Pea Soup – WellPlated.com
Smoky, thick, and rich, Pea Soup may not glamorous, but it sure is satisfying! This is a rustic, hearty soup that eats like a meal thanks to a combination of creamy split peas, tender veggies, and savory ham. A budget-friendly recipe perfect for stockpiling in the freezer!
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Why You’ll Love This Easy Split Pea Soup Recipe
- Soup That’s Actually Satisfying. There are meal soups—your Crockpot Chicken Enchilada Soup and 15 Bean Soup—and then there are soups that aren’t much more than a bowl of pureed veggies. Split pea soup with ham is the kind of soup with a stick-to-your-ribs quality that leaves you pleasantly full.
- Easy on the Grocery Budget. Ham hocks are cheap, ham bones are discarded after Christmas dinner, and you can pick up a pound of split peas at the grocery store for under $2. Pea soup is an excellent menu option when you’re trying to stretch your grocery dollar!
- Humble Yet Scrumptious. This soup isn’t exactly a looker and the ingredients are simple, but the flavor makes up for that. It’s smoky, savory, earthy, a little bit sweet, and gives comfort food vibes in every spoonful.
- Meal Prep Hero. Just like its cousin, Instant Pot Split Pea Soup, this recipe tastes even better after a day in the fridge and it freezes beautifully. Future you will be happy you doubled the recipe and stashed some in the freezer for busy weeknights!
How to Make Pea Soup
The Ingredients
- Ham. For classic, real-deal split pea soup like your grandma used to make, a ham hock is your best bet. You can also use a ham bone from Crockpot Ham or Baked Ham, leftover ham, or swap in thick cut bacon.
- Vegetables. Your classic soup veggies: onion, carrots, celery, and garlic.
- Dried Green Split Peas. If you prefer yellow split peas a la IKEA split pea soup, you can use those, but green are sweeter.
- Herbs and Seasonings. Bay leaves, a bundle of fresh thyme, salt, and pepper.
- Chicken Broth. Or vegetable broth or stock! All will do.
- Lemon Juice. Freshly squeezed, please. This brightens and enlivens the flavor.
The Directions
- Sweat the Onion. Melt butter in a Dutch oven and add the onion. Cook until the onion softens and becomes translucent—you don’t want it to brown!
- Add the Rest of the Veggies. Stir in the carrots and celery, along with the salt and pepper. Cook for 2 minutes.
- Add the Garlic and Peas. Cook for a minute.
- Bring to Boil. Add the ham, seasonings, and broth. Let the mixture come to a boil.
- Simmer. Reduce the heat to a simmer, skimming off any foam as it cooks. Continue to simmer until the peas are so tender, they’re falling apart—about an hour.
- Finish. Remove the bay leaves and ham hocks. Shred the ham and discard the bone, then puree the soup with an immersion blender. Stir the ham back in with the lemon juice, adjust the thickness of the pea soup if needed, and season to taste. ENJOY!
Recipe Variations
- Make It Vegetarian. For a vegetarian split pea soup, omit the ham and use vegetable stock. If you’d like, you can add liquid smoke or smoked paprika to give the soup the smoky flavor ham adds.
- Use Leftovers. If you want to use leftover cooked ham, I recommend cutting it into bite-sized cubes and stirring it in at the end of the recipe. If you still have the ham bone, add that with the broth to infuse the soup with flavor as it simmers.
What to Serve with Pea Soup
Recipe Tips and Tricks
- Don’t Skip Picking Over the Split Peas. I know it sounds like an urban myth, but I actually have found pebbles in dried beans before. Better to take 5 minutes to check for them than crack a tooth!
- Adjust the Consistency. There are a few ways you can do this! First, when pureeing the pea soup—if you want it super smooth, puree it in a regular countertop blender. If you’re using an immersion blender, you can use it for just a minute or two for a chunkier soup, or use it longer for a soup that’s in the middle. You can also thin out the soup by adding more broth or water.
- Cut All the Veggies to the Same Size. This will ensure they’re all softened at the same time. I don’t know about you, but I don’t like crunchy carrots in my split pea soup!
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- 1 pound ham hock or ham bone or 6 slices thick cut bacon
- 2 tablespoons unsalted butter omit if using bacon
- 1 large yellow onion ¼-inch diced
- 4 medium carrots scrubbed and ½-inch diced
- 2 stalks celery ½-inch diced
- 6 cloves garlic chopped
- 1 pound dried green split peas rinsed and picked over
- 4 dried bay leaves
- 6 springs fresh thyme tied into a bundle
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 8 cups chicken broth
- 1 tablespoon freshly squeezed lemon juice
- 1 to 2 cups water as needed
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If using bacon, cut into ½-inch strips. Saute in a Dutch oven or a similar large, sturdy pot over low heat, until the bacon is crisp and the fat has rendered, about 10 minutes. Transfer to a paper-towel lined plate; discard all but 2 tablespoons drippings from the pan. If using a ham hock or ham bone, melt the butter over medium heat, then proceed with the recipe.
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Add the onion to the melted butter (or bacon drippings). Increase the heat to medium. Cook, stirring occasionally, until the butter melts and the onion begins to turn translucent, about 5 minutes.
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Add the carrots, celery, salt, and pepper. Cook and stir for 2 minutes more.
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Stir in the garlic and split peas. Let cook 1 minute.
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Add ham hock, bay leaves, thyme, salt, pepper, and broth.
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Increase the heat to bring to a boil, then reduce the heat to maintain a steady simmer. During the first 10 minutes, keep an eye on the soup and with a large spoon, skim off and discard any foam that rises to the surface.
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Let the soup simmer uncovered until the peas are soft and starting to fall apart, about 1 hour. If the soup looks dry, add water as needed.
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Fish out and discard the bay leaves. Remove the ham hock to a plate and shred with two forks. Discard the bone.
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With an immersion blender, puree the soup until it’s somewhat thickened but still has some texture (alternatively, you can carefully transfer a few ladlefuls to a regular blender and puree, then stir back into the soup—be careful and do not overfill the blender; hot soup spatters in a blender).
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Add the shredded ham (or bacon) back to the pot. Stir in the lemon juice. If the soup is thicker than you would like, stir in additional water as needed to reach your desired consistency. Taste and adjust the salt and pepper as desired (you may want another few pinches of salt depending upon your broth). Enjoy hot.
- To use bacon, cut it crosswise into 1/2-inch strips then begin the recipe by sautéing it on low until the bacon is crisp and the fat has rendered, 8 minutes or so. Remove to a plate, proceed with the recipe as directed, then stir back into the soup at the end.
- Adapted from my Instant Pot Split Pea Soup
- TO STORE: Place leftover soup in an airtight storage container in the refrigerator for up to 5 days.
- TO REHEAT: Gently rewarm pea soup in a Dutch oven on the stove over medium-low heat until hot. You can also reheat this soup in the microwave.
- TO FREEZE: Store soup in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 6)Calories: 589kcalCarbohydrates: 54gProtein: 43gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 99mgSodium: 1.88mgPotassium: 1.259mgFiber: 21gSugar: 10gVitamin A: 7.088IUVitamin C: 9mgCalcium: 101mgIron: 5mg
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