Homemade Split Pea Soup Recipe for Fall Comfort in 2025

Some recipes never go out of style. They’re warm, filling, and carry a touch of nostalgia with every bite. For me, split pea soup is one of those.

The mere smell of it simmering on the stove instantly brings back memories of childhood dinners, chilly evenings, and cozy weekends at home.

If you’ve ever had a steaming bowl of split pea soup, you know exactly what I mean. It’s earthy, hearty, and packed with comfort.

And the best part? You don’t need fancy ingredients to pull it off. A bag of dried split peas, some fresh vegetables, and, if you’re lucky, a leftover ham bone from a holiday dinner. That’s it.

In this guide, I’ll walk you through every step of making the best split pea soup from scratch. We’ll discuss traditional methods, tasty variations, and tips for meal preparation.

So grab your favorite soup pot and let’s get cooking.

Why Split Pea Soup Deserves a Spot in Your Kitchen

Split pea soup might look humble, but don’t let its simplicity fool you. This is one of those recipes that quietly earns a permanent place in your kitchen rotation and for good reason.

First, it’s comfort food at its best. Just the smell of split peas, onions, and ham simmering away on the stove can warm up a cold afternoon.

For many people, it’s tied to childhood memories and cozy family dinners. If you’ve ever had a bowl of pea soup at a roadside diner or at home after a holiday, you know precisely how soothing it can be.

Second, it’s incredibly economical. A single bag of dried split peas costs just a few dollars, yet it makes a big pot that can feed the whole family (with leftovers for lunches). Pair it with some crusty bread, and you’ve got a hearty dinner that doesn’t break the bank.

Third, this soup is nutrient-dense and satisfying. Split peas are part of the legume family, just like lentils. That means they’re naturally packed with plant-based protein, fiber, and essential minerals.

The fiber keeps you full, the protein helps with energy, and the combination gives you that “stick-to-your-ribs” satisfaction that lighter soups can’t consistently deliver.

Fourth, it’s adaptable to whatever you have on hand. A meaty ham bone adds smoky depth, but you don’t need one to enjoy this recipe. You can substitute diced ham, use pancetta, or even skip the meat altogether and opt for a vegetarian option.

Green split peas give a slightly sweet flavor, while yellow peas are more earthy. That flexibility means you can tailor the soup to your taste or pantry without sacrificing comfort or flavor.

Ingredients You’ll Need

Here’s a breakdown of the classic split pea soup ingredients (directly adapted and expanded from the subtitle notes). I’ve organized them into a table for clarity, with additional details included for each.

Ingredient	Amount	Notes & Tips
Olive oil	2 tablespoons	For sautéing the mirepoix base (onion, carrot, celery). Adds richness.
Celery	2 stalks, diced	Forms part of the mirepoix base. Adds subtle herbal notes.
Carrots	2 medium, diced	Adds sweetness and balances the earthy flavor of the peas.
Onion	1 medium, diced	Builds the base flavor. Yellow or white onion works best.
Garlic	2 cloves, minced	Stir in after the veggies soften for a bold aroma.
Split peas (green or yellow)	1 pound (about 2 ¼ cups)	Green peas are slightly sweet; yellow peas are earthier. Rinse before adding.
Ham bone	1, preferably with some meat left	Key to that deep, smoky flavor. Can be substituted with diced ham, pancetta, or omitted for a vegetarian option.
Bay leaf	1	Adds subtle depth, remove before serving.
Dried thyme	½ teaspoon	A classic herb pairing for peas. Fresh thyme can also be used.
Kosher salt	½ teaspoon (to start)	Go light on ham bones early on, adding natural saltiness. Adjust at the end.
Black pepper	½ teaspoon, freshly ground	Balances the sweetness of peas and carrots.
Low-sodium chicken broth	4 cups	Base liquid. Low-sodium helps keep salt levels in check.
Water	3 cups	Combines with broth to create the simmering base. Add more at the end if the soup thickens too much.
Diced ham (optional)	About 1 cup	Chop from the ham bone or use store-bought ham steak. Adds extra meatiness.
Fresh herbs (optional garnish)	To taste	Parsley or thyme brightens the finished soup.

This ingredient list strikes a balance between tradition and creativity. You can go classic with a ham bone and green peas, or mix it up with pancetta, yellow peas, or fresh herbs.

How to Make Split Pea Soup (Step-by-Step Guide)

Making split pea soup from scratch is easier than you think. With a handful of pantry ingredients, some patience, and perhaps a leftover ham bone, you can transform dried peas into a rich, hearty soup.

Let’s walk through each step in detail so you’ll feel confident from the first chop to the last ladle.

Step 1: Start with the Mirepoix Base

Every great soup begins with building layers of flavor, and for split pea soup, that foundation is a mirepoix. This classic trio of vegetables, onion, carrot, and celery, is like the holy trinity of soup making.

Here’s how to do it:

1. Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium-high heat.
2. Add diced onion, carrots, and celery (about one onion, two carrots, and two celery stalks).
3. Stir and let the vegetables soften for 3–4 minutes.

Why does this matter? Cooking the vegetables first coaxes out their natural sweetness. The carrots add a hint of sugar, the celery brings a subtle herbal note, and the onions give that savory, aromatic base every soup needs. Skipping this step would leave your soup flat and one-dimensional.

A tip: cut your vegetables into uniform, bite-sized pieces. That way, they’ll cook evenly and blend seamlessly into the final texture of the soup.

Think of this mirepoix as the stage setting; without it, the rest of the show won’t shine.

Step 2: Add Garlic and Split Peas

Once the vegetables have softened, it’s time to build on that flavor. Add two cloves of minced garlic directly into the pot. Give it a quick stir and let it cook for about one minute, just until fragrant. Garlic burns quickly, so don’t walk away from it. This is where you want its aroma, not bitterness.

Next, bring in the star of the show: split peas. Rinse one pound of dried split peas under cold water and pick through them to remove any debris. Then, add them straight into the pot.

A quick tip here: don’t rinse the peas too early. If they sit wet for a long time, they’ll clump together, making them harder to work with. But even if they clump, don’t panic once they’re in the pot, just break them up with your spoon.

At this stage, stir in ½ teaspoon of dried thyme, ½ teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. Seasoning the peas early ensures they absorb flavor as they cook.

If you’ve made lentil soup before, you’ll notice the similarity. Split peas, like lentils, belong to the legume family. They soften as they simmer, creating a naturally thick and creamy texture without the need for cream or flour.

By the end of this step, your kitchen should already smell comforting and cozy, the kind of aroma that makes everyone wander in asking, “What’s cooking?”

Step 3: The Magic of the Ham Bone

Here’s where split pea soup gets its signature richness, the ham bone.

Nestle it right into the pot, on top of your peas and veggies. As it simmers, the bone releases smoky, savory flavors into the broth, transforming your soup from good to unforgettable. Suppose there’s still a little meat clinging to the bone, even better. You’ll chop that up and add it back in later.

But what if you don’t have a ham bone on hand? No worries, you’ve got options:

• Ham hock: Brings smoky depth, though it’s less meaty.
• Diced ham steak: A simple substitute you can grab at the store.
• Pancetta adds a bit of Italian flair and a salty punch.
• Vegetarian route: Skip the ham entirely and use vegetable broth. The soup will still be hearty, just with a cleaner flavor.

This flexibility makes split pea soup a perfect “use what you have” recipe. Still, if you can get your hands on a ham bone (especially after Easter or Christmas), it’s worth it. The difference in flavor is remarkable.

Step 4: Add Liquid and Simmer

Now it’s time to transform those humble ingredients into soup.

Add 4 cups of low-sodium chicken broth and 3 cups of water. Drop in a bay leaf for subtle herbal depth. Stir everything gently to ensure the peas and vegetables don’t stick.

Bring the pot to a boil over high heat. Once boiling, reduce to a low simmer, cover the pot, and let it cook for about 50–60 minutes. Stir occasionally to prevent sticking at the bottom.

This is where patience pays off. As the soup simmers, the peas begin to soften and break down, releasing starches that thicken the broth. Slowly, the liquid transforms into a velvety, hearty soup base.

A little pro tip: Because ham bones are naturally salty, always start with less salt and adjust as needed. Using low-sodium broth gives you more control over the sodium content. You can always add seasoning at the end, but you can’t take it out once it’s too salty.

During this simmering stage, your house will smell like pure comfort. It’s the kind of aroma that makes neighbors knock on your door, curious about what’s cooking.

Step 5: Shred and Return the Ham

After the soup has simmered for about an hour, it’s time to deal with the ham bone.

Carefully lift it out with tongs and set it on a cutting board. Let it cool slightly, then trim off any meat still clinging to the bone. Chop the meat into bite-sized pieces. You’ll want about 1 cup of diced ham.

Return the diced ham to the soup and stir it gently. Don’t worry if you have a little more or a little less; this recipe is forgiving. If your ham bone was lean, you can always supplement with diced ham from a store-bought ham steak.

This step is where everything comes together. The meat not only adds texture but also deepens the savory richness of the soup.

Before moving on, don’t forget to remove the bay leaf. Trust me, no one wants to bite down on that surprise in their bowl.

Step 6: Adjust Texture and Seasoning

At this point, your split pea soup should look thick, creamy, and hearty. But here’s the fun part: you get to decide the final texture.

• Like it extra thick? Continue simmering uncovered for an additional 10–15 minutes.
• Prefer it thinner? Stir in an additional cup of water or broth until you achieve your desired consistency.

Remember, split pea soup thickens as it sits. If you’re making it ahead, expect it to firm up in the fridge, almost like mashed potatoes. That’s normal! Just thin it out with a splash of broth or water when reheating.

Now’s the time to taste and adjust your seasoning. Add more salt if needed, a few extra grinds of black pepper, or even a dash of smoked paprika to enhance the smoky flavor.

For a finishing touch, ladle the soup into bowls and top with fresh parsley, thyme, or a sprinkle of croutons. A drizzle of olive oil or a dusting of Parmesan also works wonders if you’re feeling fancy.

How to Serve Split Pea Soup

One of the best things about split pea soup is its versatility at the table. You can serve it as a light lunch, a hearty dinner, or even as a starter for a bigger meal. Because it’s naturally thick and filling, it doesn’t take much to turn it into a complete, satisfying dish.

Here are some of the most delicious ways to enjoy it:

• With crusty bread: A warm baguette or a slice of sourdough is the perfect sidekick. Use it to soak up every last drop of soup in your bowl.
• With cornbread: If you want something slightly sweet to balance the earthy peas, cornbread is a match made in heaven.
• Topped with fresh herbs: A sprinkle of parsley, thyme, or even dill adds brightness to the rich, smoky flavors.
• With a sprinkle of cheese: A dusting of Parmesan or sharp cheddar melts beautifully on top of hot soup.
• With crunchy toppings: Try homemade croutons, crispy bacon bits, or fried shallots for texture.
• As a starter course: Serve smaller portions of split pea soup before roasted chicken, baked fish, or even holiday ham for a comforting, well-rounded meal.

And let’s not forget presentation. Ladle the soup into wide bowls, finish with a drizzle of olive oil, a grind of black pepper, and some fresh herbs, and suddenly this humble soup looks restaurant-worthy. Sometimes it’s the small touches that make it feel special.

Troubleshooting Common Split Pea Soup Problems

Even though split pea soup is simple, minor issues can arise in the kitchen. The good news? They’re all easy to fix. Here’s a troubleshooting guide to keep your soup on track.

Problem 1: The Soup is Too Salty

Ham bones often add salt as they simmer, and sometimes the amount can be excessive. If your soup tastes overly salty:

• Add a peeled potato while reheating. The potato will absorb excess salt. Remove it before serving.
• Stir in extra water or unsalted broth to dilute the flavor.
• Balance it with a squeeze of lemon juice or a splash of vinegar. Acid can cut through saltiness.

Problem 2: The Soup is Too Thin

Split pea soup should be thick and hearty. If it feels watery:

• Continue simmering it uncovered until the liquid has reduced.
• Mash some peas against the side of the pot with your spoon to thicken naturally.
• Blend a portion with an immersion blender for a creamy texture.

Problem 3: The Soup is Too Thick

This soup thickens as it sits, especially after it has chilled. If it turns into a solid mass:

• Add water or broth, a little at a time, while reheating, until you reach your preferred consistency.
• Stir well after thinning, as peas can settle at the bottom.

Final Thoughts

Split pea soup is one of those timeless recipes that feels like a hug in a bowl. It’s simple, hearty, and full of flavor, yet flexible enough to adapt to whatever you have in your kitchen.

Whether you simmer it with a leftover ham bone, stir in diced ham, or opt for a meat-free version with vegetable broth, you’ll always end up with a nourishing soup that comforts from the inside out.

This is a dish that carries memories of childhood dinners, holiday leftovers, cozy nights when you just want something filling and warm. It proves that sometimes the best meals come from humble ingredients and a little patience at the stove.

The next time you need an easy, budget-friendly meal that serves dinner and leftovers, consider giving split pea soup a try. One pot, a few simple ingredients, and you’ll have a recipe that’s just as comforting today as it was decades ago.

More Cozy Soups You’ll Love

If you enjoyed this Split Pea Soup Recipe, here are a few more comforting soups you can try next:

• 🥦 Creamy Cauliflower Soup Recipe in Just 40 Minutes — velvety smooth, wholesome, and perfect for a quick weeknight dinner.
• 🍳 Egg Drop Soup Recipe for Lazy Weeknight Dinners — light, simple, and ready in minutes when you’re craving something warm and easy.
• 🥩 Homemade Beef Vegetable Soup Recipe in 45 Minutes — hearty, flavorful, and packed with tender beef and colorful veggies.

Each of these soups is designed to be comforting, approachable, and delicious, just like split pea soup. Save them for later, share them with friends, and keep your dinner table full of cozy flavors all year long.