The Ultimate Comfort in a Bowl: The Best Split Pea Soup Recipe
When the weather is cold, there’s nothing better than a bowl of homemade soup to warm you from the inside out. While there are thousands of different soup recipes, few can match the rich, delicious, and heart-healthy taste of split pea soup.
This soup is delicious, creamy (without heavy cream!), protein-packed, and easy to make. Whether you have leftover bacon from the holidays or want to keep it simple, this recipe is guaranteed to become a family favorite.
Why You’ll Love This Recipe
- Best Value: Split peas are one of the best value foods available.
- Nutritionally Rich: Rich in protein, fiber, and essential nutrients.
- Perfect for Meal Prep: This soup tastes even better the next day because the flavors intensify in the refrigerator.
- Super Easy: No cornstarch or flour needed; the split peas break down and create a smooth, creamy texture.
Ingredients You’ll Need
Before you start, gather these simple, wholesome ingredients:
- 1 lb (16 oz) Green Split Peas: Rinsed and picked through for any debris.
- 1 tbsp Olive Oil or Butter: For sautéing the aromatics.
- 1 Large Onion: Diced.
- 3 Cloves Garlic: Minced.
- 3 Medium Carrots: Sliced into rounds or diced.
- 3 Stalks Celery: Diced.
- 1 Ham Shank or Ham Bone: (Optional, for that classic smoky flavor. For a vegetarian version, see variations below).
- 6 cups Low-Sodium Broth: Chicken or vegetable broth works best.
- 2 cups Water: To adjust thickness.
- 2 Bay Leaves: For a subtle, herbal aroma.
- 1 tsp Dried Thyme: Pairs beautifully with peas.
- Salt and Black Pepper: To taste.
Step-by-Step Instructions
1. Saute the spices:
Heat the olive oil or butter in a large pot or heavy pot over medium heat. Add the chopped onion, carrots, and celery (known as mirepoix). Saute for about 5-7 minutes, until the vegetables begin to soften. Add the chopped garlic and cook for another 1 minute, until fragrant.
2. Add the spices and simmer gently:
Add the drained beans, dried thyme, bay leaf, chicken broth, and water. If using a ham bone or ham shank, soak it in the liquid now. Bring the mixture to a boil.
3. Simmer:
Once boiling, reduce heat, cover pot, and simmer gently for 60 to 75 minutes. Stir occasionally to make sure beans don’t stick to bottom of pot. The soup is ready when beans are completely broken down and the soup is thick and smooth.
4. Carve the meat (if using):
Carefully remove the ham bone from the pot. Let cool for a few minutes, then cut the meat off the bone. Discard any remaining bone and fat, then return the sweet ham to the soup.
5. Add the juices and serve:
Remove bay leaves. Taste the soup and add salt and freshly ground black pepper as needed. (Note: If you’re using ham, it may already be salty!). Ladle into bowls and serve hot.
Tips for a Perfect Bean Soup
I need to soak the beans… If you want a smoother texture, use a hand blender to puree the soup before adding the meat.
Recipe Preparation
- Vegetarian/Non-Vegetarian Bean Soup: Omit the ham bone and use vegetable broth. For a special smoky flavor without the meat, add a teaspoon of smoked paprika or a little liquid smoke flavoring.
- Add Bacon: If you don’t have ham bone, fry some diced bacon in the pot before adding the vegetables. Cook the vegetables in the bacon fat for a savory flavor.
How to Store and Freeze
- In the Fridge: Store leftovers in an airtight container for up to 4 days.
- In the Freezer: This soup freezes beautifully! Let it cool completely, pour it into freezer-safe bags or containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.
Nutrition Facts (Per Serving – Approx.)
- Calories: 280 kcal
- Protein: 18g
- Fiber: 12g
- Fat: 4g