Traditional Split Pea Soup

Traditional split pea soup is a thick, hearty soup made from dried split peas, ham, and aromatics simmered until the peas break down into a creamy base. The long cooking time lets the peas soften completely and thicken the broth without cream or flour, while ham adds depth that can’t be rushed.

Ingredients for Traditional Split Pea Soup

Dried split peas form the body of the soup and thicken it as they cook. Ham hock or ham bone flavors the entire pot with savory depth. Onion, celery, and carrots build a flavor base when sautéed before the liquid goes in. Chicken broth keeps the soup from tasting one-note. Bay leaf and dried thyme add subtle backbone without overpowering the ham. Salt and black pepper finish the seasoning at the end, after you know how salty the ham has made the broth.

Why This Traditional Split Pea Soup Works

Sautéing the onion, celery, and carrots first deepens their sweetness and builds a flavor base for the broth. This step takes only a few minutes but makes the finished soup taste more complex than if you threw everything in raw.

Split peas are naturally starchy. As they simmer, they break down and release starch into the liquid, thickening the soup without any added thickener. After 90 minutes, most of the peas have softened into the broth, giving you a creamy texture from the peas themselves, not cream.

Ham hock or ham bone releases collagen and gelatin as it simmers, which adds body and richness. The longer it cooks, the more flavor it gives up. Tasting and seasoning at the very end lets you balance the saltiness from the ham with additional salt and pepper.

Mistakes To Avoid

Skipping the sauté step leaves the soup tasting flat and one-dimensional. The onion, celery, and carrots stay raw-tasting and don’t add the subtle sweetness that balances the ham. A few minutes in the pot with heat and fat transforms them completely.

Adding salt too early in the cooking can make the final soup too salty. The ham hock releases salt steadily as it simmers, and you won’t know how much salt you need until the last 10 minutes. Taste it then and add salt and pepper in small pinches.

Letting the soup boil hard instead of simmer gently can make the peas break down so much that the soup becomes gluey instead of creamy and smooth. A gentle simmer with occasional bubbles rising to the surface is the right pace. Turn the heat down if the pot is rolling.

Not stirring often enough allows the peas to settle and stick to the bottom, where they scorch and turn the soup bitter. Stir every 20 minutes to keep the peas suspended and cooking evenly.

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Ingredients

• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 2 cups dried split peas, rinsed
• 1 ham hock or ham bone (about 1.5 pounds)
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Step-by-step Instructions

1. Heat the oil or butter in a large pot over medium heat for 1 minute until hot.
2. Add the onion, carrots, and celery. Cook uncovered for 5 to 7 minutes, stirring often, until the vegetables begin to soften and smell sweet.
3. Add the chicken broth, split peas, ham hock, bay leaves, and thyme to the pot. Bring to a boil over medium-high heat, stirring occasionally, about 5 minutes.
4. Once the liquid boils, reduce the heat to low. Simmer gently for 80 to 90 minutes, stirring every 20 minutes, until the peas have completely broken down and the broth is thick and creamy.
5. Check the ham hock with a fork. It should be very tender and the meat should shred easily. If it is still firm, simmer another 10 minutes.
6. Remove the ham hock from the pot and set it on a plate to cool for 5 minutes. Discard the bay leaves.
7. Once the ham hock is cool enough to handle, pull the meat from the bone, shred it into bite-sized pieces, and return it to the pot. Discard the bone and any skin or fat you don’t want.
8. Taste the soup. Add salt and black pepper in small pinches until the flavor is balanced and tastes good to you. Remember that the ham has already salted the broth, so add gradually.
9. Simmer for 2 more minutes to blend the seasonings, then serve hot.