Save to Pinterest The steam hitting my kitchen windows on a gray February afternoon, that thick green smell filling every corner of the house. My neighbor had dropped off a bag of split peas from her pantry cleanup, and I stood there staring at them like they were some foreign ingredient I had never encountered. Something about that humble bag of dried peas made me want to create something that felt like a warm blanket on a cold day.
My daughter came home from school with that pink nose and chapped cheeks that only winter wind can create, dropped her backpack at the door, and followed her nose straight to the kitchen. She stood on her tiptoes peeking into the pot, asking what that green stuff was and could she please have a bowl right now. Watching her dip crusty bread into that steaming soup, completely forgetting about her freezing walk home, that is when this recipe became a winter staple in our house.
Ingredients
- Dried split green peas: These little powerhouses break down beautifully creating that signature creamy texture without any dairy needed
- Onion, carrots, and celery: The classic soup trio that builds that deep aromatic foundation every great soup needs
- Garlic: Just two cloves but they make all the difference in the background flavor
- Potato: My secret for extra body and natural thickening power without any flour or cream
- Vegetable broth: Six cups gives you the perfect consistency not too thick not too thin
- Bay leaf and thyme: These herbs work together creating that comforting home cooked taste
- Smoked ham or ham bone: Completely optional but adds that traditional smoky depth people associate with pea soup
- Olive oil: Just enough to sauté your vegetables and get those flavors going
Instructions
- Build your flavor foundation:
- Heat that olive oil in your largest soup pot over medium heat and toss in your onion carrots and celery letting them soften and become fragrant for about five minutes
- Wake up the garlic:
- Stir in your minced garlic and let it cook for just one minute until you can really smell it but be careful not to burn it
- Bring it all together:
- Add those split peas diced potato bay leaf thyme and all six cups of broth along with any ham you are using then bring everything to a gentle boil
- Let it simmer:
- Reduce your heat to low cover the pot and let it bubble away for an hour stirring now and then until those peas have completely softened and the soup has thickened beautifully
- The finishing touches:
- Fish out the bay leaf and ham bone if you used one then give it a quick taste and add salt and pepper until it is perfect
- Creamy option:
- If you want an even silkier texture use your immersion blender to puree just part of the soup right in the pot or blend half in a regular blender and return it to the soup
Save to Pinterest Last winter during that terrible ice storm when we were stuck inside for three days this soup kept us going. I made a double batch and we ate it for lunch and dinner, finding comfort in those simple bowls of green warmth while the world outside was frozen and gray.
Making It Your Own
Skip the ham entirely and add a teaspoon of smoked paprika for that smoky flavor without any meat. Sometimes I throw in a parsnip with the other vegetables for extra sweetness and depth. A splash of balsamic vinegar right at the end adds this bright note that cuts through all that richness beautifully.
Serving Suggestions
Nothing beats a thick slice of crusty bread for dipping but buttery crackers work perfectly too. A simple green salad with a sharp vinaigrette balances all that comfort. If you really want to make it special top each bowl with crispy croutons and a sprinkle of fresh parsley.
Storage And Reheating
This soup keeps beautifully in the refrigerator for up to five days and actually improves as the flavors continue to meld. Freeze individual portions for those busy weeknights when you need something fast.
- When reheating add a splash of water or broth because it will have thickened considerably
- Gentle low heat is better than high heat to prevent scorching on the bottom
- Stir occasionally while reheating to distribute the heat evenly
Save to Pinterest There is something so honest and satisfying about a bowl of soup made from the simplest ingredients. Hope this brings your kitchen as much warmth as it has brought mine.
Questions & Answers
- → Do I need to soak split peas before cooking?
No soaking required. Dried split peas cook relatively quickly and break down naturally during simmering, creating the soup's signature creamy texture without pre-soaking.
- → How can I make this soup vegan?
Simply omit the ham or ham bone and use vegetable broth instead of chicken broth. Add smoked paprika to maintain that classic smoky depth without animal products.
- → Why is my soup too thick?
Split peas continue absorbing liquid as they sit. Simply add water or broth when reheating to reach your preferred consistency. The soup naturally thickens over time.
- → Can I freeze this soup?
Absolutely. This soup freezes exceptionally well for up to 3 months. Leave slightly more liquid if freezing, as peas will continue thickening in the freezer.
- → What's the best way to achieve a creamy texture?
Use an immersion blender to puree about half the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half to a stand blender and return to pot.