This classic split pea soup recipe makes a nourishing, hearty soup that's perfect on a cold day, or for any occasion... This simple split pea soup recipe is sure to become a favorite!
The best split pea soup with so much flavor!
This recipe is your ticket to the best split pea soup you've ever tasted. It's a simple recipe with big flavor! Don't be intimidated by homemade split pea soup. This recipe breaks it down into easy steps. Soaking the peas overnight (or for at least 4 hours) ensures they cook up tender, while the ham infuses the broth with a delicious smoky flavor.
Homemade Split Pea Soup Ingredients
- Smoked ham bone, ham hock or leftover ham bone.
- bay leaf
- dry green split peas
- olive oil
- chicken broth, vegetable broth, or Ham Stock
- Garlic Cloves
- Salt
- Black Pepper
- Marjoram
- Carrots
- Yellow Onion
- celery
- Yukon Gold Potatoes
Vegetarian Soup Variation:
To make this soup vegetarian, just omit the ham and use vegetable stock instead of broth!
Soaking the Split Peas
- Why Soak? Split peas, like all legumes, contain complex sugars called oligosaccharides. Our bodies lack the enzyme to break down these sugars completely, which can lead to bloating and gas. Soaking helps break down some of these oligosaccharides in the peas, making them easier to digest and reducing any potential discomfort.
- 8 Hour Soak vs. Overnight: While overnight soaking (8 hours or more) is ideal, a minimum of 4 hours can still be beneficial. The longer soak allows more time for the oligosaccharides to break down.
- The Apple Cider Vinegar Trick: Adding a tablespoon of apple cider vinegar to the soaking water has a two-fold benefit. The mild acidity helps to further soften the split peas, leading to shorter cooking time. It may also contribute slightly to the breakdown of oligosaccharides.
Split Pea Soup Recipe Notes
Ham Bone: Don't just toss the ham bone after simmering! Pick the meat off the bone and shred or dice it. Return the diced ham to the pot with the vegetables for an extra protein boost and burst of flavor.
Creamy or Chunky? This recipe creates a hearty split pea soup with some texture from the whole vegetables. If you prefer a smoother, creamier soup, simply mash about half of the cooked potatoes in the pot with an immersion blender or potato masher towards the end of cooking.
Flavor Boosters: For an extra smoky ham flavor, use a smoked ham bone or brown it slightly in a pan before adding it to the pot with the broth. To add depth and brightness, consider a splash of white wine or lemon juice during the initial simmer.
Leftovers & Storage
Split pea soup is a champion leftover candidate! The flavors tend to meld even better the next day, and the soup naturally thickens as it sits. Here's how to store your leftovers for future enjoyment:
- Cooling and Storage: Allow the soup to cool completely at room temperature before storing. This helps prevent bacteria growth. Once cool, transfer leftover soup to an airtight container.
- Refrigeration: This soup will stay safe in the refrigerator for 3-4 days.
- Freezing: For longer storage, you can freeze leftover soup for up to 3 months. Portion the soup into freezer-safe containers for easier thawing and reheating.
- Reheating: When reheating leftover soup, thaw it overnight in the refrigerator if frozen. Gently reheat the soup on the stovetop over medium heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth to thin the soup slightly, as it can thicken further during storage.
Serve Split Pea Soup With
Grilled Cheese Sandwich
A simple green salad
Print Split Pea Soup Recipe
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Recipe Card
The Best Split Pea Soup with Ham
This easy recipe for traditional split pea soup makes a warm and nourishing meal on a cold day!
Ingredients
- 2.5 cups dried split peas
- 2 quarts water, for soaking
- 2 tablespoons apple cider vinegar, for soaking
- 2 quarts chicken or vegetable broth
- 1 bay leaf
- 1 tablespoon olive oil
- 3 large cloves garlic, minced
- 2 pounds ham bone
- 1 large onion, chopped
- 4 stalks celery, chopped
- 4 carrots, chopped
- 3 Yukon gold potatoes, diced
- ½ teaspoon marjoram
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
Soak dried split peas over night, or 8 hours, in a large bowl with 2 quarts water and 1 tablespoon apple cider vinegar.
Drain and rinse the split peas under cold water after soaking to remove any debris.
Add olive oil over medium heat to a large soup pot or dutch oven.
Add minced garlic and simmer for 1 minute, till fragrant.
Add chopped onion and sauté for 2-3 minutes till softened.
Add broth, ham bones, soaked split peas, salt, pepper, marjoram and bay leaf.
Bring to a boil, then reduce heat to low, cover your pot, and simmer for 1.5 hours, stirring every 20 minutes or so. Maintain a gentle simmer, adding more broth if needed to maintain liquid level, and stirring occasionally to prevent sticking.
Remove ham bones and cut meat off, dice meat and return it to your pot.
Add potatoes, carrots and celery.
Simmer for about 40 more minutes until the vegetables are tender when pierced with a fork.
Season with salt to taste, to adjust the final flavor to your preference.
Remove Bay Leaf, Serve and Enjoy!
Serve with:
Notes
If you prefer a thicker and creamier soup, mash about half of the cooked potatoes in the pot with an immersion blender or potato masher.
Split pea soup tastes even better the next day! The flavors meld further, and the soup thickens as it sits.
Garnishing: For a restaurant-worthy touch, garnish your split pea soup with a dollop of sour cream, a sprinkle of fresh herbs like parsley or chives, or crumbled cooked bacon.
Cooling and Storage: Allow the soup to cool completely at room temperature, then transfer leftover soup to an airtight container.
Refrigeration: Store split pea soup in the refrigerator for 3-4 days, or freeze.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 490Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 160mgSodium 1279mgCarbohydrates 24gFiber 6gSugar 5gProtein 52g
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