Easy Split Pea Soup Recipe Video

A Pot of Sunshine

This soup is like a hug in a bowl. It is warm and golden. It makes any gray day feel cozy. I always make it when the wind blows cold.

My grandson calls it “green sunshine soup.” He giggles every time. I still laugh at that. Doesn’t that smell amazing as it cooks? It fills the whole house with goodness.

Why We Start with Ham

That first step is important. You brown the ham in the pot. This does a magic thing. It leaves little tasty bits stuck to the bottom.

Then you cook the onion and celery right in there. They soak up all that flavor. This matters because it builds the soup’s soul. Every spoonful tastes deeper and richer.

The Patient Part

Now, you let it bubble softly. For a long time. The split peas slowly melt away. They thicken the soup all by themselves.

Once, I rushed this part. The peas were still hard. We had to wait for dinner! Good soup needs patience. This teaches us that some things cannot be hurried. What is your favorite soup to make on a slow day?

The Final Flourishes

At the very end, you add the fresh garlic and dill. You turn off the heat right away. The warm soup cooks them just enough.

This keeps their bright, fresh taste. *Fun fact: This is called “finishing.”* It wakes up all the other flavors. Do you prefer dill or parsley in your soups? I love to hear what others choose.

More Than Just Food

This soup is full of good things for your body. The peas and potatoes give you long-lasting energy. The carrots help your eyes see well.

But it also feeds your heart. Sharing a pot with family is the best part. This matters. It connects us. Will you share this recipe with someone you love? Tell me who you would make it for.

Ingredients:

Ingredient	Amount	Notes
Olive oil	2 Tbsp, divided
Diced ham or ham hock	2 cups (10 oz)
Onion, chopped	1 medium
Celery stalks, finely chopped	2
Chicken stock	4 cups
Water	8 cups
Yellow dry split peas	1 1/2 cups (11-12 oz)	rinsed and picked over
Fresh thyme (or dried)	2 sprigs (or 1/4 tsp dried leaves)
Bay leaves	2
Yukon or red potatoes	5 medium	peeled and diced
Carrots	2 medium	peeled and sliced into half rings
Fine sea salt	1 1/2 tsp, divided	added to taste
Freshly ground black pepper	1/4 tsp
Garlic cloves	3
Fresh dill or parsley, finely chopped	2 Tbsp

My Cozy, Smoky Split Pea Soup

Hello, my dear. Come sit. Let’s make my favorite soup. It’s like a warm hug in a bowl. I learned this from my Tia Rosa. She always made it on rainy days. Doesn’t that smell amazing? The ham sizzling is the best sound. It means something good is coming.

This soup is easy, but it takes a little patience. The peas need time to get soft and creamy. That’s the magic. I still laugh at that. I once tried to rush it. The peas stayed hard! So we will let it bubble slowly. Here is how we do it.

• Step 1: Warm your big pot. Add a little oil. Now, brown your ham pieces. You want little crispy bits. It builds so much flavor. Take the ham out and put it on a plate. (Hard-learned tip: Don’t skip browning the ham! It adds a smoky depth you can’t get later.)
• Step 2: In that same pot, cook the onion and celery. They should get soft and shiny. This only takes a few minutes. It makes your kitchen smell like home. Then pour in your stock and water. Add the peas and the ham back in.
• Step 3: Bring it to a boil. You might see some foam. Just skim it off with a spoon. Now add the thyme and bay leaves. They are like secret flavor fairies. Turn the heat down to a gentle simmer. Let it cook for about an hour and a half.
• Step 4: Time for the potatoes and carrots! Stir them right into the pot. Let it cook another 20 minutes. You’ll know it’s ready when a fork slides easily into a potato. Taste it now. Does it need a little more salt or pepper? You decide.
• Step 5: Turn off the heat. Fish out the bay leaves and thyme stems. Now, press your garlic right into the hot soup. Stir in the fresh dill. The garlic and herbs smell so bright and fresh. What’s your favorite soup herb? Share below!

Cook Time: About 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 big bowls
Category: Dinner, Soup

Three Fun Twists to Try

This soup is wonderful as is. But you can play with it, too! Cooking should be fun. Here are three ideas I love. They make it feel like a whole new meal.

• Smoky Veggie: Skip the ham. Use a spoonful of smoked paprika instead. It gives that cozy, smoky taste.
• Spring Green: Stir in a big handful of fresh spinach at the very end. It wilts right down and looks so pretty.
• Little “Meatballs”: Roll tiny turkey meatballs. Drop them in with the potatoes. They cook right in the soup.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Ladle your soup into a deep bowl. I love to add one more sprinkle of dill. A little crispy bacon on top is pure joy. For a side, crusty bread is a must. You need it for dipping. A simple green salad is nice, too. It adds a fresh crunch.

For a drink, a cold apple cider is perfect. It’s sweet and tangy. For the grown-ups, a glass of amber ale pairs beautifully. It tastes like a fall afternoon. Which would you choose tonight?

Keeping Your Soup Cozy for Later

This soup gets even better the next day. Let it cool first. Then pop it in the fridge for up to four days.

You can also freeze it for three months. I use old yogurt containers. They are the perfect single-serving size. Thaw it overnight in the fridge when you’re ready.

Reheating is simple. Warm it gently on the stove. Add a splash of water or broth if it’s too thick. Fun fact: Split pea soup thickens as it sits! That’s just the peas getting cozy.

I once forgot a pot on the back porch in winter. It was perfectly chilled! Batch cooking means a warm meal is always close. This matters on busy, tired days. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Troubles

Is your soup too thin? Let it simmer uncovered for ten minutes. The extra water will evaporate. Your soup will thicken right up.

Not enough flavor? Always taste at the end. Add a little more salt and pepper. I remember when I was shy with salt. The soup tasted bland.

Are the veggies uneven? Cut potatoes and carrots the same size. This helps them cook evenly. No one wants a hard potato!

Seasoning at the end gives you control. This builds cooking confidence. Even cooking makes every spoonful perfect. Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Is this soup gluten-free? A: Yes, if your broth is gluten-free. Always check the label.

Q: Can I make it ahead? A: Absolutely! Make it up to two days before. The flavors will blend beautifully.

Q: No fresh herbs? A: Use a teaspoon of dried dill or parsley instead. It will still be delicious.

Q: Can I double the recipe? A: Yes, just use a very big pot. Everything else stays the same.

Q: Any optional tips? A: A squeeze of lemon at the end is lovely. It makes all the flavors shine. Which tip will you try first?

From My Kitchen to Yours

I hope this soup warms your home. It is a hug in a bowl. Cooking should be joyful, not stressful.

I would love to see your creation. Share a photo of your cozy dinner table. It makes my day to see your meals.

Have you tried this recipe? Tag us on Pinterest! Thank you for cooking with me today. Happy cooking!

—Lena Morales.