Homemade Split Pea Soup Recipe – Thick & Creamy
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Looking for a cozy, homemade soup that’s hearty, healthy, and full of flavor? This easy split pea soup with ham is the perfect comfort food for cold days! Made with dried split peas, tender vegetables, and savory ham, this stovetop recipe is simple to prepare and makes a big batch that’s great for leftovers or freezing. Whether you’re using a leftover ham bone or starting fresh, this classic soup is a must-try for any soup lover!
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Why You’ll Love Split Pea Soup
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It’s the ultimate cold-weather comfort food. This soup is thick, warm, and satisfying—perfect for warming you up on a chilly day. The split peas give it a naturally creamy texture without needing any dairy. It’s the kind of meal that feels like a hug in a bowl!
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Super easy to make with simple ingredients. You don’t need anything fancy to make this soup—just dried peas, veggies, seasonings, and a ham bone. Everything simmers together in one big pot. It’s a low-effort recipe that delivers big flavor.
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Great way to use leftover ham or a ham bone. Don’t toss that bone after a holiday meal—use it to make this soup! The ham bone adds amazing depth and richness. It’s a smart way to reduce food waste and get a second meal from your leftovers.
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Hearty and filling without being heavy. This soup is full of fiber-rich peas and vegetables that keep you full for hours. It’s a balanced, nutritious meal all in one bowl. Perfect for lunch, dinner, or meal prep!
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Freezer-friendly and makes great leftovers. Make a big batch and save the rest for later! It stores beautifully in the fridge or freezer. Just reheat and enjoy a comforting bowl any time.
Ingredients For Split Pea Soup
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Dried split peas – These are the base of the soup, adding creaminess and a mild, earthy flavor.
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Cold water – Used for soaking and cooking the peas, helping them soften and create a smooth soup texture.
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Ham bone – Adds deep, savory flavor and richness to the broth as it simmers.
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Onions – Give the soup a subtle sweetness and build a flavorful base.
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Salt – Enhances all the other flavors in the soup.
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Black pepper – Adds a light kick of heat and warmth.
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Dried marjoram – A mild herb that gives the soup a slightly sweet and woodsy note.
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Celery – Adds a crisp, fresh flavor and classic soup texture.
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Carrots – Bring a bit of natural sweetness and color to the dish.
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Potato – Helps thicken the soup naturally and makes it extra hearty.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
Kitchen Tools You Need To Make Split Pea Soup
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Large stockpot – This is where everything comes together; big enough to hold all the ingredients while they simmer.
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Measuring cups and spoons – To make sure you’re using the right amounts of peas, water, and seasonings.
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Ladle – Perfect for serving the soup into bowls without a mess.
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Spoon – Used for stirring the soup while it cooks and for checking texture and taste as it simmers.
How To Make Split Pea Soup
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Soak the split peas to soften them up—this helps them cook down into a creamy soup later.
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Combine the soaked peas with water, ham bone, onions, and seasonings in a big pot and let everything simmer until the flavors develop.
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Once the ham bone has cooked, pull it out, chop up the meat, and stir it back into the pot.
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Add all your chopped veggies and let them cook right in the broth until they’re perfectly tender.
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Give the soup a final taste test, adjust the seasonings if needed, and get ready to enjoy a cozy, comforting bowl!
Serving Suggestion
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Serve the soup with a slice of crusty mini baguettes or warm fluffy dinner rolls to soak up every last drop.
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Add a sprinkle of freshly cracked black pepper or chopped parsley on top for a simple garnish.
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Pair it with a light fresh green salad for a balanced meal.
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For extra coziness, serve it in a bread bowl for a fun and hearty presentation.
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This soup also makes a great starter for a holiday meal or a comforting weeknight dinner on its own.
Tips For Success
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Soak the split peas before cooking – Soaking helps them cook faster and break down more smoothly, giving the soup a naturally creamy texture. If you forget to soak them, it’s okay—just plan to simmer the soup a bit longer.
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Stir the soup occasionally as it simmers – This keeps the peas from sticking to the bottom of the pot and helps prevent burning. As the soup thickens, it may splatter, so stir gently and lower the heat if needed.
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Use a ham bone for maximum flavor – The bone adds a rich, savory taste that makes the soup feel like it’s been cooking all day. No ham bone? Diced ham or a smoked turkey leg can work as a substitute.
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Add the vegetables later in the cooking process – Wait until after the peas and ham bone have simmered for a while before adding the carrots, celery, and potatoes. This keeps the veggies from turning too soft or mushy.
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Taste and adjust seasonings at the end – Depending on how salty your ham is, you might not need much extra salt. A pinch of marjoram adds a warm, slightly sweet flavor that pairs beautifully with the peas.
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Simmer uncovered to thicken the soup – If you like a thicker soup, just let it simmer with the lid off toward the end of cooking. You can also blend part of it or mash with a spoon for an extra creamy texture.
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Reheat with a splash of water or broth – This soup thickens up a lot as it cools. Just stir in a little liquid while reheating to bring it back to your desired consistency.
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Cool before storing – Let the soup cool completely before transferring to containers. It stores well in the fridge or freezer and the flavor actually improves the next day!
Variations And Substitutions
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No ham bone? No problem! – If you don’t have a ham bone, you can still make a flavorful soup using diced ham, ham hocks, or even a smoked turkey leg. For a meatless version, leave out the meat entirely and use vegetable broth to keep it vegetarian. You can also add extra seasonings like smoked paprika or liquid smoke to give it that same rich, smoky flavor.
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Make it vegetarian or vegan – Skip the ham bone and replace the water with vegetable broth for a plant-based option. Add in extra veggies like chopped spinach, kale, or frozen peas for more texture and nutrients. For even more protein, toss in a can of drained chickpeas or white beans near the end of cooking.
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Switch up the veggies – This soup is flexible—feel free to use what you have on hand! Sweet potatoes or butternut squash can replace regular potatoes for a sweeter twist. Add zucchini, green beans, or even corn for more color and variety.
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Change the seasonings – Dried marjoram is used in the original recipe, but you can also try thyme, bay leaf, or a touch of rosemary. A little garlic powder or onion powder can add depth if you want to punch up the flavor. Finish with a splash of lemon juice or apple cider vinegar to brighten up the taste.
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Control the texture – Some people love a smooth, creamy soup while others prefer it chunky. You can use an immersion blender to puree part (or all) of the soup depending on your texture preference. Or just mash with a spoon for a rustic feel.
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Make it in the Instant Pot or slow cooker – For a hands-off method, cook the soaked peas and all ingredients (except the fresh veggies) in an Instant Pot on high pressure for 15–20 minutes, then add the veggies and cook on sauté until tender. In a slow cooker, let it simmer on low for 6–8 hours, then add veggies in the last hour.
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Low-sodium or salt-free option – If you’re watching your salt intake, skip the added salt and use a low-sodium broth. Make sure your ham or meat is low-sodium too, or rinse it before adding.
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Add some spice – A pinch of cayenne pepper or red pepper flakes can give this cozy soup a little kick. Stir in some hot sauce at the end if you want more heat.
Storage and Reheating
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Refrigerator: Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days. The soup will thicken as it chills, which is totally normal!
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Freezer: This soup freezes beautifully! Portion it into freezer-safe containers or zip-top bags (leave a little space at the top for expansion), label with the date, and freeze for up to 3 months. Lay bags flat to save freezer space.
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To Reheat: Warm the soup on the stovetop over medium heat, stirring occasionally until heated through. Add a splash of water or broth if it’s too thick. You can also reheat it in the microwave in 1-minute intervals, stirring in between until hot.
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Tip: For best flavor, stir well after reheating to distribute the ham and vegetables evenly.
Frequently Asked Questions
Can I make split pea soup without soaking the peas first?
Yes, you can skip soaking if you’re short on time. Soaking the peas helps them cook a bit faster and break down more evenly, but it’s not absolutely necessary. Just keep in mind that your soup might need to simmer longer to reach that creamy consistency. If you do soak, even a quick 1-hour soak helps soften them up.
What can I use instead of a ham bone?
If you don’t have a ham bone, diced ham works just fine. Other tasty options include a smoked turkey leg, ham hocks, or even bacon for a different twist. You can also make the soup vegetarian by skipping the meat and using vegetable broth. Just add a bit of smoked paprika or liquid smoke to replace that smoky ham flavor.
How do I make split pea soup vegetarian or vegan?
To make it vegetarian or vegan, omit the ham bone and use vegetable broth in place of water. Add in extra veggies or beans to make it more filling. A few great add-ins are kale, spinach, potatoes, zucchini, or chickpeas. Don’t forget to season well—vegan versions still need lots of flavor!
Why did my split pea soup turn out too thick?
Split pea soup thickens a lot as it cooks and even more once it cools. If it’s too thick for your liking, just stir in a little water or broth to loosen it up. When reheating, always add a splash of liquid and stir well. This brings it back to the perfect consistency.
Can I freeze split pea soup?
Yes, this soup freezes really well! Let it cool completely, then portion into freezer-safe containers or bags. Leave a little room at the top for expansion. When ready to eat, thaw overnight in the fridge or defrost gently in the microwave before reheating on the stove.
How long does split pea soup last in the fridge?
Properly stored in an airtight container, split pea soup will last for 3 to 4 days in the fridge. It actually tastes even better the next day as the flavors continue to develop. Just be sure to stir well when reheating. If it smells sour or the texture seems off, it’s time to toss it.
Is split pea soup healthy?
Yes! Split peas are high in fiber, protein, and essential nutrients like iron and folate. This soup is naturally gluten-free and can be dairy-free depending on the recipe. It’s also low in fat and very filling, making it a great option for a balanced meal. To make it even healthier, use lean ham or go meatless.
Other Easy Pea Recipes
Air Fried Green Peas Snack – These crispy air fried green peas are a crunchy, protein-packed snack that’s perfect for healthy munching.
Roasted Green Peas – Oven-roasted green peas turn out golden, crunchy, and full of savory flavor for an easy homemade snack.
White Rice With Peas – This fluffy white rice with green peas makes a quick and tasty side dish that pairs with just about anything.
Garlic Shrimp And Vegetable Stir Fry With Peas – Juicy shrimp stir-fried with garlic, green peas, and colorful veggies makes a fast, flavorful dinner.
Green Pea Bacon Salad – This cold green pea salad with crispy bacon is creamy, crunchy, and bursting with flavor in every bite.
Creamy Baby Potatoes And Green Peas – Tender baby potatoes and sweet green peas are coated in a rich, creamy sauce for a comforting side dish.
Stir Fry Scallops With Green Peas – Seared scallops and crisp green peas are tossed in a savory stir fry sauce for a light and elegant meal.
More Soup Recipes
Instant Pot Vegetable Beef Soup
Slow Cooker Chicken Tortilla Soup
7 Can Taco Soup
Hearty Santa Fe Soup
Creamy Chickpea Soup
Chunky Mushroom Soup
Dumpling Soup
Tomato Soup
Corn Soup
Split Pea Soup
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Ingredients
- 2 ¼ cups dried split peas rinsed well
- 2 quarts cold water plus extra as needed
- 1 ½ pound ham 1 bone
- 2 onions thinly sliced
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 pinch dried marjoram
- 3 stalks celery chopped
- 3 carrots chopped
- 1 potato diced
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Large stockpot
- Ladle
- Spoon
Instructions
- Soak the dried split peas in cold water for 1 hour (or overnight), then drain, rinse, and return to a large pot.
- Add 2 quarts of cold water, ham bone, onions, salt, pepper, and marjoram to the pot. Bring to a boil, then reduce heat and simmer for 1½ hours.
- Remove the ham bone, cut off the meat, chop it, and return the chopped ham to the soup.
- Add chopped celery, carrots, and diced potato. Simmer uncovered for 30–40 minutes or until the veggies are tender.
- Taste the soup, adjust seasoning if needed, and serve hot!
Notes
- If the soup is too thick after cooling, just add a little water or broth when reheating.
- You can blend part of the soup with an immersion blender for a smoother texture if you like.
