I love this recipe because it’s both humble and hearty. It’s easy to make, yet rich in flavor from slow-simmered ingredients and herbs. The blend of carrots, celery, and onion gives it a touch of sweetness, while cumin and thyme add warmth. It’s also budget-friendly and makes fantastic leftovers that taste even better the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons olive oil 2 cups finely diced onion 2 medium onions 1 cup finely diced carrot 2 to 3 large carrots 1 cup finely diced celery 3 to 4 stalks Salt and pepper see note 1 1 tablespoon minced garlic 4 cloves 1 tablespoon Italian seasoning 1-1/2 teaspoons ground cumin 1 teaspoon dried thyme 1/8 teaspoon red pepper flakes 1-1/2 cups green split peas rinsed; old split peas may not soften 2 small bay leaves or 1 large 1 meaty bone-in piece or similar cut, plus more if desired 8 cups reduced-sodium chicken broth Fresh thyme leaves optional Hearty buttered bread for serving
Directions
I start by heating olive oil in a large heavy-bottomed pot. Then I add onion, carrot, celery, and a bit of salt and pepper (I usually go with about 1/4 teaspoon salt and 1/2 teaspoon pepper). I cook everything until the veggies are soft and the onions begin to turn golden, about 5–8 minutes.
Next, I stir in garlic, Italian seasoning, cumin, thyme, and red pepper flakes, cooking them for another minute so the flavors bloom. I mix in the rinsed split peas, followed by the bone-in piece, bay leaves, and chicken broth.
Once it all comes to a boil, I lower the heat and let it simmer uncovered for about 60–90 minutes, stirring occasionally to make sure nothing sticks. When the peas are soft and the soup has thickened, I add extra pieces if I want more texture and depth.
Before serving, I remove the bone and shred off any remaining meat, discarding the bone and fat. I usually like about 2 cups of shredded meat in the soup, so I add extra if needed. Then I remove the bay leaves and take out about 2 cups of the soup to blend until smooth. Once that’s done, I stir the purée back into the pot to make the soup extra creamy. I season it to taste, ladle it into bowls, and serve with hearty buttered bread and a sprinkle of fresh thyme.
Servings and Timing
This recipe makes about 6 servings. It takes around 20 minutes of prep time and 1 hour 30 minutes of cook time, for a total of approximately 1 hour 50 minutes.
Variations
Sometimes I switch things up by adding diced potatoes for extra body or tossing in a handful of spinach at the end for some greens. If I don’t have bones or cuts on hand, I use smoked poultry pieces or even roasted vegetables for a different flavor profile. For a vegetarian version, I skip the meat altogether and use vegetable broth with a bit of smoked paprika to mimic that savory depth.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The soup thickens as it chills, so I add a splash of chicken broth or water when reheating to bring it back to the right consistency. It also freezes beautifully for 2–3 months. When I’m ready to enjoy it again, I thaw it in the fridge overnight and warm it gently on the stovetop.
FAQs
How do I know when the split peas are cooked?
I can tell they’re done when they’re soft and beginning to fall apart, making the soup creamy and thick.
Can I make this recipe without meat?
Yes, I can skip it and use vegetable broth for a vegetarian version, adding a little smoked paprika for depth.
What if my soup is too thick?
I just add a bit of extra broth or water until it reaches my desired consistency.
Can I use yellow split peas instead of green?
Absolutely, though the flavor will be slightly milder and the color more golden.
How can I make this soup in a slow cooker?
I put all ingredients (except oil and optional extra pieces) into the slow cooker and cook on low for 7–8 hours or high for 4–5 hours, adding any extras at the end.
What’s the best way to blend the soup safely?
I remove the center knob from the blender lid and cover it with a towel to let steam escape while blending.
Can I use leftover cooked pieces from another meal?
Yes, I love using leftovers—it adds incredible flavor and reduces waste.
Why do I need to rinse the split peas first?
Rinsing removes dust and debris and helps me check for any small stones or damaged peas.
Is it possible to make this soup ahead of time?
Definitely. I often make it a day ahead since the flavors deepen as it sits.
What should I serve with split pea soup?
I like serving it with crusty buttered bread, biscuits, or a simple green salad.
Conclusion
This Split Pea Soup is everything I love about homemade comfort food—rich, nourishing, and easy to prepare. The blend of hearty ingredients, herbs, and creamy split peas creates a satisfying meal that warms me from the inside out. Whether I’m using leftovers or cooking it from scratch, this recipe always delivers a bowl of pure, cozy perfection.
A thick, creamy, and comforting Split Pea Soup packed with hearty split peas, tender vegetables, herbs, and savory flavor. Perfect for cold days or whenever you crave a warm, satisfying bowl of homemade goodness.
Ingredients
2 tablespoons olive oil
2 cups finely diced onion (about 2 medium onions)
1 cup finely diced carrot (2–3 large carrots)
1 cup finely diced celery (3–4 stalks)
Salt and pepper, to taste (about 1/4 teaspoon salt and 1/2 teaspoon pepper)
1 tablespoon minced garlic (about 4 cloves)
1 tablespoon Italian seasoning
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme
1/8 teaspoon red pepper flakes
1 1/2 cups green split peas, rinsed
2 small bay leaves (or 1 large)
1 meaty bone-in piece or similar cut (ham bone, smoked turkey leg, etc.)
8 cups reduced-sodium chicken broth
Fresh thyme leaves (optional, for garnish)
Hearty buttered bread, for serving
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Add onion, carrot, celery, salt, and pepper. Cook until vegetables are soft and onions begin to turn golden, about 5–8 minutes.
Stir in garlic, Italian seasoning, cumin, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
Add the rinsed split peas, bone-in piece, bay leaves, and chicken broth. Stir to combine.
Bring the mixture to a boil, then reduce heat and simmer uncovered for 60–90 minutes, stirring occasionally, until peas are tender and soup thickens.
Remove the bone and shred any remaining meat, discarding bone and fat. Return shredded meat to the pot.
Remove bay leaves. Blend about 2 cups of the soup until smooth, then stir it back into the pot for a creamy texture.
Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls, garnish with fresh thyme, and serve with hearty buttered bread.
Notes
Use fresh split peas; old ones may not soften properly.
Add potatoes or spinach for variation.
For a vegetarian version, skip the meat and use vegetable broth with a touch of smoked paprika.
The soup thickens as it cools; add water or broth when reheating.
