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.
This soup is 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!
A healthy, filling bowl of comfort
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.
And even though it’s hearty it has a nice bright flavor and fits into so many lifestyle diets – gluten free, dairy free and can even be made vegan!
Looking for other easy 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.
This is an easy throw-it-in and forget it soup made with smoked ham hock, but equally delicious with leftover ham or bacon. Or you can even make a meatless vegan split pea soup.
- split peas – 1 pound package or 2 ½ cups.
- smoked ham hock – or ½ pound bacon (see below for alternate instructions if using bacon).
- thyme – 1 teaspoon dried or 1 tablespoon fresh thyme.
- water – 8 cups or substitute 4 cups chicken stock + 4 cups water for more flavor.
- carrots – peeled and rough chopped in rounds or cubes
- lemon juice – fresh or bottled will work in a pinch
- salt and pepper
Step by step instructions
Although it may take a few hours of simmering on the stove to make Split Pea Soup, it really doesn’t require much else. A perfect simple winter soup to make after the holidays when laboring in the kitchen for hours is the last thing most of us want to do.
- 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 and 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 and stir in lemon juice. Season to taste with salt and pepper.
- Once cool, remove ham meat from bone and add to soup.
- Serve with crusty bread or homemade biscuits.
Make it your own
- 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.
- 1 pound dried split peas 2 ½ cups
- 1 large smoked ham hock or ½ 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.
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