Split Pea Soup

There’s something deeply comforting about a warm bowl of split pea soup simmering on the stove. The gentle bubbling, the savory aroma filling the kitchen, and that first spoonful of thick, hearty goodness instantly make any day feel cozier. This homemade split pea soup is the kind of recipe you turn to on chilly evenings, busy weeknights, or lazy weekends when you want something nourishing, filling, and made with love. Traditionally known for its rich, slow-cooked flavor, this version delivers a velvety texture, tender vegetables, and a deeply savory broth that feels like a hug in a bowl. With simple ingredients and a long, gentle simmer, this easy split pea soup transforms humble pantry staples into a comforting, satisfying meal the whole family will enjoy.

Why You’ll Love This Recipe

• Thick, hearty, and incredibly comforting
• Perfect for family dinners, meal prep, and cozy nights in
• Made with simple, affordable ingredients
• Naturally filling and high in plant-based protein and fiber
• Easy to adapt for stovetop, slow cooker, or pressure cooker

Ingredients

• Dry split peas – The heart of the soup; they break down as they cook, creating a naturally thick and creamy texture.
• Halal smoked bone or meat (see note below) – Adds deep, savory flavor to the broth without artificial additives.
• Diced halal smoked turkey, beef, or chicken – Stirred in at the end for tender, flavorful bites.
• Onions – Build the aromatic flavor base and natural sweetness.
• Onion powder – Enhances the savory depth of the broth.
• Butter – Adds richness and a silky mouthfeel.
• Olive oil – Helps sauté and carry flavor throughout the soup.
• Garlic – Brings warmth and bold aroma.
• Bay leaves – Infuse the broth with subtle herbal notes.
• Fresh thyme sprigs – Add an earthy, cozy background flavor.
• Water or halal chicken broth – Forms the foundation of the soup.
• Carrots – Provide sweetness, color, and balance.
• Russet potatoes – Make the soup even heartier and more satisfying.

Halal note: Instead of ham bone, use a smoked turkey leg, smoked beef shank, halal smoked beef bone, or bone-in chicken thigh. This keeps the soup rich and traditional in flavor while remaining halal.

How to Make Split Pea Soup

Prep the Ingredients

Rinse the split peas thoroughly under cold water until the water runs mostly clear. Dice the onions, carrots, and potatoes, mince the garlic, and set everything aside so cooking flows smoothly.

Build the Flavor Base

Add the smoked halal bone or meat, split peas, onions, onion powder, butter, olive oil, garlic, bay leaves, and thyme to a large Dutch oven or heavy-bottomed soup pot. Pour in the water or broth and bring everything to a gentle boil.

Slow Simmer

Once boiling, reduce heat to low and let the soup simmer with the lid slightly cracked. Allow it to cook for about 2½ hours, stirring occasionally to prevent sticking. The longer it simmers, the thicker, creamier, and more flavorful your homemade split pea soup becomes.

Add the Vegetables

About 40 minutes before serving, stir in the diced carrots and potatoes. Continue simmering until they are fork-tender and the soup has reached your desired thickness.

Finish and Serve

Remove the bone, bay leaves, and thyme stems. Shred or dice about 2 cups of meat from the bone and return it to the pot. Taste and adjust seasoning if needed. Serve hot and enjoy every comforting spoonful.

Tips for Success

• Stir occasionally to prevent peas from settling and sticking to the bottom.
• If the soup becomes too thick, add a splash of hot water or broth to loosen it.
• For ultra-smooth soup, use an immersion blender to partially blend the peas before adding the diced meat back in.
• Letting the soup rest for 10–15 minutes before serving deepens the flavor and thickens the texture naturally.

Equipment Needed

• Large Dutch oven or heavy soup pot (4.5–6 quart works best)
• Cutting board and sharp knife
• Wooden spoon or heatproof spatula
• Ladle for serving
Alternative: Slow cooker or pressure cooker for hands-off cooking.

Recipe Variations

• Vegetarian Split Pea Soup: Skip the meat and bone. Use vegetable broth, add extra garlic, thyme, and a smoked paprika pinch for depth.
• Spicy Split Pea Soup: Stir in chili flakes, cayenne, or a dash of hot sauce for a gentle heat.
• Creamy Split Pea Soup: Finish with a splash of coconut milk or heavy cream for a richer, silkier texture.
• Low-Carb Style: Reduce the potatoes and add diced zucchini or cauliflower instead.

Serving Suggestions

Serve this easy split pea soup with warm crusty bread, garlic toast, or a side of crispy roasted vegetables. A sprinkle of fresh parsley, cracked black pepper, or a drizzle of olive oil on top adds beautiful color and extra aroma. For a heartier meal, pair it with a simple salad or a grilled cheese-style halal sandwich.

FAQs

Can I make split pea soup ahead of time?
Yes. Homemade split pea soup tastes even better the next day as flavors deepen. Store it in the refrigerator for up to 4 days.

Can I freeze split pea soup?
Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight and reheat gently.

Do split peas need to be soaked?
No soaking is required. Just rinse them well before cooking.

Why is my soup too thick?
Split peas naturally thicken as they cool. Simply stir in warm water or broth until you reach your desired consistency.

Can I make this in a slow cooker or pressure cooker?
Yes. Slow cook on low for 8+ hours or high for 6+ hours. In a pressure cooker, cook on high pressure for about 25 minutes, then allow a natural release.

Final Thoughts

This hearty split pea soup is a timeless, comforting classic that belongs in every home cook’s recipe collection. Thick, aromatic, and deeply satisfying, it’s perfect for feeding a crowd, meal prepping for the week, or enjoying a quiet evening with a warm bowl in hand. If you try this recipe, I’d love to hear how it turned out for you. Share it with family, serve it to friends, and don’t be afraid to make it your own. Cozy cooking always creates the best memories.

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