Do split peas need to be soaked before making split pea soup?

No, split peas do not need to be soaked before cooking split pea soup. Unlike dried beans, dry green or yellow split peas cook quickly and evenly without soaking. Start by picking over the peas to remove any small stones or debris, then rinse them thoroughly under cold running water in a colander until the water runs clear. Drain well. This simple step takes just 2-3 minutes and prevents grit in your soup. In a pot, combine 1 pound of rinsed split peas with 6-8 cups of water or broth, a ham bone or diced ham, chopped onion, carrots, celery, and bay leaves. Bring to a boil, then simmer for 1-1.5 hours until creamy. Skipping soak saves time while delivering smooth texture. For best results, avoid adding salt until the end to prevent tough peas. (98 words)

How long does homemade split pea soup last in the fridge?

Homemade split pea soup keeps well in the refrigerator for up to 4-5 days when stored properly. Let it cool completely to room temperature (within 2 hours of cooking to avoid bacteria growth), then transfer to airtight containers. The soup naturally thickens as it chills due to the starch in the peas, which is normal and adds to its hearty appeal. When reheating, stir in a splash of water, broth, or milk—about 1/4 cup per serving—to restore the original consistency. Reheat on the stovetop over medium heat or in the microwave, stirring occasionally, until it reaches 165°F (74°C). For food safety, label containers with the date. If you notice off odors, mold, or sliminess, discard it. Freezing extends shelf life further. (112 words)

Can you freeze split pea soup and how?

Yes, split pea soup freezes beautifully for up to 3 months, making it ideal for batch cooking. Cool the soup completely, then portion into freezer-safe bags or containers, leaving 1-inch headspace for expansion. Squeeze air out of bags and lay flat for easy stacking. Label with the date and contents. To thaw, place in the fridge overnight or run under cool water. Reheat on the stovetop over low heat, adding liquid as needed since it thickens more when frozen. Avoid boiling to prevent separation. For single servings, freeze in ice cube trays first, then transfer to bags. Note: Dairy additions like cream may curdle upon thawing, so add them fresh after reheating. This method preserves flavor and nutrition perfectly. (114 words)

How do you make split pea soup in a slow cooker?

Making split pea soup in a slow cooker is hands-off and yields tender results. Use a 4-6 quart crockpot. Reduce liquid to 2 cups water or broth initially. Add 1 pound rinsed dry split peas, 1 diced onion, 2 sliced carrots, 2 celery stalks, 1-2 bay leaves, thyme, a ham bone or 1 cup diced ham, and pepper. Stir, cover, and cook on low for 7-8 hours or high for 4-5 hours until peas break down. Remove ham bone, shred meat, and return to pot. Taste and add salt. Thin with extra broth if needed. For a smoky twist, include a smoked hock. Garnish with parsley. This method infuses deep flavor with minimal effort—perfect for busy days. Serves 6-8. (118 words)

What should I serve with split pea soup?

Pair split pea soup with simple, contrasting sides to balance its earthy richness. Crusty bread like sourdough or a warm baguette is classic for dipping into the creamy broth—slice and toast for extra crunch. Cornbread or biscuits add a sweet, Southern touch. For freshness, serve a crisp green salad with vinaigrette or coleslaw. Cheese options like sharp cheddar slices or a cheese board with crackers complement the ham flavors. Keep it light with apple slices or pickles for acidity. In colder months, grilled cheese sandwiches make a cozy combo. A light white wine like Sauvignon Blanc pairs well. These options round out a meal in under 10 minutes prep, turning soup into a full dinner for 4. Avoid heavy starches to let the soup shine. (116 words)

Split Pea Soup Recipe: Easy And Hearty Comfort Food

Ingredients

– 1 tablespoon olive oil for sautéing the aromatics and building flavor

– 1 1/2 cups yellow onion adds sweetness and body when cooked down

– 1 1/4 cups celery brings a savory, fresh taste and helps create that classic soup base

– 1 teaspoon garlic adds warm, fragrant flavor

– 4 cups unsalted chicken broth provides a rich backbone so the pea flavor doesn’t taste flat

– 4 cups water helps simmer the split peas and ham bone evenly

– 1 (16 oz) bag dried split peas the star of the soup that turns creamy as it breaks down

– 2 bay leaves adds herbal depth during simmering

– 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme brings a cozy, savory aroma

– 1 1/2 pounds meaty ham bone or ham shanks supplies smoky flavor and tender meat

– 1 cup diced carrots adds sweetness and color

– Salt and pepper to taste for final seasoning after simmering with the ham

– Fresh parsley for garnish adds a bright finish before serving

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Instructions

1-First Step: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add yellow onion and celery, then sauté for 3 minutes until softened.

2-Second Step: Add garlic and sauté for 1 more minute, stirring so the garlic doesn’t burn. If you’re making a vegetarian version, you can sauté the same way using vegetable broth later.

3-Third Step: Pour in 4 cups unsalted chicken broth and 4 cups water. Add dried split peas, 2 bay leaves, thyme (fresh or dried), and salt lightly along with pepper to taste.

4-Fourth Step: Add the ham bone to the pot. Bring everything to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 60 to 80 minutes until the peas and ham are tender.

5-Fifth Step: Remove the ham bone from the soup and let it rest for 10 minutes. Shred or dice the meat, then cover it so it stays ready to return.

6-Sixth Step: Add carrots to the soup, cover, and continue simmering for 30 to 60 minutes, stirring occasionally, until the peas mostly break down.

7-Seventh Step: Stir the ham back into the soup. Taste and add additional salt if needed, then serve warm with parsley garnish if desired.

Last Step:

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Notes

🚫 No soaking required for split peas; just rinse well to remove any debris.
🧂 Hold off on adding most salt until after cooking with the ham to prevent over-salting.
🥔 For an even heartier soup, add diced potatoes along with the carrots.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Gluten-Free

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 9g
Sodium: 202mg
Fat: 7.6g
Saturated Fat: 1.8g
Unsaturated Fat: 5.8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 21g
Protein: 43g
Cholesterol: 67mg