Creamy Traditional Split Pea

A creamy, comforting traditional split pea soup perfect for winter warmth, packed with hearty vegetables and smoky flavors. This easy-to-prepare dish is a nutritional powerhouse that brings a soul-warming richness to your table during the coldest months of the year.

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This American classic relies on the slow simmering of dried split peas until they reach a velvety consistency. Whether you choose to keep it strictly vegetarian or add a ham bone for traditional smoky depth, this soup is a versatile and satisfying meal for the whole family.

Ingredients

• Legumes: 2 cups dried split green peas, rinsed
• Vegetables: 1 large onion (diced), 2 carrots (peeled and diced), 2 celery stalks (diced), 2 garlic cloves (minced), 1 medium potato (peeled and diced)
• Aromatics & Liquids: 1 bay leaf, 1 teaspoon dried thyme, 6 cups vegetable broth or chicken broth, 1 tablespoon olive oil
• Optional: 1 cup diced smoked ham or 1 ham bone
• Seasonings: 1/2 teaspoon black pepper, salt to taste

Instructions

Step 1

Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.

Step 2

Stir in garlic and cook for 1 minute until fragrant.

Step 3

Add split peas, diced potato, bay leaf, thyme, and broth. If using, add ham or ham bone.

Step 4

Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until peas are soft and soup is thickened.

Step 5

Remove the ham bone (if used) and bay leaf. If using ham, stir diced ham back in.

Step 6

For a creamier texture, use an immersion blender to puree part of the soup, or blend half in a blender and return to the pot.

Step 7

Season with salt and pepper to taste. Serve hot.

Zusatztipps für die Zubereitung

Soup thickens as it stands; add water or broth to adjust consistency when reheating. Essential tools include a large soup pot and a wooden spoon, and an immersion blender is recommended if you prefer a smoother finish.

Varianten und Anpassungen

For a vegan version, omit ham and use smoked paprika for a smoky flavor. Use vegetable broth instead of chicken broth to keep the recipe vegetarian. The potato helps thicken the soup, but can be adjusted to your preference.

Serviervorschläge

Serve with crusty bread for a complete meal. For a perfect wine pairing, try a Dry Riesling or a light Pinot Noir, both of which complement the earthy notes of the split peas.

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With only 230 calories and 3 grams of fat per serving, this hearty split pea soup is a nutritious choice for any meal. Its robust flavor profile and easy preparation make it a timeless favorite for cozy winter evenings.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely! This soup actually tastes better the next day as flavors continue to develop. Store in the refrigerator for up to 5 days or freeze for 3 months. The consistency will thicken—simply add broth or water when reheating.

→ Do I need to soak split peas before cooking?

No soaking required! Unlike dried beans, split peas cook relatively quickly and break down naturally during simmering. Just rinse them thoroughly before adding to the pot.

→ How can I achieve a smoky flavor without ham?

Add 1-2 teaspoons of smoked paprika during the sauté stage. Liquid smoke or a dash of cumin also works well to replicate that traditional smoky depth.

→ What's the best way to puree the soup?

An immersion blender is ideal for controlling texture—blend just half the soup for creaminess while keeping some vegetable chunks intact. If using a standard blender, work in batches and never fill more than halfway when blending hot liquids.

→ Can I use yellow split peas instead?

Yes! Yellow split peas work equally well and create a slightly milder, sweeter flavor profile. The cooking time and method remain exactly the same.

→ Why did my soup turn out too thick?

Split peas naturally thicken considerably as they cook and continue absorbing liquid while standing. This is normal! Simply stir in additional warm broth or water, ½ cup at a time, until you reach your desired consistency.