You’re in for a treat! As the evenings grow cooler, nothing beats a steaming bowl of split pea soup—the ultimate comfort food. We’ve gathered 24 hearty recipes, from classic ham-filled versions to creative twists, perfect for cozy nights in. Whether you’re a seasoned cook or just starting out, there’s a soul-warming bowl here for you. Let’s dive into these delicious, satisfying soups!
Classic Split Pea Soup with Ham
Mmm, there’s something so comforting about a big pot of split pea soup simmering on the stove, especially on a chilly day like today. I love how the humble split pea transforms into this velvety, savory masterpiece with just a few simple ingredients, and that ham bone I’ve been saving in the freezer finally gets its moment to shine. It’s the kind of meal that makes the whole house smell like home.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– A big ol’ ham bone with some meat still clinging to it
– A couple of tablespoons of olive oil
– One large yellow onion, chopped up
– Two carrots, peeled and diced
– Two celery stalks, sliced
– A couple of cloves of garlic, minced
– One pound of dried green split peas, rinsed and picked over
– Eight cups of chicken broth (I use low-sodium so I can control the salt)
– A couple of bay leaves
– A big pinch of dried thyme
– Freshly ground black pepper
Instructions
1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for about 2 minutes until it shimmers.
2. Add the chopped onion, diced carrots, and sliced celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3. Stir in the minced garlic and cook for 1 more minute until fragrant. (Tip: Don’t let the garlic burn or it’ll turn bitter!)
4. Place the ham bone right in the center of the pot with the vegetables.
5. Pour in the rinsed split peas and the chicken broth. The liquid should just cover everything.
6. Add the bay leaves, dried thyme, and a generous grind of black pepper.
7. Bring the soup to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.
8. Partially cover the pot with a lid, leaving a small gap for steam to escape. Simmer for 2 to 2 1/2 hours, stirring every 30 minutes to prevent sticking. (Tip: The soup is ready when the peas have completely broken down and the soup is thick.)
9. Carefully remove the ham bone from the pot and set it aside on a plate to cool slightly.
10. Once the ham bone is cool enough to handle, pick off all the meat. Discard the bone, fat, and any gristle.
11. Shred the ham meat into bite-sized pieces and stir it back into the soup.
12. Remove and discard the bay leaves. (Tip: Taste the soup now before adding any salt—the ham and broth often provide enough!)
13. Let the soup simmer uncovered for another 10-15 minutes to allow the flavors to meld and the soup to thicken to your liking.
Rich and velvety, this soup has a wonderful hearty texture from the tender ham and creamy peas. The flavor is deeply savory with a subtle sweetness from the carrots. For a fun twist, I sometimes serve it with a dollop of sour cream and a sprinkle of crispy crumbled bacon on top.
Vegan Split Pea Soup with Carrots
Just the other day, as a chilly wind whipped through my kitchen window, I found myself craving something hearty and comforting—the kind of meal that warms you from the inside out. That’s when I remembered my go-to vegan split pea soup, packed with sweet carrots and simple pantry staples. It’s become my winter staple, and I love how it fills the house with a cozy, savory aroma that reminds me of my grandma’s kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 2 tablespoons of olive oil
– 1 large yellow onion, chopped into small pieces
– 3 cloves of garlic, minced
– 4 medium carrots, peeled and sliced into coins
– 2 cups of dried green split peas, rinsed
– 8 cups of vegetable broth
– A couple of bay leaves
– 1 teaspoon of dried thyme
– A splash of lemon juice
– Salt and black pepper, to your liking
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the chopped onion and cook, stirring often, until it turns soft and translucent, roughly 5 minutes.
3. Stir in the minced garlic and cook for 1 more minute until fragrant—be careful not to let it burn!
4. Tip in the sliced carrots and cook for another 5 minutes, until they start to soften slightly.
5. Pour in the rinsed split peas, vegetable broth, bay leaves, and dried thyme, giving everything a good stir to combine.
6. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 45 minutes.
7. After 45 minutes, check if the split peas are tender and falling apart—if not, simmer for another 10-15 minutes.
8. Remove the bay leaves and stir in the lemon juice, then season with salt and black pepper as desired.
9. For a creamier texture, use an immersion blender to partially puree the soup right in the pot, leaving some chunks for body.
Finally, this soup turns out thick and velvety, with the carrots adding a subtle sweetness that balances the earthy split peas perfectly. I often serve it with a sprinkle of fresh herbs or a crusty slice of bread for dipping—it’s so satisfying on a cold evening!
Instant Pot Smoky Split Pea Soup
You know those days when you crave something hearty but don’t want to babysit a pot all afternoon? Yeah, me too—that’s why this Instant Pot smoky split pea soup is my winter weeknight hero. It’s the kind of cozy, hands-off meal that fills the kitchen with the most comforting aroma while you tackle other things (or just relax!).
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon of olive oil
– 1 medium yellow onion, diced (about a heaping cup)
– 2 medium carrots, chopped into little coins
– 2 celery stalks, sliced thin
– 3 cloves of garlic, minced
– 1 pound of dried green split peas, rinsed and picked over
– 6 cups of vegetable broth
– 1 smoked ham hock (or a couple of thick-cut bacon slices if you’re improvising!)
– 2 bay leaves
– A big pinch of salt and a few cracks of black pepper
Instructions
1. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes until the display reads “Hot.”
2. Add 1 tablespoon of olive oil to the pot, then toss in the diced onion, chopped carrots, and sliced celery—sauté for 5 minutes, stirring occasionally, until the veggies soften and the onion turns translucent.
3. Stir in the minced garlic and cook for 1 more minute, just until fragrant (tip: don’t let it brown, or it might turn bitter!).
4. Turn off the “Sauté” function and add the rinsed split peas, 6 cups of vegetable broth, the smoked ham hock, and 2 bay leaves.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes (tip: no need to stir—just let the Instant Pot work its magic!).
6. Once the cooking cycle finishes, let the pressure release naturally for 10 minutes, then carefully switch the valve to “Venting” to release any remaining steam.
7. Open the lid and remove the ham hock and bay leaves—shred the meat from the hock with two forks, discarding the bone and skin.
8. Stir the shredded ham back into the soup, season with a big pinch of salt and a few cracks of black pepper (tip: taste and adjust slowly, as the ham adds saltiness!).
Zesty and velvety, this soup thickens beautifully as it sits, with the split peas breaking down into a creamy, rustic texture. The smoky ham infuses every spoonful with a deep, savory richness—I love topping it with a dollop of Greek yogurt or serving it alongside crusty bread for dipping.
Slow Cooker Split Pea Soup with Bacon
Finally, after a long week of work, I’m craving something hearty and hands-off—enter this slow cooker split pea soup with bacon. It’s the kind of cozy meal that simmers away while I tackle chores or relax, filling the house with a savory aroma that promises comfort in every spoonful. Honestly, it’s my go-to when I want a satisfying dinner without hovering over the stove.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
- 6 slices of thick-cut bacon, chopped into little bits
- 1 large yellow onion, diced up nice and fine
- 2 carrots, peeled and chopped into half-inch pieces
- 2 celery stalks, sliced thin
- 3 cloves of garlic, minced (I always add an extra one for good measure!)
- 1 pound of dried green split peas, rinsed and picked over for any little stones
- 6 cups of chicken broth (I use low-sodium so I can control the salt)
- 1 bay leaf
- A splash of apple cider vinegar, about a tablespoon
- A couple of sprigs of fresh thyme, or a teaspoon of dried if that’s what you have on hand
- Freshly ground black pepper, as much as you like
Instructions
- Heat a large skillet over medium-high heat and add the chopped bacon, cooking it for about 8-10 minutes until it’s crispy and browned, stirring occasionally to prevent burning.
- Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving about 2 tablespoons of bacon fat in the skillet—this adds incredible flavor to the soup.
- Add the diced onion, carrots, and celery to the skillet with the bacon fat and sauté for 5-7 minutes until the vegetables soften and the onion turns translucent.
- Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to let it burn.
- Pour the sautéed vegetables into your slow cooker, then add the rinsed split peas, chicken broth, bay leaf, apple cider vinegar, and thyme.
- Cover the slow cooker and set it to cook on low for 8 hours, which allows the peas to break down completely and thicken the soup naturally.
- After 8 hours, remove the bay leaf and thyme sprigs, then use an immersion blender to puree about half of the soup directly in the slow cooker for a creamy yet chunky texture—if you don’t have one, mash some peas with a potato masher instead.
- Stir in the reserved crispy bacon and season with freshly ground black pepper to your liking, letting it warm through for another 5 minutes.
Buttery and rich from the slow-cooked peas, this soup has a velvety base with bits of tender veggies and smoky bacon that make each bite a delight. I love serving it with a dollop of sour cream or a sprinkle of sharp cheddar on top, and it pairs perfectly with crusty bread for dipping—leftovers taste even better the next day, so don’t hesitate to make a big batch!
Spiced Curry Split Pea Soup
There’s something so comforting about a big pot of soup simmering on the stove, especially when it’s this Spiced Curry Split Pea Soup. I first made it on a chilly afternoon when I was craving something hearty but didn’t want to spend all day in the kitchen—it’s become my go-to for busy weeks ever since. Trust me, the blend of warm spices and creamy peas is pure coziness in a bowl.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon of olive oil
– 1 medium yellow onion, diced (about 1 cup)
– 2 carrots, chopped into little coins
– 2 celery stalks, sliced
– 3 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 1 tablespoon of curry powder
– 1 teaspoon of ground cumin
– ½ teaspoon of turmeric
– 1 cup of dried green split peas, rinsed
– 4 cups of vegetable broth
– A splash of water if it gets too thick
– Salt and black pepper, to season (I usually start with ½ teaspoon of salt)
– A handful of fresh cilantro, chopped for garnish
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the diced onion, chopped carrots, and sliced celery to the pot, and sauté for 5–7 minutes until the onions turn translucent and the veggies soften slightly.
3. Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant—be careful not to burn the garlic!
4. Sprinkle in 1 tablespoon of curry powder, 1 teaspoon of cumin, and ½ teaspoon of turmeric, toasting the spices for 30 seconds to bring out their flavor.
5. Tip: Rinsing the split peas helps remove any debris and ensures a smoother soup texture.
6. Add 1 cup of rinsed split peas and 4 cups of vegetable broth to the pot, stirring to combine everything.
7. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 30–40 minutes until the peas are tender and start to break down.
8. Tip: Check the soup halfway through and add a splash of water if it looks too thick—it should be creamy but not pasty.
9. Once the peas are soft, use an immersion blender to purée about half of the soup for a chunkier texture, or blend it all for a silky finish.
10. Season with salt and black pepper, starting with ½ teaspoon of salt and adjusting as needed after tasting.
11. Tip: Let the soup sit off the heat for 5 minutes before serving to allow the flavors to meld together beautifully.
12. Ladle the soup into bowls and garnish with a handful of chopped fresh cilantro.
Know that this soup thickens as it cools, so it’s even better the next day with a dollop of yogurt or a squeeze of lime for a tangy twist. I love how the curry gives it a gentle warmth without being overpowering, making it perfect for dunking crusty bread or serving over a scoop of rice.
Creamy Split Pea Soup with Coconut Milk
Sometimes on chilly evenings, I crave something that feels like a warm hug in a bowl—this creamy split pea soup with coconut milk is exactly that. I stumbled upon this version when I wanted to make my usual split pea soup feel a bit more luxurious, and the coconut milk adds such a lovely richness that it’s become a staple in my kitchen. It’s perfect for those nights when you want something comforting but still a little special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon of olive oil
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 cup of dried green split peas, rinsed
– 4 cups of vegetable broth
– 1 can (13.5 ounces) of coconut milk
– A splash of lemon juice
– Salt and pepper to season
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add 1 chopped onion and cook until softened and translucent, stirring occasionally for 5-7 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 diced carrots and 2 diced celery stalks, cooking for another 5 minutes until they start to soften.
5. Pour in 1 cup of rinsed split peas and 4 cups of vegetable broth, bringing it to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 30 minutes until the peas are tender and starting to break down.
7. Stir in 1 can of coconut milk and simmer uncovered for 10 minutes to let the flavors meld.
8. Add a splash of lemon juice and season with salt and pepper, stirring well.
9. Remove from heat and let it cool slightly before serving.
10. Tip: Rinse the split peas well to remove any debris—it makes the soup smoother.
11. Tip: Simmering uncovered after adding the coconut milk helps thicken the soup without overcooking.
12. Tip: Taste and adjust seasoning at the end, as the coconut milk can mellow the flavors.
Really, this soup turns out velvety and rich, with the coconut milk lending a subtle sweetness that balances the earthy peas. I love topping it with a sprinkle of fresh herbs or a drizzle of olive oil for an extra touch—it’s hearty enough to stand alone but pairs beautifully with crusty bread for dipping.
Split Pea Soup with Fresh Herbs
There’s something so comforting about a warm bowl of split pea soup on a chilly day—it’s like a hug in a bowl! I first fell in love with this version after tweaking my grandma’s recipe, adding a burst of fresh herbs that really brightens it up. It’s become my go-to lazy Sunday meal, simmering away while I catch up on laundry or a good book.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– Two carrots, peeled and chopped into small pieces
– Two celery stalks, chopped
– Three cloves of garlic, minced
– One pound of dried green split peas, rinsed and picked over
– Eight cups of low-sodium vegetable broth
– A couple of bay leaves
– A splash of apple cider vinegar
– A big handful of fresh parsley, chopped
– A smaller handful of fresh dill, chopped
– Salt and freshly ground black pepper
Instructions
1. Heat two tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for about 2 minutes, until it shimmers lightly.
2. Add the diced onion, chopped carrots, and chopped celery to the pot, and sauté for 8–10 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
3. Stir in the minced garlic and cook for 1 minute more, just until fragrant—be careful not to let it burn, as it can turn bitter quickly.
4. Pour in the rinsed split peas, eight cups of vegetable broth, and two bay leaves, and give everything a good stir to combine.
5. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot with a lid, and let it simmer gently for 60–75 minutes, stirring every 20 minutes to prevent sticking. Tip: If the soup gets too thick, add a splash of water or more broth to reach your desired consistency.
6. After simmering, remove the pot from the heat and take out the bay leaves using a spoon or tongs.
7. Stir in a splash of apple cider vinegar, which helps balance the richness and brighten the flavors.
8. Use an immersion blender to partially blend the soup right in the pot for about 30 seconds, leaving some texture with chunks of vegetables—or, for a smoother version, blend it fully. Tip: If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, blend until smooth, and return it to the pot.
9. Stir in the chopped fresh parsley and dill, and season generously with salt and freshly ground black pepper to your liking. Tip: Taste as you go and adjust the seasoning gradually, as the herbs and vinegar will enhance the overall flavor.
10. Ladle the hot soup into bowls and serve immediately.
Finally, this soup turns out wonderfully thick and hearty, with the peas breaking down into a creamy base that’s speckled with tender veggies. Fresh from the herbs, it has a vibrant, earthy flavor that’s perfect with a slice of crusty bread for dipping—I sometimes top it with a dollop of Greek yogurt or a sprinkle of crispy bacon for extra indulgence.
Split Pea and Lentil Soup
Venturing into my kitchen on this chilly January afternoon, I was craving something hearty and wholesome—the kind of meal that simmers all day and fills the house with a comforting aroma. This split pea and lentil soup is my go-to for cozy evenings, and I love how it reminds me of my grandma’s kitchen, where she’d always have a pot bubbling on the stove. Let’s dive into this simple, nourishing recipe that’s perfect for batch cooking and freezing for busy weeks.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Three cloves of garlic, minced
– Two medium carrots, diced
– Two stalks of celery, diced
– One cup of green split peas, rinsed
– One cup of brown lentils, rinsed
– Six cups of vegetable broth
– A splash of apple cider vinegar
– A pinch of salt and black pepper
Instructions
1. Heat two tablespoons of olive oil in a large pot over medium heat for about 2 minutes until shimmering.
2. Add one large chopped yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in three minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
4. Add two diced carrots and two diced celery stalks, cooking for 5 minutes until slightly tender.
5. Pour in one cup of rinsed green split peas and one cup of rinsed brown lentils, mixing to coat with the vegetables.
6. Tip: Rinsing the split peas and lentils removes any debris and helps them cook evenly without sticking.
7. Add six cups of vegetable broth, bringing the mixture to a boil over high heat.
8. Reduce the heat to low, cover the pot, and simmer for 40 minutes, stirring every 10 minutes to prevent sticking.
9. Tip: If the soup thickens too much, add a quarter cup of water or broth to reach your desired consistency.
10. Stir in a splash of apple cider vinegar and a pinch of salt and black pepper, cooking for an additional 5 minutes uncovered.
11. Tip: The vinegar brightens the flavors, so don’t skip it—it balances the earthiness of the peas and lentils perfectly.
12. Remove the pot from the heat and let it sit for 5 minutes to allow the flavors to meld.
13. Ladle the soup into bowls, serving it hot.
Rich and velvety, this soup has a hearty texture from the softened split peas and lentils, with a subtle sweetness from the carrots. I love topping it with a dollop of Greek yogurt or a sprinkle of fresh herbs for extra freshness—it’s so satisfying on its own or paired with crusty bread for dipping.
Hearty Split Pea and Sausage Soup
Last weekend, as a chilly wind whipped through the neighborhood, I found myself craving something deeply comforting and substantial. This split pea and sausage soup is my go-to for such moments—it’s like a warm hug in a bowl, and it simmers away while you get other things done. I love how the smoky sausage infuses the whole pot with flavor, making the house smell absolutely incredible.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced up
– Two carrots, peeled and chopped into little coins
– Two celery stalks, sliced thin
– A pound of smoked sausage (like kielbasa), sliced into half-moons
– A pound of dried green split peas, rinsed and picked over
– Six cups of chicken broth (I use low-sodium so I can control the salt)
– A couple of bay leaves
– A splash of apple cider vinegar at the end
– Salt and freshly ground black pepper
Instructions
1. Grab your favorite large pot or Dutch oven and heat the olive oil over medium heat for about 2 minutes until it shimmers.
2. Add the diced onion, chopped carrots, and sliced celery, and cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
3. Push the vegetables to the side of the pot and add the sliced smoked sausage. Cook for 5-7 minutes, letting the sausage brown slightly and release its smoky oils into the pot.
4. Tip in the rinsed split peas and stir everything together for a minute to let the peas toast a bit.
5. Pour in the chicken broth and add the bay leaves. Bring the mixture to a boil over high heat.
6. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1 hour and 15 minutes. Stir it every 20 minutes to prevent sticking—this is my key tip for even cooking!
7. After simmering, remove the lid and check the soup. The peas should be completely broken down and tender. If it’s too thick, add a splash of water or more broth until it reaches your preferred consistency.
8. Fish out and discard the bay leaves. Stir in a splash of apple cider vinegar—this brightens all the flavors beautifully, a little trick I learned from my grandma.
9. Season the soup with salt and freshly ground black pepper. I start with 1 teaspoon of salt and ½ teaspoon of pepper, then taste and adjust; remember, the sausage adds saltiness, so go easy at first.
10. Let the soup sit off the heat for 5 minutes to allow the flavors to meld together perfectly.
A rich, velvety texture coats each spoonful, with the smoky sausage and sweet carrots shining through. I love serving it with a chunk of crusty bread for dipping, or for a fun twist, top it with a dollop of sour cream and a sprinkle of fresh dill.
Split Pea Soup with Potatoes and Leeks
Diving into a bowl of this Split Pea Soup with Potatoes and Leeks feels like wrapping up in a cozy blanket on a chilly day—it’s my go-to comfort food when I’m craving something hearty and wholesome. I love how the leeks add a subtle sweetness, and the potatoes make it extra satisfying, perfect for those nights when you just want to curl up with a good book and a warm meal. Honestly, I’ve been making this for years, tweaking it here and there, and it’s become a staple in my kitchen that always hits the spot.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of olive oil
– A large leek, white and light green parts only, thinly sliced
– A couple of cloves of garlic, minced
– A pound of dried split peas, rinsed and picked over
– A couple of medium potatoes, peeled and diced into 1-inch cubes
– 6 cups of vegetable broth
– A splash of water if needed
– Salt and black pepper to season
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the sliced leek and cook, stirring occasionally, until softened and slightly golden, about 5-7 minutes—this builds a flavorful base, so don’t rush it!
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in the rinsed split peas, diced potatoes, and 6 cups of vegetable broth, bringing it all to a boil.
5. Reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, stirring every 10 minutes to prevent sticking—if it gets too thick, add a splash of water.
6. After 30 minutes, check if the split peas and potatoes are tender by pressing a pea against the side of the pot; it should mash easily.
7. Season with salt and black pepper to taste, starting with 1 teaspoon of salt and ½ teaspoon of pepper, then adjust as needed.
8. Remove from heat and let it sit for 5 minutes to allow the flavors to meld together.
Zesty and velvety, this soup has a rich, earthy flavor from the split peas that pairs beautifully with the creamy potatoes and sweet leeks. I love serving it with a crusty bread for dipping, or for a fun twist, top it with crispy croutons or a dollop of sour cream to add a tangy contrast—it’s so versatile and always leaves everyone asking for seconds!
Spicy Split Pea Soup with Chorizo
Phew, after a long winter walk with my dog, nothing hits the spot like a big bowl of this soul-warming soup. It’s my go-to for using up that bag of split peas in the pantry, and the spicy chorizo makes it feel like a special treat. I love how the flavors meld together into something deeply comforting yet exciting.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– A couple of tablespoons of olive oil
– 8 ounces of Spanish chorizo, sliced into nice, hearty coins
– One large yellow onion, diced up
– A couple of carrots, peeled and chopped
– Two stalks of celery, chopped
– Three cloves of garlic, minced
– One pound of dried green split peas, rinsed and picked over
– 6 cups of chicken broth (I use low-sodium so I can control the salt)
– A couple of bay leaves
– A good pinch of dried thyme
– A splash of red wine vinegar at the end
– Salt and freshly cracked black pepper
Instructions
1. Grab your favorite heavy-bottomed pot or Dutch oven and heat the olive oil over medium heat.
2. Add the sliced chorizo and cook for about 5 minutes, until it starts to render its flavorful fat and gets a little crispy on the edges. (Tip: Don’t rush this step—browning the chorizo builds a fantastic flavor base for the whole soup.)
3. Remove the chorizo with a slotted spoon and set it aside on a plate, leaving all that beautiful red oil in the pot.
4. Add the diced onion, chopped carrots, and chopped celery to the pot. Cook, stirring occasionally, for about 8-10 minutes until the vegetables soften and the onion turns translucent.
5. Stir in the minced garlic and cook for just one more minute until fragrant.
6. Add the rinsed split peas, chicken broth, bay leaves, dried thyme, and the reserved chorizo back into the pot. Give everything a good stir.
7. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently for 45-50 minutes. (Tip: A gentle simmer is key here; a rolling boil can make the peas break down too much and become mushy.)
8. After simmering, remove the pot from the heat. Take out and discard the bay leaves.
9. Using an immersion blender, carefully blend about half of the soup right in the pot until it’s creamy but still has plenty of texture and whole peas. (Tip: If you don’t have an immersion blender, you can carefully transfer about 3 cups of the soup to a regular blender, blend until smooth, and then stir it back into the pot.)
10. Stir in the splash of red wine vinegar. This brightens up all the rich flavors perfectly.
11. Taste the soup and season with salt and freshly cracked black pepper as needed.
Kind of magical how it transforms, right? The soup ends up luxuriously thick and creamy from the blended peas, with pops of tender whole peas and those savory, spicy bites of chorizo throughout. I love serving it with a big piece of crusty bread for dipping, or sometimes I’ll swirl in a spoonful of plain yogurt for a cool, tangy contrast.
Split Pea Soup with Dumplings
Gosh, there’s nothing like a cozy bowl of split pea soup to warm you up on a chilly day—it’s one of those comforting classics I always turn to when I want something hearty and fuss-free. I’ve added fluffy dumplings to mine, which soak up all that savory goodness and make it feel extra special, almost like a hug in a bowl. Trust me, once you try this version, it’ll become a staple in your kitchen too, just like it has in mine.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large onion, chopped up
– Two carrots, diced small
– Two celery stalks, sliced thin
– Four cloves of garlic, minced
– One pound of dried split peas, rinsed
– Eight cups of vegetable broth
– A splash of apple cider vinegar
– One teaspoon of dried thyme
– Salt and pepper, as you like
– For the dumplings: one cup of all-purpose flour, two teaspoons of baking powder, a pinch of salt, a couple of tablespoons of melted butter, and half a cup of milk
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the onion, carrots, and celery, and sauté until they soften and the onion turns translucent, roughly 8 minutes.
3. Stir in the garlic and cook for 1 more minute until fragrant.
4. Tip in the split peas, vegetable broth, apple cider vinegar, and dried thyme, then bring to a boil.
5. Reduce the heat to low, cover the pot, and let it simmer for 45 minutes, stirring occasionally to prevent sticking—the peas should be tender and starting to break down.
6. While the soup simmers, make the dumpling dough: in a medium bowl, whisk together the flour, baking powder, and salt.
7. Mix in the melted butter and milk until just combined; don’t overmix or the dumplings will be tough.
8. After 45 minutes, drop spoonfuls of the dumpling dough onto the surface of the simmering soup, spacing them apart.
9. Cover the pot again and cook for 15 minutes without peeking—this lets the dumplings steam and puff up nicely.
10. Season the soup with salt and pepper to your liking, then ladle into bowls.
But the real magic happens when you dig in: the soup is velvety and rich from the split peas, while the dumplings are light and pillowy, adding a delightful contrast. I love serving it with a sprinkle of fresh herbs or a dollop of sour cream for extra creaminess—it’s perfect for a lazy weekend lunch or a quick weeknight dinner that feels indulgent.
Mediterranean Split Pea Soup with Olives
Gosh, there’s nothing like a cozy bowl of soup to chase away the winter chill, and this Mediterranean twist on split pea soup has become my go‑to comfort food. I first tried a version on a rainy trip to Greece and have been tweaking it ever since—it’s hearty, savory, and packed with briny olives that make every spoonful pop.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Three carrots, peeled and diced
– Four cloves of garlic, minced
– One pound of dried split peas, rinsed
– Eight cups of vegetable broth
– Two bay leaves
– A generous pinch of dried oregano
– A splash of lemon juice (about two tablespoons)
– A cup of pitted Kalamata olives, roughly chopped
– Salt and black pepper, as needed
Instructions
1. Heat two tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and diced carrots, and sauté for about 8 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
3. Stir in the minced garlic and cook for 1 minute, just until fragrant—be careful not to let it burn.
4. Tip in the rinsed split peas, vegetable broth, bay leaves, and dried oregano, and give everything a good stir.
5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 50 minutes, stirring every 15 minutes to prevent sticking.
6. After 50 minutes, check that the split peas are tender and falling apart; if not, simmer for another 5–10 minutes.
7. Remove the pot from the heat and discard the bay leaves.
8. Stir in the lemon juice and chopped olives, and season with salt and black pepper until it tastes just right.
9. Ladle the soup into bowls and serve hot.
Every spoonful of this soup is creamy and thick, with the split peas melting into a velvety base that’s brightened by the tangy lemon and salty olives. I love topping it with a drizzle of olive oil and a sprinkle of fresh herbs, or even serving it alongside crusty bread for dipping—it’s a simple dish that feels like a warm hug.
Split Pea Soup with Kale and Garlic
Brace yourself for the coziest bowl of comfort you’ll make all winter! I discovered this split pea soup recipe during a particularly rainy weekend when I was craving something hearty but healthy—it’s become my go-to for using up leftover ham bones from holiday dinners. There’s something magical about how the simple ingredients transform into such a velvety, satisfying meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 1 tablespoon of olive oil
– 1 medium yellow onion, chopped
– 3 cloves of garlic, minced
– 2 carrots, diced
– 2 stalks of celery, diced
– 1 cup of dried green split peas, rinsed
– 6 cups of chicken broth (or vegetable broth for a vegetarian version)
– 1 bay leaf
– A couple of cups of chopped kale, stems removed
– Salt and black pepper
– Optional: a splash of lemon juice or vinegar at the end for brightness
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it!
4. Add the diced carrots and celery, cooking for another 5 minutes until they start to soften.
5. Pour in the rinsed split peas, 6 cups of chicken broth, and the bay leaf, bringing everything to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 1 hour, stirring every 20 minutes to prevent sticking.
7. After 1 hour, check if the split peas are tender and falling apart; if not, simmer for an additional 10-15 minutes.
8. Stir in the chopped kale and cook uncovered for 5 minutes until wilted and vibrant green.
9. Season with salt and black pepper to your liking, then remove the bay leaf before serving.
10. For an extra flavor boost, add a splash of lemon juice or vinegar just before eating to brighten the soup.
What I love most is how the kale adds a pop of color and slight chewiness against the creamy split peas. This soup thickens beautifully as it sits, making it even better the next day—try topping it with croutons or a dollop of sour cream for a fun twist!
Split Pea Soup with Roasted Vegetables
Perfect for a chilly January evening, this split pea soup has become my go-to comfort food after a long day. I love how the roasted vegetables add a caramelized depth that transforms the humble split pea into something truly special—it’s the kind of dish that makes my kitchen smell like home.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
- 1 pound of dried green split peas, rinsed
- 1 large yellow onion, roughly chopped
- 2 carrots, peeled and cut into 1-inch chunks
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 6 cups of vegetable broth
- 2 tablespoons of olive oil
- 1 teaspoon of dried thyme
- A couple of bay leaves
- A splash of apple cider vinegar
- Salt and black pepper
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Toss the chopped carrots and celery with 1 tablespoon of olive oil, spreading them in a single layer on the baking sheet.
- Roast the vegetables for 25 minutes, or until they’re tender and have browned edges, stirring halfway through—this caramelization is key for flavor!
- While roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for 1 more minute, just until fragrant to avoid burning.
- Add the rinsed split peas, vegetable broth, dried thyme, and bay leaves to the pot.
- Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 40 minutes, stirring occasionally to prevent sticking.
- Once the split peas are tender and starting to break down, remove the bay leaves and stir in the roasted vegetables.
- Use an immersion blender to partially puree the soup for about 30 seconds, leaving some chunks for texture—if you don’t have one, mash gently with a potato masher.
- Stir in a splash of apple cider vinegar, then season with salt and black pepper, tasting as you go to balance the flavors.
- Simmer for an additional 5 minutes to let everything meld together.
So creamy and hearty, this soup has a velvety base with sweet, roasted bites that make every spoonful satisfying. Serve it with a crusty bread for dipping, or top it with a dollop of Greek yogurt for a tangy twist—it’s even better the next day as the flavors deepen overnight.
Split Pea and Quinoa Soup
Sometimes, on those chilly evenings when I’m craving something hearty but don’t want to spend hours in the kitchen, this split pea and quinoa soup is my go-to. It’s the kind of meal that simmers away while I tidy up, filling the house with the most comforting aroma, and it always reminds me of the cozy soups my grandma used to make—simple, nourishing, and packed with flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon of olive oil
– 1 medium yellow onion, diced (about 1 cup)
– 2 carrots, chopped into little rounds
– 2 celery stalks, sliced up
– 3 cloves of garlic, minced
– 1 cup of dried green split peas, rinsed
– 1/2 cup of quinoa, rinsed
– 6 cups of vegetable broth
– A couple of bay leaves
– A splash of lemon juice (about 1 tablespoon)
– Salt and pepper, to your liking
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add 1 cup of diced onion, 2 chopped carrots, and 2 sliced celery stalks to the pot, and sauté until the veggies soften and the onion turns translucent, roughly 8 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 more minute until fragrant—this releases their flavor without burning.
4. Pour in 1 cup of rinsed split peas, 1/2 cup of rinsed quinoa, 6 cups of vegetable broth, and 2 bay leaves, and give it all a good stir.
5. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 40 minutes, stirring occasionally to prevent sticking.
6. After 40 minutes, check that the split peas are tender and the quinoa is cooked through—they should be soft but not mushy.
7. Remove the pot from the heat, discard the bay leaves, and stir in 1 tablespoon of lemon juice for a bright kick.
8. Season with salt and pepper as desired, starting with 1/2 teaspoon of salt and adjusting to taste.
This soup turns out thick and creamy from the split peas, with a lovely texture from the quinoa that adds a bit of chew. I love topping it with a dollop of yogurt or a sprinkle of fresh herbs for an extra layer of flavor—it’s perfect with a slice of crusty bread on the side.
Rustic Split Pea Soup with Smoked Paprika
Sometimes, when the winter chill really sets in, I find myself craving something hearty and comforting that simmers all afternoon, filling the kitchen with the most incredible aroma. That’s exactly what this rustic split pea soup is for me—a cozy hug in a bowl that gets a wonderful smoky depth from smoked paprika. I love making a big pot on a lazy Sunday; it’s the kind of meal that just gets better the next day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– A couple of carrots, chopped
– A couple of celery stalks, chopped
– A pound of dried green split peas, rinsed
– About 8 cups of vegetable broth
– A tablespoon of smoked paprika
– A couple of bay leaves
– A splash of apple cider vinegar
– Salt and freshly ground black pepper
Instructions
1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat for about 2 minutes until it shimmers.
2. Add the diced onion, chopped carrots, and chopped celery to the pot. Cook, stirring occasionally, for 8-10 minutes until the vegetables soften and the onion turns translucent.
3. Stir in the rinsed split peas, vegetable broth, smoked paprika, and bay leaves. Tip: Rinsing the peas removes any dust and helps prevent foam during cooking.
4. Increase the heat to high and bring the mixture to a boil, which should take about 5-7 minutes.
5. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1 hour and 15 minutes. Tip: A low, steady simmer is key here to break down the peas without burning the bottom.
6. After simmering, remove the pot from the heat and take out the bay leaves using tongs.
7. Use an immersion blender to puree the soup directly in the pot for about 2-3 minutes until it reaches your desired consistency. Tip: For a chunkier texture, blend only half the soup.
8. Stir in the splash of apple cider vinegar, then season generously with salt and freshly ground black pepper. Taste and adjust if needed.
9. Ladle the hot soup into bowls and serve immediately.
But the real magic is in that velvety, thick texture that coats your spoon, with the smoky paprika weaving through every earthy bite. I love topping it with a dollop of sour cream or some crispy croutons for a bit of crunch—it transforms a simple soup into a deeply satisfying meal.
Conclusion
From classic comfort to creative twists, these 24 split pea soup recipes offer cozy, nourishing meals perfect for chilly nights. We hope you find a new favorite to simmer up soon! Don’t forget to leave a comment telling us which recipe you loved, and share this roundup on Pinterest to spread the warmth.
