Split Pea Soup
Split pea soup with a smoked ham hock, sweet carrots, and a thick, silky body that needs no thickener.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 1 hour 45 min.
- Serves 8 — easy to halve or double.
- Easy level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
This Split Pea Soup recipe takes 1 hour 45 minutes and serves 8 as a starter or a hearty lunch. Split peas cook from dry in a single pot and thicken the broth as they fall apart, so the soup needs no thickener and no blending unless you want a smoother body.
Helpful guides
Instructions
Rinse the split peas in a colander until the water runs clear and pick out any stones or shriveled peas. Loose starch left on the surface scorches on the pot bottom.
Heat the oil in a large pot over medium heat and cook the onion, carrots, and celery 8 minutes until softened. This vegetable base carries the soup if you skip the ham.
Add the garlic and cook 1 minute, then add the peas, broth, and ham hock if using. Keep the hock whole so it lifts out in one piece later.
Bring to a boil, reduce to a low simmer, and cook uncovered 75 to 90 minutes, stirring every 15 minutes. Split peas sink and stick, so stirring is what keeps them from burning.
Lift out the ham hock, shred the meat, and return the meat to the pot, discarding skin, bone, and fat. Pull the pot off the heat before the salt goes in.
Mash against the side of the pot for a thicker body, or blend briefly for a smoother one, then thin with broth to the texture you like. Season with salt and pepper and serve with croutons.
Troubleshooting — fixes, not repeats
- If the peas stay hard after 90 minutes, they are old; add 1 cup water and simmer 20 minutes more.
- If the soup is too thick, thin it with warm broth, since split pea soup sets firm as it cools.
- If it tastes flat, check the salt before anything else and add a squeeze of lemon for brightness.
- If you skip the ham hock, add 1 teaspoon smoked paprika and 1 tablespoon soy sauce for depth.
Make it your way
- For a vegetarian pot, drop the ham hock, use vegetable broth, and add 1 teaspoon smoked paprika with the garlic.
- For a smoked turkey version, simmer one smoked turkey wing for the same time and shred the meat back in.
- For a brothy soup, use 10 cups of broth and blend only 2 cups of the solids.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Refrigerate up to 4 days in sealed containers and reheat with a splash of broth, since the soup thickens considerably when cold.
Freeze up to 3 months, leaving 1 inch of headspace because the soup expands, and thaw overnight in the fridge.
FAQ
Do split peas need soaking?
No. Unlike most beans, split peas cook from dry in about 90 minutes. Rinse them and pick them over, then add them straight to the pot.
Why is my soup grainy instead of smooth?
The peas were boiled hard rather than simmered, so skins stayed intact. A low simmer with regular stirring gives a smoother body, and mashing against the pot wall finishes the job.
Can I make it in a pressure cooker?
Yes, cook 20 minutes at high pressure and release naturally for 10 minutes. Leave the ham hock out if it stops the lid from sealing.