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A rustic bowl of homemade split pea soup filled with tender split peas, smoked ham, carrots, and celery, garnished with fresh parsley and served alongside crusty bread on a wooden table.
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Classic Split Pea Soup

This classic split pea soup is thick, hearty, and packed with comforting flavor. Smoky ham hock, tender vegetables, and creamy split peas come together in a satisfying soup that's perfect for chilly days, meal prep, or an easy family dinner.
Course dinner, Lunch, Main Course, Soup
Cuisine American, Comfort Food
Keyword budget friendly soup, classic split pea soup, comfort food soup, creamy split pea soup, dried split pea recipe, Dutch oven soup, easy split pea soup, family dinner soup, ham split pea soup, hearty soup recipe, homemade comfort food, homemade split pea soup, meal prep soup, old fashioned split pea soup, one pot soup recipe, smoked ham hock soup, split pea and ham soup, split pea soup, traditional split pea soup, winter soup recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 8 servings
Calories 320kcal
Cost $12 for entire recipe

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • Cutting board
  • Chef’s knife
  • Vegetable peeler
  • measuring cups
  • Measuring spoons
  • Wooden spoon or silicone spatula
  • Ladle
  • Small bowl (for discarded ham hock bone and bay leaf)
  • Immersion blender (optional, for a smoother texture)
  • Airtight storage containers (for leftovers)

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 medium carrots diced
  • 3 celery stalks diced
  • 3 garlic cloves minced
  • 1 pound 2¼ cups dried green split peas, rinsed and picked over
  • 8 cups low-sodium chicken broth
  • 1 smoked ham hock
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ teaspoon kosher salt plus more to taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon fresh parsley chopped

Optional

  • 1 cup diced cooked ham
  • Additional chicken broth for thinning

Instructions

  • Heat the olive oil in a large Dutch oven over medium heat.
  • Add the onion, carrots, and celery. Cook for 10–12 minutes, stirring occasionally, until softened and lightly browned.
  • Add the garlic and cook for 30 seconds until fragrant.
  • Stir in the split peas, chicken broth, ham hock, bay leaf, thyme, black pepper, and salt.
  • Bring the soup to a boil.
  • Reduce the heat to low and partially cover the pot.
  • Simmer for 90–105 minutes, stirring occasionally, until the split peas are completely tender and the soup is thick and creamy.
  • Remove the ham hock and bay leaf.
  • Pull the meat from the ham hock, discard the bone and any tough pieces, then return the meat to the soup. Add the diced ham if using.
  • Stir in the Worcestershire sauce and lemon juice.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Add additional broth if a thinner consistency is desired.
  • Garnish with fresh parsley and serve hot.

Notes

Choose the Right Split Peas

Green split peas are the traditional choice for classic split pea soup and create the signature creamy texture as they cook. Always rinse and sort the peas before adding them to the pot. Unlike dried beans, split peas do not need to be soaked, making this an easy soup to prepare on busy days.

Use a Smoked Ham Hock

For the richest flavor, use a smoked ham hock rather than relying solely on diced ham. The ham hock slowly infuses the broth with smoky, savory flavor while adding body and depth to the finished soup. If you'd like a heartier soup, stir in some diced ham after shredding the meat from the ham hock.

Give the Soup Time to Simmer

The best split pea soup develops its creamy texture naturally as the peas break down during cooking. Most split peas will become tender after about 90 minutes, but older split peas can take up to 2 hours. Continue simmering until the peas are completely soft and the soup is thick and velvety.

Adjust the Thickness to Your Preference

Split pea soup naturally thickens as it cooks and will become even thicker after cooling. If the soup becomes too thick, stir in additional warm chicken broth until it reaches your preferred consistency. This is especially useful when reheating leftovers.

Finish with a Touch of Acidity

A small amount of fresh lemon juice added at the end brightens the flavors and balances the richness of the ham. It won't make the soup taste lemony, but it helps enhance the overall flavor profile and keeps the soup from tasting too heavy.

Taste Before Adding More Salt

Ham hocks vary greatly in saltiness, so it's best to season lightly at the beginning and adjust at the end. Always taste the soup after removing the ham hock before deciding whether additional salt is needed.

Make It Ahead for Even Better Flavor

Split pea soup is an excellent make-ahead meal because the flavors continue to develop as it sits. Many people find the soup tastes even better the next day. Store leftovers in the refrigerator for up to 4 days and add a splash of broth when reheating if needed.

Try Easy Variations

This recipe is easy to customize. For a vegetarian version, replace the chicken broth with vegetable broth and omit the ham hock. You can also add extra vegetables such as potatoes or parsnips for additional texture and flavor. For a smoother consistency, blend a portion of the soup with an immersion blender before serving.