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American

Classic Split Pea Soup

Green split peas break down into a thick, savory soup with carrots, celery, and smoked paprika. No ham bone needed for deep flavor.

Prep
10 min
Cook
55 min
Total
1 hr 5 min
Servings
6
Difficulty
Easy
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Thick green split pea soup in a bowl with carrot pieces on top

Why you’ll love it

  • Split peas thicken naturally as they cook.
  • Smoked paprika stands in for ham without meat.
  • A long simmer needs little hands-on time.
  • It freezes well for batch cooking.

Ingredients

Servings6

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat oil in a large pot over medium heat. Cook onion, carrot, and celery 6 minutes until softened.

  2. 2

    Add garlic and smoked paprika; cook 1 minute.

  3. 3

    Stir in split peas, broth, salt, pepper, and bay leaf. Bring to a boil.

  4. 4

    Reduce heat and simmer uncovered 45 minutes, stirring occasionally, until peas are soft and soup is thick.

  5. 5

    Remove bay leaf. Mash lightly with a spoon for a creamier texture if desired.

Pro tips

  • Rinse peas well to remove dust.
  • Stir near the end so the bottom does not scorch.
  • Add water if the soup gets thicker than you like.

Easy substitutions

vegetable broth
chicken broth
smoked paprika
1/2 tsp liquid smoke
green split peas
yellow split peas

Storage and reheating

Storage

Refrigerate up to 4 days or freeze up to 3 months.

Reheating

Reheat on the stovetop with a splash of water or broth, stirring often.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
280
Protein
18 g
Carbs
46 g
Fat
3 g
Fiber
16 g

Budget friendly · Stovetop, One Pan · Vegetarian

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients