Split Pea Soup is the kind of dish that warms you from the inside out. It reminds me of chilly autumn afternoons spent with family, the comforting aroma filling Nonna’s kitchen as we gathered around the table. This hearty soup is not just food; it’s a hug in a bowl, a memory stirred into every spoonful. Today, we’re sharing our family’s traditional Split Pea Soup recipe, passed down through generations, and now, ready for your family table.
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What makes split pea soup so special? Perhaps it's the simplicity of the ingredients, or the way humble peas transform into a rich, flavorful broth. Whatever the reason, we hope this Split Pea Soup becomes a cherished part of your family's food story too!
Why You Will Love This Split Pea Soup Recipe
Nothing beats a bowl of homemade Split Pea Soup on a blustery day. This recipe is special because its incredibly comforting, bursting with smoky flavor thanks to the ham hock. It is also surprisingly easy to make. Throw everything in a pot, simmer, and you have a delicious and satisfying meal ready in a few hours.
We love to think about how this recipe has been a part of our lives for so long. From the early days in Queens, sharing this soup with new friends, to now, sharing it with all of you online. Soup always brings people together. Don't forget to try out our Curried Cauliflower Soup if you are looking for more delicious recipes.
Ingredients Needed for This Split Pea Soup Recipe
- 1 pound dried green split peas, rinsed
- 1 ham hock (about 1 pound)
- 8 cups chicken broth
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 tablespoon olive oil
How to Make This Split Pea Soup Recipe
- In a large pot or Dutch oven, heat olive oil (if using) over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic, thyme, and marjoram to the pot and cook for another minute until fragrant.
- Stir in the rinsed split peas and chicken broth. Add the ham hock and bay leaf.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for about 2-3 hours, or until the split peas are very tender and the ham hock is falling apart. Stir occasionally to prevent sticking.
- Remove the ham hock from the soup. Let it cool slightly, then shred the meat from the bone and discard the skin, bone, and any excess fat. Return the shredded ham to the soup.
- Remove the bay leaf from the soup and discard.
- If desired, use an immersion blender to partially puree the soup for a creamier texture. Be careful not to over-blend; you want to retain some texture.
- Season the soup with salt and pepper to taste. Remember that the ham hock is already salty, so start with a small amount of salt and adjust as needed.
- Serve hot and enjoy!
How to Serve This Split Pea Soup Recipe
Our favorite way to serve Split Pea Soup is with a crusty piece of Italian bread, perfect for soaking up all the delicious broth. A dollop of sour cream or a sprinkle of fresh parsley also adds a nice touch. You could even add some croutons for a bit of crunch. This soup has a great smokey flavor, but if you want a bigger flavor punch you may want to try our French Onion Beef Short Rib Soup.
Here are some pairings we love:
- Grilled cheese sandwich
- Side salad with vinaigrette
- Crusty bread with butter
- Roasted vegetables
Don't forget to top with a little bit of fresh parsley and a swirl of olive oil for visual appeal. Or, Follow us on Pinterest for more great serving ideas.
How to Store This Split Pea Soup Recipe
Allow the soup to cool completely before storing.
- Refrigeration: Store the Split Pea Soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the soup in freezer-safe containers or zip top bags for up to 2-3 months. Thaw completely in the refrigerator before reheating.
- Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a little broth or water if the soup has thickened during storage.
Tips to Make This Split Pea Soup Recipe
- Soaking the peas: While not strictly necessary, soaking the split peas for a few hours (or overnight) can help them cook more quickly and evenly.
- Ham hock substitutions: If you can't find a ham hock, you can use smoked ham shanks or smoked sausage instead.
- Vegetarian option: Omit the ham hock and use vegetable broth instead of chicken broth. Add a teaspoon of smoked paprika to mimic the smoky flavor. If you love a good veggie soup, you may also enjoy our Keto Chicken Broccoli Soup Recipe.
- Thickening the soup: If the soup is too thin, you can blend a portion of it with an immersion blender or in a regular blender and then stir it back into the pot. You could also simmer it uncovered for a while to allow some of the liquid to evaporate.
Helpful Notes for This Split Pea Soup Recipe
- Split peas: Green split peas are the most common type for split pea soup, but you can also use yellow split peas for a slightly different flavor and color.
- Broth: We prefer chicken broth for its rich flavor, but vegetable broth also works well, especially for a vegetarian version.
- Ham hock: A ham hock is a smoked pork knuckle and adds a fantastic smoky flavor to the soup. Look for them in the meat section of your grocery store.
Variation of This Split Pea Soup Recipe
- Spicy Split Pea Soup: Add a pinch of red pepper flakes or a chopped jalapeño to the soup for a little heat.
- Split Pea Soup with Smoked Sausage: Instead of a ham hock, use smoked sausage for a different smoky flavor.
- Creamy Split Pea Soup: Stir in a splash of heavy cream or coconut milk at the end for a richer, creamier texture.
Frequently Asked Questions
What are the main ingredients in Split Pea Soup?
The primary ingredients are split peas, broth (vegetable or chicken), ham or bacon (optional), and vegetables like carrots, celery, and onions. Spices such as bay leaf, thyme, and salt and pepper enhance the flavor.
Do I need to soak split peas before making soup?
No, split peas do not require soaking before cooking. Unlike other legumes, they cook relatively quickly and soften without pre-soaking, making them perfect for a quick and easy soup.
How do I make my Split Pea Soup vegetarian or vegan?
To make a vegetarian or vegan Split Pea Soup, simply omit the ham or bacon and use vegetable broth. You can also add smoked paprika for a smoky flavor similar to ham.
Can I freeze Split Pea Soup?
Yes, Split Pea Soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months.
Conclusion
We hope you enjoy this recipe as much as our family does. It's more than just a soup; it's a taste of our history, a warm memory in every bowl. Try our Split Pea Soup and let us know what you think. Don’t hesitate to leave a comment or question, we love hearing from you!
Split Pea Soup: The Easiest Recipe You’ll Ever Need!
A hearty and flavorful Split Pea Soup recipe, passed down through generations of our family. This comforting soup is perfect for cold days and is packed with smoky ham and tender split peas.
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Yield: 6 servings
Category: Soup
Cuisine: Italian
Nutrition:
Protein: 20g
Carbs: 35g
Fat: 15g
Ingredients
- 1 pound dried green split peas, rinsed
- 1 ham hock (about 1 pound)
- 8 cups chicken broth
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 tablespoon olive oil
Instructions
- In a large pot or Dutch oven, heat olive oil (if using) over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic, thyme, and marjoram to the pot and cook for another minute until fragrant.
- Stir in the rinsed split peas and chicken broth. Add the ham hock and bay leaf.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for about 2-3 hours, or until the split peas are very tender and the ham hock is falling apart. Stir occasionally to prevent sticking.
- Remove the ham hock from the soup. Let it cool slightly, then shred the meat from the bone and discard the skin, bone, and any excess fat. Return the shredded ham to the soup.
- Remove the bay leaf from the soup and discard.
- If desired, use an immersion blender to partially puree the soup for a creamier texture. Be careful not to over blend; you want to retain some texture.
- Season the soup with salt and pepper to taste. Remember that the ham hock is already salty, so start with a small amount of salt and adjust as needed.
- Serve hot and enjoy!
Notes
- For a vegetarian option, omit the ham hock and use vegetable broth. Add a teaspoon of smoked paprika to mimic the smoky flavor.
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