Thick and hearty, this Split Pea Soup is a creamy, old-fashioned recipe that’s simple to make on the stovetop. It’s a great way to use leftover ham and will warm you up on a chilly day.
Split Pea Soup
This version of split pea soup may not win any beauty contests, but it certainly wins on flavor. Unlike canned versions, this homemade soup is rich and satisfying while still feeling rustic and wholesome.
The soup gets its natural creaminess from the cooked peas themselves rather than from added cream or milk. A ham bone or ham hock simmers with the peas to add depth and savory character, and potatoes help thicken and add body. It’s an easy, comforting stovetop recipe that turns simple pantry ingredients into a filling meal.
What to Substitute for a Ham Bone
Ham bones and ham hocks are common at most grocery stores, but if you can’t find one you can still get great results. A few strips of bacon can add smoky, porky flavor—just keep them whole so you can remove them before serving, because bacon boiled for a long time becomes chewy. For a vegetarian version, skip any pork entirely and use vegetable stock with smoked paprika to mimic some of the smoky notes the ham would provide.
How to Thicken Split Pea Soup
This recipe is naturally thick because split peas break down and release starch during cooking. If you prefer a thinner soup, simply add extra broth or water until you reach your desired consistency.
If you want a thicker, silkier texture, try one of these options:
- Puree part or all of the soup using an immersion blender or food processor. This creates a smooth, velvety finish without changing the flavor.
- Make a cornstarch slurry: mix 1 tablespoon cornstarch with 1 tablespoon cold water, whisk until smooth, then stir it into the hot soup. Heat until the soup thickens slightly.
Can You Make Split Pea Soup Vegetarian?
Yes. Simply omit the ham bone or ham hock and use vegetable stock instead of chicken stock. To add a smoky element often provided by the ham, stir in smoked paprika or a small amount of liquid smoke to taste. You can also include diced smoked tofu or roasted vegetables for extra flavor and texture.
More Warm Soup Recipes You’ll Love
- Butternut Squash Bisque – sweet, creamy, and savory, a fall favorite.
- Homemade Vegetable Soup – a healthy vegetarian option with a bright tomato broth and plenty of vegetables.
- Spicy Southwest Pumpkin Soup – pumpkin with a spicy kick for those who like heat.
- Cheesy Potato Soup – a comforting classic with melted cheese and hearty potatoes.
- Southwest Bean Chowder – rich and creamy thanks to pureed beans instead of dairy.
Split Pea Soup
Ingredients
- 1 pound dried split peas
- ¼ cup butter
- 2 large onions chopped
- 1 cup diced carrots (about 2–3 large)
- 1 cup diced celery (about 2–3 ribs)
- 3 garlic cloves minced
- 1 ham bone or ham hock
- 2 bay leaves
- 2 teaspoons fresh thyme leaves
- 4 cups chicken stock
- 4 cups water
- 1 large russet potato peeled and diced
- 1½ cups diced ham
- Salt and pepper to taste
Instructions
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Place the split peas in a large bowl and cover with hot water. Set aside while you prep the other ingredients.
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In a large pot over medium heat, melt the butter.
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Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are tender, about 8–10 minutes.
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Stir in the minced garlic and cook for about 2 minutes, until fragrant.
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Drain the soaked split peas and add them to the pot along with the ham bone, bay leaves, thyme, chicken stock, and water. Stir to combine.
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Bring the mixture to a boil. Reduce the heat and simmer uncovered for about 1 hour, stirring occasionally, until the peas begin to break down.
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Add the diced ham and diced potato. Continue simmering for about another hour, until the soup reaches your desired consistency and the peas are very soft and mostly broken down.
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Before serving, remove the ham bone and bay leaves. Taste and season with salt and pepper as needed. Serve hot, garnished with croutons, crispy bacon, or fresh thyme if desired.
Notes
One serving is about 1.25 cups.
- Soaking: Soaking split peas overnight is optional. I typically soak them briefly while I prepare the other ingredients. If you skip soaking, be sure to rinse the peas well.
- Old peas: Dried peas that have been sitting in the pantry a long time may take longer to cook. Extended soaking will help reduce cook time.
- Salt: Add salt at the end of cooking. The ham can vary in saltiness, so finishing with salt lets you avoid over-seasoning.
- Dairy-free option: Substitute olive oil for butter.
- Thyme substitute: Use 1 teaspoon dried thyme or ½ teaspoon ground thyme if fresh isn’t available.
- Potatoes: Peel and dice the potato just before adding to the soup to prevent browning.
- Stirring: Stir the soup every 20–30 minutes, especially near the end of cooking, to prevent sticking.
- Silky texture: For a smooth soup, puree part or all of it with an immersion blender or food processor before serving.
- Toppings: Serve with croutons, crispy crumbled bacon, and fresh thyme for extra flavor and texture.
- Make-ahead: Cook according to directions. Once cooled, cover and refrigerate.
- Storage: Refrigerate leftovers in a covered container for up to one week.
- Freezing: Cool the soup, transfer to freezer-safe containers or bags, and freeze for up to three months. Thaw in the refrigerator overnight before reheating gently on the stove.
Nutrition
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Calories: 235kcal
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Carbohydrates: 32 g
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Protein: 15 g
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Fat: 6 g
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Fiber: 11 g