Creamy Split Pea Soup

The steam from my grandmother's kitchen always signaled that split pea soup was simmering on the back burner. She'd start it on Sunday mornings, letting the house fill with that earthy, comforting aroma while we read the paper at the kitchen table. Now every time I chop those carrots and celery, I'm transported back to that cozy yellow kitchen, watching her stir the pot with that same worn wooden spoon she'd used for decades.

Last winter during a particularly brutal snowstorm, I made a double batch for my neighbors who had just welcomed a new baby. They texted me later that night saying it was exactly what they needed during those exhausting newborn days. Something about this soup feels like a hug in a bowl.

Ingredients

• 2 cups dried split green peas: These little powerhouses break down beautifully and create that signature creamy texture without any dairy
• 1 large onion: The foundation of flavor, diced small so it melts into the soup
• 2 carrots: They add sweetness and that classic orange fleck throughout the soup
• 2 celery stalks: Essential for that aromatic base that makes soup taste professional
• 2 garlic cloves: Don't be shy with these, they mellow out beautifully during the long simmer
• 1 medium potato: The secret ingredient for extra body and velvety thickness
• 1 bay leaf: Remove it before serving, but let it work its magic during cooking
• 1 teaspoon dried thyme: Earthy and warm, perfect complement to the peas
• 6 cups vegetable broth: Use a good quality one since it's the main liquid
• 1 tablespoon olive oil: For sautéing the vegetables and building that flavor base
• 1 cup diced smoked ham: Completely optional, but adds that traditional smoky depth
• 1/2 teaspoon black pepper: Freshly cracked makes all the difference
• Salt: Taste at the end since broth brands vary in sodium

Instructions

Build your flavor base:

Heat olive oil in a large soup pot over medium heat, then add onion, carrots, and celery, sautéing for 5 minutes until softened and fragrant

Wake up the garlic:

Stir in garlic and cook for just 1 minute until you can smell it, being careful not to burn it

Add everything to the pot:

Dump in split peas, diced potato, bay leaf, thyme, broth, and ham if you're using it

Let it bubble and simmer:

Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally until peas are completely soft and soup has thickened

The finishing touches:

Remove the bay leaf, stir in the ham if you used a bone, then decide if you want to blend part of it for creaminess or leave it rustic

Taste and adjust:

Season with salt and pepper to taste, then serve piping hot with crusty bread

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My kids used to turn up their noses at anything green, but this soup won them over completely. Now they actually request it on cold days, which feels like a major parenting victory in the vegetable department.

Making It Your Own

I've discovered that adding a splash of vinegar right at the end brightens everything and cuts through the richness. Sometimes I'll throw in aParmesan rind during simmering for an extra layer of savory depth.

The Texture Question

Some people love it completely smooth while others prefer chunky and rustic. I usually blend about half the soup with an immersion blender, leaving some texture for interest. It's completely up to your preference.

Serving Suggestions

A loaf of crusty sourdough for dipping is absolutely essential in my house. The soup becomes a complete meal with a simple green salad dressed with vinaigrette on the side.

• Grilled cheese sandwiches make excellent companions
• A drizzle of good olive oil on top adds luxury
• Fresh herbs like parsley or dill brighten the final bowl

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There's something profoundly satisfying about turning such humble ingredients into something so nourishing and delicious. This soup is comfort in its purest form.

Recipe Questions & Answers

→ Do split peas need soaking before cooking?

No, split peas don't require pre-soaking unlike dried beans. They naturally cook down quickly due to being split, becoming tender and creamy after about an hour of simmering.

→ What gives traditional split pea soup its smoky flavor?

Smoked ham or a ham bone infuses the soup with rich, smoky undertones. For vegetarian versions, smoked paprika or liquid smoke provides similar depth without meat.

→ Why does my soup need more liquid the next day?

Split peas continue absorbing liquid as they sit, causing thickening. Simply add water or broth when reheating to reach desired consistency.

→ Can I freeze this soup for later?

Absolutely. Portion cooled soup into airtight containers, leaving space for expansion. Thaw overnight in refrigerator before reheating gently on the stovetop.

→ What's the purpose of blending part of the soup?

Partial blending creates the best of both worlds—some body from whole vegetables while achieving a velvety, creamy texture throughout.

→ How do I know when split peas are fully cooked?

Perfectly cooked split peas lose their shape completely, melting into the broth. The mixture should appear thick and velvety with no individual pea pieces remaining.