Split pea soup is a classic comfort food for good reason. It’s thick, hearty, and full of savory flavor from tender vegetables and herbs. This recipe uses simple ingredients to create a satisfying soup that’s warming and nourishing.
The process is straightforward, starting with sautéed vegetables to build flavor, followed by a long, slow simmer until the peas break down into a creamy puree. It takes about an hour and a half from start to finish, and most of that is hands-off time. This soup also stores wonderfully, making it a great choice for meal prep.
Why is Split Pea Soup a Must-Try?
Sautéing the onion, carrots, and celery first is a key step. This process, called building a mirepoix, creates a deep, savory flavor foundation for the entire soup.
A long, gentle simmer is what makes the split peas so creamy. This slow cooking allows them to absorb the liquid and break down naturally, thickening the soup without any extra starch.
Blending the soup at the end gives you control over the final texture. An immersion blender makes it easy to create a consistency that’s as smooth or as rustic as you like.
Ingredients for Split Pea Soup
• Split Peas: Green split peas are traditional, but yellow ones work just as well and have a slightly milder flavor. There’s no need to soak them before cooking.
• Broth: Using vegetable broth adds another layer of flavor compared to just water. If you have it, a low-sodium version is a good choice so you can control the salt level.
• Herbs: A bay leaf and dried thyme add a classic, aromatic warmth to the soup. You can also stir in some fresh chopped parsley at the end for a brighter taste.
• Smoky Flavor: For a classic smoky split pea soup (without ham), you can add a half teaspoon of smoked paprika along with the garlic and thyme.
Exact quantities are in the recipe card below.
How to Make Split Pea Soup
Step 1: Sauté the Vegetables
In a large pot, cook the chopped onion, carrots, and celery in olive oil until they are soft and fragrant. This step builds the soup’s flavor base. Add the garlic and thyme and cook for another minute.
Step 2: Simmer the Soup
Add the rinsed split peas to the pot along with the vegetable broth and a bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer. The peas will need at least an hour to become fully tender.
Step 3: Blend and Season
Once the peas are soft and falling apart, remove the pot from the heat and take out the bay leaf. Use an immersion blender to puree the soup to your desired smoothness. Finally, season with salt and pepper to taste before serving.
What to Serve with Split Pea Soup
This soup is a meal in itself, but it’s also wonderful served with crusty bread for dipping or some crunchy croutons on top.
Expert Tips for Split Pea Soup
The soup will thicken considerably as it cools. When reheating, you may need to add a splash of water or broth to thin it to your desired consistency.
For a non-vegetarian version, add a leftover ham bone or a smoked turkey leg to the pot with the broth. Remove it before blending.
Feel free to add other vegetables like a diced potato or parsnip along with the carrots and celery for extra flavor and body.
If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and puree until smooth. Return it to the pot to finish.
How to Store and Freeze Split Pea Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes very well for up to 3 months. Thaw in the refrigerator and reheat gently on the stovetop, adding a little water or broth to thin it out if needed.
Split Pea Soup Recipe FAQs
Do I need to soak the split peas before cooking?
No, soaking is not necessary for split peas. Unlike other dried beans, they cook relatively quickly. Just be sure to rinse them well and check for any small stones before adding them to the pot.
Why is my split pea soup not getting thick?
The most common reason is that it hasn’t cooked long enough. The peas need time to break down fully. Continue to simmer the soup, stirring occasionally, until the peas are very soft. Blending it at the end will also help create a thicker, creamier consistency.
Can I make this soup in a slow cooker?
Yes, this recipe works well in a slow cooker. For the best flavor, sauté the vegetables on the stovetop first, then transfer them to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours. Blend before serving.
Split Pea Soup
Ingredients
- 2 tablespoons olive oil 30 ml
- 1 large yellow onion chopped
- 2 medium carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 pound green split peas rinsed and picked over, 454 g
- 8 cups vegetable broth or water, 2 quarts / 1.9 L
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8 to 10 minutes, until the vegetables have softened.
- Stir in the minced garlic and dried thyme. Cook for 1 minute more, until the garlic is fragrant.
- Add the rinsed split peas, vegetable broth, and the bay leaf to the pot. Stir everything together.
- Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to low, cover the pot, and let it simmer.
- Cook for 60 to 90 minutes, stirring every 20 minutes or so to prevent the peas from sticking to the bottom. The soup is done when the peas are very tender and have started to fall apart.
- Remove the pot from the heat and discard the bay leaf.
- Use an immersion blender to puree the soup directly in the pot until it reaches your preferred consistency. You can make it completely smooth or leave it slightly chunky.
- Stir in the salt and pepper. Taste the soup and add more seasoning if needed.
- Ladle the soup into bowls and serve warm.
Notes
