Classic Split Pea Soup with Lemon and Thyme is a family favorite, easy way to feed a crowd for only pennies per serving. Super filling, gluten-free dairy-free, economical and delicious .
Naturally gluten and dairy free but it is perfect with a big chunk of crusty bread or homemade biscuits. Simple comforting and nutritious. Once you make this easy split pea soup you will never buy canned again!
Comforting, Healthy Filling Soup
I remember the first time I had homemade split pea soup. It was so much better than the canned versions I had tried before and I know that once you make this easy split pea soup you will never buy canned again!
A perfect winter soup to make after the holidays. Easy to make so we don’t have to labor in the kitchen. And even though it’s hearty it has a nice bright flavor and fits into so many lifestyle diets.
Looking for other easy nutritious weeknight soups? Check out these delicious recipes for Hearty Bacon Corn Chowder, Creamy Vegetable Soup with Bacon Herb Croutons, Black Bean Soup, Sausage and Kale Soup with White Beans, Good Luck Stew, DIY Chicken Tortilla Soup Dinner and Thai Beef Noodle Soup.
How to Make Classic Split Pea Soup
This is an easy throw-it-in and forget it soup made with smoked ham hock, but equally delicious with leftover ham or bacon and made meatless.
Split Pea Soup Ingredients
- 1 pound split peas (1 package or 2 1/2 cups)
- large smoked ham hock (or 1/2 pound bacon)
- dried thyme (1 teaspoon or 1 tablespoon fresh thyme)
- 8 cups water (or 4 cups chicken stock + 4 cups water)
- carrots peeled and rough chopped
- onions minced
- celery chopped medium
- fresh lemon juice
- salt and pepper
Step by Step Instructions
- Rinse split peas and pick out any small stones
- Place a large dutch oven over medium heat and add the peas, ham hock, thyme, water and 1 teaspoon salt.
- Bring to a simmer, cover and cook for 1 hour. After an hour the peas will begin to break down.
- Stir in the carrots, onions, and celery. Continue to simmer until the peas have completely softened and broken down, 25 to 35 minutes.
- Remove the ham hock. Once cool, remove the meat from the bone and add meat to the soup. Stir in lemon juice, and season with salt and pepper to taste. Serve with crusty bread or homemade biscuits.
Alternatively, you can skip the ham hock altogether and begin by cooking bacon in the dutch oven, remove bacon and reserve while leaving the rendered fat in the pan. Add peas, thyme, salt and water to bacon fat and continue as directed.
Or, for a vegan version, add 1 tablespoon of olive oil and a little cumin for smokiness.
Classic Split Pea Soup Recipe
- 1 pound dried split peas 2 1/2 cups
- 1 large smoked ham hock or 1/2 pound bacon
- 1 teaspoon dried thyme or 1 tablespoon minced fresh thyme
- 8 cups water or 4 cups chicken stock and 4 cups water
- 2 whole carrots peeled and chopped medium
- 2 large onions minced
- 2 ribs celery chopped medium
- 2 tablespoons fresh lemon juice
- salt and pepper
- Place large dutch oven or heavy bottomed pot over medium heat.
- Rinse split peas and remove any stones.
- Add peas, ham hock, thyme, 1 teaspoon salt and water to pot and bring to a simmer.
- Cover and cook 1 hour.
- Stir in carrots, onions, and celery. Continue to simmer until the peas have softened and broken down, 25 to 35 minutes.
- Remove the ham hock and continue to simmer.
- Once ham is cool, remove any meat and discard bones, fat and skin. Add meat to soup and stir in lemon juice, salt and pepper.
shop this post
please note: ONE armed MAMA is a participant in the Amazon Services LLC Associates Program, and these customized links, provided by Amazon, track the referrals to their website for the purposes of assigning commission on these sales.