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Creamy Split Pea Soup: A Warm and Hearty Recipe

Maria is a master of public health, and a master gardener. She and her husband, known on as The Gardener & The Cook live in coastal Alabama.

Warm, hearty, and creamy split pea soup

Warm, hearty, and creamy split pea soup

So warm and delicious — this thick, hearty soup has bits of carrots, onions, diced ham, and, of course, dried split green peas. Split pea soup is true comfort food.

Make Plenty for Leftovers

You know the day will come when you are too tired to cook, right? I know we have days like that.

When making soups, stews, and chili, I almost always prepare enough for several meals, and some to freeze for a day when we don't want to cook. This soup, paired with a salad, makes a thoroughly satisfying, nourishing, and delicious meal on a cold day — or any day, for that matter.

How Much? "Just Put Some!"

This is one of those recipes where I don't measure anything. As my grandmother used to say, "You just put some." I usually base these decisions on the number of people I plan to feed, and on whether or not I want plenty of leftovers. For those who need more structure, I have estimated the amounts I use.

Ingredients

  • 2 to 3 cups dried split pea
  • 1/2 cup carrots, chopped
  • 1 small package diced ham
  • 1/2 cup chopped onion
  • salt and pepper to taste
  • garlic powder to taste

Instructions

  1. Bring the peas to a boil in a stockpot or soup pot; then pour off the water.
  2. In fresh water, bring the peas to a boil again; then reduce heat to medium and add seasonings.
  3. Shred the carrots in a food processor or blender, and set aside.
  4. Pre-cook the chopped onion in the microwave for 2 minutes, then set aside. (We keep chopped onion in our freezer.)
  5. If you prefer the peas to be completely smooth, at this point you should puree the mixture in a blender or food processor, then return it to your stockpot. (If you have an immersion blender, even better — no transferring needed.)
  6. Add the carrots, onion, and ham. Let simmer until carrots are soft.
  7. Taste, and adjust seasonings as desired.
Onions wilting in a pot. This is actually a soup pot of lots of onions for making French onion soup. I usually do the ones for split pea soup in the microwave.

Onions wilting in a pot. This is actually a soup pot of lots of onions for making French onion soup. I usually do the ones for split pea soup in the microwave.

It’s Even Better the Second Time Around

Be sure to make a lot, because soup — like so many other things, such as chili, spaghetti sauce, even lasagna — are even better the second day because the flavors have time to "marry."

Besides, it's really nice, on a cold winter day, to be able to open the freezer and pull out a container of soup to thaw. No need to cook, just warm it and serve your family. Heck, that's nice any day.

A Quick Food Safety Reminder

I include this important safety precaution in all my soup and chili recipes. It’s that important.

Be sure to separate large quantities of hot foods into smaller containers before storing them in your fridge or freezer.

After cooking a large pot of soup or any other food, It can be tempting to put the whole pot into the fridge. Don’t do it!

With such large amounts, the portion in the center of the pot does not cool off fast enough and will allow bacteria to grow. Ruining the entire pot that could have fed your family for several days.

© 2021 MariaMontgomery

Your Comments Are Always Welcome

MariaMontgomery (author) from Coastal Alabama, USA on September 12, 2021:

Hi, Greg. We had our first cool mornings a few days ago -- mid sixties. It was glorious. Now we're back to seventies in the early a.m., darn it. Anyway, that is what put us in the mood for soup. That thing about not putting large containers of hot food in the fridge is really important, but I did it, too, before I knew better.

MariaMontgomery (author) from Coastal Alabama, USA on September 12, 2021:

You can put whatever you want in this soup. I never thought about chicken, although we eat a lot of chicken. If you try making it with chicken, let me know how it turns out for you.

MariaMontgomery (author) from Coastal Alabama, USA on September 12, 2021:

I know the feeling. My mom made me sit at the table until I ate my green beans. I hated them. She cooked them until they were mushy. Yuck.

MariaMontgomery (author) from Coastal Alabama, USA on September 12, 2021:

Thank you, Dr. Romio

greg cain from Moscow, Idaho, USA on September 12, 2021:

Maria - I love soup and I love split pea soup. Now I'm going to give it a go with your recipe...as fall is setting in, it's getting close to that time again. Thanks for sharing! Also, I never heard the tip about the pot in the frig. I've done it myself before, as I'm sure others have. Thanks for the advice.

Liza from USA on September 12, 2021:

Hi Maria, I love creamy soup. I think soup is one of my favorites to make during fall and winter. By the way, I wonder if I can use shredded chicken in the soup instead of ham? Thanks for sharing the recipe. Have a great weekend!

Bill Holland from Olympia, WA on September 12, 2021:

Unlike black beans, I have had split pea soup. My mom would make it when I was growing up, and I remember hating it. :) Maybe she just didn't know how to make it properly. Whatever the reasons, I have never had it since I left home.

Dr Romio from United Kingdom on September 12, 2021:

Awesome

MariaMontgomery (author) from Coastal Alabama, USA on September 11, 2021:

You're very welcome. I'm so glad you enjoyed it, and if you make the soup, I hope you enjoy it, too. My hubby and I love to cook, so I'll be sharing a lot of our recipes. He's mainly the cook, and I'm the gardener in the family.

Pamela Oglesby from Sunny Florida on September 11, 2021:

I love soup and this looks like a recipe I would love, Maria. Thank you so much for sharing everything about making this soup.

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