Split Pea Soup: The Ultimate Guide to a Delicious and Healthy Meal Recipe

Introduction

Split pea soup is a hearty, comforting dish perfect for chilly days. This healthy and flavorful recipe combines tender split peas with savory aromatics and optional smoked meat for a satisfying meal that’s easy to make.

Ingredients

• 1 pound dried split peas, rinsed
• 8 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 smoked ham hock (about 1 pound) – optional, can substitute with smoked sausage or bacon
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• Optional garnishes: chopped fresh parsley, croutons, a swirl of cream or yogurt

Instructions

1. Step 1: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes.
2. Step 2: Stir in the minced garlic and cook for another minute, until fragrant.
3. Step 3: Add the smoked ham hock to the pot. If using smoked sausage or bacon, brown it lightly in a separate pan first to render fat, then remove most of the fat before adding to the pot.
4. Step 4: Pour in the rinsed split peas and chicken or vegetable broth. Ensure the peas are fully submerged; add more liquid if needed.
5. Step 5: Add dried thyme, marjoram, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring occasionally.
6. Step 6: Check peas for tenderness after 1½ hours. Continue simmering if peas aren’t very soft and easily mashed.
7. Step 7: Remove the ham hock (or smoked meat). Let cool slightly, shred the meat, and discard bone and skin. If using sausage or bacon, chop into bite-sized pieces.
8. Step 8: For a smoother soup, blend with an immersion blender or carefully use a regular blender in batches. Leave it chunky if preferred.
9. Step 9: Return the shredded or chopped meat to the pot.
10. Step 10: Taste and adjust seasoning, adding salt, pepper, or a splash of vinegar or lemon juice to brighten flavors.
11. Step 11: Simmer for another 5-10 minutes to meld flavors.
12. Step 12: Ladle soup into bowls and garnish as desired with fresh parsley, croutons, cream, or yogurt.
13. Step 13: Serve hot with crusty bread for dipping.

Tips & Variations

• For a vegetarian version, omit smoked meat and use vegetable broth.
• If you prefer a creamier texture without blending, cook the peas longer until they break down completely.
• Add a pinch of smoked paprika for an extra smoky flavor if you’re not using smoked meat.
• Use fresh herbs like thyme or marjoram when available for a brighter taste.

Storage

Store leftover split pea soup in an airtight container in the refrigerator for 3 to 4 days. It also freezes well for up to 3 months. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make split pea soup without meat?

Yes, simply omit the ham hock or sausage and use vegetable broth for a delicious vegetarian soup.

Do I need to soak split peas before cooking?

No soaking is necessary. Rinsing them before cooking is sufficient to remove any debris.

Split Pea Soup: The Ultimate Guide to a Delicious and Healthy Meal Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

This classic Split Pea Soup recipe offers a hearty and nutritious meal perfect for cozy days. Featuring tender split peas simmered with aromatic vegetables and optional smoked meat, it’s a flavorful blend that’s both comforting and healthy. Whether you prefer it creamy or chunky, this soup is easily customizable and makes excellent leftovers.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound dried split peas, rinsed
• 8 cups chicken broth (or vegetable broth for vegetarian option)
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 smoked ham hock (about 1 pound) – optional, or substitute with smoked sausage or bacon

Seasonings and Extras

• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• Optional garnishes: chopped fresh parsley, croutons, a swirl of cream or yogurt, a drizzle of olive oil, a sprinkle of paprika, a dollop of sour cream

Instructions

1. Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened and onions become translucent.
2. Add the Garlic: Stir minced garlic into the vegetables and cook for an additional minute until fragrant.
3. Introduce the Ham Hock or Smoked Meat: Add the ham hock to the pot if using. For smoked sausage or bacon, brown it separately in a pan to render fat, remove most fat, then add to pot for extra flavor.
4. Add the Split Peas and Broth: Pour in the rinsed split peas and broth, ensuring split peas are fully submerged. Add more broth or water if necessary.
5. Season and Simmer: Add dried thyme, marjoram, bay leaf, salt, and black pepper. Bring soup to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until peas are tender and breaking down. Stir occasionally to prevent sticking.
6. Check for Tenderness: After 1.5 hours, test peas; they should mash easily with a spoon. If firm, continue simmering up to another 30 minutes.
7. Remove the Ham Hock or Smoked Meat: Take out the ham hock, let cool, shred meat from bone, discard bone, skin, and excess fat. If using sausage/bacon, chop into bite-sized pieces.
8. Blend the Soup (Optional): For smoother texture, blend soup with an immersion blender or in batches in a regular blender, taking care with hot liquids. Blend until creamy; skip or partially blend for chunkier soup.
9. Return the Meat to the Soup: Add shredded ham or chopped smoked meat back into the pot.
10. Adjust Seasoning: Taste and season with additional salt, pepper, or a splash of vinegar or lemon juice to brighten flavors.
11. Simmer Briefly: Simmer soup for another 5-10 minutes to meld flavors.
12. Serve Hot: Ladle soup into bowls.
13. Garnish (Optional): Top with fresh parsley, croutons, cream, yogurt, olive oil drizzle, paprika, or sour cream as desired.
14. Serve with Bread: Pair with crusty bread for dipping to complete the meal.
15. Storage: Store leftovers in an airtight container in the refrigerator up to 3-4 days or freeze for longer storage.

Notes

• Using smoked ham hock adds a traditional smoky flavor, but the soup works well vegetarian with vegetable broth and omitting smoked meat.
• Blending is optional; partial blending can provide a nice texture contrast.
• Adjust seasoning at the end to balance flavors perfectly.
• Simmer gently to avoid peas sticking and burning on the pot bottom.
• Leftover soup often tastes better the next day as flavors deepen.

Keywords: split pea soup, healthy soup, easy soup recipe, comfort food, hearty soup, vegetarian split pea soup option, smoked ham hock soup