Split Pea Soup

Split Pea Soup – There’s something magical about a recipe that feels like a warm hug. For me, Split Pea Soup is that bowl of comfort. It takes me back to chilly afternoons at my grandmother’s kitchen table, where the scent of simmering broth and smoky ham would wrap around me like a favorite blanket.

Grandma’s version of Split Pea Soup wasn’t just a meal; it was a ritual. She’d start with the leftover ham bone from Sunday dinner, always reminding us not to waste the best part. The bone would go into the pot first, surrounded by vibrant green split peas, a medley of diced carrots, celery, and onions, and her secret touch—a pinch of dried thyme from her backyard garden.

While the soup bubbled away, she’d share stories about growing up on a farm, where every ingredient had to earn its keep. That practicality is what made her soup so perfect. Every spoonful was a reminder of her creativity and resourcefulness, transforming humble ingredients into something extraordinary.

Now, I make my own version of Grandma’s Split Pea Soup, tweaking it just a bit to suit my family’s tastes. I add a splash of apple cider vinegar at the end for brightness, and sometimes, I’ll toss in crispy croutons or a dollop of sour cream as a garnish. But no matter how I adapt the recipe, the heart of it stays the same—a pot of love and nostalgia that fills my kitchen with warmth.

Whether you’re looking for an easy weeknight dinner, a make-ahead meal for the freezer, or simply a chance to use up that ham bone from your holiday roast, this Split Pea Soup is here for you. It’s hearty, nourishing, and impossibly satisfying, with flavors that deepen the longer they sit.

So grab your biggest soup pot, and let’s get cooking. Trust me, this recipe will have your whole house smelling like the coziest corner of your memories.

What’s your favorite soup that reminds you of home? Share your stories below—I’d love to hear them!

Why You’ll Love This Split Pea Soup

• Hearty and Satisfying: Packed with protein and fiber, it’s a wholesome meal that fills you up.
• Comfort in a Bowl: Its creamy texture and smoky flavor bring cozy vibes to chilly days.
• Budget-Friendly: Made with simple pantry staples, it’s as kind to your wallet as it is to your taste buds.
• Versatile: Easily customize with ham, bacon, or go vegetarian—this soup adapts to your cravings!
• Meal Prep Hero: Tastes even better the next day and freezes like a dream for easy future meals.

Ingredients for Split Pea Soup

• Bacon: Adds smoky flavor and renders fat for cooking vegetables.
• Yellow Onion: Essential for a savory base, adds sweetness when sautéed.
• Celery Ribs: Provides texture and an earthy flavor to the soup.
• Carrots: Balances flavors with a touch of natural sweetness.
• Garlic: Enhances aroma and adds depth to the dish.
• Chicken Stock: Rich and savory liquid base for the soup.
• Dried Split Peas: Core ingredient; gives the soup its creamy, hearty consistency.
• Fresh Thyme: Adds an herbal note; use dried if fresh isn’t available.
• Smoked Paprika: Adds a subtle smoky and slightly spicy undertone.
• Smoked Ham: Provides meaty flavor and texture; cut into bite-sized pieces for easy eating.
• Sea Salt and Black Pepper: Essential for seasoning; adjust to taste.
• Parsley (Optional): Fresh garnish for brightness and color.

How To Make This Split Pea Soup

Stovetop Instructions

1. Cook the Bacon: Place bacon in a large pot over medium-high heat. Cook until crisp and fat is rendered, about 7 minutes. Remove bacon with a slotted spoon and reserve 2–4 tablespoons of fat in the pot.
2. Sauté the Vegetables: Add onion, celery, and carrots to the pot. Scrape browned bits from the bottom and cook until softened, about 5 minutes. Add garlic and stir for 2 minutes until fragrant.
3. Add Stock and Seasonings: Pour in chicken stock, then add split peas, thyme, and smoked paprika. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 45 minutes, stirring occasionally.
4. Blend for Creaminess: For a smoother texture, blend ⅓ of the soup using a blender or immersion blender. Return blended soup to the pot.
5. Incorporate Meat and Season: Stir in ham and reserved bacon. Season with salt and pepper to taste.
6. Serve: Ladle soup into bowls. Garnish with parsley if desired and serve warm.

Instant Pot Instructions

1. Cook the Bacon: Set Instant Pot to sauté mode. Add bacon and cook until crisp, about 10 minutes. Remove bacon and reserve 2–4 tablespoons of fat in the pot.
2. Sauté the Vegetables: Add onion, celery, and carrots to the pot. Cook for 5–6 minutes until softened. Add garlic and stir for 2 minutes.
3. Add Ingredients: Stir in chicken stock, split peas, thyme, smoked paprika, salt, and pepper.
4. Pressure Cook: Cover with the lid and set the valve to seal. Pressure cook on high for 20 minutes. Allow natural steam release for 10 minutes, then manually release remaining steam.
5. Blend and Finish: Blend ⅓ of the soup for creaminess. Stir in ham and bacon. Adjust seasoning to taste.
6. Serve: Ladle into bowls, garnish with parsley, and serve.

Slow Cooker Instructions

1. Cook the Bacon: In a skillet over medium heat, cook bacon until crisp, about 8–10 minutes. Transfer bacon to a plate and reserve 2–4 tablespoons of fat in the pan.
2. Sauté the Vegetables: Add onion, celery, and carrots to the skillet. Cook until softened, about 5–6 minutes. Add garlic and stir for 2 minutes. Transfer mixture to the slow cooker.
3. Combine Ingredients: Stir in chicken stock, split peas, thyme, smoked paprika, salt, and pepper.
4. Slow Cook: Cook on HIGH for 6 hours or LOW for 8 hours.
5. Blend and Finish: Blend ⅓ of the soup for a creamier consistency. Stir in ham and bacon. Adjust seasoning to taste.
6. Serve: Ladle into bowls, garnish with parsley, and enjoy.

Storage Options

• Refrigerator: Store cooled soup in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
• Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.

Variations and Substitutions

1. Protein Swap: Replace ham with smoked turkey, bacon, or keep it vegetarian with sautéed mushrooms.
2. Texture Twist: Blend the soup for a creamy version or keep it chunky for a rustic feel.
3. Flavor Boost: Add a dash of curry powder, smoked paprika, or fresh herbs like thyme and rosemary.
4. Veggie Add-ins: Stir in diced potatoes, sweet potatoes, or leafy greens like spinach or kale for extra nutrients.
5. Broth Base: Use chicken, beef, or vegetable broth depending on your preference.

SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Split Pea Soup

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 6 hours hours

Servings: 6

Ingredients

• 4 slices bacon chopped
• 1 medium yellow onion diced (about 1½ cups)
• 3 celery ribs finely chopped (about 1½ cups)
• 2 large carrots finely chopped (about 1½ cups)
• 4 garlic cloves minced
• 8 cups chicken stock
• 1 16-ounce bag dried split peas, rinsed
• 1½ teaspoons fresh thyme chopped (or 1 teaspoon dried thyme)
• ½ teaspoon smoked paprika
• ½ pound smoked ham sliced into bite-size pieces
• 1 teaspoon sea salt plus more to taste
• ¼ teaspoon freshly cracked black pepper
• Parsley optional, for serving

Instructions

• Stovetop Directions:
• Place the bacon in a large pot over medium-high heat. Cook, stirring occasionally, until crisp and the fat is rendered (about 7 minutes). Use a slotted spoon to transfer the bacon to a paper towel–lined plate. Reserve 2 to 4 tablespoons of the bacon fat in the pot.
• Add the onion, celery, and carrots to the reserved fat. Cook for about 5 minutes, using a wooden spoon to scrape any browned bits from the bottom. If the vegetables brown too quickly, add 2–3 tablespoons of chicken stock.
• Stir in the garlic and cook until fragrant, about 2 minutes.
• Pour in the chicken stock, then add the split peas, thyme, and paprika. Bring the mixture to a boil over high heat, then reduce to medium-low. Cover and simmer, stirring occasionally, for about 45 minutes or until the peas are tender.
• For a creamier texture, transfer ⅓ of the soup to a blender or use an immersion blender to partially blend. Return the blended soup to the pot.
• Stir in the ham and bacon. Season with salt and pepper to taste.
• Ladle the soup into bowls. Garnish with parsley, if desired, and serve.
• Instant Pot Directions:
• Set the Instant Pot to sauté mode. Add the bacon and cook until crisp and fat is rendered, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. Reserve 2 to 4 tablespoons of fat in the pot.
• Add the onion, celery, and carrots to the bacon fat. Cook for 5–6 minutes until softened. Stir in the garlic and cook for 2 more minutes.
• Add the chicken stock, split peas, thyme, paprika, salt, and pepper. Stir to combine.
• Secure the lid and set the valve to "seal." Use the pressure cook setting and cook for 20 minutes. Let the steam release naturally for 10 minutes, then manually release any remaining pressure.
• For a creamier texture, transfer ⅓ of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.
• Stir in the ham and bacon. Season with salt and pepper to taste.
• Serve in bowls topped with parsley, if desired.
• Slow Cooker Directions:
• In a skillet over medium heat, cook the bacon until crisp and the fat is rendered, about 8–10 minutes. Transfer the bacon to a paper towel–lined plate with a slotted spoon, reserving 2 to 4 tablespoons of fat in the skillet.
• Add the onion, celery, and carrots to the skillet. Cook for 5–6 minutes until softened. Stir in the garlic and cook for another 2 minutes. Transfer the vegetables to the slow cooker.
• Add the chicken stock, split peas, thyme, paprika, salt, and pepper to the slow cooker. Stir to combine.
• Cook on HIGH for 6 hours or LOW for 8 hours.
• For a creamier texture, transfer ⅓ of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.
• Stir in the ham and bacon. Adjust seasoning with salt and pepper to taste.
• Serve in bowls topped with parsley or Parmesan, if desired.