Split Pea Soup – Let me tell you, split pea soup has always been one of those dishes that sneaks up on me. As a kid, I honestly wasn’t a fan. It looked weird—kind of green and mushy—and I wasn’t about that life. Fast forward to a family trip to Vermont in the middle of winter, and everything changed.
It was one of those freezing, “why did we even leave the house?” kind of days. We stopped at this little roadside café with foggy windows and the smell of something magical wafting out. The soup of the day? You guessed it. Split pea. I reluctantly took a bite, and wow—it was love at first spoonful. Smoky, savory, and just downright cozy.
Now, this version is my go-to when the weather gets chilly, or when I’m just in need of a meal that wraps you up like a warm blanket. It’s not fancy, but it’s home.
Why You’ll Love This Split Pea Soup Recipe?
- Comfort in a Bowl: It’s like a warm hug from someone you love but don’t see often enough.
- Big Flavors, Minimal Effort: Smoky ham, crispy bacon, and creamy split peas bring serious flavor without hours in the kitchen.
- Works for Any Kitchen: Stove, Instant Pot, slow cooker—however you roll, this soup rolls with you.
- Leftover Gold: If you’re into meal prep (or just like not cooking every day), this soup tastes even better the next day.
Ingredient Notes:
These simple ingredients come together to make something pretty magical. Here’s what makes each one special:
- Split Peas: These are the stars of the show. They cook down into a creamy, hearty base that’s packed with protein and fiber. (Win-win!)
- Bacon: Crisped up to perfection, bacon adds smoky flavor and a little crunch. You could leave it out, but why would you?
- Ham: Smoked ham is the secret weapon here. If you’ve got leftover holiday ham, this is its time to shine.
- Veggies: Onion, celery, and carrots give the soup a natural sweetness that balances the savory flavors.
- Smoked Paprika: Just a touch of this adds a subtle depth that makes you go, “Hmm, what’s that amazing flavor?”
- Chicken Stock: The backbone of the soup. Homemade or store-bought—either works, but the richer, the better.
How To Make Split Pea Soup?
Making this soup is easier than you think. Here’s how it comes together:
- Start with the Bacon
Cook the bacon in a big pot until it’s crispy. The smell alone will make you want to dive in already. Scoop out the bacon and save the fat—it’s basically flavor in liquid form. - Sauté the Veggies
Toss in the onion, celery, and carrots. Let them cook in that bacon fat until they’re soft and just starting to smell amazing. Add the garlic and stir for a minute or two. - Simmer the Soup
Add the chicken stock, split peas, thyme, paprika, and a good pinch of salt and pepper. Bring it to a boil, then let it simmer for about 45 minutes. Stir it occasionally so nothing sticks. - Blend (or Not)
If you like your soup creamy, blend a third of it and mix it back in. If you prefer a chunkier vibe, skip the blender. There’s no wrong way to do it. - Add the Ham and Bacon
Stir in the ham and bacon, and let everything heat through. Give it a taste—does it need more salt? Maybe a little more paprika? Adjust it to your liking. - Serve and Enjoy
Ladle the soup into bowls, garnish with parsley if you’re feeling fancy, and dig in. Pair it with crusty bread for maximum cozy vibes.
Storage Options:
- Fridge: This soup keeps well in the fridge for up to 4 days. It’s like the flavors get better acquainted overnight.
- Freezer: Cool the soup completely, then freeze it in portions. It’ll last up to 3 months. Reheat gently on the stove, adding a splash of stock if it thickens too much.
Variations and Substitutions:
Want to switch things up? Here are a few ideas:
Want To Save This Recipe?
- Go Vegetarian: Skip the bacon and ham, and use vegetable stock. Add a touch of smoked salt or liquid smoke for that smoky vibe.
- Spice It Up: Add a pinch of cayenne or some diced jalapeños for a little heat.
- Change the Protein: Smoked turkey or sausage works beautifully if you don’t have ham.
- Extra Veggies: Potatoes, parsnips, or even a handful of spinach can make this soup even heartier.
What to Serve with Split Pea Soup?
This soup is a meal on its own, but if you want to get fancy:
- Crusty Bread: Perfect for dipping. Honestly, it’s non-negotiable.
- Salad: A light green salad with a tangy vinaigrette balances the richness of the soup.
- Grilled Cheese: Do I even need to explain this one? It’s grilled cheese, people.
Frequently Asked Questions:
Can I make this ahead of time?
Totally! In fact, it’s better the next day. The flavors have more time to hang out and get cozy.
Can I use fresh peas instead of split peas?
Not for this recipe. Split peas are what gives the soup its thick, creamy texture. Fresh peas just won’t work the same way.
My soup is too thick—what now?
Easy fix! Add a little more chicken stock or water while reheating, and stir until it’s the consistency you like.
So, what do you think? Are you ready to cozy up with a bowl of this smoky, savory Split Pea Soup? Give it a try, and let me know how it turned out! Did it bring back any memories for you, too? I’d love to hear your story.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Split Pea Soup
Ingredients
- 4 slices bacon chopped
- 1 medium yellow onion diced (approximately 1½ cups)
- 3 celery ribs finely chopped (approximately 1½ cups)
- 2 large carrots finely chopped (approximately 1½ cups)
- 4 garlic cloves minced
- 8 cups chicken stock
- 1 16-ounce bag dried split peas, rinsed thoroughly
- 1½ teaspoons fresh thyme chopped (or 1 teaspoon dried thyme)
- ½ teaspoon smoked paprika
- ½ pound smoked ham sliced into bite-sized pieces
- 1 teaspoon sea salt or to taste
- ¼ teaspoon freshly cracked black pepper or to taste
- Fresh parsley for garnish (optional)
Instructions
Cook the Bacon:
- Place the chopped bacon in a large pot over medium-high heat. Cook, stirring occasionally, until the bacon becomes crisp and the fat is rendered, approximately 7 minutes. Remove the bacon using a slotted spoon and transfer it to a plate lined with paper towels, leaving 2 to 4 tablespoons of fat in the pot.
Sauté the Vegetables:
- Add the diced onion, celery, and carrots to the bacon fat in the pot. Cook, stirring frequently, for about 5 minutes or until the vegetables soften slightly. If they begin to brown too quickly, add 2 to 3 tablespoons of chicken stock to deglaze the pot. Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
Combine Ingredients and Simmer:
- Add the chicken stock, rinsed split peas, thyme, and smoked paprika to the pot. Increase the heat to high and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and let it simmer for approximately 45 minutes, stirring occasionally. The split peas should become tender and start to break down, creating a creamy base.
Adjust the Texture (Optional):
- For a creamier soup, transfer one-third of the mixture to a blender or use an immersion blender to blend until smooth. Return the blended portion to the pot and stir well to combine.
Add the Meat and Season:
- Stir in the smoked ham and reserved bacon pieces. Allow the soup to heat through for an additional 5–10 minutes. Taste and adjust the seasoning with salt and pepper as needed.
Serve and Garnish:
- Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve immediately with crusty bread or your favorite sides.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
