Creamy Traditional Split Pea Soup

There's something about the smell of split peas simmering that takes me straight back to my grandmother's kitchen on gray February afternoons. She'd have a massive pot bubbling away while we did homework at her table, and somehow that soup made everything feel safer, warmer, more manageable. I've made this version countless times since, and it never fails to deliver that same quiet comfort, even when I'm rushing through a weeknight.

I made this for my partner on the night we found out we were moving across the country, and we sat at the kitchen counter eating it straight from the pot like it was the most natural thing in the world. Neither of us said much, but somehow that simple soup said everything we needed—that we'd be okay, that comfort travels with you, that home isn't really about a place.

Ingredients

• Dried split green peas (2 cups, rinsed): These are the heart of the soup and will break down into a naturally creamy texture without any cream at all, which is the real magic here.
• Onion, carrots, and celery (1 large onion, 2 carrots, 2 stalks): This aromatic trio is the foundation of almost every soup worth making, and taking time to dice them evenly means they soften at the same pace.
• Garlic (2 cloves, minced): Don't skip the mincing step, because crushed or chopped garlic won't distribute its flavor as smoothly throughout the broth.
• Potato (1 medium, diced): This adds body and helps thicken the soup naturally as it breaks down, plus it adds a subtle sweetness that balances the earthiness of the peas.
• Vegetable or chicken broth (6 cups): Use good quality broth if you can, because it's one of the few ingredients you taste directly, and it makes a noticeable difference.
• Bay leaf and thyme (1 bay leaf, 1 teaspoon dried thyme): These dried herbs infuse the broth with warmth and depth without overpowering the dish.
• Olive oil (1 tablespoon): Just enough to coat the pan and let your vegetables release their flavors without browning too much.
• Smoked ham or ham bone (1 cup diced, or 1 bone—optional): This is what gives the soup its signature smoky depth, but the soup stands beautifully without it for vegetarian versions.
• Black pepper and salt (1/2 teaspoon pepper, salt to taste): Add pepper as you go and save final salt adjustment for the end, when you can taste the full picture.

Instructions

Build your aromatics:

Warm the olive oil in a large pot over medium heat, then add your diced onion, carrots, and celery. Let them sit for about five minutes, stirring occasionally, until they've softened and the onion turns translucent and sweet-smelling. This foundation is where the whole soup gets its flavor.

Bloom the garlic:

Once your vegetables are tender, add the minced garlic and stir constantly for just one minute until the kitchen fills with that pungent, toasted garlic aroma. Don't let it go longer or it'll turn bitter.

Combine everything:

Pour in your rinsed split peas, add the diced potato, bay leaf, thyme, and broth (along with ham or ham bone if you're using it). Give everything a good stir so nothing sticks to the bottom.

Let it simmer:

Bring the pot to a boil, watching for that first rolling bubble, then immediately turn the heat down to low and cover it. Let it bubble gently for about an hour, stirring every fifteen minutes or so to prevent sticking. The peas will gradually soften and start to break down, and the soup will thicken naturally.

Clean up and blend (if desired):

Fish out the bay leaf and any ham bone. If you're using ham, shred it and stir it back in. For extra creaminess, use an immersion blender to puree about half the soup right in the pot, or carefully transfer half to a blender, blend smooth, and return it to the pot.

Season and serve:

Taste your soup and add salt and pepper until it tastes like comfort. Serve it hot, ideally with crusty bread for soaking up every last bit.

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A friend who usually says she doesn't like soup told me this was the first one she'd ever finished an entire bowl of, and she asked for the recipe immediately. That moment taught me that sometimes the simplest dishes are the ones that prove something to people.

The Vegan Version

Leaving out the ham doesn't leave behind a void if you know what to do about it. Add a teaspoon of smoked paprika when you bloom your garlic, and it gives you that smoky complexity without any animal products, so convincing that even non-vegans won't notice anything is missing. The soup is just as nourishing, just as warming, and arguably a little lighter on the stomach.

Texture Matters

I learned early on that not everyone wants their soup completely smooth, and some people actually prefer it chunky and rustic. That's why the partial blending method works so well—it gives you the best of both worlds, with enough creaminess to feel luxurious but enough texture that you're actually chewing something. You can adjust this to your preference, from barely stirred to completely silky.

Make It Your Own

This soup is a blank canvas in the best way, and once you understand how it works, you can build on it. Some people add kale or spinach in the last few minutes, others throw in diced tomatoes for brightness, and I once added a splash of apple cider vinegar because I had it open and it was incredible.

• If you don't have fresh thyme, dried works just fine and actually distributes more evenly.
• Leftover ham from a holiday dinner is perfect here, or you can use bacon if you want a different smoky note.
• This soup freezes beautifully for up to three months, so make a double batch and thank yourself later.

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There's real power in a pot of soup that asks so little and gives so much back. Make this when you need warmth, when you're cooking for people you love, or honestly just when you want your kitchen to smell like home.

Common Questions

→ Do I need to soak split peas before cooking?

No soaking required. Split peas cook relatively quickly compared to dried beans, breaking down naturally as they simmer for about an hour until creamy and tender.

→ Can I make this in a slow cooker?

Absolutely. Combine all ingredients in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until peas are completely soft and soup is thickened.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 5 days. The soup will continue to thicken, so add broth or water when reheating to reach your desired consistency.

→ Can I freeze this soup?

Yes, it freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator.

→ What gives the best smoky flavor without ham?

Smoked paprika is an excellent substitute, adding that deep, savory element. Liquid smoke (just a few drops) also works wonderfully for vegetarians wanting traditional depth.