Hearty Split Pea Soup (Print Version)

Rich, comforting soup packed with split peas, vegetables, and herbs—ideal for warming up on chilly days.

# What You'll Need:

→ Legumes

01 - 2 cups dried split peas, rinsed and picked over

→ Vegetables

02 - 1 large onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 medium Yukon gold potato, peeled and diced

→ Meats

07 - 1 smoked ham hock or 8 oz diced smoked ham (omit for vegetarian/vegan version)

→ Liquids

08 - 8 cups low-sodium chicken or vegetable broth
09 - 1 bay leaf

→ Spices & Seasonings

10 - 1 tsp dried thyme
11 - 1/2 tsp freshly ground black pepper
12 - 1/2 tsp smoked paprika
13 - 1 tsp salt (to taste, add more as needed)

→ Optional Finishes

14 - 2 tbsp chopped fresh parsley
15 - 1 tbsp olive oil (for sautéing)

# Directions:

01 - Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots, celery, and a pinch of salt. Sauté for 5–7 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
03 - Add diced potato, split peas, bay leaf, thyme, black pepper, smoked paprika, and ham hock if using. Pour in broth and stir to combine all ingredients thoroughly.
04 - Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 1–1.5 hours, stirring occasionally, until split peas are completely tender and soup has thickened considerably.
05 - Remove ham hock if used, shred meat from bone, and return shredded meat to pot. Discard bay leaf.
06 - Taste soup and adjust salt as needed. For smoother texture, lightly mash some peas with back of spoon or use immersion blender for partially pureed consistency.
07 - Ladle hot soup into bowls, garnish with fresh chopped parsley, and serve immediately.

# Expert Tips:

01 -
  • The smoky depth from the paprika and optional ham creates layers of flavor that taste like they simmered all day even though the active time is minimal
  • This soup magically thickens itself into the most velvety texture without any cream or fancy techniques
  • It freezes beautifully and actually tastes better the next day, making it perfect for batch cooking
02 -
  • The soup will continue thickening as it cools, so what seems slightly too thin while piping hot will be perfect by the time you sit down to eat
  • Adding lemon juice right before serving creates this bright note that cuts through the richness and makes people ask what your secret ingredient is
  • If you are making this vegetarian, use a really good quality vegetable broth because the flavor relies entirely on the broth quality when there is no ham
03 -
  • Rinse your split peas until the water runs clear, which removes dust and debris that can make the soup taste slightly muddy
  • If you want a completely smooth soup, use a regular blender in batches rather than an immersion blender, which gives you that silky restaurant quality texture

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