Hearty Split Pea Soup (Printable)

A rich, warming soup with split peas, vegetables, and aromatic herbs—ideal for cozy fall dinners.

# Ingredient List:

→ Legumes

01 - 2 cups dried split peas, rinsed and picked over

→ Vegetables

02 - 1 large onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 medium Yukon gold potato, peeled and diced

→ Meats (optional)

07 - 1 smoked ham hock or 8 oz diced smoked ham (omit for vegetarian/vegan version)

→ Liquids

08 - 8 cups low-sodium chicken or vegetable broth
09 - 1 bay leaf

→ Spices & Seasonings

10 - 1 tsp dried thyme
11 - 1/2 tsp freshly ground black pepper
12 - 1/2 tsp smoked paprika
13 - 1 tsp salt (to taste, add more as needed)

→ Optional Finishes

14 - 2 tbsp chopped fresh parsley
15 - 1 tbsp olive oil (for sautéing)

# How to Make:

01 - Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots, celery, and a pinch of salt. Sauté for 5-7 minutes until softened and fragrant.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add the diced potato, split peas, bay leaf, thyme, black pepper, smoked paprika, and ham hock if using. Pour in the broth and stir thoroughly to combine all ingredients.
04 - Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 1 to 1.5 hours, stirring occasionally to prevent sticking, until peas are completely tender and soup has thickened considerably.
05 - Remove the ham hock if used, shred any meat from the bone, and return it to the pot. Discard the bay leaf. Taste the soup and adjust salt as needed.
06 - For a smoother consistency, lightly mash some of the peas against the side of the pot with a spoon or use an immersion blender for a partially pureed texture. Leave some chunks for heartiness.
07 - Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve immediately with crusty bread if desired.

# Expert Tips:

01 -
  • This soup costs almost nothing to make but tastes like it simmered all day at a fancy restaurant
  • The leftovers somehow get better overnight, making it the gift that keeps on giving for busy weeks
02 -
  • This soup thickens dramatically as it sits, so what seems too thin initially will be perfect by the time it reaches the table
  • The ham hock needs the full simmering time to release its smoky essence into the broth, so do not rush this step
03 -
  • Rinse the split peas thoroughly and pick through them for small stones or debris before cooking
  • Use an immersion blender for just a few pulses if you want texture with some creaminess, or leave it completely chunky for a rustic feel

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