Creamy Split Pea Soup (Print Version)

Creamy, comforting soup with hearty vegetables and smoky flavors ready in 90 minutes.

# What You'll Need:

→ Legumes

01 - 2 cups dried split green peas, rinsed

→ Vegetables

02 - 1 large onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced
06 - 1 medium potato, peeled and diced

→ Aromatics & Liquids

07 - 1 bay leaf
08 - 1 teaspoon dried thyme
09 - 6 cups vegetable broth
10 - 1 tablespoon olive oil

→ Optional

11 - 1 cup diced smoked ham or 1 ham bone

→ Seasonings

12 - 1/2 teaspoon black pepper
13 - Salt to taste

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add split peas, diced potato, bay leaf, thyme, and vegetable broth to the pot. If using ham, add it at this stage.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until peas are tender and soup is thickened.
05 - Remove the bay leaf and ham bone if used. If using diced ham, stir it back into the soup.
06 - For a creamier consistency, use an immersion blender to partially puree the soup, or blend half the soup in a blender and return to the pot.
07 - Season with salt and black pepper to taste. Serve hot.

# Additional Tips::

01 -
  • It's a one-pot wonder that practically cooks itself, leaving you free to do other things while filling your home with incredible aromas.
  • The creamy texture develops naturally as the peas break down—no heavy cream needed, just time and gentle heat doing the work.
  • Tastes even better the next day when flavors have settled in and deepened, making it perfect for meal prep on lazy Sundays.
02 -
  • Split peas will never fully dissolve no matter how long you cook them—what happens is they soften and break down into a creamy paste that thickens the soup, which is exactly what you want.
  • The soup continues to thicken as it cools and sits, so when you reheat it the next day, you might need to add water or broth to get it back to the consistency you like.
03 -
  • Don't rinse your peas under running water if you're in a hurry—even a quick swish in a bowl of water does the job and saves time when you need it.
  • If your soup breaks or looks separated, it just means you cooked it a bit high—blend a cup of it with some broth and stir it back in to smooth everything out.
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