Soups

Yellow Split Pea Soup Recipe

A comforting, velvety bowl of yellow split pea soup packed with savory ham and tender vegetables, perfect for chilly days when you need a warm hug in a spoon.

Picture a pot of golden yellow split pea soup slowly simmering on the stove, filling your kitchen with the aroma of ham, carrots, and thyme as it bubbles along.

This is the perfect recipe for Sunday afternoons or rainy weeknights when you want something hearty, satisfying, and easy to make without any fuss.

I first made this for a family gathering, and the best part was watching everyone come back for second helpings because the soup is so creamy and comforting right from the first spoonful.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time1 hour 30 mins

🕐Total Time1 hour 45 mins

🍰Servings6 cups

🇺🇸CuisineAmerican

🔢Calories~290 per cup

Ingredients

1 pound dried yellow split peas, picked over and rinsed

6 cups chicken broth, low sodium preferred

1 large onion, chopped

2 carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

1 teaspoon dried thyme, or 1 tablespoon fresh

1 bay leaf

1 cup cooked ham, diced

Salt and freshly ground black pepper to taste

2 tablespoons all-purpose flour (optional, for thicker soup)

2 tablespoons olive oil or melted butter

Fresh parsley or chives for garnish (optional)

Substitutions & Variations

★Use vegetable broth instead of chicken broth for a vegetarian version

★Swap cooked ham with smoked turkey or diced bacon for a different flavor

★Add a cup of cooked white beans for extra creaminess and protein

★Replace thyme with rosemary or sage if you prefer a woodier aroma

★Use an immersion blender to puree part of the soup for a thicker texture

Step-by-Step Instructions

1

Rinse the Split Peas

Place the dried yellow split peas in a fine mesh strainer and rinse them under cold running water, swishing gently with your fingers to remove any debris or stones.

2

Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat, add the chopped onion, diced carrots, and diced celery, and cook until the vegetables soften and turn slightly golden, about 5 to 7 minutes, then stir in the minced garlic until fragrant.

3

Add the Peas and Broth

Stir in the rinsed split peas, chicken broth, thyme, and bay leaf, and bring the mixture to a gentle boil before reducing the heat to low and covering the pot partially.

4

Simmer the Soup

Let the soup simmer slowly for about 40 to 50 minutes, stirring occasionally, until the peas begin to break down and the liquid thickens naturally.

5

Add Ham and Flour Slurry

Stir in the diced cooked ham, and if you prefer a thicker soup, whisk the flour with a little cold water to make a slurry and pour it into the pot, stirring well to combine.

6

Cook Until Tender

Continue simmering for another 15 to 20 minutes, or until the peas are very tender and the flavors have melded together, scraping down any bits that stick to the bottom of the pot.

7

Season to Taste

Remove the bay leaf and season the soup with salt and freshly ground black pepper, adding more salt only if your broth is low in sodium.

8

Serve Hot

Ladle the hot soup into oven safe bowls, garnish with chopped parsley or chives if desired, and serve immediately with warm bread or crackers for dipping.

Pro Baker Tips

✓For extra creaminess, puree about a cup of cooked peas in the pot or use an immersion blender on low.

✓If the soup becomes too thick as it cools, whisk in a little more hot broth or water while reheating.

✓Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently on the stove.

✓Avoid rinsing the peas after soaking; just pick out any debris so you keep the starch that helps thicken the soup.

✓Taste and adjust seasoning at the end; a squeeze of lemon can brighten the flavors beautifully.

Storage & Serving Notes

◆Refrigerate in an airtight container for up to 4 days

◆Freeze in portion sized containers for up to 2 months, leaving a little room for expansion

◆Reheat on the stovetop over medium low heat, adding a splash of broth if needed

Serving Suggestions

Serve this velvety soup in warm bowls with a side of crusty bread for a cozy meal the whole family will love.

›Ladle into shallow bowls to showcase the rich golden color

›Top with a sprinkle of chopped fresh parsley for color and freshness

›Pair with a simple side salad and warm dinner rolls

›Enjoy as a light lunch or as a starter before a main course

Frequently Asked Questions

Do I need to soak the split peas before cooking?

No, you do not need to soak yellow split peas; they cook quickly and evenly without soaking, unlike some other dried legumes.

Why is my soup still gritty after cooking?

Grittiness can happen if the peas were not rinsed well or if they sat too long before cooking; rinsing thoroughly and cooking slowly helps them break down smoothly.

Can I make this soup in a slow cooker?

Yes, you can cook the soup in a slow cooker on low for 6 to 8 hours, adding the ham during the last 30 minutes to keep it tender and flavorful.

Is this soup kid friendly?

Absolutely, the mild flavor and creamy texture make it a great option for kids; you can skip the ham or use a milder version if preferred.

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Go Make It!

This yellow split pea soup is the kind of recipe that turns an ordinary evening into a cozy celebration, so go ahead, give it a try, and savor every spoonful with confidence and joy.