Go Back
–+ servings
Bowl of creamy split pea soup with a smooth texture, light green color, and pieces of ham visible on the surface.

Creamy Split Pea Soup

Creamy split pea soup made with a ham bone and simple spices, slow-simmered for rich flavor and a smooth texture.
*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how to naturally achieve a brighter green soup, scroll back up! Everything you need for foolproof results is in the post.
5 from 1 vote
Print Recipe Pin Recipe Save Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American, Canadian
Servings 8 as a meal
Calories 454 kcal

Ingredients
  

  • 16 ounce bag dried green split peas
  • 2 tablespoons extra virgin olive oil
  • 1 ½ cups (454g) chopped onion about 1 large
  • 2 cups (260g) chopped carrots about 2-3 large carrots
  • 1 cup (110g) diced celery about 2-3 ribs
  • 1 garlic clove minced
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground allspice
  • 2 quarts chicken stock divided
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 ham bone with some meat on it
  • 16 ounce bag frozen green peas

Equipment

Instructions
 

  • In a colander, rinse split peas under running water and pick through them to discard any small stones or other debris. Set aside.
  • Heat the olive oil in a large soup pot or heavy-bottomed Dutch oven over medium-high heat.
  • Add the onion, carrots, and celery. Cook, stirring occasionally, until the onions turn translucent.
  • Stir in the garlic, salt, black pepper, and allspice. Cook for 2 minutes just until fragrant.
  • Add the split peas, stirring to coat the ingredients.
  • Pour in 6 cups of the chicken stock, add the thyme and bay leaves, and nestle the ham bone into the pot.
  • Increase the heat to high, bring the soup to a boil, then reduce to low, cover, and simmer for 45 to 50 minutes, until the split peas are very soft and beginning to break down.
  • Meanwhile, combine the remaining 2 cups of stock with the frozen green peas in a large bowl. Blend using an immersion (stick) blender until completely smooth and bright green.
  • Discard the thyme sprigs and bay leaves, then remove the ham bone. Stir in the green pea purée.
  • Cook for a few minutes more, stirring until heated through. Pull any meat off the bone, chop it, and add it back to the soup. Heat until the ham is warm. Season to taste, and then serve warm.

Recipe Testing Notes:

*A note on Kosher salt: This recipe uses kosher salt. If you’re using table salt, use half the amount. Kosher salt has larger, airier crystals that take up more space, so a teaspoon of kosher salt actually contains less salt by weight than a teaspoon of table salt.
To adapt the recipe for vegetarian split pea soup, use a vegetable-based stock and omit the ham.
Soup will thicken as it cools down, so be mindful of this when serving. You can add more stock or even water if needed.
Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice.

Nutrition

Serving: 380gCalories: 454kcalCarbohydrates: 57gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 727mgPotassium: 1208mgFiber: 19gSugar: 14gVitamin A: 5955IUVitamin C: 30mgCalcium: 84mgIron: 5mg
Keyword comfort food, gluten free dinner, green split peas, pea soup, soup, split pea soup, what to make with leftover ham, winter recipe
Enjoy this recipe?Please leave a comment and tag me @aspicedlifeblog on social