Easy Split Pea Soup
Craving the ultimate easy split pea soup? This cozy, healthy weeknight soup is packed with smoky ham, tender veggies, and creamy split peas, and it practically simmers itself while you go live your life.
Okay, real talk: split pea soup used to scare me. It sounded like something only grandmas made on purpose. Then I actually tried it, and now it’s the first thing I crave the second it gets chilly outside.
There’s something about a pot of this bubbling away on the stove that just feels like a hug. My kitchen smells like a cozy little diner, my house gets warm, and I barely have to do any work. Win, win, win.
Table of Contents
Quick Overview: Why You’ll Love This Soup
This isn’t your average bland, mushy soup situation. This easy split pea soup is smoky, hearty, and deeply comforting, the kind of thing you want after a long day when you just need something warm in a bowl.
It’s also one of those easy soup recipes that basically makes itself. You saute a few veggies, dump everything else in the pot, and let it simmer while you do literally anything else with your afternoon.
- One pot, minimal cleanup, maximum coziness
- Naturally thick and creamy, no cream needed
- Great for meal prep and freezer stashes
- Budget-friendly pantry staples do the heavy lifting
If you’re into cozy healthy weeknight soup ideas, you’ll also want to check out this Polish potato soup recipe for another comforting bowl to add to your rotation.
What You’ll Need: Split Pea Soup Ingredients
Nothing fancy here. This is a fridge-and-pantry kind of situation, which is exactly why I love it so much.
| Category | Ingredient | Amount |
|---|---|---|
| Aromatics and Veggies | Yellow onion, diced | 1 |
| Aromatics and Veggies | Celery ribs, diced | 3 |
| Aromatics and Veggies | Carrots, diced | 3 |
| Aromatics and Veggies | Garlic cloves, minced | 2 |
| Aromatics and Veggies | Russet potato, diced | 1 |
| Base and Protein | Olive oil | 2 Tbsp |
| Base and Protein | Green split peas | 1 lb |
| Base and Protein | Smoked ham hock | 1 (about 1 lb) |
| Base and Protein | Chicken broth | 6 cups |
| Seasoning | Bay leaf | 1 |
| Seasoning | Salt and black pepper | to taste |
Quick note: the original ingredient list didn’t mention the ham hock, but the instructions definitely need one, so I added it back in where it belongs. It’s what gives this soup that deep, smoky flavor.
Let’s Make Split Pea Soup: Step by Step
This whole process is pretty forgiving, so don’t stress if your dice job isn’t perfectly uniform. Nobody’s grading you here.
Step One: Saute Your Veggies
Heat a large pot or dutch oven over medium-high heat and add your olive oil. Toss in the diced onion, celery, and carrots, and let them soften up for about 4 minutes.
Your kitchen should start smelling amazing right about now. Stir in the minced garlic and let it cook for just 30 seconds, just enough to wake it up without burning it.
Step Two: Build the Soup Base
Add the split peas, ham hock, bay leaf, and chicken broth straight into the pot. Give everything a gentle stir so it all gets to know each other.
“This is the easiest part,” I always tell people. You’re basically just dumping and stirring at this point.
Step Three: Simmer Low and Slow
Pop a lid on the pot and bring it up to a gentle boil. Once it’s bubbling, drop the heat to medium-low and let it simmer for about 1 hour.
Stir it every now and then, and flip the ham hock once or twice so it cooks evenly. This is your cue to go fold laundry or scroll your phone guilt-free.
Step Four: Check Your Peas
After that hour, the peas should look completely broken down, almost like a soft mush. If they’re still holding their shape, give it another 10 minutes on the stove.
Step Five: Add the Potato
Pull the ham hock out and set it aside to cool for a few minutes. Stir the diced potato into the soup and let it simmer for another 12 minutes or so, until it’s fork-tender.
Step Six: Shred the Ham
Once the ham hock is cool enough to handle, pull the meat off the bone and shred it into small pieces. It should fall apart pretty easily at this point.
Stir the shredded ham back into the pot. This is the moment where the soup really starts smelling like something special.
Step Seven: Season and Serve
Taste it, then season with salt and freshly cracked black pepper until it tastes just right to you. Serve it up with crackers, homemade croutons, or a big hunk of crusty bread for dunking.
Tips, Variations, and Troubleshooting
Expert Tips
Don’t rush the simmer. Split peas need that low, slow cook time to break down into that creamy, dreamy texture that makes this soup so good.
Taste as you go, especially with salt. Ham hocks and broth can both bring saltiness, so hold off seasoning until near the end.
Easy Variations
No ham hock on hand? Diced ham steak or a smoked turkey leg both work great as swaps in this easy split pea soup.
Want it vegetarian? Skip the ham entirely, use vegetable broth, and add a splash of liquid smoke for that same cozy, smoky depth.
For a little extra green, stir in a handful of fresh spinach at the very end. It wilts fast and adds a nice pop of color.
Troubleshooting
Soup too thick the next day? Split peas keep absorbing liquid as they sit, so just splash in a bit of broth or water when reheating.
Peas not breaking down after an hour? Older split peas can take longer, so just keep simmering in 10 minute increments until they’re soft.
Storage, Reheating, and No-Waste Ideas
| Method | How Long | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Store in an airtight container |
| Freezer | Up to 3 months | Cool completely before freezing |
| Reheating (stovetop) | 5 to 7 minutes | Add a splash of broth to loosen it up |
| Reheating (microwave) | 2 to 3 minutes | Stir halfway through for even heat |
Got a leftover ham bone from another meal? Toss it in the freezer and use it here next time so nothing goes to waste.
Veggie scraps like carrot peels and onion ends can be saved in a freezer bag for homemade broth later, which is basically free flavor for future soups.
Nutritional Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 310 |
| Protein | 21g |
| Carbohydrates | 38g |
| Fiber | 13g |
| Fat | 8g |
| Sodium | 620mg |
Values are estimates and will vary depending on your specific ingredients and portion sizes.
Frequently Asked Questions
Do I need to soak the split peas first?
Nope. Unlike dried beans, split peas don’t need soaking. They break down beautifully after about an hour of simmering.
Can I make this in a slow cooker?
Yes! Saute the veggies first, then add everything to your slow cooker and cook on low for 6 to 8 hours, until the peas are soft.
What can I use instead of a ham hock?
Diced ham steak, smoked turkey leg, or even bacon work well as substitutes in this easy split pea soup.
Can I freeze split pea soup?
Absolutely. It freezes well for up to 3 months. Just cool it completely before transferring it to freezer-safe containers.
Why is my soup too thick?
Split peas keep absorbing liquid as they sit, so simply stir in a splash of broth or water when reheating to loosen it back up.
Conclusion
This easy split pea soup is exactly the kind of cozy healthy weeknight soup you want on repeat all fall and winter long. It’s smoky, hearty, and ridiculously simple to pull off.
Give this split pea soup a try this week, snap a photo, and pin it for later on Pinterest so your future self can thank you. And if you make it, come back and tell me how it turned out.
Looking for more comforting recipes to add to your rotation? Try this peach cobbler recipe for dessert, or this peach crumble with oats if you’re craving something sweet and warm.
Easy Split Pea Soup
Equipment
- Large pot or Dutch oven
Ingredients
Aromatics and Veggies
- 1 yellow onion diced
- 3 ribs celery diced
- 3 carrots diced
- 2 cloves garlic minced
- 1 russet potato diced
Base and Protein
- 2 Tbsp olive oil
- 1 lb green split peas
- 1 smoked ham hock about 1 lb
- 6 cups chicken broth
Seasoning
- 1 bay leaf
- to taste salt and black pepper
Instructions
- Heat a large pot or dutch oven over medium-high heat. Add the olive oil, diced onion, diced celery, and diced carrots. Saute for about 4 minutes or until vegetables have softened.
- Stir in the minced garlic and saute for an additional 30 seconds.
- Add the split peas, ham hock, bay leaf, and chicken broth to the pot and gently stir.
- Add a lid and bring the pot to a gentle boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour, stirring periodically and flipping the ham hock once or twice.
- After 1 hour the peas should have completely broken down almost to a mush. If they are still retaining their shape, continue to simmer for 10 more minutes.
- Remove the ham hock from the pot and set it aside to cool. Add the diced potato to the soup and stir to combine. Continue to simmer for about 12 more minutes or until potatoes are tender.
- While the potatoes are simmering, and once the ham hock is cool enough to handle, remove the meat from the bone and shred into small pieces.
- Add the ham meat back to the pot with the soup and gently stir to combine.
- Season the soup with salt and freshly cracked black pepper to taste. Enjoy with crackers, homemade croutons, or crusty bread.
