Split Pea Soup Recipe

I turned simple pantry staples into a Split Pea Soup Recipe that adapts to stove top, crock pot, or Instant Pot cooking and freezes well for easy meal prep.

I never expected a pot of split pea soup to make me actually race back for seconds, but here we are. My Split Pea Soup Recipe looks simple on paper yet hides a little trick: a smoked ham hock and a yellow onion change everything.

It’s pantry friendly, forgiving when you need to throw it in the slow cooker, and yes it freezes like a charm so you can save it for a night you dont feel like fussing. The aroma alone will make you curious and the texture?

Not too thick, not too thin, a bowl that pulls you in.

Ingredients

• Split peas: High in fiber and plant protein, make soup thick and very filling
• Ham: Adds smoky salty depth, gives extra protein, watch the sodium though
• Onion: Brings sweetness and savory flavor when caramelized, builds soup base
• Carrots: Add natural sweetness, fiber and vitamin A, brightens color and taste
• Garlic: Small amount boosts aroma and savoriness, its not usually overpowering
• Broth: Liquid backbone gives savory umami, low sodium options keep it healthier
• Apple cider vinegar: A splash brightens soup, cuts richness and lifts flavors

Ingredient Quantities

• 1 lb (about 2 cups) dried green split peas
• 6 to 8 cups low sodium chicken broth or vegetable stock
• 1 smoked ham hock or 2 cups diced ham (optional)
• 1 large yellow onion
• 3 medium carrots
• 2 celery stalks
• 2 cloves garlic
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika (optional)
• 1 tablespoon olive oil or butter
• Salt and freshly ground black pepper
• 1 tablespoon apple cider vinegar or lemon juice (optional)
• Chopped fresh parsley for garnish (optional)

How to Make this

1. Rinse and pick through 1 lb split peas, then drain; roughly chop 1 large yellow onion, 3 carrots, 2 celery stalks and mince 2 garlic cloves.

2. Heat 1 tablespoon olive oil or butter in your pot or Instant Pot on Sauté, or use a skillet then transfer to the slow cooker; cook onion, carrots and celery until softened, about 5 to 7 minutes, add garlic, 1 teaspoon dried thyme and 1/2 teaspoon smoked paprika if using, cook 30 seconds.

3. Add the rinsed peas, 6 to 8 cups low sodium chicken broth or vegetable stock (6 for thicker, 8 for thinner), 1 bay leaf and either 1 smoked ham hock or 2 cups diced ham; if you want max ham flavor use the ham hock at start, if you prefer chunky ham use diced ham and add later.

4. Cook by your preferred method: Stovetop bring to a simmer then simmer gently 1 to 1 1/2 hours until peas are falling apart; Slow cooker cook on low 6 to 8 hours or high 3 to 4 hours; Instant Pot cook on high pressure 15 minutes then natural release 10 to 15 minutes.

5. If you used a ham hock remove it after cooking, shred the meat with forks and stir back into the soup; if you used diced ham and didnt add it at the start, stir it in now and heat through.

6. Remove the bay leaf. For a smoother soup use an immersion blender and pulse a few times, or mash about half the soup with a potato masher to keep some texture, its up to you.

7. Taste and season with salt and freshly ground black pepper, remember ham can be salty so taste before big additions.

8. Stir in 1 tablespoon apple cider vinegar or lemon juice at the end for brightness, dont skip this step, it wakes the flavors up.

9. If soup is too thick thin with more broth or water, reheat gently to combine; garnish with chopped fresh parsley if desired.

10. To freeze: cool completely, portion into airtight containers leaving a little headspace, freeze up to 3 months; thaw overnight in the fridge and reheat slowly on the stove or in the Instant Pot on Sauté.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (or Instant Pot or slow cooker) for cooking the soup, whatever you got
2. Colander or fine-mesh sieve for rinsing and draining the split peas
3. Cutting board
4. Chef’s knife for chopping onion, carrots, celery and mincing garlic
5. Measuring cups and spoons for broth, peas and spices
6. Wooden spoon or heatproof spatula for sautéing and stirring
7. Ladle or large serving spoon for dishing and stirring
8. Immersion blender or potato masher for smoothing about half the soup
9. Two forks or kitchen tongs for shredding the ham hock and pulling out the bay leaf, dont forget to remove it
10. Airtight containers or freezer-safe bags for cooling and freezing leftovers

FAQ

Split Pea Soup Recipe Substitutions and Variations

• Green split peas: swap with yellow split peas for nearly the same texture; or use brown/green lentils (they cook faster and wont get quite as creamy); or 2 cans drained split peas to cut simmer time.
• Smoked ham hock / diced ham: try a smoked turkey leg or 6 strips of bacon for that smoky, meaty flavor; for a vegetarian option use smoked tofu or 1 cup rehydrated dried shiitake plus a splash of liquid smoke.
• Chicken broth / vegetable stock: use water plus 1 or 2 bouillon cubes or paste if thats what you have; mushroom stock gives extra umami; or half cup white wine plus water for a brighter base.
• Apple cider vinegar / lemon juice: substitute with white wine vinegar, sherry vinegar, or even 1 tablespoon Dijon mustard for a bit of bright acidity.

Pro Tips

1) Soak the peas for about an hour if you can, it cuts cooking time and reduces the foamy scum. Drain and rinse them well after soaking, but if you dont have time just rinse thoroughly and plan for a bit more simmering.

2) If you want big smoky flavor, brown the ham hock first to render some fat and deepen the broth, then simmer low and slow. If you use diced ham add it near the end so it stays meaty instead of getting mushy and overcooked.

3) For best texture, blend only half the pot with an immersion blender or mash half with a potato masher so you get creamy body and chunky bits at the same time. If you want ultra silky, blend then stir in a little butter or a splash of cream when serving, but dont add dairy before freezing.

4) Taste before salting since ham can be salty, and always add the vinegar or lemon at the very end to wake the flavors up. To freeze, cool completely, leave some headspace in containers, thaw overnight in the fridge and reheat gently; add chopped parsley or a squeeze of acid right before serving for freshness.