Pin It The kitchen was freezing that January, the kind of cold that seeps through windows no matter how thick the curtains are. I'd forgotten to soak anything overnight, which is usually my fatal mistake with soup, but split peas have this wonderful way of forgiving you. Within an hour, the whole house smelled like comfort itself, and I realized this might be the most forgiving soup I've ever made.
My grandmother never measured anything when she made pea soup, just adding broth until it looked right and tasting with that serious expression she reserved for soups and stews. The first time I tried making it without her hovering nearby, I kept checking the pot every ten minutes, convinced those stubborn little peas would never break down. By the time they finally did, I'd called her twice, and she just laughed and said patience is the only ingredient you cant buy at the store.
Ingredients
- 2 cups dried split green peas: These little legumes are the magic workers here, turning into velvety perfection without any pre-soaking needed
- 1 large onion: The foundation that provides sweetness and depth as it melts down
- 2 carrots: They add natural sweetness and color that balances the earthy peas
- 2 celery stalks: Essential for that classic soup base flavor profile
- 2 garlic cloves: Minced fresh adds an aromatic punch right at the start
- 1 medium potato: The secret ingredient that adds extra creaminess and body
- 1 bay leaf: An herb that quietly works its magic in the background
- 1 teaspoon dried thyme: Earthy and perfect for cold weather soups
- 6 cups vegetable broth: Use a good quality one since it makes up most of the soup
- 1 tablespoon olive oil: For sautéing the vegetables into soft sweetness
- 1 cup diced smoked ham or 1 ham bone: Completely optional but adds incredible depth and smokiness
- 1/2 teaspoon black pepper: Freshly ground makes all the difference
- Salt to taste: Wait until the end since the broth and ham add saltiness
Instructions
- Build your foundation:
- Heat olive oil in a large soup pot over medium heat and add the diced onion, carrots, and celery, sautéing them for about 5 minutes until softened and fragrant
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute until it becomes aromatic, being careful not to burn it
- Add everything but the kitchen sink:
- Pour in the split peas, diced potato, bay leaf, thyme, and broth, adding ham or a ham bone if you're using it for that traditional smoky depth
- Let it work its magic:
- Bring to a boil then reduce heat to low, cover and simmer for 1 hour while stirring occasionally until the peas have completely broken down and the soup has thickened beautifully
- Finish it off:
- Remove the ham bone and bay leaf, stir the diced ham back in if you used it, and season with salt and pepper to taste
- The texture trick:
- For an ultra-creamy result, use an immersion blender to puree part of the soup, or blend half in a regular blender and return it to the pot
Pin It Last February, after a terrible week at work, I made a double batch and invited three friends over who were going through their own rough patches. We sat around my tiny kitchen table with crusty bread and wine, and somehow that simple green soup turned into a four-hour conversation about everything and nothing. One of them texted me the next day saying it was the best she'd felt in months, which is a lot of power for a bowl of split peas.
Making It Your Own
I've made this soup so many ways, with and without ham, with different herbs, even adding a splash of white wine once when I was feeling fancy. The beauty is in its flexibility while maintaining that essential comforting soul. Sometimes I'll add a parsnip with the carrots for extra sweetness, or throw in a handful of spinach at the very end for color.
The Bread Question
Good bread is non-negotiable with this soup, something with a thick crust you can really dip. My favorite is a rustic sourdough that holds up to the thick texture, but any hearty bread will do the job of catching every last drop.
Make It Once, Eat All Week
This soup actually tastes better on day two or three, as the flavors have time to meld and deepen. I always make a full batch even when cooking for myself, portioning it into containers for easy lunches or emergency dinners throughout the week. The texture continues to evolve, getting creamier each time you reheat it.
- Store in airtight containers for up to five days in the refrigerator
- Freeze portions for up to three months if you want to keep some longer
- Always add a splash of water or broth when reheating since it thickens considerably
Pin It There's something deeply satisfying about transforming such humble ingredients into something that nourishes both body and soul. Hope this soup brings you as much comfort as it's brought me over the years.
Recipe FAQs
- → Do I need to soak split peas before cooking?
No soaking required. Split peas cook relatively quickly compared to dried beans, breaking down naturally during simmering to create that characteristic creamy texture.
- → How can I make this vegan?
Simply omit the ham or ham bone and use vegetable broth instead of chicken broth. Add smoked paprika to maintain that delicious smoky depth of flavor.
- → Why is my soup too thick?
Split peas naturally break down and thicken significantly during cooking. Simply add water or additional broth to reach your desired consistency when reheating.
- → Can I freeze this soup?
Absolutely. This soup freezes beautifully for up to 3 months. The texture may become slightly thicker after freezing, so thin with broth when reheating.
- → What's the best way to achieve a creamy texture?
Use an immersion blender to puree part of the soup directly in the pot, or transfer half to a blender and return it to the pot. This creates texture variety while maintaining body.
- → How long does this soup keep in the refrigerator?
Stored in an airtight container, this soup keeps well for 4-5 days in the refrigerator. The flavors continue to develop and improve over time.