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Best Pea Soup Recipe

Best Pea Soup Recipe
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A well-made pea soup combines sweetness, savory depth, and a velvety texture. This recipe delivers a warm, comforting bowl that perfectly balances flavor and texture with simple ingredients and straightforward technique.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound dried split peas, rinsed and picked over
  • 1 meaty ham bone or 1½ cups diced cooked ham (optional; ham bone provides richer flavor)
  • 6 cups low-sodium chicken or vegetable broth
  • 2 cups water
  • ¾ teaspoon salt, plus more to taste
  • Freshly ground black pepper to taste
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Melt butter in a large pot or Dutch oven (at least 5-quart capacity) over medium heat. Add chopped onion and cook until translucent, about 3 to 4 minutes. Stir in garlic, carrots, and celery. Cook for 5 minutes until vegetables soften.
  2. Stir in dried thyme and bay leaf. Add rinsed split peas and mix well with vegetables to coat evenly.
  3. Place ham bone or diced ham in pot if using. Pour in broth and water. Bring to a boil over medium-high heat.
  4. Reduce heat to low and cover. Simmer for 1 hour 15 minutes to 1 hour 30 minutes, stirring every 15 minutes, until peas are completely soft and break apart easily. Soup will thicken to porridge-like consistency. Add water ¼ cup at a time if soup becomes too thick.
  5. Remove bay leaf and ham bone. Use immersion blender to puree about half of soup for best creamy-chunky balance, or transfer 2 to 3 cups to regular blender, puree until smooth, and return to pot. If using regular blender, remove center cap and cover with kitchen towel to allow steam to escape.
  6. Season with ¾ teaspoon salt (if using low-sodium broth) and black pepper to taste. Adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley if desired.

Notes

  • For vegetarian version, omit ham and use vegetable broth. Add splash of liquid smoke for depth.
  • Soup thickens significantly as it sits. Thin with water or broth when reheating.
  • Freezes well for up to 3 months in airtight containers.
  • Use heavy-bottomed pot to prevent burning and stir every 15 minutes during simmering.
  • Split peas don’t require soaking before cooking.
  • Ham bone provides richer flavor than diced ham, but both work well.

Nutrition

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