Creamy Traditional Split Pea Soup

There's something about the smell of split peas simmering on a cold afternoon that makes you feel like you're doing something right. My grandmother used to make this soup every January without fail, and I'd watch the pale green peas soften into creamy submission while she hummed off-key and tended to the pot. Years later, I found myself craving that exact comfort, that deep warmth that settles into your chest when winter refuses to let go. What surprised me most was how simple it actually is to recreate—no fancy techniques, just honest ingredients and time.

I made this for my partner on a gray February evening when we were both running on fumes from work. By the time the first bowl was served, something shifted—conversation became easier, the kitchen felt warmer, and suddenly the day didn't feel quite so heavy. That's when I understood why people have been making versions of this soup for generations.

Ingredients

• Dried split green peas (2 cups): Rinse these thoroughly before using; the starchy coating can make the soup cloudy if you skip this step, and nobody wants gritty soup.
• Onion, carrots, and celery (1 large onion, 2 carrots, 2 stalks): This is your aromatic foundation, and the slower you cook them, the sweeter they become—don't rush the sauté.
• Garlic (2 cloves, minced): A minute in the hot oil is all it needs; longer and it turns bitter and ruins the whole mood.
• Potato (1 medium, diced): This adds body and creaminess without any cream, plus it thickens the soup naturally as it breaks down.
• Vegetable broth (6 cups): Use good broth if you can, because it's basically the backbone of this entire dish—if it tastes like salt water, your soup will too.
• Bay leaf and dried thyme (1 of each): Bay leaf perfumes the whole pot while thyme adds an herbaceous note that keeps things feeling fresh, not heavy.
• Olive oil (1 tablespoon): Just enough to soften the vegetables without making the soup slick.
• Smoked ham or ham bone (optional, 1 cup diced or 1 bone): This is where tradition lives, but smoked paprika works beautifully if you're skipping the meat.
• Black pepper and salt: Season at the end, not the beginning—your peas will release starch and change the flavor as they cook.

Instructions

Build your flavor base:

Heat the oil in a large pot over medium heat and add your diced onion, carrots, and celery. You'll know they're ready when the onion turns translucent and the kitchen starts smelling like a French kitchen—about five minutes. Stir in the garlic next and let it cook for just a minute until it becomes fragrant.

Combine everything:

Add the rinsed split peas, diced potato, bay leaf, thyme, and broth to the pot, along with ham if you're using it. Give everything a good stir so the peas don't clump together at the bottom, then bring the whole thing to a boil.

Let time do the work:

Once it's boiling, reduce the heat to low, cover the pot, and let it simmer for about an hour, stirring every fifteen minutes or so. The peas will gradually soften and the soup will thicken as the starch releases—this is exactly what you want.

Finish and refine:

Remove the bay leaf and ham bone (if used), and stir the diced ham back in if that's your route. Now comes the texture decision: you can leave it chunky, use an immersion blender to puree part of it for a creamy-chunky situation, or blend half in batches for a silkier result.

Taste and adjust:

Add salt and pepper to your liking—this is where you make it yours. Serve it hot with crusty bread and feel good about yourself.

Save

My mother called me one evening asking for the recipe, and I realized I'd never actually written it down—I just made it the way my hands remembered it. Something about this soup lives in muscle memory and intuition rather than measurements, which feels right somehow.

The Vegan Twist

If you're leaving out the ham, don't try to ignore that smoky void—honor it by stirring in a teaspoon of smoked paprika or a splash of liquid smoke about halfway through cooking. The soup becomes something different but equally satisfying, with that same depth you'd get from ham. I've made it both ways for different crowds, and both versions disappear from the pot equally fast.

Texture and Consistency

The first time I made this, I left it completely chunky, and it felt more like eating a meal than sipping soup. The second time, I got ambitious and blended the whole thing smooth, and it felt too refined for what this soup wants to be. Now I do a hybrid approach where I partially blend it, leaving enough texture that you can actually taste the vegetables while still getting that creamy mouthfeel.

Storage, Reheating, and Serving

This soup keeps beautifully in the refrigerator for up to five days, and it actually tastes better on day two when the flavors have had time to mingle. When you reheat it, the soup will have thickened considerably, so add a splash of broth or water to bring it back to the consistency you want. It's equally at home in a deep bowl with crusty bread on a weeknight or ladled into mugs for a casual gathering.

• Pair it with a dry Riesling or light Pinot Noir if you're feeling fancy about a weeknight dinner.
• Leftover soup transforms beautifully into a spread for sandwiches or a filling for savory pastries if you have extra.
• Make a double batch because you'll want leftovers, and future you will be grateful for the quick meal.

Save

This soup has a way of turning ordinary evenings into something warmer and more meaningful than the ingredients suggest. Make it, share it, and watch how it brings people back to your table.

Recipe Questions & Answers

→ Do I need to soak split peas before cooking?

No soaking required. Split peas naturally break down during cooking, creating a thick, creamy texture without any advance preparation. Just rinse them thoroughly and add directly to your pot.

→ Can I make this soup in a slow cooker?

Absolutely. Combine all ingredients in your slow cooker and cook on low for 6-7 hours or high for 3-4 hours. The result will be perfectly tender and thickened, with minimal hands-on time.

→ How long does this soup keep in the refrigerator?

Stored in an airtight container, this soup will keep for 4-5 days in the refrigerator. The flavors continue to develop over time, often making leftovers even more delicious than the first day.

→ Can I freeze split pea soup?

Yes, this soup freezes exceptionally well. Portion into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ How can I make this soup vegan?

Simply omit the ham or ham bone and use vegetable broth instead of chicken broth. Add 1 teaspoon of smoked paprika to maintain that delicious smoky flavor profile without any animal products.

→ Why did my soup turn out too thick?

Split peas continue absorbing liquid as they sit. If your soup is thicker than desired, simply add additional broth or water while reheating until you reach your preferred consistency.