Old fashioned split pea soup is a hearty and comforting meal that has been loved for generations. Made with tender split peas, flavorful vegetables, savory ham, and rich broth, this classic soup is thick, satisfying, and packed with homemade flavor. Every bowl delivers a warm and cozy taste that feels perfect for chilly evenings and family dinners.
This traditional split pea soup recipe is simple to prepare with everyday ingredients and slow simmering that creates deep flavor. The split peas naturally break down as they cook, giving the soup its creamy texture without needing extra cream. Served with warm bread or crackers, this old fashioned soup becomes a filling meal that feels both comforting and timeless.
1. Old Fashioned Split Pea Soup Recipe ( Yield: 6 Servings )
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 3 carrots, diced
- 3 ribs of celery, diced
- 2 garlic cloves, minced
- 1 pound dried split peas, rinsed
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 meaty ham bone
- 4 cups low-sodium chicken broth
- 3 to 4 cups water
- 1 cup diced ham
- Finely chopped fresh parsley, for garnish
Instructions
Begin by rinsing the dried split peas thoroughly under cold water. Check through the peas carefully and remove any small stones or damaged peas if necessary. Set the rinsed peas aside while preparing the vegetables.
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook the vegetables for about 8 to 10 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent.
Add the minced garlic and cook for another minute until fragrant. Stir gently to prevent the garlic from browning too quickly.
Stir the rinsed split peas into the pot along with the dried thyme, kosher salt, black pepper, and bay leaf. Mix everything together so the peas become coated with the vegetables and seasonings.
Place the meaty ham bone into the pot. Pour in the chicken broth and 3 cups of water. Stir gently to combine all the ingredients.
Increase the heat slightly and bring the soup to a gentle boil. Once boiling, reduce the heat to low and partially cover the pot with a lid. Allow the soup to simmer slowly for about 1 hour and 30 minutes, stirring occasionally to prevent the peas from sticking to the bottom of the pot.
As the soup cooks, the split peas will soften and naturally thicken the broth into a creamy texture. If the soup becomes too thick during cooking, add the remaining cup of water little by little until it reaches your desired consistency.
Carefully remove the ham bone from the pot once the peas are tender. Allow the ham bone to cool slightly before removing any remaining meat from the bone. Dice or shred the meat into bite-size pieces and return it to the soup along with the additional diced ham.
Continue simmering the soup for another 10 to 15 minutes so the ham heats through and the flavors blend together fully.
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
Ladle the hot split pea soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread, cornbread, or crackers for a warm and comforting meal.
2. Tips for Perfect Old Fashioned Split Pea Soup
Rinse the split peas well before cooking to remove any dust or debris and to help create a cleaner flavor.
Use a meaty ham bone for the richest flavor. Ham bones left over from holiday meals work especially well in split pea soup.
Cook the soup slowly over low heat to allow the peas to fully break down and create a creamy texture naturally.
Stir the soup occasionally while simmering because split peas can settle and stick to the bottom of the pot.
If you prefer a smoother soup, use an immersion blender to partially blend the soup while still leaving some texture.
Add extra broth or water as needed because split peas continue absorbing liquid as they cook and even after refrigeration.
Fresh parsley added at the end brightens the rich and savory flavors of the soup beautifully.
The soup often tastes even better the next day because the flavors continue developing as it rests.
3. Frequently Asked Questions
Do split peas need to be soaked before cooking?
No, split peas usually do not need soaking before cooking. They soften naturally while simmering and cook much faster than many other dried beans.
Can I make split pea soup in a slow cooker?
Yes, split pea soup works very well in a slow cooker. Add all the ingredients to the slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the peas are tender.
Why are my split peas not getting soft?
Old split peas can sometimes take much longer to soften. Hard water may also affect cooking time. Simmering the soup longer and adding additional liquid can help.
Can I make split pea soup vegetarian?
Absolutely. Replace the ham bone and chicken broth with vegetable broth and add extra herbs or smoked paprika for deeper flavor.
How long does split pea soup last in the refrigerator?
Stored in an airtight container, split pea soup usually stays fresh for about 4 to 5 days in the refrigerator. The soup may thicken as it cools, so adding a little broth while reheating can help restore the texture.
4. Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 360 |
| Protein | 24g |
| Carbohydrates | 35g |
| Fat | 14g |
| Saturated Fat | 3g |
| Cholesterol | 35mg |
| Sodium | 880mg |
| Fiber | 13g |
| Sugar | 6g |
Old fashioned split pea soup is a timeless comfort food filled with hearty split peas, vegetables, savory ham, and rich broth. Slow simmering creates a thick and creamy texture that feels warm and satisfying in every spoonful.
This classic homemade soup is easy to prepare, budget-friendly, and perfect for cozy family meals or meal prep throughout the week. Once you make this traditional split pea soup recipe, it is likely to become one of your favorite comforting dishes for cold weather and relaxing dinners.
