Classic Homemade Pea Soup Recipe
This comforting and healthy pea soup recipe is loaded with split peas, hearty vegetables, and savory herbs. Perfect for cozy dinners, it’s easy to make on the stovetop, in a slow cooker, or in an Instant Pot—with vegan, gluten-free, and French Canadian options available.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife and cutting board
- Ladle
- Measuring cups and spoons
- (Optional) Slow cooker or Instant Pot
- (Optional) Immersion blender or stand blender
Ingredients
- Base Ingredients:
- 2 cups green split peas rinsed
- 1 tbsp olive oil or butter
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 6 cups low-sodium vegetable or chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional:
- 1 smoked ham hock or 1 cup diced cooked ham omit for vegan/vegetarian
- 1 small potato diced (for extra creaminess)
- Fresh parsley for garnish
Instructions
- Sauté the vegetables:
- In a large soup pot, heat the olive oil over medium heat. Add chopped onion, carrots, celery, and garlic. Sauté for 5–7 minutes until soft and fragrant.
- Add peas and seasonings:
- Stir in the rinsed split peas, broth, bay leaf, and thyme. Add the ham hock or diced ham if using.
- Simmer the soup:
- Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours, stirring occasionally. Peas should be tender and starting to break down.
- Remove and blend (optional):
- Remove the bay leaf. For a smoother texture, blend part of the soup using an immersion blender or regular blender.
- Final season & serve:
- Add salt and pepper to taste. Remove the ham hock if used, shred the meat, and return to the pot. Ladle into bowls and garnish with parsley.
Notes
For a vegan version, skip the ham and use smoked paprika or a drop of liquid smoke.
Soup thickens as it cools. Add extra broth or water when reheating.
Can be made ahead—flavor improves the next day!