SPLIT PEA SOUP (Classic Ham & Pea or Vegetarian Options)

A hearty, budget-friendly comfort soup that’s perfect for cold weather

Ingredients for split pea soup arranged in a modern kitchen with green subway tile backsplash, featuring dried peas, fresh vegetables, herbs, and ham hock on a wooden cutting board, next to a sage green dutch oven.

KEY INFO:

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6
Difficulty: Easy
Dietary: Can be vegetarian/vegan (see variations)

EQUIPMENT NEEDED:

Large Dutch oven or heavy-bottomed pot
Sharp knife and cutting board
Ladle
Wooden spoon
Optional: Immersion blender

Modern kitchen scene with split peas and ham hock simmering in dutch oven, freshly diced vegetables in prep bowls, and warm, earthy color grading.

INGREDIENTS:

2 cups (450g) dried green split peas, rinsed
1 ham hock or ham bone (omit for vegetarian version)
8 cups (2L) water or broth
1 large carrot, diced (about 1 cup)
1 large celery rib, diced (about ½ cup)
1 medium onion, finely chopped
3 garlic cloves, minced
2 bay leaves
1 tsp dried thyme
Salt and pepper to taste

Modern kitchen with soup cooking in dutch oven, surrounded by wooden utensils and cream-colored prep bowls, lit by natural daylight from a window.

METHOD:

Rinse split peas in cold water, picking out any debris.
In your Dutch oven, combine peas, ham hock (if using), and water/broth. Bring to a boil.
Reduce heat to low, cover partially, and simmer for 1 hour.
Add carrots, celery, onion, garlic, bay leaves, and thyme.
Continue simmering for another hour until peas are very soft and breaking down.
Remove ham hock, shred meat, and return to pot (skip if vegetarian).
Season with salt and pepper.

Shredded ham being stirred into thick soup in a modern kitchen with white marble counters, green subway tile backsplash, and warm lighting

CRUCIAL TIPS:

Don’t add salt until the end – it can toughen the peas
Soup should be thick but not pasty – add more liquid if needed
Peas must be completely soft and breaking down
Watch liquid levels during cooking

STORAGE & VARIATIONS:

Storage: Keeps 4 days refrigerated, 3 months frozen

Scaling: Recipe doubles easily, just use larger pot

Common Mistakes:

Not rinsing peas
Adding salt too early
Not cooking peas until completely soft

Variations:

Vegetarian: Use vegetable broth, add smoked paprika for depth
Instant Pot: Cook 15 minutes high pressure, natural release
Slow Cooker: Cook 8 hours on low
Creamy: Add diced potato with vegetables

Steaming soup garnished with fresh thyme and black pepper in a rustic ceramic bowl, with a slice of crusty bread on a wooden board, in a modern kitchen with green subway tiles and warm, earthy tones.

This hearty soup thickens naturally as it cooks – if it gets too thick, thin with hot broth or water. The soup should be thick enough to coat the back of a spoon but still flow smoothly when ladled.