Although ideal for enjoying on cold nights, Split Pea Soup is delicious year-round!
As a mom, I can genuinely say that I find soup is an excellent way to get lots of wholesome foods into one bowl. It’s easy to disguise vegetables and proteins that your children may not want to eat in thick or creamy soups or sauces. I remember grating zucchini into spaghetti sauce and mixing it into meatballs. The same can be said for this delicious split pea soup recipe. My favorite part of this soup is the chopped carrots, and I often add twice as much because I love them so much. Also, if there is a particular vegetable that your kids love, feel free to add it to the soup. Some people like to add diced red or yellow potatoes with the carrots for a heartier soup.
Split pea soup is like a hug in a bowl to me. I grew up on it and loved every time my mother made it. You get all that savory flavor from the thyme, garlic, onions, and bay leaves; the richness of the split peas that yield a thick, comforting base; and the smokiness of the meat.
Growing up, there were always plenty of soup cans in the pantry. However, my favorite times were when my mom pulled out her big soup pot to make something from scratch. Chicken soup and split pea soup were my favorites. They still are to this day. My mature taste buds are also partial to lentil soups and cabbage vegetable soups these days, and my freezer typically has at least three types of frozen soup on hand for when I don’t feel like cooking.
I recently made this soup using leftover turkey thigh bones instead of the ham bone. Since I was away for Thanksgiving, I didn’t make a turkey this year, so there were no leftovers. So, when I returned home, I purchased some large, meaty turkey thighs and made them instead. I traditionally use my turkey bones to make a big pot of turkey soup, the same way I make chicken soup, but not this year. I’ve really been craving split pea soup lately and figured that would be a better use of my bones. Besides, they still had quite a bit of meat on them, and I knew that would be great in this recipe.
Let’s talk about split peas
Split peas, which are typically green or yellow, are dried, mature peas that have been split in half to cook faster. Their hulls have been removed, and since they are split, they have increased surface area. These legumes don’t require soaking the way some beans do. The green ones are slightly sweeter than the earthier yellow ones. To determine which type to use in this split pea soup recipe, think about the texture you want in your soup. Yellow split peas become creamier when cooked, while green split peas hold their shape a bit better. You find green split peas used more for split pea soup and yellow ones more frequently in purées and curries. However, that doesn’t mean you can’t use the yellow ones in this recipe. Either way, it will taste wonderful.
Whichever type you choose, make sure to measure them into a mesh strainer and rinse them well. That’s also when I look through the peas to remove any rocks, pebbles, or other debris that may have made it into the package with the peas. Don’t be surprised if you find a stray yellow pea in with the green, or vice versa. It always seems that one or two manage to make their way into the other bags.
How do I store leftovers?
Allow leftovers from this split pea soup recipe to cool to room temperature, then refrigerate them in an airtight container for up to 3 days. The soup thickens as it rests, so feel free to add some broth or water when reheating on the stove over medium heat. Once chilled, you can also freeze the soup in freezer-safe containers or zippered bags for up to 3 months. Remember to leave room for the soup to expand in the container. Defrost it overnight in the refrigerator before reheating.
Serving suggestions
This split pea soup recipe can be the first course of a delicious meal or the main attraction. If having it as a meal, I recommend adding some Cornbread With Creamed Corn on the side. You might even want to add a Cucumber-Tomato Salad or this refreshing Original Grape Salad Recipe to the meal. Cold winter nights beg for warm, hearty meals, so start with a bowl of soup and then move on to a plate of Corn Pasta, 4-Cheese Baked Mac And Cheese, or Spinach Pasta.
Split Pea Soup Recipe
Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion chopped
- 3 ribs celery diced
- 2 cloves garlic minced
- 1 pound dried split peas rinsed and sorted
- 8 cups low-sodium vegetable or chicken broth
- 2 bay leaves
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 meaty ham bone about 1 1/2 pounds
- 1 cup chopped carrots
- Croutons or crusty bread for serving, optional
- Fresh parsley chopped, for garnish, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced celery, and minced garlic. Sauté for about 5 minutes until the onions become soft.
- Stir in the rinsed split peas, then add the broth, bay leaves, and dried thyme. Season lightly with salt and pepper. Nestle the ham bone into the mixture.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 60-90 minutes, stirring occasionally.
- When the split peas have softened, remove the ham bone and let it cool briefly. Shred any meat from the bone and return it to the pot.
- Add the chopped carrots and simmer for an additional 15 to 30 minutes until the carrots are tender. Add additional broth if needed to reach your desired consistency.
- Remove the bay leaves, adjust the salt and pepper as needed, and serve warm, with croutons or crusty bread if desired. Garnish with fresh parsley.
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