Creamy Split Pea Soup

My grandmother kept a freezer full of split pea soup in those old plastic containers, always ready for when someone stopped by complaining about the cold. One particularly harsh February, I finally asked her for the recipe, expecting something complicated, but she just laughed and said the secret was patience and a good ham bone. That afternoon, watching the pale green peas transform into something creamy and golden taught me that sometimes the most comforting dishes come from the simplest ingredients.

I made this soup on a lazy Sunday when an unexpected friend called saying she was exhausted from moving into a new apartment. By the time she arrived, the pot was nearly done, and I watched her sit at my kitchen table with a bowl, tears actually forming as she took that first spoonful. Food memories aren't always about fancy techniques; sometimes they're just about showing up for people with something warm.

Ingredients

• Dried split green peas (2 cups): Rinse these thoroughly before using to remove any dust or debris, and they'll cook more evenly and taste cleaner in the finished soup.
• Onion, carrots, and celery (1 each, diced): This holy trinity of vegetables is where the soul of the soup lives, so don't skip them or rush their dicing.
• Garlic (2 cloves, minced): Fresh garlic is non-negotiable here because jarred just doesn't have the same punch that blooms when it hits the hot oil.
• Potato (1 medium, peeled and diced): This adds body and helps thicken the soup naturally, so don't worry about it dissolving completely.
• Vegetable or chicken broth (6 cups): Quality matters more than you'd think, so taste your broth before adding it if you're uncertain about sodium levels.
• Bay leaf and dried thyme (1 and 1 teaspoon): These dried herbs anchor the flavor, but fresh thyme is even better if you happen to have it.
• Smoked ham or ham bone (optional, 1 cup diced or 1 bone): This transforms the soup from good to unforgettable, but skip it entirely for vegetarian and vegan versions.
• Olive oil (1 tablespoon): Just enough to soften the vegetables without making the soup greasy.
• Salt and black pepper (to taste): Season at the very end because the broth already carries salt, and it intensifies as the soup reduces.

Instructions

Build your flavor base:

Heat the oil in your largest pot over medium heat, then add the onion, carrots, and celery. Let them soften for about 5 minutes, stirring occasionally, until the kitchen starts smelling incredible and the vegetables turn slightly translucent at the edges.

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until the aroma completely changes and becomes sharper and more alive. Don't let it brown or it'll turn bitter.

Bring everything together:

Pour in your rinsed split peas, add the diced potato, bay leaf, thyme, and broth, along with the ham bone or diced ham if you're using it. Give everything a good stir so nothing sticks to the bottom.

Let time do the work:

Bring the pot to a boil, then immediately turn the heat down low and cover it partially. Simmer for about 1 hour, stirring every 15 minutes or so, until the peas have completely fallen apart and the soup looks thick and creamy.

Clean up the debris:

Fish out the bay leaf and ham bone (if you used one) with a spoon, being careful not to leave any little pieces behind. If you used diced ham, stir it back in now.

Decide how creamy you want it:

If you like a rustic, chunky texture, leave it as is. For something silkier, use an immersion blender right in the pot and puree it partially, or blend half the soup in a blender and stir it back in.

Season and serve:

Taste it first, then season with salt and pepper as needed because everyone's broth is different. Serve it piping hot with crusty bread.

Pin it

There was a moment during my third batch when a neighbor knocked on the door following the smell of the soup down the hallway, and we ended up sharing bowls and stories for two hours. That's when I understood that this soup does something beyond fill your stomach; it opens doors and creates space for connection.

The Best Ham Bone Situation

If you can find a ham bone at your butcher, buy it even if ham isn't in your immediate plans because it transforms this soup into something almost sacred. The gelatin in the bone creates a silky mouthfeel that you simply cannot replicate with just diced ham, and it imparts a depth of flavor that makes people ask what your secret is. Some butchers will give you bones for free or very cheap if you ask nicely, which is absolutely worth the friendly conversation.

Vegetarian and Vegan Adaptations

Vegetarians get a genuinely delicious soup by just omitting the ham entirely and using vegetable broth, and honestly, it tastes so good that meat eaters won't feel like they're missing anything. For vegans who want that smoky depth that ham usually provides, add 1 teaspoon of smoked paprika along with the thyme, and it'll give you that same savory richness without any animal products. The soup becomes less about what you're leaving out and more about what you're building with intention.

Storage, Freezing, and Make-Ahead Magic

This soup actually tastes better on day two or three because the flavors knit together and deepen, so feel free to make it whenever and eat it whenever. It freezes beautifully for up to 3 months in containers or freezer bags, though remember that it'll thicken even more when frozen and thawed, so plan to loosen it with broth when you reheat it. One final tip: if you're making this for a crowd or want portions ready to go, freeze it in individual containers so you can grab lunch whenever you need comfort on a plate.

• Always cool the soup completely before freezing or it'll create condensation inside your container.
• When reheating from frozen, thaw it in the refrigerator overnight if possible, then warm it slowly on the stovetop rather than blasting it in the microwave.
• Label your containers with the date because it's easy to forget when you made something, especially when your freezer gets full.

Pin it

Make this soup and you'll understand why my grandmother kept that freezer full and why people still ask me about it years later. It's the kind of recipe that becomes a version of home, no matter where you are.

Recipe FAQs

→ How do I make split pea soup creamy?

Use an immersion blender to puree part of the soup until smooth while leaving some chunks for texture. The peas naturally break down during cooking, creating thickness. For a completely smooth soup, blend the entire pot in batches.

→ Do I need to soak split peas before cooking?

No soaking required. Split peas cook relatively quickly compared to dried beans. Simply rinse them thoroughly before adding to the pot. They'll soften completely during the 60-minute simmer time.

→ Can I make this soup vegan?

Absolutely. Omit the ham or ham bone and use vegetable broth instead of chicken broth. Add 1 teaspoon of smoked paprika to maintain that traditional smoky flavor without meat. The result is just as hearty and satisfying.

→ Why is my split pea soup too thick?

Split pea soup naturally thickens as it cools and continues to absorb liquid. Simply add water, broth, or more vegetable stock until you reach your desired consistency. This is especially common when reheating leftovers.

→ What goes well with split pea soup?

Crusty bread is the classic accompaniment for dipping. A green salad with vinaigrette balances the richness. For wine pairing, try a dry Riesling to cut through the creaminess or a light Pinot Noir to complement the earthy peas.

→ How long does split pea soup keep?

Store in an airtight container in the refrigerator for up to 5 days. The flavors develop and improve over time. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove.