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

Introduction

Split pea soup is a comforting, hearty dish that’s both delicious and packed with nutrients. Whether you prefer it smooth or chunky, this classic soup is perfect for cozy meals and can be easily adapted for vegetarians.

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 or Dutch oven 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: If using a ham hock, add it to the pot now. If using smoked sausage or bacon, brown it slightly first in a separate pan to render some fat, remove most of the fat, then add 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 thyme, marjoram, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally.
6. Step 6: Check the peas after 1 1/2 hours—they should be very soft and easily mashed. Continue simmering if needed.
7. Step 7: Remove the ham hock or smoked meat. Let cool, shred the meat, discard bone, skin, and excess fat. Chop sausage or bacon if used.
8. Step 8: For a smoother texture, blend the soup using an immersion blender or carefully with a regular blender. You may blend all or part of the soup as you prefer.
9. Step 9: Return the shredded meat to the pot.
10. Step 10: Taste and adjust seasonings, adding salt, pepper, or a splash of vinegar or lemon juice to brighten the flavor.
11. Step 11: Simmer for another 5-10 minutes to meld flavors.
12. Step 12: Ladle the hot soup into bowls.
13. Step 13: Garnish as desired with parsley, croutons, cream, yogurt, olive oil, paprika, or sour cream.
14. Step 14: Serve with crusty bread for dipping.

Tips & Variations

• For a vegetarian version, omit the ham hock and use vegetable broth.
• Smoked sausage or bacon adds extra depth if you don’t have a ham hock.
• Adding a splash of apple cider vinegar or lemon juice at the end brightens the flavors.
• Blend only half the soup for a mix of creamy and chunky texture.
• Use fresh herbs like parsley or thyme for garnish to enhance freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for longer storage—thaw and reheat gently on the stove. Reheat slowly, stirring occasionally to prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make split pea soup without meat?

Yes, simply skip the ham hock or smoked meat and use vegetable broth instead. The soup will still be flavorful with the herbs and vegetables.

How thick should split pea soup be?

The soup should be hearty and fairly thick, with the split peas broken down into a creamy texture. You can adjust thickness by adding broth or water if it’s too thick or blending less for a chunkier soup.

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

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★★★★★

4.9 from 87 reviews

• Author: Ethan
• Total Time: 2 hours 15 minutes
• Yield: 6–8 servings 1x
• Diet: Gluten Free

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Description

This hearty and nutritious split pea soup recipe offers a comforting and flavorful meal perfect for chilly days. Made with dried split peas, aromatic vegetables, and optionally smoky meat like ham hock or sausage, this soup is simmered until creamy and tender. It’s easy to prepare and customizable with various garnishes to suit your taste.

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Ingredients

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Soup Base

• 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 tablespoon olive oil

Meat Options (Optional)

• 1 smoked ham hock (about 1 pound) – optional, can substitute with smoked sausage or bacon

Seasonings

• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 bay leaf
• Salt and freshly ground black pepper to taste

Optional Garnishes

• Chopped fresh parsley
• Croutons
• A swirl of cream or yogurt
• Drizzle of olive oil
• Sprinkle of paprika
• Dollop of sour cream

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Instructions

1. Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven 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. Add the Garlic: Stir in the minced garlic and cook for another minute, until fragrant.
3. Introduce the Ham Hock (or Smoked Meat): If using a ham hock, add it to the pot now. If using smoked sausage or bacon, brown it slightly first in a separate pan to render some of the fat and add extra flavor. Remove most of the rendered fat before adding it to the pot.
4. Add the Split Peas and Broth: Pour in the rinsed split peas and chicken (or vegetable) broth. Make sure the split peas are fully submerged in the broth. If not, add a little more broth or water.
5. Season and Simmer: Add the dried thyme, marjoram, and bay leaf. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1 1/2 to 2 hours, or until the split peas are very tender and have broken down. Stir occasionally to prevent the soup from sticking to the bottom of the pot.
6. Check for Tenderness: After 1 1/2 hours, check the split peas for tenderness. They should be very soft and easily mashed with a spoon. If they’re still firm, continue to simmer for another 30 minutes or so, checking periodically.
7. Remove the Ham Hock (or Smoked Meat): Once the split peas are tender, remove the ham hock (or smoked meat) from the pot. Let it cool slightly, then shred the meat from the bone. Discard the bone, skin, and any excess fat. If you used smoked sausage or bacon, you can simply chop it into bite-sized pieces.
8. Blend the Soup (Optional): For a smoother soup, you can blend it using an immersion blender or a regular blender. If using a regular blender, be very careful with the hot liquid. Blend in batches starting on low speed and gradually increasing to high speed until the soup is smooth and creamy. Alternatively, blend only a portion or skip blending for chunkier texture.
9. Return the Meat to the Soup: Add the shredded ham (or chopped smoked sausage/bacon) back to the pot.
10. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or a touch of vinegar or lemon juice to brighten flavors.
11. Simmer Briefly: Simmer the soup for another 5-10 minutes to allow the flavors to meld together.
12. Serve Hot: Ladle the hot split pea soup into bowls.
13. Garnish (Optional): Garnish with chopped fresh parsley, croutons, a swirl of cream or yogurt, a drizzle of olive oil, paprika, or a dollop of sour cream as desired.
14. Serve with Bread: Serve the soup with crusty bread for dipping to complete the meal.
15. Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.

Notes

• If you prefer a vegetarian version, omit the ham hock or smoked meat and use vegetable broth.
• Blending the soup is optional and can be adjusted to your desired texture.
• Adding a splash of vinegar or lemon juice at the end brightens the flavors nicely.
• This soup thickens as it cools; add water or broth to reheat if necessary.
• Leftover soup freezes well, making it ideal for batch cooking.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: split pea soup, hearty soup, healthy soup, easy soup recipe, ham hock soup, vegetarian split pea soup