Classic Split Pea Soup Recipe with Ham

Split pea soup is a hearty, nourishing, and creamy meal that feeds the whole family. It’s flavorful, filling, and full of vegetables.

This easy one-pot dinner uses protein-rich dried split peas and a handful of simple ingredients for a comforting weeknight meal.

Table of Contents

• Ingredients & Substitutions
• How to make split pea soup
• Variations
• Serving Suggestions
• Questions
• Storage & Make Ahead
• Split Pea Soup Recipe

Quantities appear in the recipe box below.

Split peas

Choose green or yellow dried split peas. Green split peas are used here, but yellow split peas work just as well and offer a slightly different color and flavor.

Carrot, onion, celery

Carrot, onion, and celery form the classic flavor base. Use white or yellow onion, or swap in leeks if preferred.

Garlic

Fresh garlic (crushed, grated, or minced) adds bright aromatic flavor. Garlic powder can be used in a pinch but fresh is best.

Olive oil

Extra virgin olive oil is used to gently sauté the vegetables and build the base flavor. Don’t skip this step for the best depth of taste.

Herbs

Bay leaves, thyme, oregano, rosemary, and sage all pair well with split peas. This recipe uses dried thyme, oregano, and bay leaf, but experiment with your favorites.

Cumin

Ground cumin adds a warm, Mediterranean aroma. Smoked paprika makes a good substitute if you want a smoky touch.

Potatoes

Potatoes are optional but make the soup heartier and creamier. Yukon Gold or Russet are both suitable.

Spinach

Spinach is optional and added at the end for color and texture. Frozen or fresh spinach works; kale can be used instead.

Vegetable broth

Vegetable broth keeps the recipe vegetarian, but chicken broth can be used if desired. Start with less liquid and add as needed to reach your preferred consistency.

Salt and pepper

Season with sea salt and black pepper to taste. This version is made without ham, dairy, or other animal products, so it suits many diets.

Warm 2 tablespoons of extra virgin olive oil in a large soup pot or Dutch oven over medium heat. Add chopped carrots, celery, and onion and sauté for about 5 minutes until softened and fragrant.

Add grated garlic and 1 to 1½ teaspoons ground cumin and cook for another minute until fragrant.

Pour in vegetable broth, add 2 cups dried green split peas, a bay leaf, ½ teaspoon dried thyme, 1 teaspoon dried oregano, salt, and black pepper. Stir, cover, and bring to a gentle boil. Reduce heat to maintain a simmer with the lid slightly cracked and cook until the peas are tender — about 30–45 minutes, depending on the peas.

If adding potatoes, add peeled, bite-size potato chunks about 10 minutes after the liquid begins simmering so they finish cooking with the peas.

To create a creamy texture, blend 2–3 cups of soup with an immersion blender or a regular blender, then return it to the pot and stir to combine. This step is optional but recommended for a smoother consistency.

Taste and adjust salt and pepper. Thin the soup with additional broth or water if it becomes too thick. Serve garnished with fresh thyme, a drizzle of extra virgin olive oil, and warm crusty bread or croutons.

Split pea soup with spinach

Stir in 5 ounces (about 5 cups loosely packed) of fresh spinach immediately after blending. If the soup thickens too much, add a splash of water or broth. Let simmer for an additional 5 minutes so the spinach wilts and melds into the soup. Serve with a drizzle of olive oil.

Split pea soup pairs beautifully with a variety of breads and crisp croutons. Try toasted focaccia, crostini, naan, or homemade croutons for dipping. A simple green salad on the side makes the meal complete.

Do split peas need to be soaked before cooking?
No. Split peas do not require soaking and can be added directly to the pot. They typically take 30–45 minutes to become tender.

What is the best way to thicken split pea soup?
Blend a portion of the soup until smooth and mix it back in. That pureed portion naturally thickens the broth without adding cream or flour.

Is split pea soup high in fiber?
Yes. Split peas are an excellent source of dietary fiber and plant protein, helping you feel full and satisfied.

Make ahead: Split pea soup is ideal for meal prep. Flavors deepen after a day in the refrigerator.

Refrigerator: Cool completely, then store in an airtight container for 3–4 days.

Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight or reheat from frozen with gentle heat and stirring.

Reheat: Warm on the stove or in the microwave. If the soup thickens after chilling, thin with water or broth when reheating.