper and a drizzle of good olive oil for a little polish.
- Add a squeeze of lemon juice at the end to brighten the whole bowl.
- Serve with pickled vegetables on the side for contrast and crunch.
Save It This soup doesn't ask for much, just a little time and a willingness to let things simmer. It's the kind of recipe that rewards you for showing up, and it never gets old.
Recipe FAQs
- → How do I make this soup creamier?
Use an immersion blender to partially puree the soup while it's still in the pot, or transfer half the soup to a blender, blend until smooth, and return it to the pot. This creates a creamy texture while maintaining some whole pea pieces for texture.
- → Can I make this soup vegan?
Yes, simply omit the ham and use vegetable broth instead of chicken broth. Add smoked paprika for a smoky depth that replaces the traditional ham flavor. All other ingredients are plant-based.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 5 days. When reheating, the soup will have thickened; add water or broth to reach your desired consistency. Heat gently on the stovetop over medium heat, stirring occasionally.
- → What can I serve with this soup?
Crusty bread is traditional and perfect for dipping. You can also pair it with a simple salad, grilled cheese sandwich, or crackers. For beverages, dry Riesling or Pinot Noir complement the hearty, earthy flavors beautifully.
- → Can I prepare this in advance?
Yes, this soup improves with time as flavors meld. Make it the day before and refrigerate overnight. Reheat gently, adjusting the consistency with additional broth if needed. You can also freeze portions for up to 3 months.
- → Is this naturally gluten-free?
All whole ingredients are naturally gluten-free. However, if using store-bought broth, check the label carefully as some broths may contain gluten or be processed in facilities with gluten. Choose certified gluten-free products if needed.