Dinner

Easy Split Pea Soup Recipe

ByNaomi Fletcher February 11, 2026February 11, 2026

Introduction

Easy Split Pea Soup is a comforting and hearty dish perfect for chilly days. Made with simple ingredients like split peas, vegetables, and ham, it’s a wholesome meal that fills and satisfies. This recipe is straightforward, making it ideal for home cooks looking for a nourishing soup.

A white bowl filled with thick green pea soup with small chunks of orange carrots and bits of brown meat on top, creating a mix of green, orange, and brown colors. The soup looks creamy and smooth with some texture from the vegetables and meat pieces. The bowl is set on a white marbled surface, and a red and white checkered cloth is visible in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound dried split peas
2 tablespoons olive oil
2 tablespoons butter
1 small onion, diced
1 celery stalk, diced
1 cup diced carrots (2-3 carrots)
1 tablespoon minced garlic (2-4 garlic cloves)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
8 ounces ham, diced (*see note below for using a meaty ham bone)
6 cups chicken broth (use vegetable broth for a vegetarian version)
1 bay leaf
Salt and ground black pepper, to taste

Instructions

Step 1: Pour the split peas into a shallow bowl or onto a plate. Pick through and remove any stones or debris, then rinse the peas in a strainer under cold water.
Step 2: Heat the olive oil and butter over medium heat in a large soup pot or Dutch oven. Add the diced onion, celery, and carrots. Sauté for 5 to 7 minutes until the vegetables begin to soften.
Step 3: Add the minced garlic, dried thyme, dried oregano, and diced ham to the pot. Cook while stirring for 1 more minute to release the flavors.
Step 4: Stir in the chicken broth, rinsed split peas, and bay leaf. Bring the mixture to a boil, then reduce to a simmer and cover the pot.
Step 5: Let the soup simmer gently for 1 1/2 hours, or until the peas are soft and the soup has thickened. Adjust thickness by adding more broth if needed.
Step 6: Remove the bay leaf. Season the soup with salt and ground black pepper to taste before serving.

Tips & Variations

For richer flavor, use a meaty ham bone instead of diced ham and simmer it with the soup, removing the bone before serving.
To make the soup vegetarian, substitute chicken broth with vegetable broth and omit the ham.
If you prefer a smoother texture, use an immersion blender to puree part or all of the soup before serving.
Add a splash of lemon juice or apple cider vinegar at the end to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little broth or water if the soup has thickened too much. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a thick green soup served in a white bowl. The soup has visible pieces of orange carrot and small chunks of brown meat scattered on top. The texture looks smooth with some small bits throughout, giving a hearty and fresh appearance. The bowl sits on a white marbled surface with a red and white checkered cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use green split peas instead of yellow split peas?

Yes, green split peas work just as well and will yield a similar creamy texture and flavor in the soup.

How do I prevent the soup from sticking to the pot?

Stir the soup occasionally during simmering and use a heavy-bottomed pot like a Dutch oven to ensure even heat distribution and prevent sticking.

Naomi Fletcher