Let’s cozy up with a timeless comfort food favorite! Split pea soup is the ultimate hug in a bowl, perfect for chilly evenings or quick weeknight dinners. We’ve gathered 19 delicious twists to inspire your next pot—from smoky ham hock to vibrant vegan options. Get ready to fall in love with this humble classic all over again!
Classic Ham and Split Pea Soup
Unexpectedly chilly days just call for a cozy bowl of this classic soup. You’ll love how simple it is to make from scratch. Let’s get cooking!
Ingredients
– Ham bone – 1
– Split peas – 1 lb
– Onion – 1, diced
– Carrots – 2, chopped
– Celery stalks – 2, chopped
– Garlic cloves – 3, minced
– Water – 8 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Place the ham bone in a large stockpot.
2. Add 8 cups of water to the pot.
3. Bring the water to a boil over high heat.
4. Reduce heat to low and simmer for 2 hours to create a rich broth.
5. Remove the ham bone from the pot and set aside to cool slightly.
6. Dice 1 onion while the broth simmers.
7. Chop 2 carrots into ½-inch pieces.
8. Chop 2 celery stalks into ½-inch pieces.
9. Mince 3 garlic cloves.
10. Once the ham bone is cool enough to handle, pick off all the meat and discard the bone.
11. Return the ham meat to the broth.
12. Add 1 lb of split peas to the pot.
13. Stir in the diced onion, chopped carrots, chopped celery, and minced garlic.
14. Add 1 tsp salt and ½ tsp black pepper.
15. Bring the soup back to a boil over high heat.
16. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally to prevent sticking.
17. Check the soup after 1 hour – the peas should be tender and broken down, creating a thick consistency.
18. Taste and adjust seasoning if needed.
19. Ladle the hot soup into bowls.
Outstanding flavor comes from that long-simmered ham bone broth. The soup turns wonderfully thick and creamy from the split peas, with chunks of ham and vegetables in every spoonful. Try topping it with a dollop of sour cream or some crusty bread for dipping – pure comfort!
Vegetarian Split Pea Soup with Carrots
You know those chilly days when you crave something hearty and wholesome? This vegetarian split pea soup is your answer—it’s cozy, nutritious, and super easy to whip up. Let’s get cooking!
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Carrots – 2, chopped
– Dried split peas – 1 cup
– Vegetable broth – 4 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 2 minutes.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 2 chopped carrots and cook for another 3 minutes to enhance their sweetness.
4. Pour in 1 cup dried split peas and 4 cups vegetable broth, then bring to a boil.
5. Reduce heat to low, cover the pot, and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
6. After 45 minutes, check if the peas are tender and easily mashable with a fork.
7. Stir in 1 tsp salt and ½ tsp black pepper until fully incorporated.
8. Remove from heat and let the soup sit for 5 minutes to thicken slightly.
Rich and velvety, this soup has a smooth texture with tender carrot bits that add a hint of sweetness. Serve it with a sprinkle of fresh herbs or a dollop of yogurt for a creamy twist—it’s perfect for a comforting meal any day.
Smoky Bacon Split Pea Soup
Savor the cozy comfort of a classic soup with a smoky twist—this split pea version gets its rich flavor from crispy bacon and simple seasonings. You’ll love how easy it is to whip up on a chilly day, filling your kitchen with an irresistible aroma. Let’s get cooking!
Ingredients
– Split peas – 1 cup
– Bacon – 4 slices
– Onion – 1, chopped
– Carrots – 2, diced
– Water – 4 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Chop 4 slices of bacon into ½-inch pieces.
2. Heat a large pot over medium heat for 2 minutes, then add the bacon.
3. Cook the bacon for 8–10 minutes, stirring occasionally, until crispy and browned.
4. Remove the bacon from the pot with a slotted spoon, leaving the drippings behind.
5. Add 1 chopped onion and 2 diced carrots to the pot.
6. Sauté the vegetables in the bacon drippings for 5 minutes, until softened.
7. Tip: Scrape the bottom of the pot to incorporate any browned bits for extra flavor.
8. Add 1 cup of split peas, 4 cups of water, 1 tsp salt, and ½ tsp black pepper to the pot.
9. Bring the mixture to a boil over high heat.
10. Reduce the heat to low, cover the pot, and simmer for 45 minutes.
11. Stir the soup every 15 minutes to prevent sticking.
12. Tip: If the soup becomes too thick, add ¼ cup of water at a time until desired consistency.
13. After 45 minutes, check if the peas are tender by pressing one against the side of the pot.
14. Tip: For a smoother texture, use an immersion blender to puree the soup briefly, but leave some chunks for heartiness.
15. Stir in the reserved crispy bacon.
16. Ladle the soup into bowls and serve immediately.
Hearty and satisfying, this soup boasts a velvety texture with tender peas and crunchy bacon bits. The smoky depth from the bacon pairs perfectly with the earthy split peas, making it ideal for dunking crusty bread or topping with a dollop of sour cream for extra creaminess.
Spicy Sausage Split Pea Soup
You know those chilly fall days when you crave something hearty and warming? This spicy sausage split pea soup hits all the right notes with its comforting blend of flavors and just the right kick of heat.
Ingredients
– Olive oil – 2 tbsp
– Spicy sausage – 1 lb
– Yellow onion – 1 large, diced
– Carrots – 2 medium, chopped
– Dried split peas – 2 cups
– Chicken broth – 8 cups
– Bay leaves – 2
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Remove sausage from casings and add to the pot, breaking it into small chunks with a wooden spoon as it cooks.
3. Cook sausage for 8-10 minutes until browned and no longer pink, stirring occasionally to prevent sticking.
4. Add diced onion and chopped carrots to the pot, sautéing for 5 minutes until onions become translucent.
5. Stir in dried split peas, coating them with the oil and sausage drippings for better flavor absorption.
6. Pour in chicken broth and add bay leaves, salt, and black pepper, stirring to combine all ingredients.
7. Bring the soup to a boil over high heat, then immediately reduce to a low simmer.
8. Cover the pot and simmer for 1 hour and 15 minutes, stirring every 20 minutes to prevent peas from sticking to the bottom.
9. Remove bay leaves and discard them before serving.
10. Let the soup rest for 5 minutes off the heat to allow flavors to meld together.
Expect a thick, velvety texture with the split peas breaking down beautifully into the broth. The spicy sausage adds a wonderful heat that balances perfectly with the earthy peas and sweet carrots—try topping it with a dollop of sour cream or crusty bread for dipping.
Coconut Curry Split Pea Soup
Zesty and comforting, this coconut curry split pea soup is perfect for chilly evenings when you want something hearty but healthy. You’ll love how the spices meld together while it simmers, filling your kitchen with an incredible aroma that promises a delicious meal ahead.
Ingredients
– Yellow split peas – 1 cup
– Coconut oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Red curry paste – 2 tbsp
– Vegetable broth – 4 cups
– Full-fat coconut milk – 1 (13.5 oz) can
– Lime juice – 2 tbsp
– Salt – 1 tsp
Instructions
1. Rinse 1 cup of yellow split peas under cold water in a fine-mesh strainer until the water runs clear.
2. Heat 2 tbsp of coconut oil in a large pot over medium heat until shimmering, about 2 minutes.
3. Add 1 diced yellow onion and sauté for 5–7 minutes, stirring occasionally, until translucent and soft.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Mix in 2 tbsp of red curry paste and cook for 1 minute to bloom the spices.
6. Add the rinsed split peas and 4 cups of vegetable broth to the pot.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
8. Pour in 1 can of full-fat coconut milk and 1 tsp of salt, stirring to combine.
9. Simmer uncovered for another 15 minutes until the soup thickens slightly.
10. Remove from heat and stir in 2 tbsp of lime juice.
A velvety, creamy texture makes each spoonful deeply satisfying, with the curry’s warmth balanced by a hint of lime. Try topping it with fresh cilantro or a dollop of yogurt for extra freshness, or serve it alongside crusty bread to soak up every last bit.
Lemon Herb Split Pea Soup
Hey, you know those chilly days when you just want something cozy and simple? This lemon herb split pea soup is your answer—it’s hearty, bright, and super easy to throw together.
Ingredients
Split peas – 1 cup
Water – 4 cups
Lemon juice – 2 tbsp
Dried thyme – 1 tsp
Salt – ½ tsp
Instructions
1. Rinse 1 cup of split peas under cold water in a colander until the water runs clear.
2. Combine the rinsed split peas and 4 cups of water in a large pot over high heat.
3. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally to prevent sticking.
4. Stir in 1 tsp of dried thyme and ½ tsp of salt, and continue simmering for another 15 minutes until the peas are tender and the soup has thickened.
5. Remove the pot from the heat and stir in 2 tbsp of lemon juice until fully incorporated.
6. Let the soup sit for 5 minutes off the heat to allow the flavors to meld together.
This soup turns out creamy and thick with a zesty kick from the lemon. Try topping it with a dollop of Greek yogurt or some fresh herbs for extra freshness—it’s perfect with crusty bread on the side.
Slow Cooker Split Pea Soup with Pork
Finally, you’ve found the perfect cozy soup for those chilly days when you just want to set it and forget it. This slow cooker version makes everything so simple, and the rich, savory flavors will have your whole house smelling amazing. It’s the ultimate comfort food that practically cooks itself while you go about your day.
Ingredients
– Dried split peas – 1 lb
– Pork shoulder – 1 lb
– Yellow onion – 1 large
– Carrots – 2 cups chopped
– Celery – 1 cup chopped
– Chicken broth – 6 cups
– Bay leaves – 2
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Rinse 1 lb dried split peas under cold water in a colander until the water runs clear.
2. Dice 1 large yellow onion, 2 cups carrots, and 1 cup celery into ½-inch pieces.
3. Cut 1 lb pork shoulder into 1-inch cubes, trimming any excess fat.
4. Place all ingredients—split peas, pork, onion, carrots, celery, 6 cups chicken broth, 2 bay leaves, 1 tsp salt, and ½ tsp black pepper—into a 6-quart slow cooker.
5. Stir everything together gently to combine.
6. Cover and cook on low heat for 8 hours or high heat for 4 hours.
7. After cooking, remove and discard the bay leaves.
8. Use a fork to shred any larger pieces of pork directly in the slow cooker.
9. Let the soup rest for 10 minutes off heat to thicken slightly before serving.
Ladle it up while it’s hot, and you’ll love how the peas break down into a velvety, thick base that hugs the tender pork chunks. The sweetness from the carrots balances the savory broth perfectly. Try topping it with a dollop of sour cream or crispy croutons for an extra cozy twist.
Split Pea Soup with Fresh Mint
Kind of amazing how a few simple ingredients can transform into something so comforting. You’re going to love how the fresh mint brightens up this classic soup. Let’s get cooking!
Ingredients
– Split peas – 1 cup
– Water – 4 cups
– Salt – 1 tsp
– Fresh mint – ¼ cup
Instructions
1. Rinse 1 cup of split peas under cold running water in a fine-mesh strainer until the water runs clear.
2. Combine rinsed split peas and 4 cups of water in a medium saucepan over high heat.
3. Bring the mixture to a rolling boil, then reduce heat to low and cover with a lid.
4. Simmer for 45 minutes, stirring every 15 minutes to prevent sticking (tip: if the soup becomes too thick, add ¼ cup more water).
5. After 45 minutes, check that the peas are completely soft and breaking apart—mash a few against the side of the pot with a spoon to test.
6. Stir in 1 tsp of salt until fully dissolved.
7. Remove the saucepan from heat and let it sit uncovered for 5 minutes to cool slightly.
8. Finely chop ¼ cup of fresh mint leaves (tip: roll the leaves tightly before chopping for finer pieces).
9. Stir the chopped mint into the soup just before serving (tip: adding mint at the end preserves its bright flavor).
You’ll notice the soup has a thick, creamy texture from the broken-down peas, with a refreshing hint of mint that cuts through the richness. Try topping it with a dollop of Greek yogurt or serving it alongside crusty bread for a cozy meal.
Hearty Split Pea and Barley Soup
You know those chilly days when you crave something warm and filling? This split pea and barley soup is your answer—it’s cozy, nutritious, and super easy to whip up. Let’s get cooking!
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Carrots – 2, chopped
– Celery – 2 stalks, chopped
– Split peas – 1 cup
– Pearl barley – ½ cup
– Vegetable broth – 6 cups
– Water – 2 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion, chopped carrots, and chopped celery to the pot.
3. Sauté vegetables for 5–7 minutes, stirring occasionally, until softened.
4. Tip: Don’t rush this step—sautéing builds a flavorful base for your soup.
5. Stir in split peas and pearl barley until well combined with the vegetables.
6. Pour in vegetable broth and water, then add salt and black pepper.
7. Bring the mixture to a boil over high heat, which should take about 5 minutes.
8. Reduce heat to low, cover the pot, and simmer for 45 minutes.
9. Tip: Keep the lid slightly ajar to prevent boiling over and allow some evaporation.
10. After 45 minutes, check if the split peas and barley are tender; if not, simmer for another 10–15 minutes.
11. Tip: For a creamier texture, use an immersion blender to partially puree the soup before serving.
12. Ladle the soup into bowls and serve hot.
Perfect for a cozy night in, this soup has a thick, hearty texture with a savory, slightly earthy flavor from the barley and peas. Try topping it with a dollop of Greek yogurt or some crusty bread for an extra touch—it’s a total comfort food win!
Sweet Potato Split Pea Soup
Sometimes you just need a bowl of cozy, and this sweet potato split pea soup delivers. It’s hearty, healthy, and comes together with minimal fuss. You’ll love how the flavors meld into something truly comforting.
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Sweet potato – 1 large, peeled and cubed
– Split peas – 1 cup, rinsed
– Vegetable broth – 4 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant. (Tip: Don’t let the garlic brown or it may turn bitter.)
4. Add cubed sweet potato, rinsed split peas, vegetable broth, salt, and black pepper to the pot.
5. Bring the mixture to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
7. Check if the split peas are tender by pressing one against the side of the pot; they should mash easily. (Tip: If the soup is too thick, add ½ cup of water or broth and simmer for 5 more minutes.)
8. Remove the pot from heat and let it sit uncovered for 5 minutes to slightly thicken. (Tip: For a creamier texture, use an immersion blender to partially puree the soup, leaving some chunks.)
9. Ladle the soup into bowls and serve hot. Expect a velvety, thick consistency with a subtle sweetness from the potatoes and earthy depth from the peas. It’s fantastic topped with a drizzle of olive oil or a sprinkle of fresh herbs for extra freshness.
Mediterranean Split Pea Soup with Feta
Dive into a bowl of cozy comfort with this Mediterranean twist on classic split pea soup. You’ll love how the creamy peas pair with tangy feta for a simple yet satisfying meal.
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Carrots – 2, chopped
– Garlic – 3 cloves, minced
– Dried split peas – 1 cup, rinsed
– Vegetable broth – 4 cups
– Dried oregano – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Feta cheese – ½ cup, crumbled
Instructions
1. Heat olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add diced onion and chopped carrots, sautéing for 8 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in rinsed split peas, vegetable broth, oregano, salt, and pepper.
5. Bring the soup to a boil, then reduce heat to low and cover with a lid.
6. Simmer for 45 minutes, stirring occasionally to prevent sticking.
7. Check that the split peas are tender and easily mashed against the side of the pot.
8. Remove from heat and let cool slightly for 5 minutes before serving.
9. Ladle soup into bowls and top each with crumbled feta cheese.
Grab a spoon and enjoy the creamy, hearty texture with bursts of salty feta in every bite. Try serving it with a side of crusty bread for dipping, or add a squeeze of lemon for extra brightness.
Split Pea Soup with Garlic Croutons
You know those chilly days when you just want something warm and comforting? This split pea soup with garlic croutons hits the spot perfectly. It’s hearty, flavorful, and super easy to make.
Ingredients
Split peas – 1 cup
Water – 4 cups
Onion – 1, diced
Garlic – 3 cloves, minced
Olive oil – 2 tbsp
Salt – 1 tsp
Bread – 2 slices, cubed
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 2 minutes.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Pour in 1 cup split peas and 4 cups water.
5. Bring to a boil, then reduce heat to low and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
6. Add 1 tsp salt and simmer for another 15 minutes until peas are tender and soup has thickened.
7. While soup simmers, preheat oven to 375°F.
8. Toss 2 slices cubed bread with 1 tbsp olive oil on a baking sheet.
9. Bake for 10 minutes until golden and crispy, flipping halfway through.
10. Ladle soup into bowls and top with garlic croutons.
Creamy with a subtle sweetness from the peas, this soup pairs wonderfully with the crunchy, garlicky croutons. Try adding a sprinkle of smoked paprika for an extra layer of flavor, or serve it alongside a crisp salad for a complete meal.
Creamy Split Pea Soup with Parmesan
Ready for a cozy bowl of comfort? This creamy split pea soup comes together with minimal effort and maximum flavor. You’ll love how the parmesan adds that perfect savory finish.
Ingredients
– Yellow split peas – 1 cup
– Water – 4 cups
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Grated parmesan cheese – ½ cup
Instructions
1. Rinse 1 cup of yellow split peas under cold water until the water runs clear.
2. Heat 1 tbsp of olive oil in a large pot over medium heat for 1 minute.
3. Add 1 diced medium onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in the rinsed split peas and 4 cups of water.
6. Bring to a boil over high heat, then reduce to a simmer.
7. Cover and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
8. After 45 minutes, check that the peas are tender and easily mashable against the side of the pot.
9. Stir in 1 tsp of salt and ½ tsp of black pepper.
10. Use an immersion blender to puree the soup until smooth, about 2 minutes. (Tip: For a chunkier texture, blend only half the soup.)
11. Stir in ½ cup of grated parmesan cheese until fully melted and incorporated.
12. Simmer uncovered for 5 more minutes to thicken slightly.
13. Ladle into bowls and serve immediately.
Mmm, this soup is velvety smooth with a rich, savory depth from the parmesan. Try topping it with extra cheese and a drizzle of olive oil for an extra touch of indulgence. It’s perfect with crusty bread for dipping and makes fantastic leftovers too.
Split Pea and Lentil Soup Fusion
Craving something cozy and nutritious? You’re going to love this split pea and lentil soup fusion—it’s hearty, easy to make, and perfect for a busy weeknight. Let’s get cooking!
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Carrots – 2, chopped
– Garlic – 3 cloves, minced
– Split peas – 1 cup
– Lentils – 1 cup
– Vegetable broth – 6 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat the olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add the diced onion and chopped carrots, sautéing for 5 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the split peas and lentils, stirring to coat with the oil and vegetables.
5. Add the vegetable broth, salt, and black pepper, bringing the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally to prevent sticking.
7. Check if the peas and lentils are tender by pressing one between your fingers; if not, simmer for an additional 10 minutes.
8. Remove from heat and let it sit for 5 minutes before serving.
Now you have a velvety, thick soup with a rich, earthy flavor from the peas and lentils. Try topping it with a dollop of yogurt or a sprinkle of fresh herbs for an extra burst of freshness—it’s a comforting bowl that’s sure to become a staple in your kitchen.
Split Pea Soup with Roasted Red Peppers
Even on the busiest days, you deserve a comforting bowl of soup that comes together with minimal effort. This split pea soup gets a smoky-sweet upgrade from roasted red peppers, making it feel special without any fuss. Let’s get cooking!
Ingredients
Split peas – 1 cup
Olive oil – 2 tbsp
Onion – 1, chopped
Garlic – 2 cloves, minced
Vegetable broth – 4 cups
Roasted red peppers – ½ cup, chopped
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Rinse 1 cup of split peas under cold water in a fine-mesh strainer until the water runs clear.
2. Heat 2 tbsp of olive oil in a large pot over medium heat for 1 minute.
3. Add 1 chopped onion and sauté for 5 minutes, stirring occasionally, until translucent.
4. Add 2 minced garlic cloves and cook for 1 minute, stirring constantly to prevent burning.
5. Pour in the rinsed split peas and 4 cups of vegetable broth, then bring to a boil.
6. Reduce heat to low, cover the pot, and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
7. Stir in ½ cup of chopped roasted red peppers, 1 tsp of salt, and ½ tsp of black pepper.
8. Simmer uncovered for another 15 minutes, until the soup thickens to your desired consistency.
9. Remove from heat and let cool for 5 minutes before serving.
For a smoother texture, blend half the soup with an immersion blender before adding the peppers. Feel free to swirl in a dollop of Greek yogurt or sprinkle with crispy croutons for extra crunch—it’s hearty, slightly smoky, and perfect for dipping crusty bread.
Conclusion
Perfect for cozy nights, these split pea soup variations offer endless comfort and flavor. We hope you find a new family favorite among these 19 delightful recipes! Give them a try, share your thoughts in the comments, and pin your favorites on Pinterest to spread the warmth. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
