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Split Pea Soup Stovetop

Split Pea Soup Stovetop
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This classic split pea soup recipe is easy to make on the stovetop. A thick and hearty soup of split peas cooked with bacon, carrots, celery, paprika and thyme.

Ingredients

Scale
  • 4 slices bacon, chopped
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 (16-ounce) bag dried split peas
  • 8 cups chicken stock
  • 1 cup diced smoked ham
  • 1 teaspoon dried thyme (or fresh)
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Parmesan cheese for serving

Instructions

  1. Place chopped bacon in a large 6 to 8 quart pot or Dutch oven over medium heat. Cook for 5 to 7 minutes until crispy and golden brown. Remove bacon with tongs and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
  2. Add diced onion, celery, and carrots to the bacon drippings. Cook for 5 to 6 minutes over medium heat, stirring frequently, until vegetables soften and onion becomes translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Pour in chicken stock, then add dried split peas, dried thyme, and smoked paprika. Stir everything together and increase heat to high. Bring mixture to a rolling boil, watching for large bubbles breaking the surface.
  4. Once boiling, reduce heat to low and simmer uncovered for 45 to 50 minutes, stirring occasionally. Split peas should become very soft and break down naturally, creating a thick, creamy texture. The soup is done when peas lose their shape completely and the soup coats the back of a spoon. Add 1/2 cup water or stock at a time if soup becomes too thick.
  5. Optional: Use an immersion blender to puree about one-third of the soup directly in the pot for a smoother consistency.
  6. Stir in diced ham and reserved crispy bacon. Heat through for 2 to 3 minutes. Taste and season with salt and black pepper as needed. Serve hot with Parmesan cheese sprinkled on top.

Notes

  • Smoked paprika adds depth and amplifies the smoky flavors from the bacon and ham.
  • Split peas do not require soaking, making this recipe quick and convenient.
  • This can easily be made vegetarian by omitting the bacon and ham and using vegetable stock instead of chicken stock.
  • Soup thickens considerably as it sits. Add water or stock when reheating to reach desired consistency.
  • Use a heavy-bottomed pot or Dutch oven for best results and even heat distribution.

Nutrition

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