Split Pea Soup

Cozy and warming, ready in one pot.

Why You'll Love This Recipe

• Smoky, hearty, and deeply nostalgic.
• Cheap to make — peas are pennies a pound.
• Perfect way to use up a holiday ham bone.
• Freezes beautifully.
• One pot, almost no babysitting.

Ingredient Notes

• Green split peas are classic; yellow split peas are milder and slightly sweeter.
• Smoked ham hock adds the deepest flavor; a meaty ham bone is the gold standard.
• Use stock (not just water) if you don't have a meaty bone.

Ingredient Substitutions

• Smoked turkey leg instead of ham for a leaner version.
• Skip meat and use smoked paprika + vegetable stock for vegetarian.
• Add diced potato in last 30 minutes for extra body.

Equipment Needed

• Large heavy pot or Dutch oven

Prep Tips

• Pick through peas for stones — there are always a few.
• No need to soak split peas.

Instructions

1. 1

   Gather and prep: 1 cup split peas, 1 ham, 1 medium carrot, sliced, 1 celery, 1 medium onion, diced, 3 cloves garlic, minced, 1 cup chicken broth, 1 tsp thyme. mince the garlic, dice the onion, chop the vegetables into even pieces, and chop the fresh herbs before you start cooking.

2. 2

   Sauté veg.

3. 3

   Add peas, ham, broth, thyme.

4. 4

   Simmer 75 min until creamy. Simmer uncovered 5 more minutes to thicken if needed; taste and adjust salt and acid before serving.

Artsi Pro Tips

• Leftover holiday ham bone is gold for this soup — save and freeze.
• For ultra-smooth texture, blend half the soup and stir back in.
• A splash of apple cider vinegar at the end brightens it.

Common Mistakes

• Not stirring — peas stick and scorch on the bottom.
• High heat — peas should barely simmer, not boil hard.
• Salting heavily at start — ham bones release salt, you can over-salt fast.

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