Name: Thick Classic Split Pea Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 1 lb (16 oz, ~2 1/4 cups) dry split peas; 7–8 cups chicken or vegetable broth; 1 cup diced onion (1 medium onion); 2 cups diced carrots (3–4 carrots); 2 tbsp olive oil; 2–3 garlic cloves, minced; 2 fresh thyme sprigs (or 1/4 tsp dried thyme); 1 1/2 tsp salt (to be added at the end); 1/4 tsp black pepper; 2 cups (10 oz) diced ham (optional); 1 cup red potatoes, unpeeled (optional)

A pound of dried split peas looks like a lot on the kitchen scale, and it is. This split pea soup makes a big, thick pot that feeds a family for days.

I still don’t sort through every single pea by hand, and I’m not going to start now. This is the meal I stir on the stove when the weather turns gray and we need a heavy pot of food that stays hot for hours.

Prep: 15 minutes · Cook: 1 hour 15 minutes · Total: 1 hour 30 minutes · Serves: 4–6

How do you get split pea soup to break down smoothly without a blender? Simmering the dried peas in broth over low heat for up to eighty minutes allows the starches to naturally dissolve into the liquid.

Stirring the pot often prevents the peas from sticking to the bottom while they break apart into a thick, velvety broth on their own.

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Grab These Ingredients

1 lb (16 oz, ~2 1/4 cups) dry split peas
7–8 cups chicken or vegetable broth
1 cup diced onion (1 medium onion)
2 cups diced carrots (3–4 carrots)
2 tbsp olive oil
2–3 garlic cloves, minced
2 fresh thyme sprigs (or 1/4 tsp dried thyme)
1 1/2 tsp salt (to be added at the end)
1/4 tsp black pepper
2 cups (10 oz) diced ham (optional)
1 cup red potatoes, unpeeled (optional)

Ingredient Notes and Swaps

Dried split peas form the foundation of this dish, so check your pantry bags to make sure they aren’t ancient and overly hard. You want peas that break down easily into a creamy starch once they hit the simmering broth.

Carrots and onions add natural sweetness that balances the earthy flavor of the green peas. Dice them evenly so they soften into the background while the soup simmers on the stove.

Broth choice dictates the depth of the savory flavor in your final bowl. Chicken broth gives a rich, traditional taste, but vegetable broth works nicely if you prefer a meatless pot of soup.

Let’s Make It

Sauté the vegetables. Heat the olive oil in a large heavy pot over medium heat, add the diced onions and carrots, and cook for 10–15 minutes until they soften and turn translucent.
Add the aromatics. Stir in the minced garlic and fresh thyme sprigs, cooking for about 1 minute until fragrant while scraping the bottom of the pot.
Combine the base. Pour in the dry split peas along with seven to eight cups of chicken or vegetable broth and the diced ham if you are using it.
Simmer the soup. Bring the liquid to a boil, then reduce the heat to low and let it simmer for 40–80 minutes, stirring frequently until the peas break down completely and thicken the broth.
Season at the end. Remove the thyme sprigs from the pot, then stir in 1 1/2 tsp of salt and 1/4 tsp of black pepper to finish the seasoning.
Adjust consistency. Ladle the thick soup into warm bowls and serve immediately while steaming hot.

Storing and Reheating

Store leftover split pea soup in an airtight container in the refrigerator for up to 3 days. Reheat leftovers gently on the stove over medium-low heat, stirring frequently and adding a splash of water or broth since the soup thickens considerably as it chills in the fridge.

Avoid high heat to prevent scorching the bottom of the pan. Freezing works wonderfully for this soup if you pack it into freezer-safe containers, and it holds its texture well for up to two months.

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