Classic Pea Soup Recipe

Pea soup is the kind of dish that wraps you in warmth and nostalgia, no matter where you’re from or how you make it. It’s an age-old comfort food that seems to have endless variations, but at its core, it’s simple, hearty, and nutritious. If you’ve ever found yourself in need of something both comforting and easy to prepare, pea soup is the perfect answer.

This classic pea soup recipe brings out the best in one of the simplest ingredients: dried peas. Despite their humble nature, dried peas transform into a velvety, flavorful soup with just a few extra touches. Plus, it’s a great way to take advantage of affordable pantry staples while creating a filling, satisfying meal.

Let’s dive into the specifics of making this delicious and hearty dish, starting with a straightforward, classic recipe. If you’re looking to elevate the soup or put your own spin on it, you’ll find plenty of room for creativity. This recipe is both flexible and easy to tweak based on your preferences or what you have on hand.

This classic pea soup recipe is perfect for those who appreciate the simplicity and comfort of traditional cooking, yet want something that delivers big on flavor. The recipe calls for basic ingredients that are most likely already in your kitchen, but the key is letting the flavors simmer and develop over time. Here’s how you can make it.

Ingredients Needed

Before we get started, let’s talk about what you’ll need. The ingredients are fairly straightforward:

1 pound dried split peas: These are the backbone of the soup. Split peas are split and hulled for easy cooking, which means they cook faster and break down easily into a soft, smooth texture.
1 medium onion, chopped: The sweetness and mild flavor of onion is the perfect base for the soup. It adds depth to the flavor.
2 cloves garlic, minced: Garlic brings a bit of richness and aroma that takes the soup to another level.
2 carrots, peeled and diced: Carrots add sweetness and balance to the earthy flavor of the peas.
2 stalks celery, diced: Celery gives the soup a crunchy texture and a fresh, slightly peppery note.
1 bay leaf: Bay leaves contribute a slightly herbal, savory flavor, perfect for soups and stews.
8 cups vegetable broth or chicken broth: The liquid base is where the soup gets most of its flavor. Broth gives a richer, more complex taste than just water.
Salt and pepper: Seasoning is crucial to bring all the flavors together. You can adjust this to taste.
Optional: 1 ham bone or ham hock: If you want a smoky, meaty addition to your soup, this is the perfect ingredient. It will add richness and a depth of flavor to the broth.

Cooking Instructions

Making pea soup isn’t difficult, but it does require a bit of patience. Here’s a step-by-step guide to getting it just right:

Prep the peas: Start by rinsing the dried split peas under cold water to remove any debris or dust. No need to soak them overnight, as split peas cook quickly.
Sauté the aromatics: In a large pot or Dutch oven, heat a couple of tablespoons of olive oil or butter over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent. Add the minced garlic, carrots, and celery, then cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Add the peas and liquid: Stir in the dried split peas and then add the broth. Bring everything to a boil, then reduce the heat to low and let it simmer.
Simmer and cook: If you’re using a ham bone or ham hock, add it to the pot now, along with the bay leaf. Cover the pot partially with a lid and let the soup simmer for about 1 to 1.5 hours, or until the peas have broken down and the soup has thickened. Stir occasionally, making sure the peas aren’t sticking to the bottom of the pot.
Season and blend (optional): Once the peas have fully softened and the soup is nice and thick, taste it and adjust the seasoning with salt and pepper. If you want a smoother texture, you can blend part or all of the soup using an immersion blender or a regular blender. Some people like their pea soup to have a bit of texture, while others prefer it completely smooth. It’s all about personal preference.
Serve: Remove the ham bone or hock, if you used one, and shred any meat that’s left. Stir it back into the soup, or serve it on the side. Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of croutons if desired.

Ingredient Insights

The beauty of pea soup lies in its simplicity, and each ingredient brings something unique to the table. Let’s break down why each one is important:

Dried split peas: High in fiber and protein, dried peas are not just filling-they’re also nutritious. They’re rich in vitamins like A and C, as well as minerals like iron, potassium, and magnesium.
Broth (vegetable or chicken): Using broth as your base deepens the flavor and adds richness. It’s an easy way to infuse more taste into the soup without extra effort.
Carrots, celery, and onion (the mirepoix): This classic trio creates a solid flavor foundation. The sweetness of the carrots balances the earthiness of the peas, while the celery provides an herbal, slightly bitter edge.
Ham: If you choose to add ham, you’re infusing the soup with a savory, smoky flavor. It adds a depth of taste that perfectly complements the vegetables and peas.
Garlic and bay leaf: Both of these ingredients bring subtle but important flavors. Garlic adds richness, and the bay leaf imparts a soft, herbal undertone that enhances the other components.

Expert Tips

To ensure your pea soup turns out perfectly every time, here are some expert tips to keep in mind:

Use homemade broth if possible: While store-bought broth works fine, homemade broth really takes the flavor to the next level. If you have time, make your own and keep it on hand for this and other soups.
Don’t skip the simmering time: The longer the soup simmers, the more the flavors develop. You can let it simmer for up to 2 hours if you have the time.
Season in layers: Taste your soup as it cooks, and adjust the seasoning as you go. This will help develop a more balanced, complex flavor.
Use an immersion blender for a smoother texture: If you prefer a silky-smooth pea soup, an immersion blender is your best friend. You can also blend it in batches using a regular blender.

Recipe Variations

While this classic pea soup recipe is hard to beat, there are plenty of ways to mix things up depending on your tastes or dietary needs. Here are a few variations to consider:

Vegan Pea Soup: Skip the ham bone or ham hock and opt for vegetable broth. Add a splash of olive oil or coconut cream for a creamy texture.
Spicy Pea Soup: For a bit of heat, add some diced jalapeños or red pepper flakes to the soup base.
Smoked Sausage Pea Soup: Swap the ham for smoked sausage for a slightly different flavor and texture.
Herb-forward Pea Soup: Add more fresh herbs like thyme, rosemary, or parsley to make the soup more aromatic and herbaceous.
Lentil and Pea Soup: Combine split peas with lentils for a more protein-packed soup and a bit of a twist on the classic.

Final Words

Pea soup isn’t just about filling your stomach; it’s about enjoying a comforting, hearty dish that brings joy with every spoonful. Whether you’re making it from scratch with a ham bone or keeping it simple and vegan, this recipe can easily be adapted to suit your preferences. It’s a great way to make a nutritious, flavorful meal with minimal effort, and leftovers (if you’re lucky enough to have any) taste even better the next day.

Classic Pea Soup Recipe