Split pea soup is a warm and comforting dish made with green or yellow peas, veggies, and some tasty seasonings. It’s thick, hearty, and oh-so-satisfying!
Every time I make it, the kitchen fills with a delicious smell that makes everyone hungry. Plus, it’s a great way to use up leftover ham if you have any hanging around! 🌟
I love how simple it is to make: just cook everything together, and in no time, you’ve got a bowl of cozy goodness. Perfect for chilly days or a quick dinner!
Key Ingredients & Substitutions
Split Green Peas: These are the heart of the soup. They provide a lovely texture and a subtle earthy flavor. If you can’t find them, yellow split peas work just as well. You can also use lentils, but they’ll change the cooking time and texture.
Olive Oil: This adds healthy fat and flavor to the soup. If you’re allergic to olive oil, you can substitute with avocado oil or canola oil. Butter is another option that will add richness, though it changes the flavor slightly.
Onion: Onions are essential for building flavor. Yellow or white onions are perfect here. If you’re in a pinch, shallots or leeks could also be used. For a milder taste, green onions can work too.
Vegetables: Carrots, celery, and potatoes are classic choices for soups. Feel free to swap in other vegetables you have on hand, such as parsnips, sweet potatoes, or even spinach for added nutrition.
Dried Thyme: This herb brings a warm flavor to the soup. If you don’t have dried thyme, fresh thyme works great too (use about three times the amount). Alternatively, you could try dried oregano or basil for a different flavor profile.
Ham: It’s optional but adds a nice heartiness. If you prefer a vegetarian version, you can leave it out, or use smoked tofu for a similar depth of flavor.
How Do You Make Split Pea Soup Creamy and Delicious?
Cooking split pea soup to perfection takes a few thoughtful steps. Start with sautéing your onions well; they should be soft and translucent, which enhances the overall flavor of the soup. Keep the heat moderate so they don’t brown too quickly.
- After adding the garlic, carrots, and celery, sauté until just softened. This develops the flavors before the peas and broth get added.
- When you add the split peas and broth, make sure to bring it to a full boil for a few minutes. This helps the peas cook evenly.
- Simmer on low heat to avoid burning. Stir occasionally, especially as the soup thickens.
- If you want a creamier texture, an immersion blender is perfect for blending part of the soup while keeping some peas whole for texture.
Personal tip: I love to add a squeeze of lemon juice before serving, as it brightens the whole soup!
How to Make Split Pea Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 cup split green peas, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium potato, peeled and diced
- 1 teaspoon dried thyme
- 5 cups vegetable or chicken broth
- 1 bay leaf
- 1 cup diced ham (optional for a meatier soup)
- Salt and pepper to taste
- Fresh parsley or thyme for garnish (optional)
How Much Time Will You Need?
This delicious split pea soup takes about 10 minutes to prep and around 1 hour to cook. So, in total, you’ll need about 1 hour and 10 minutes to get this warm, hearty soup ready to enjoy. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, pour in the olive oil and heat it over medium heat. Once it’s hot, add the chopped onion. Sauté for about 4-5 minutes, or until the onion becomes translucent and soft. This will add a lovely flavor to your soup!
2. Add the Vegetables:
Next, toss in the minced garlic, diced carrots, and celery. Keep stirring and sauté for another 5 minutes. You want the vegetables to start softening up a bit—this will enhance the flavor even more!
3. Mix in the Potatoes and Thyme:
Now, stir in your diced potato and the dried thyme. Make sure everything is mixed well together so those flavors blend nicely.
4. Combine Peas and Broth:
It’s time to add the rinsed split peas to the pot! Pour in your broth, add the bay leaf, and if you’re using it, the diced ham. Give everything a good stir, then bring the mixture to a boil.
5. Simmer and Cook:
Once it’s boiling, reduce the heat to low and cover the pot. Let it simmer for about 45 minutes to 1 hour, stirring occasionally. You’re looking for the peas to be tender and the soup to thicken up nicely.
6. Final Touches:
After your soup has cooked, remove the bay leaf and discard it. If you like your soup creamier, you can use an immersion blender to puree some of it. If you prefer it chunky, feel free to leave it as it is!
7. Season and Serve:
Finally, season your soup with salt and pepper to taste. Serve it hot, and if you like, you can garnish it with some fresh parsley or thyme. It’s best enjoyed with crusty bread on the side!
Can I Use Dried Split Peas Instead of Frozen?
Yes, this recipe is designed for dried split peas. Just make sure to rinse and drain them before adding to the pot! If you have dried peas, they’ll need to be cooked for the duration stated in the recipe to achieve tenderness.
What Can I Substitute for Ham?
If you prefer a vegetarian version, you can omit the ham or replace it with cooked lentils for added protein. Smoked paprika is also a great addition to give the soup a smoky flavor without meat!
Can I Make This Soup in a Slow Cooker?
Absolutely! To make this in a slow cooker, sauté the onions, garlic, carrots, and celery first, then add all the ingredients to the slow cooker. Set it on low for 6-8 hours or high for 3-4 hours, until everything is tender.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days. To freeze, pour the cooled soup into freezer-safe bags or containers, leaving room for expansion; it should keep well for up to 3 months. Thaw in the fridge overnight before reheating!
