Classic Split Pea Soup
Soup2h6 servingsEasyAbout this recipe
A thick, hearty, and deeply satisfying soup that has warmed kitchens for generations. Dried split peas slowly simmer with a smoky ham hock, tender vegetables, and aromatic herbs until they melt into a naturally creamy, velvety broth — no blender needed. This is the kind of no-fuss, one-pot comfort food that gets even better the next day.
Instructions
- 1
Rinse the green split peas under ^[cold water] in a sieve, picking out any small stones or shriveled peas. Set aside. No soaking is required.
- 2
In a large Dutch oven or heavy-bottomed pot, melt the butter over ^[medium heat]. Add the diced yellow onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes.
- 3
Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.
- 4
Add the rinsed green split peas, smoked ham hock, low-sodium chicken broth, water, bay leaves, thyme, black pepper, and smoked paprika (if using). Stir to combine.
- 5
Bring the soup to a boil over ^[high heat], then reduce the heat to ^[low]. Skim off any foam that rises to the surface during the first few minutes of simmering.
- 6
Cover the pot partially (leave the lid slightly ajar) and simmer on ^[low heat], stirring every 20 minutes to prevent sticking on the bottom, until the green split peas have completely broken down and the soup is thick and creamy, about 90 minutes.
- 7
Remove the smoked ham hock and bay leaves. Transfer the smoked ham hock to a cutting board, let it cool for a few minutes, then pull off any meat and shred it into bite-sized pieces. Discard the bone, skin, and fat.
- 8
Stir the shredded ham back into the soup. Taste and season with kosher salt and more black pepper as needed. If the soup is thicker than you like, stir in a splash of water or low-sodium chicken broth to reach your preferred consistency.
- 9
Ladle into bowls, garnish with fresh chopped parsley, and serve with crusty bread for dipping.
