BEST Split Pea Soup Recipe ever! Creamy but chunky with texture from vegetables and beans, it’s a hearty meal! Fortified with ham, this stew is comforting and filling. For just pennies a serving, this is a delicious meal your family will enjoy!
Split Pea Soup Recipe
Mom stayed home when we were kids until about the time I was in the second grade. Then she went to work at the Junior High School as a part-time cook.
My brother and I would go with Mom to work early in the morning and then walk to grade school when it was time.
Of course, we’d get bored! To keep us out of her hair, Mom would give us jobs and sometimes it was sorting beans.
She’d give us a bowl full of dried beans and a sheet pan. We’d pour them out on the pan and carefully pick through them, removing shriveled beans, debris, small rocks and dirt.
Be sure to pick through the beans and rinse prior to soaking or cooking. Rinsing with cool water will remove dust and dirt.
Deb Clark
Now granted, food safety has greatly improved from (ahem….) 50 years ago, but I still recommend you pick through the beans and rinse them well. It only takes a couple of minutes.
Let me answer all of your questions about split peas!
Who isn’t a fan of a great Split Pea Soup? So much yummy flavor – hearty and delicious. This stew is perfect for any time of the year, plus it’s so easy to make!
Filled with vegetables, carrots, onions, celery and yams. Finishing the soup with a handful of parsley and a touch of apple cider vinegar brightens the flavors.
Do split peas need to be soaked before cooking?
You can, but it’s not necessary! Soaking the beans will lessen their cooking time. If you do soak them, be sure to discard the soaking liquid and add fresh liquid prior to cooking.
Why are split peas split?
Splitting the peas is part of the process to preserve, hence the name split peas!
Is Split Pea Soup healthy?
This soup is nutritionally dense and filled with fiber from the beans and vegetables. The salt from the ham adds sodium. Something to be aware of if you limit your sodium intake.
Do split peas give you gas? Any beans do, even canned. Rinsing them will help remove gas-producing sugars.
Can homemade split pea soup be frozen?
Yes!! This soup freezes beautifully! Ladle the soup into freezer containers and seal well. Be sure to label and date each container. Freeze up to three months.
Can I use lentils instead of split peas?
Certainly. It may change the cooking time but adjust accordingly. Lentils have an earthy flavor and it would be delicious!
Ingredients for the BEST Split Pea Soup
- ham – for meaty salty goodness!
- dried split peas – picked thru and rinsed.
- yellow onion, carrots, celery, garlic – adds sweetness and flavor.
- yam – a superfood adds excellent health benefits!
- pepper, red pepper flakes, bay leaf, olive oil – spices and herbs to season the meal.
- chicken stock – you could use all water but the chicken stock adds even more depth of flavor.
- parsley and cider vinegar (optional) – to add at the end of cooking. Though this step is optional, I promise you, adding a few drops of apple cider vinegar and freshly grated parsley will take your stew to a whole new level.
Tips to make this soup even better!
- when making soup with dried beans be sure pick thru them checking for small rocks and dirt clods – rinse them well to remove any dust prior to using
- reserving ½ cup split peas and adding them after 10 minutes of cooking will add texture to the soup
- if you prefer a creamier soup, ladle half of the cooked soup into a blender and process until smooth (or use an immersion blender), add the blended soup back into the stockpot
- adding splash of apple cider vinegar and minced parsley will brighten the flavors in split pea soup
- no leftover ham? Buy a ham steak, they are sold individually at the grocery store and the flavor is so good. Perfect for soups & stews!
How to make the BEST Split Pea Soup
Steps to make this soup
- Peel and dice the vegetables and herbs.
- Heat a stockpot over medium-high heat. Add the oil and the vegetables.
- Add the herbs and spices. Saute with the vegetables, stirring occasionally.
- Add the minced garlic and saute until fragrant.
- Dice the ham and add it to the soup. Add the split peas next.
- Add the chicken stock and water.
- Increase the heat to high and bring it to a boil. Reduce to simmer until the beans are tender
- Taste to adjust seasonings – you may need to add some salt, but chances are good the salt from the ham will be enough.
- If you’re adding parsley and cider vinegar, at it at the end after the soup is complete.
You know soup is my jam, right? Well if you want all of my soup-making tips and tricks, be sure to click here!
Split Pea Soup with Ham
This recipe for split pea soup has so much yummy flavor. It’s hearty and delicious, full of texture and fortified with salty ham and full of vegetables. It’s a great meal for lunch or dinner!
More of my favorite soup recipes!
If you enjoy this soup, you’ll definitely want to try Ham and Bean Soup. A classic combination of flavors, not only is this soup easy and delicious, it’s an affordable meal too!
If you don’t want to spend hours in the kitchen? Homemade Bean with Bacon Soup has the slow-cooked flavor you love, but it can be made quickly for an easy weeknight meal!
Vegetable Bean Soup – There is not much better than a pot of beans slowly simmering on the stovetop! They just – so much flavor and just pennies a serving.
If you want to take your meal to the next level, be sure and serve it with some homemade bread slathered with butter!!
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- extra large bamboo cutting board – perfect for cutting veggies!
- soup and side bowls – I have two sets of these bowls and we love them!
- Farberware Glide Cookware Set – easy to use, these are an affordable set and I’ve even given this set as a gift!
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BEST Split Pea Soup
Recipe for Split Pea Soup
Ingredients
- 1 16 oz bag dried split peas
- 1 yellow onion diced
- 2 carrots peeled and diced
- 1 stalk celery diced
- 1 yam peeled and diced
- 1 pound ham diced
- 4 cups chicken stock
- 4 cups water
- 1 clove garlic
- ½ tsp pepper
- ¼ tsp red pepper flakes
- 1 tsp thyme fresh thyme, minced
- 1 bay leaf
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar optional
- 3 tbsp chopped parsley optional
Instructions
- Chop the vegetables. Peel and dice the onion, carrots and the yam. Dice the celery. Mince the garlic and the thyme.
- Heat a heavy bottom stock pot over medium high heat. When hot, add the olive oil, then the vegetables. Everything except the garlic.
- Add pepper, red pepper flakes, bay leaf and thyme. Saute over medium heat, stirring occasionally, about 5 minutes.
- The last 30 seconds of sautéing add the minced garlic.
- While the vegetables and spices are cooking away, dice the ham into a small dice.
- Next add the ham to stockpot and stir well. Add the split peas, reserving ½ cup.
- Add the chicken stock and water. Increase the heat to high and bring it to a boil. Reduce to medium and simmer at a low boil for 45-50 minutes (see notes.*) While it is cooking, give it several good vigorous stirs. Simmer uncovered.
- Taste to adjust seasonings – you may need to add some salt, but chances are good the salt from the ham will be enough.
- Optional step – when the soup is cooked turn off the heat. Chop a handful of parsley and add it to this soup along with a tablespoon of apple cider vinegar. This addition will brighten the flavors and really enhance this soup!
