I’ve always found that the best split pea soup starts with patience and quality ingredients. Using smoked ham hocks or turkey legs creates a rich, smoky base, while fresh vegetables and herbs add depth. Simmering it slowly allows the flavors to meld into something truly comforting. A splash of apple cider vinegar at the end brightens the whole dish. If you’re curious how to elevate this classic, I’ve got the details to make it unforgettable.
Recipe
This homemade split pea soup is the kind of recipe that will make you wonder why you ever bothered with the canned stuff. It’s hearty, comforting, and packed with flavor that only comes from simmering simple, wholesome ingredients to perfection.
The secret? A smoky ham hock that infuses every spoonful with rich, savory depth, and a splash of apple cider vinegar at the end to brighten it all up. Every bite is creamy, soul-warming, and just the right amount of earthy, with tender chunks of carrots and potatoes adding a satisfying texture.
I’ve made this soup for countless chilly evenings, and it never fails to hit the spot—trust me, once you try it, it’ll become a staple in your kitchen, too.
Ingredients
To make the best homemade split pea soup, the ingredients and their quality matter. Start with dried split peas—they’re the star of the show and pack in that hearty, earthy flavor. Smoked ham hocks or a smoked turkey leg are non-negotiable for a deep, rich smokiness.
Fresh aromatics like carrots, celery, and onions (the holy trinity of soups) create a flavorful base, while garlic adds a punch. Don’t skimp on bay leaves—they add a subtle complexity that ties it all together.
For substitutions, swap smoked ham hocks with bacon or a smoked sausage for a twist, or go vegetarian with smoked paprika for that smoky depth. Extra touches like a splash of apple cider vinegar at the end brighten the soup and balance the flavors.
Ingredients:
- 1 lb dried green split peas (rinsed and sorted)
- 1-2 smoked ham hocks or 1 smoked turkey leg
- 1 large onion (diced)
- 2-3 carrots (peeled and chopped)
- 2-3 celery stalks (chopped)
- 3 garlic cloves (minced)
- 6-8 cups chicken or vegetable broth (adjust for desired consistency)
- 2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt and black pepper (to taste)
- 1-2 tbsp olive oil or butter (for sautéing)
- Optional: Splash of apple cider vinegar or lemon juice (for brightness)
- Optional: Fresh parsley (for garnish)
How to Make the Best Classic Split Pea Soup
• Adjust consistency and seasoning. If the soup is too thick, add more broth or water until it reaches your desired texture.
Taste and adjust the seasoning with salt, pepper, or a splash of lemon juice for brightness.
• Serve and enjoy. Ladle the soup into bowls and garnish with fresh herbs, a dollop of sour cream, or croutons.
It pairs beautifully with crusty bread for a comforting meal.
Pro tip: This soup tastes even better the next day, so feel free to make it ahead!
Nutrition
This split pea soup is packed with nutrients, providing a hearty and healthy meal. Below is the nutritional information per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 18 g |
| Carbohydrates | 35 g |
| Fiber | 12 g |
| Sugars | 5 g |
| Fat | 3 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 600 mg |
| Potassium | 700 mg |
Chef Tips
Though split pea soup seems simple, I’ve found a few tricks that can elevate it to something extraordinary. Sauté onions, carrots, and celery until caramelized for depth.
Use smoked ham hocks for richness. Blend half the soup for creaminess but leave some texture.
Finish with a splash of vinegar to brighten flavors. Don’t skip the bay leaf—it adds subtle complexity.
Simmer low and slow for the best results.
