The smell of simmering peas and herbs takes me straight back to cozy kitchen memories.
This Old Fashioned Split Pea Soup is thick, hearty, and full of comforting flavor in every spoonful.
I made it on a chilly evening, and it warmed the whole house while it cooked.
It’s simple, wholesome, and tastes like something Grandma would make with love.
If you love soups that feel like a warm hug, this one’s for you.
Let’s grab a pot and make this classic comfort together.
Why You’ll Love This Recipe
- Budget-Friendly: Uses affordable pantry staples and transforms a leftover ham bone into something special.
- Naturally Thick and Creamy: No cream needed—the split peas break down to create a velvety texture.
- Packed with Protein: Split peas provide plant-based protein while the ham adds savory depth.
- Freezer-Friendly: Makes a large batch perfect for meal prep and future easy dinners.
- Classic Comfort Food: The kind of soup that brings back memories and creates new ones.
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: About 1 hour 45 minutes
Servings: This recipe makes about 8 generous servings—enough to feed a family with leftovers for lunch the next day. Want more? This soup doubles easily in a large stockpot.
Difficulty: Easy enough for beginners. The soup does most of the work itself while it simmers.
Required Kitchen Tools
- Large stockpot or Dutch oven
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon for stirring
- Ladle for serving
Ingredients for Old Fashioned Split Pea Soup
This wholesome soup comes together with just a handful of simple ingredients that create layers of flavor as they simmer together:
- Dried Green Split Peas: The star ingredient that creates a thick, creamy base.
- Ham Bone: Adds smoky, meaty flavor throughout the soup. You can also use a ham hock.
- Onion: Provides sweetness and aromatic base flavor.
- Carrot: Adds natural sweetness and color to the soup.
- Celery: Brings earthy flavor and classic soup aromatics.
- Salt and Pepper: Season to taste and enhance all the flavors.
- Dried Thyme: Adds an herbal note that complements the ham perfectly.
- Bay Leaf: Provides subtle depth and traditional soup flavor.
Variations for Split Pea Soup
- Add Potatoes: Dice 2 medium potatoes and add them during the last 30 minutes of cooking for extra heartiness.
- Use Smoked Turkey: Swap the ham bone for a smoked turkey leg for a different flavor profile.
- Make It Vegetarian: Skip the ham bone and use vegetable broth, adding smoked paprika for depth.
- Add Garlic: Include 3-4 minced garlic cloves with the onions for extra flavor.
- Stir in Greens: Add chopped kale or spinach during the last 10 minutes for extra nutrition.
How to Make Old Fashioned Split Pea Soup Step-by-Step Instructions
1. Prepare Your Ingredients
Rinse the split peas in a colander under cold water. Dice the onion, carrot, and celery into small, even pieces.
2. Start the Soup Base
Place the large stockpot over medium heat. Add the diced onion, carrot, and celery. Cook for about 5 minutes until the vegetables begin to soften and the onion becomes translucent.
3. Add the Main Ingredients
Add the rinsed split peas, ham bone, dried thyme, and bay leaf to the pot. Pour in 8 cups of water, making sure everything is covered.
4. Bring to a Boil
Turn the heat to high and bring the soup to a rolling boil. This should take about 10 minutes.
5. Simmer Low and Slow
Once boiling, reduce the heat to low. Cover the pot partially, leaving a small gap for steam to escape. Let the soup simmer gently for about 90 minutes, stirring occasionally to prevent sticking.
6. Check and Adjust
The split peas should be completely broken down and the soup should be thick and creamy. If it seems too thick, add water a cup at a time. If it needs more time, continue simmering until the peas are fully tender.
7. Remove the Ham Bone
Carefully take out the ham bone. Once it cools slightly, pick off any meat and add it back to the soup. Discard the bone and bay leaf.
8. Season to Perfection
Taste the soup and add salt and pepper as needed. Remember that the ham bone adds saltiness, so season carefully.
Serving and Decoration
Ladle the hot soup into deep bowls. The thick, creamy texture should coat your spoon. For a classic presentation, place a small pat of butter in the center and watch it melt. You can also garnish with fresh cracked black pepper or a small sprig of fresh thyme.
Serve alongside crusty bread, cornbread, or crackers. A simple green salad makes a nice contrast to the hearty soup.
How to Serve Split Pea Soup
This versatile soup works perfectly for:
- Weeknight Dinners: Serve with crusty bread and butter for a complete meal.
- Lunch Leftovers: Pack in a thermos for a warming midday meal.
- Cold Weather Comfort: The ultimate cozy dinner on chilly evenings.
- After Holiday Meals: The perfect way to use up that leftover ham bone.
- Meal Prep Sundays: Portion into containers for easy grab-and-go meals all week.
Storing Old Fashioned Split Pea Soup
- Refrigerator: Store in an airtight container for up to 5 days. The soup will thicken as it sits—just add a splash of water when reheating.
- Freezer: Freeze in portions for up to 3 months. Cool completely before freezing. Thaw overnight in the refrigerator and reheat on the stovetop.
- Reheating Tips: Add a little water or broth while reheating since the peas continue to absorb liquid. Heat gently over medium-low, stirring often.
Tips and Tricks for Success
- Rinse the Peas: Always rinse split peas to remove any dust or debris before cooking.
- Stir Regularly: Split peas can stick to the bottom of the pot, so stir every 15-20 minutes.
- Don’t Rush It: Low and slow cooking allows the flavors to develop and the peas to break down properly.
- Use a Good Ham Bone: The more meat left on the bone, the more flavorful your soup will be.
- Adjust Thickness: Split pea soup should be thick but still spoonable. Add water to reach your preferred consistency.
- Season at the End: The ham bone releases salt as it cooks, so wait until the end to add extra salt.
Nutrition
| Nutrient | Per Serving (1 cup) |
|---|---|
| Calories | 240 |
| Protein | 18g |
| Carbohydrates | 35g |
| Dietary Fiber | 14g |
| Fat | 3g |
| Sodium | 480mg |
| Potassium | 620mg |
| Vitamin A | 45% DV |
| Vitamin C | 8% DV |
| Iron | 15% DV |
Old Fashioned Split Pea Soup
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Soup & Comfort Food
Ingredients
- 1 pound (about 2 cups) dried green split peas, rinsed
- 1 ham bone (with some meat attached)
- 1 large onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 8 cups water
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Rinse split peas in cold water. Dice onion, carrots, and celery into small pieces.
- Sauté Vegetables: In a large stockpot over medium heat, add diced vegetables. Cook for 5 minutes until softened.
- Add Main Ingredients: Add split peas, ham bone, thyme, bay leaf, and 8 cups water to the pot. Stir to combine.
- Boil: Increase heat to high and bring to a boil.
- Simmer: Reduce heat to low, cover partially, and simmer for 90 minutes. Stir occasionally to prevent sticking.
- Remove Ham Bone: Take out the ham bone, remove any meat, and return meat to soup. Discard bone and bay leaf.
- Season: Taste and add salt and pepper as needed.
- Serve: Ladle into bowls and enjoy hot with crusty bread.
Old Fashioned Split Pea Soup FAQs
No, split peas do not require soaking. They cook much faster than whole dried peas and will break down completely during the simmering process.
Yes, you can use diced ham, ham hocks, or even bacon for flavor. For a vegetarian version, use vegetable broth and add smoked paprika for depth.
If your soup is too thin, continue simmering uncovered to allow excess liquid to evaporate. The split peas will also thicken the soup as they break down further.
Yes, yellow split peas work just as well and will give you a slightly different color but similar flavor and texture.
Stir the soup regularly, especially as it thickens. Use a heavy-bottomed pot and keep the heat at a gentle simmer rather than a rolling boil.
