15 Delicious Best Ever Split Pea Soup Recipes

Zesty, hearty, and utterly comforting, split pea soup is a timeless classic that warms the soul on chilly days. Whether you’re a seasoned chef or a kitchen newbie, our roundup of 15 Delicious Best Ever Split Pea Soup Recipes promises something for everyone. From traditional takes to creative twists, get ready to ladle up some love in a bowl. Dive in and discover your next favorite recipe today!

Classic Ham and Split Pea Soup

Comforting and hearty, this Classic Ham and Split Pea Soup is a timeless dish that warms the soul with its rich flavors and velvety texture. Perfect for chilly evenings, it’s a recipe that promises both simplicity and depth, making it a beloved choice for home cooks and gourmands alike.

Ingredients

• 1 pound dried green split peas, rinsed and picked over (I love the earthy sweetness they bring)
• 1 large ham bone with some meat attached (the secret to a deeply flavorful broth)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped (yellow onions are my preference for their balance of sweetness and pungency)
• 2 carrots, diced (adds a lovely color and slight sweetness)
• 2 celery stalks, diced (for that essential crunch and freshness)
• 2 cloves garlic, minced (because garlic makes everything better)
• 6 cups water (filtered water ensures the cleanest taste)
• 1 teaspoon salt (adjust based on the saltiness of your ham bone)
• 1/2 teaspoon black pepper (freshly ground, for the best aroma)

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion, carrots, and celery, sautéing until the vegetables are soft and the onion is translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute, until fragrant (this unlocks the garlic’s full flavor).
4. Place the ham bone in the pot, then add the rinsed split peas, water, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally to prevent sticking.
6. After 1.5 hours, remove the ham bone from the pot. Let it cool slightly, then shred the meat off the bone and return the meat to the soup.
7. Continue to simmer the soup, uncovered, for another 30 minutes or until it reaches your desired thickness (tip: for a smoother texture, blend half the soup and stir it back in).
8. Taste and adjust the seasoning with more salt and pepper if needed (tip: a splash of apple cider vinegar can brighten the flavors).

Gloriously thick and creamy, this soup boasts a harmonious blend of smoky ham and sweet peas. Serve it with a drizzle of olive oil and a side of crusty bread for dipping, transforming a simple meal into a feast for the senses.

Vegetarian Split Pea Soup with Carrots and Celery

Elegantly simple yet deeply satisfying, this Vegetarian Split Pea Soup with Carrots and Celery is a testament to the power of humble ingredients transformed into something extraordinary. Perfect for those crisp evenings when only a bowl of something warm and nourishing will do, it’s a recipe that promises comfort in every spoonful.

Ingredients

• 1 cup dried green split peas, rinsed and picked over (I find the green variety holds its shape better)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 2 carrots, peeled and diced into 1/2-inch pieces
• 2 celery stalks, diced into 1/2-inch pieces
• 4 cups vegetable broth (homemade is ideal, but a good-quality store-bought works in a pinch)
• 1 bay leaf (a small but mighty flavor booster)
• Salt and freshly ground black pepper (to layer the seasoning as you go)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the diced onion, carrots, and celery, sautéing until the vegetables are softened and the onions are translucent, about 5 minutes.
3. Stir in the rinsed split peas, vegetable broth, and bay leaf, bringing the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking. Tip: A gentle simmer is key to perfectly tender peas.
5. After 45 minutes, remove the bay leaf and season the soup with salt and pepper to taste. Tip: Start with 1/2 tsp of salt and adjust from there.
6. Using an immersion blender, lightly puree the soup for a creamy yet textured consistency. Tip: For a chunkier soup, blend only half the mixture.
7. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

Rich in flavor and velvety in texture, this soup is a delightful balance of earthy peas and sweet vegetables. Consider serving it with a slice of crusty bread or a crisp green salad for a complete meal.

Smoky Split Pea Soup with Bacon

Hearty and comforting, this smoky split pea soup with bacon is a timeless classic that warms the soul with its rich flavors and velvety texture. Perfect for a cozy night in or a sophisticated starter for your next dinner party, it’s a dish that promises to delight with every spoonful.

Ingredients

• 1 lb dried split peas, rinsed and picked over (I find the green variety holds its shape better)
• 6 slices thick-cut bacon, chopped (for that irresistible smoky crunch)
• 1 large onion, finely diced (yellow onions are my go-to for their sweetness)
• 2 carrots, peeled and diced into 1/2-inch pieces
• 2 celery stalks, diced (don’t skip the celery—it adds a wonderful depth)
• 3 cloves garlic, minced (because everything’s better with garlic)
• 6 cups chicken stock (homemade stock elevates the soup, but store-bought works in a pinch)
• 1 tsp smoked paprika (this is the secret to that deep smoky flavor)
• 1 bay leaf (remove it before serving—it’s done its job by then)
• Salt and freshly ground black pepper (to season at every layer)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
2. In the same pot with the bacon fat, sauté the onion, carrots, and celery until softened, about 8 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic and smoked paprika, cooking for another minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
4. Stir in the rinsed split peas, chicken stock, and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour and 30 minutes, stirring occasionally. Tip: The soup should thicken but if it’s too thick, add a bit more stock.
5. Season with salt and pepper to taste, then remove the bay leaf. Use an immersion blender to partially puree the soup for a creamy yet chunky texture, or leave it as is for a more rustic feel.
6. Serve hot, garnished with the reserved crispy bacon. For an extra touch, a drizzle of olive oil or a sprinkle of fresh herbs can add brightness to the rich flavors.

Mmm, the soup’s smoky aroma and creamy texture make it a standout dish. Pair it with a crusty bread for dipping, or for a lighter option, a crisp green salad complements its richness beautifully.

Creamy Coconut Split Pea Soup

Savory and soothing, this Creamy Coconut Split Pea Soup is a delightful blend of hearty legumes and tropical coconut milk, creating a dish that’s both nourishing and indulgent. Perfect for any season, it’s a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 1 cup dried green split peas, rinsed (I find the green variety holds its shape better)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp ground cumin (toasted and ground at home if possible)
• 4 cups vegetable broth (homemade adds a depth of flavor)
• 1 can (13.5 oz) full-fat coconut milk (shaken well before opening)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and ground cumin, cooking until fragrant, about 30 seconds.
4. Add the rinsed split peas and vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 45 minutes, or until the peas are tender. Tip: Stir occasionally to prevent sticking.
6. Once the peas are tender, stir in the coconut milk and simmer uncovered for an additional 10 minutes to blend the flavors. Tip: Adjust the soup’s thickness by adding more broth if desired.
7. Season with salt to taste, starting with 1/2 tsp and adjusting as needed. Tip: A squeeze of lime juice before serving can brighten the flavors.

Finished with a velvety texture and a rich, aromatic flavor, this soup is a bowl of comfort. Serve it with a sprinkle of fresh cilantro or a dash of chili flakes for an extra kick, making each spoonful a discovery of flavors.

Spicy Split Pea Soup with Chorizo

Brimming with warmth and complexity, this Spicy Split Pea Soup with Chorizo is a hearty embrace in a bowl, perfect for those chilly evenings when only something deeply flavorful will do. The smoky chorizo and earthy split peas create a symphony of tastes that’s both rustic and refined.

Ingredients

• 1 cup dried split peas (I love the slight sweetness they develop after hours of simmering)
• 4 oz Spanish chorizo, diced (the smokier, the better for this recipe)
• 1 medium onion, finely chopped (yellow onions are my go-to for their balance of sweetness and sharpness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 4 cups chicken stock (homemade stock elevates the soup, but store-bought works in a pinch)
• 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 tsp smoked paprika (for that irresistible depth of flavor)
• 1/2 tsp crushed red pepper flakes (adjust according to your heat preference)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the diced chorizo and cook until it starts to render its fat and brown slightly, about 3 minutes. Tip: Resist the urge to stir too often; letting the chorizo sit allows for better browning.
3. Stir in the chopped onion and cook until translucent, about 5 minutes. Adding a pinch of salt here helps draw out the moisture.
4. Add the minced garlic and cook for 1 minute, just until fragrant. Be careful not to let it burn.
5. Pour in the chicken stock, then add the split peas, smoked paprika, and red pepper flakes. Bring to a boil.
6. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally. Tip: Check the soup at the 45-minute mark; if it’s too thick, add a bit more stock or water.
7. After 1 hour, the split peas should be tender and the soup thickened. Taste and adjust the seasoning with salt if needed.

Kick back and savor the rich, velvety texture of this soup, where the smokiness of the chorizo and the gentle heat from the red pepper flakes play off the sweetness of the split peas. Serve it with a crusty loaf of bread for dipping, or top with a dollop of sour cream to mellow the spice.

Slow Cooker Split Pea Soup

Lusciously hearty and brimming with comfort, this Slow Cooker Split Pea Soup transforms humble ingredients into a velvety, flavorful masterpiece with minimal effort. Perfect for those crisp autumn evenings or as a nourishing meal prep option, its depth of flavor is achieved through a slow simmer that coaxes out every bit of goodness from the peas and aromatics.

Ingredients

• 1 lb dried split peas, rinsed and picked over (I find the green variety offers a slightly sweeter flavor)
• 1 large yellow onion, diced (about 2 cups)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 cloves garlic, minced (fresh is best here for a pungent kick)
• 6 cups chicken or vegetable broth (homemade broth elevates the soup, but store-bought works in a pinch)
• 1 ham hock or 1 cup diced ham (for a vegetarian version, omit and add a smoky paprika to taste)
• 2 bay leaves (fresh if you can find them, but dried works well too)
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and freshly ground black pepper (I start with 1 tsp salt and adjust at the end)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, sautéing until the onions are translucent and the vegetables begin to soften, about 5 minutes. Tip: Don’t rush this step; the sweetness of the vegetables forms the soup’s flavor base.
2. Add the minced garlic and sauté for another minute until fragrant. This prevents the garlic from burning and turning bitter.
3. Transfer the sautéed vegetables to the slow cooker. Add the rinsed split peas, broth, ham hock (or diced ham), bay leaves, and thyme. Stir to combine.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the peas are completely tender and the soup has thickened. Tip: Resist the urge to stir too often, as this can break down the peas too much.
5. Remove the ham hock, shred the meat, and return it to the soup. Discard the bay leaves. Season with salt and pepper to taste. Tip: For a smoother texture, blend half the soup with an immersion blender before adding the shredded ham back in.

Perfectly creamy with a rustic chunkiness from the vegetables and ham, this soup is a study in contrasts. Serve it with a drizzle of olive oil and a sprinkle of fresh thyme for an elegant touch, or alongside crusty bread for a satisfying meal that warms from the inside out.

Split Pea Soup with Fresh Herbs

Unveiling the comforting embrace of split pea soup, this version is elevated with a bouquet of fresh herbs, offering a rustic yet refined dish perfect for any season.

Ingredients

• 2 cups dried green split peas, rinsed and picked over (I find the green variety holds its shape better)
• 1 large onion, finely diced (yellow onions are my preference for their sweetness)
• 2 carrots, peeled and diced into 1/2-inch pieces
• 2 celery stalks, diced (the crunch adds a nice texture)
• 3 cloves garlic, minced (because garlic makes everything better)
• 6 cups chicken or vegetable broth (homemade broth is a game-changer here)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 bay leaf (for that subtle depth)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried, but fresh is worth it)
• 1/2 cup fresh parsley, chopped (reserve some for garnish)
• Salt and freshly ground black pepper (to season layers as you go)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, carrots, and celery, sautéing until the onions are translucent, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
4. Add the split peas, broth, bay leaf, and thyme. Bring to a boil, then reduce heat to low, covering the pot.
5. Simmer for 45 minutes, stirring occasionally, until the peas are tender but not mushy. Tip: Skim off any foam that forms on top for a clearer soup.
6. Remove the bay leaf and season with salt and pepper to taste. Tip: Season in stages to build flavor depth.
7. Stir in the chopped parsley right before serving to preserve its vibrant color and freshness.

Just ladled into bowls, this soup boasts a velvety texture with chunks of vegetables, the herbs lending a bright contrast to the earthy peas. Serve with a drizzle of olive oil and a sprinkle of parsley for an extra touch of elegance.

Curried Split Pea Soup with Sweet Potatoes

This velvety Curried Split Pea Soup with Sweet Potatoes marries the earthy depth of split peas with the sweet, caramelized notes of roasted sweet potatoes, all enveloped in a warmly spiced curry broth that’s as comforting as it is sophisticated.

Ingredients

• 1 cup dried green split peas, rinsed and picked over (I find the green variety holds its shape better)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (about 2 cups)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp curry powder (for that perfect warmth)
• 4 cups vegetable broth (homemade or low-sodium store-bought)
• 1/2 tsp salt (adjust as needed, but start here)
• 1/4 tsp freshly ground black pepper (freshly ground adds a brighter flavor)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and curry powder, cooking for another 30 seconds until fragrant, being careful not to let the garlic brown.
4. Add the rinsed split peas, diced sweet potatoes, vegetable broth, salt, and pepper to the pot, stirring to combine.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the split peas are tender and the sweet potatoes are soft.
6. Using an immersion blender, puree the soup until smooth, or leave it slightly chunky if you prefer more texture. Tip: For a silkier texture, pass the soup through a fine-mesh sieve.
7. Taste and adjust the seasoning with more salt or pepper if needed. Tip: A squeeze of lime juice can brighten the flavors beautifully.
8. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs. Tip: For an extra touch of elegance, top with toasted coconut flakes or a dollop of yogurt.

Just ladled into bowls, this soup boasts a creamy consistency with a harmonious blend of sweet and savory flavors, punctuated by the gentle heat of curry. Consider serving it alongside a crisp, green salad or warm naan bread for a complete meal that delights the senses.

Split Pea Soup with Kale and Sausage

This comforting split pea soup with kale and sausage is a hearty, flavorful dish perfect for chilly evenings. The combination of tender split peas, robust kale, and savory sausage creates a symphony of flavors that’s both nourishing and satisfying.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb smoked sausage, sliced into 1/2-inch rounds (I love the smoky depth it adds)
• 1 large onion, diced (yellow onions are my preference for their sweetness)
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 garlic cloves, minced (freshly minced for the best flavor)
• 1 lb dried split peas, rinsed and picked over
• 6 cups chicken stock (homemade if you have it)
• 2 cups kale, stems removed and leaves chopped (I prefer lacinato kale for its tenderness)
• 1 tsp salt (adjust to your liking, but start here)
• 1/2 tsp black pepper (freshly ground for maximum aroma)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the sausage slices and cook until browned on both sides, approximately 5 minutes total. Remove and set aside.
3. In the same pot, add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
4. Stir in the garlic and cook until fragrant, about 30 seconds.
5. Add the split peas, chicken stock, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes.
6. After 45 minutes, stir in the kale and cooked sausage. Continue to simmer, uncovered, for another 15 minutes, or until the peas are completely tender and the soup has thickened.
7. For a smoother texture, blend half of the soup with an immersion blender, leaving some chunks for texture.

Finished with a sprinkle of fresh herbs or a drizzle of olive oil, this soup is a delightful balance of creamy and chunky textures. The smoky sausage and earthy kale elevate the humble split pea to new heights, making it a dish that’s as visually appealing as it is delicious.

Hearty Split Pea and Barley Soup

Elevating the humble split pea to new heights, this Hearty Split Pea and Barley Soup is a testament to the power of simple ingredients coming together to create something truly magnificent. Perfect for those chilly evenings when only a bowl of something warm and nourishing will do, this recipe promises comfort in every spoonful.

Ingredients

• 1 cup dried split peas, rinsed and picked over (I find the green variety adds a lovely color)
• 1/2 cup pearl barley, for that delightful chewiness
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 2 carrots, peeled and diced into 1/2-inch pieces
• 2 celery stalks, diced (the crunch is essential)
• 3 cloves garlic, minced (because more garlic is always better)
• 6 cups vegetable broth (homemade lends the best flavor, but store-bought works in a pinch)
• 2 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 tsp dried thyme (it’s the herb that keeps on giving)
• Salt and freshly ground black pepper, to properly season

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering. Tip: Always heat your oil before adding ingredients to prevent sticking.
2. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften. Tip: Stir occasionally to ensure even cooking.
3. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
4. Add the rinsed split peas and barley to the pot, followed by the vegetable broth. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the split peas and barley are tender. Tip: The soup will thicken as it cooks, so stir occasionally to prevent sticking.
6. Season with salt and freshly ground black pepper to taste. Remember, it’s easier to add more seasoning later than to fix an over-seasoned dish.

Magically, this soup transforms into a creamy, hearty dish with layers of flavor from the thyme and vegetables. Serve it with a crusty loaf of bread for dipping, or top with a dollop of sour cream for an extra touch of richness.

Split Pea Soup with Lemon and Dill

Brimming with vibrant flavors and comforting warmth, this Split Pea Soup with Lemon and Dill is a delightful twist on a classic, perfect for any season. Its creamy texture and bright, herbaceous notes make it a standout dish that’s both nourishing and elegant.

Ingredients

• 2 cups dried split peas (I love the slight sweetness of green split peas for this recipe)
• 1 large onion, finely chopped (yellow onions work beautifully here)
• 2 carrots, diced (for a touch of natural sweetness)
• 2 celery stalks, diced (adds a lovely crunch and depth)
• 3 cloves garlic, minced (because garlic makes everything better)
• 6 cups vegetable broth (homemade is my preference, but store-bought works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (adjust based on your broth’s saltiness)
• 1/2 tsp black pepper (freshly ground, if possible)
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tbsp lemon zest (for that bright, citrusy kick)
• 2 tbsp lemon juice (adjust to taste, but don’t skip it!)

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering.
2. Add the chopped onion, carrots, and celery, sautéing until the onions are translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Add the dried split peas, vegetable broth, salt, and black pepper to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 45 minutes, or until the peas are tender and the soup has thickened.
6. Stir in the fresh dill, lemon zest, and lemon juice. Cook for an additional 5 minutes to let the flavors meld.
7. Tip: For a smoother texture, blend half of the soup with an immersion blender before adding the herbs and lemon.
8. Tip: Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
9. Tip: Let the soup sit for 10 minutes off the heat before serving to allow the flavors to deepen.

Finished with a sprinkle of fresh dill and a drizzle of olive oil, this soup boasts a velvety texture and a harmonious balance of earthy peas, tangy lemon, and aromatic dill. Serve it with crusty bread or a crisp salad for a complete meal that’s as satisfying as it is sophisticated.

Roasted Garlic Split Pea Soup

Savory and comforting, this Roasted Garlic Split Pea Soup is a testament to the beauty of simple ingredients transformed into something extraordinary. With its deep, caramelized flavors and velvety texture, it’s the perfect dish to warm you from the inside out on any chilly evening.

Ingredients

• 1 cup dried green split peas, rinsed and picked over (I find the green variety holds its shape better)
• 1 large head of garlic, for roasting (trust me, the roasted garlic is a game-changer)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (about 1 cup)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 4 cups vegetable broth (homemade is best, but store-bought works in a pinch)
• 1 tsp dried thyme (fresh is lovely if you have it)
• Salt and freshly ground black pepper (to taste, but don’t be shy)

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion, carrots, and celery, sautéing until softened, about 5 minutes.
3. Squeeze the roasted garlic cloves into the pot, stirring to combine with the vegetables.
4. Add the split peas, vegetable broth, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
5. Once the peas are tender, use an immersion blender to puree the soup to your desired consistency. Tip: For a chunkier texture, blend only half the soup.
6. Season with salt and pepper to taste. Tip: Adding a pinch of smoked paprika can introduce a subtle depth of flavor.
7. Let the soup sit for 5 minutes off the heat before serving to allow the flavors to meld. Tip: A drizzle of olive oil and a sprinkle of fresh herbs on top can elevate the presentation.

Absolutely luxurious in texture, this soup boasts a rich, smoky sweetness from the roasted garlic, balanced by the earthy split peas. Serve it with a slice of crusty bread for dipping, or top with crispy croutons for an added crunch.

Split Pea Soup with Smoked Turkey

Unveiling the comforting embrace of split pea soup with smoked turkey, a dish that marries the earthy sweetness of peas with the deep, smoky notes of turkey, creating a symphony of flavors that’s both nourishing and deeply satisfying.

Ingredients

• 1 lb dried split peas, rinsed and picked over (I find the green ones offer a prettier hue)
• 1 smoked turkey leg, about 1.5 lbs (the smokier, the better for that rich flavor)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 2 carrots, peeled and diced (for a touch of natural sweetness)
• 2 celery stalks, diced (adds a nice crunch and freshness)
• 3 cloves garlic, minced (because garlic makes everything better)
• 6 cups chicken stock (homemade stock elevates the soup, but store-bought works in a pinch)
• 2 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 tsp dried thyme (for that herby depth)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the onion, carrots, and celery, sautéing until the vegetables are softened, about 5 minutes, stirring occasionally.
3. Stir in the garlic and thyme, cooking for another minute until fragrant, being careful not to burn the garlic.
4. Add the split peas and smoked turkey leg to the pot, pouring in the chicken stock to cover everything. Bring to a boil, then reduce heat to low, covering the pot with a lid.
5. Simmer gently for 1.5 hours, stirring every 30 minutes to prevent sticking, until the peas are completely tender and the turkey meat is falling off the bone.
6. Remove the turkey leg from the pot, let it cool slightly, then shred the meat, discarding the bone and any tough tendons. Return the meat to the soup.
7. Season the soup with salt and pepper to taste, then let it simmer uncovered for another 10 minutes to thicken slightly.

Just before serving, give the soup a final stir and adjust the seasoning if necessary. The result is a velvety, hearty soup with layers of smoky, savory flavors, perfect for a chilly evening. Serve with a slice of crusty bread for dipping, or for a touch of brightness, a dollop of crème fraîche and a sprinkle of fresh herbs.

Instant Pot Split Pea Soup

Brimming with comfort and simplicity, this Instant Pot Split Pea Soup transforms humble ingredients into a velvety, flavorful masterpiece, perfect for any season. Its rich, smoky depth and creamy texture make it a beloved classic, ready in a fraction of the traditional time.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow for sweetness)
• 2 carrots, peeled and diced (for a pop of color and sweetness)
• 2 celery stalks, diced (adds a subtle crunch)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 lb dried split peas, rinsed and sorted (no soaking needed!)
• 6 cups chicken or vegetable broth (homemade elevates the flavor)
• 1 smoked ham hock (for that irreplaceable smoky depth)
• 1 tsp dried thyme (rubbed between fingers to release oils)
• Salt and freshly ground black pepper (to layer flavors)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the onion, carrots, and celery, sautéing until the onions are translucent, about 5 minutes. Tip: Stir occasionally to prevent sticking.
3. Stir in the garlic and cook until fragrant, about 30 seconds. Tip: Don’t let it brown to avoid bitterness.
4. Add the split peas, broth, ham hock, and thyme, ensuring the ham hock is submerged.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 15 minutes. Tip: Natural release for 10 minutes preserves texture.
6. Carefully remove the ham hock, shred the meat, and return it to the pot. Discard the bone and any fat.
7. Season with salt and pepper to taste, then blend lightly for a creamier texture, if desired.

Perfectly balanced, this soup boasts a creamy consistency with chunks of tender ham and vegetables. Serve it with a drizzle of olive oil and crusty bread for a rustic, satisfying meal.

Split Pea Soup with Pumpkin and Sage

Unveiling a comforting bowl of Split Pea Soup with Pumpkin and Sage, this recipe marries the earthy sweetness of pumpkin with the aromatic depth of sage, creating a harmonious blend that’s both nourishing and sophisticated.

Ingredients

• 1 cup dried split peas, rinsed (I find the green variety holds its shape better)
• 2 cups pumpkin puree (homemade or canned, but always opt for organic if possible)
• 1 tbsp fresh sage, finely chopped (dried sage can work in a pinch, but fresh is transformative)
• 4 cups vegetable broth (a good quality broth makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (because what’s soup without garlic?)
• Salt and pepper (to season, but we’ll be specific about quantities)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes. Tip: Salt helps draw out moisture, speeding up the process.
3. Stir in the minced garlic and chopped sage, cooking until fragrant, about 30 seconds. Tip: Avoid browning the garlic to prevent bitterness.
4. Add the rinsed split peas and vegetable broth, bringing the mixture to a boil. Then, reduce to a simmer, covering the pot partially.
5. Simmer for 30 minutes, stirring occasionally, until the peas are tender but not mushy. Tip: The peas should still have a slight bite for texture.
6. Stir in the pumpkin puree, cooking for an additional 10 minutes to meld the flavors. Season with salt and pepper to your liking.
7. For a smoother texture, blend half the soup and return it to the pot, combining well.

Yielded is a velvety soup with a rustic heartiness, the pumpkin lending a subtle sweetness that plays beautifully against the sage’s earthy tones. Serve with a drizzle of olive oil and a sprinkle of fresh sage for an elegant touch.

Conclusion

Absolutely, this roundup of 15 Delicious Best Ever Split Pea Soup Recipes is a treasure trove for anyone looking to warm up their kitchen with hearty, comforting meals. Whether you’re a seasoned chef or a cooking novice, there’s a recipe here to inspire your next meal. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest!