Classic split pea soup is a wholesome, filling, and delicious meal that will warm you up inside. This hearty soup starts with a mirepoix of carrots, celery, and onion, gets loaded with protein from split peas and ham, and ends with crunchy, toasted croutons floating in a bowl of perfection. It's an easy one pot soup that is loaded with nutrients and flavor. It's no wonder why it's been around since the times of the Ancient Greeks and Romans!
Why You'll Love Split Pea Soup
- A classic mirepoix base. Although split pea soup needs ham bones to reach its full potential, it is a vegetable-centric soup. The blend of sautéed onions, carrots, celery, and garlic combine well with the split peas for a delicious and nutritious meal.
- It's healthy, filling, and enjoyable. Split pea soup checks all the boxes for a desirable meal. Packed with protein and veggies, this soup will leave you feeling full, happy, and satisfied this fall and winter.
- Meaty ham bone adds so much flavor. Got some extra meaty ham on the bone from a baked ham?This split pea soup is the best way to use it! Don't throw it out because this split pea soup is the best way to use it! It adds richness and so much depth of flavor to this soup. But if you don't have any on the bone, you can also use chopped ham for a similar but less intense flavor.
Ingredients and Substitutions
To make this cozy split pea soup, you will need the following ingredients (full quantities in recipe card below):
- olive oil
- onion
- carrots
- celery
- garlic
- Italian seasoning
- dried split peas
- meaty ham bone - you could also substitute this for ham hocks or 1 cup of chopped leftover ham.
- bay leaves
- chicken broth - or substitute with vegetable broth.
- water
- salt and pepper
- croutons - optional, for serving.
You will also need: measuring cups and spoons, and one large stockpot or 5-quart Dutch oven.
How to Make the Best Split Pea Soup
- Sauté aromatics. Heat oil in a large stockpot or 4-qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, carrots, celery and garlic. Sauté until tender, about 5-7 minutes. Season with Italian seasoning and stir well to combine.
- Add ingredients and simmer. Add split peas, ham bone, bay leaves, chicken broth and water. Bring the soup to a simmer over medium heat. Stir occasionally and let simmer until split peas are tender and the soup thickens to a desired consistency, about 45-55 minutes.
- Stir in ham. Remove ham bone and bay leaves. Chop meat from the bone and stir back into the soup.
- Serve. Season with salt and pepper to taste. Serve warm and top with croutons if desired.
Storing Instructions
- How to store: Keep leftover split pea soup in an airtight container in the refrigerator for up to 3 days. You can also store it in the freezer for up to 3 months.
- How to thaw: Thaw frozen soup overnight in the refrigerator or for a few hours on the kitchen counter at room temperature.
- How to reheat: Reheat split pea soup in a saucepan on the stovetop over medium-low heat, stirring occasionally. As it heats, it may reduce a bit. If you want to thin it out, mix in some water as you reheat. If it becomes too watery, let it reduce on the stove longer until desired consistency is reached.
More Soup Recipes
- Coconut Curry Lentil Soup
- Creamy Ham and Potato Soup
- Tomato Basil Soup
- Light Cream of Broccoli Soup
- Roasted Butternut Squash and Cauliflower Soup
- Sweet Potato Soup
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Recipe
Split Pea Soup
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Classic split pea soup is a wholesome, filling, and delicious one pot meal that will warm you up. It's hearty, flavorful, and is loaded with nutrients.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 cup celery, sliced
- 1 teaspoon garlic, minced
- 1 teaspoon Italian seasoning
- 2 cups (about 1 lb.) dried split peas, rinsed
- 1 lb. meaty ham bone or ham hocks
- 1-2 bay leaves
- 2 (14.5 oz.) cans chicken broth (about 3.5 cups)
- 3 cups water
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ¼ cup croutons (optional, for serving)
Instructions
- Heat oil in a large stockpot or 4-qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, carrots, celery and garlic. Sauté until tender, about 5-7 minutes. Season with Italian seasoning and stir well to combine.
- Add split peas, ham bone, bay leaves, chicken broth and water. Bring the soup to a simmer over medium heat. Stir occasionally and let simmer until split peas are tender and the soup thickens to a desired consistency, about 45-55 minutes.
- Remove ham bone and bay leaves. Chop meat from the bone and stir back into the soup.
- Season with salt and pepper to taste. Serve warm and top with croutons if desired.
Notes
How to store: Keep leftover split pea soup in an airtight container in the refrigerator for up to 3 days. You can also store it in the freezer for up to 3 months.
How to thaw: Thaw frozen soup overnight in the refrigerator or for a few hours on the kitchen counter at room temperature.
How to reheat: Reheat split pea soup in a saucepan on the stovetop over medium-low heat, stirring occasionally. As it heats, it may reduce a bit. If you want to thin it out, mix in some water as you reheat. If it becomes too watery, let it reduce on the stove longer until desired consistency is reached.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
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