Split Pea Soup Recipe: Your New Favorite Cozy Classic
Delicious Split Pea Soup Recipe for Cozy Comfort Food Nights
There’s just something undeniably magical about a bowl of warm soup on a chilly evening, isn’t there? For me, the ultimate culinary embrace has always been a hearty Split Pea Soup, a dish synonymous with cozy evenings and the best kind of kitchen magic, evoking memories of chilly autumn days and deeply warming satisfaction.
Thank you for reading this post, don't forget to subscribe!My grandmother’s kitchen always smelled of simmering goodness, and her split pea soup was legendary. While I adore experimenting with global flavors, like the vibrant notes in a Crockpot Thai Coconut Chicken Soup when I’m feeling adventurous, nothing quite captures that pure, soul-soothing comfort like her classic Split Pea Soup Recipe, which I’ve spent years refining.
Forget everything you thought about split pea soup being bland; this version is bursting with savory depth, tender peas, and a hint of smoky goodness that will make it an instant family favorite. It’s truly the best kind of kitchen magic, proving how a few simple steps and a lot of heart can create a truly unforgettable meal. Ready to dive into your own bowl of pure, delicious comfort tonight?
Split Pea Soup Recipe: Your New Favorite Cozy Classic
Course: Soup, Main CourseCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalThis incredibly hearty and flavorful Split Pea Soup is pure comfort in a bowl. Made with tender split peas, smoky ham, and aromatic vegetables, it’s the perfect warming meal for a chilly day. Simple to make, deeply satisfying, and freezes beautifully!
Ingredients
1 tablespoon olive oil
1 large yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 lb dried green split peas, rinsed and picked over
8 cups (2 quarts) chicken or vegetable broth
1 smoked ham hock (or 1 cup diced cooked ham)
1 bay leaf
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish
Directions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the rinsed split peas, broth, ham hock (if using), bay leaf, and dried thyme. Bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 60-90 minutes, stirring occasionally, until peas are very tender and the soup has thickened. If using a ham hock, remove it from the pot, shred the meat, and discard bone and skin.
- Return shredded ham meat to the soup. If using diced cooked ham, stir it in now.
- Remove bay leaf. Taste and season with salt and pepper as needed. The ham will add saltiness, so taste before adding much.
- For a smoother soup, you can use an immersion blender to blend a portion of the soup directly in the pot, or carefully transfer 1-2 cups to a regular blender, blend, and return to the pot. I usually leave it chunky for a rustic feel!
- Ladle into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread.
Notes
- The Ham Hock Magic: Don’t skip the smoked ham hock if you can help it! It truly provides an unparalleled depth of smoky, savory flavor that makes all the difference. If you don’t have one, diced cooked ham or even a smoked turkey leg can work in a pinch, but the hock is the secret star.
- Achieving Perfect Consistency: Split peas absorb a lot of liquid. If your soup gets too thick during simmering or after refrigeration, simply thin it out with a little extra broth or water until it reaches your desired consistency. Don’t be afraid to add a splash as you reheat leftovers too!
- Make Ahead & Freeze: This soup is a freezer superstar! Let it cool completely, then portion into airtight containers or freezer-safe bags. It keeps beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit more liquid if needed.
