This creamy split pea soup uses pre-cooked split peas to cut down the cooking time, so you can have a pot of soup ready in about 30 minutes. Potato gives the soup body, while a little cream and Parmesan give it a smooth, creamy finish.
I also simmer the soup with a couple of beef bones for extra flavor, then simply remove them before blending. It’s a quicker way to make split pea soup without sacrificing the slow-cooked flavor.
I often cook beans and legumes in larger batches and freeze them in portions, and split peas are perfect for this. When the peas are already cooked, making the actual soup is very quick.
I still wanted the flavor you get from a soup that has simmered much longer, so I add a couple of beef bones while the potato and peas cook in the broth. They add plenty of flavor, and I remove them before blending.
Then I finish the soup with a little cream and Parmesan. It’s simple, but you still get that thick, creamy split pea soup without having to cook dried peas for hours.
What Is Split Pea Soup?
Split pea soup is made with dried green or yellow split peas, which become soft and creamy as they cook. Traditional recipes often start with dried peas and require a longer simmer.
This version starts with pre-cooked green split peas, which cuts down the cooking time considerably. I use potato for body, beef bones for flavor, and finish the soup with cream and Parmesan.
Why you’ll love this recipe
- Ready in about 30 minutes when you have pre-cooked split peas ready to go.
- Thick and creamy with potato, cream, and Parmesan.
- Plenty of flavor from simmering the soup with beef bones.
- Great for meal prep because you can cook and freeze the split peas ahead of time.
Ingredients and substitutes
- Split peas – I use pre-cooked green split peas for this recipe. You can cook them ahead and refrigerate or freeze them in portions until needed.
- Potato – Gives the soup body and helps create the thick, creamy texture once blended. Cut it into small pieces so it cooks quickly.
- Onion and garlic – The flavor base for the soup.
- Broth – Vegetable, chicken, or beef broth will work. rather than the 1 liter currently written in the card.
- Beef bones – I add a couple of beef bones while the soup simmers to give the broth more flavor. They’re removed before blending.
- Cream – Added toward the end for richness.
- Parmesan – Adds a little savory flavor to the finished soup without making it taste cheesy.
- Bay leaf – Simmered with the soup and removed before blending.
Step-by-step: Split pea soup with precooked peas
- Sauté the aromatics. Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and sauté until the onion begins to soften.
- Add the potato. Add the chopped potato and bay leaf and cook for another minute or two.
- Add the split peas. Stir in the pre-cooked split peas.
- Add the broth and bones. Pour in the broth and add the beef bones. Season lightly with salt and pepper.
- Simmer. Bring to a boil, then reduce the heat and simmer for about 15 to 20 minutes, or until the potato is completely tender.
- Add the cream. Remove the beef bones and bay leaf, then stir in the cream.
- Add Parmesan. Stir in the Parmesan until melted.
- Blend. Use an immersion blender to blend the soup until smooth and creamy. You can also leave it slightly chunky if you prefer.
- Adjust and serve. Taste and adjust the salt and pepper. If the soup is thicker than you like, add a little more broth or water.
Serving Suggestions
I usually serve split pea soup with crusty bread, garlic toast, or croutons. A spoonful of sour cream and a little Parmesan also work well on top.
How to Precook Split Peas (3 Methods)
- Stovetop: Soak 4 hours, then simmer 25–30 minutes until tender.
- Slow Cooker: Cook on low 6–8 hours or overnight.
- Instant Pot: Cook on high pressure for 10 minutes, then allow a natural release.
- Freeze in portions for up to 3 months.
Storage and Make-Ahead Tips
- Refrigerator – Let the soup cool completely, then store it in an airtight container for up to 4 days.
- Freezer – Freeze for up to 3 months. I prefer freezing it in individual portions so it’s easy to thaw only what I need.
- Reheating – Reheat gently on the stovetop or in the microwave. Split pea soup thickens considerably as it sits, so add a little broth or water while reheating if needed.
- Make ahead – You can also cook and freeze the split peas separately, then use them to make the soup fresh in about 30 minutes.
Split Pe Soup
This creamy split pea soup uses pre-cooked split peas for a quicker 30-minute recipe. Potato, cream, and Parmesan give it a thick, creamy texture, with beef bones or a ham bone for extra flavor if desired.
Video
Ingredients
- 500 g (3 cups) Precooked split peas details below
- 2 tbsp Olive oil
- 1 tbsp Butter
- 1 large Onion finely chopped
- 2 large Garlic cloves minced
- 1 med Potato peeled and chopped
- 480 ml (2 cups) Vegetable or chicken broth
- 1 – 2 Beef bones or one Ham bone or 1 cup of diced ham (optional)
- 1 large Bay leaves
- 120 ml (½ cup) Heavy cream 15 to 20%
- 25 g (¼ tsp) Parmesan cheese
- ½ tsp Ground black pepper
- ¼ tsp Kosher salt to taste
- 4 tbsp (¼ cup) Sour cream for serving (optional)
Method
- Preparation – Make sure your pre-cooked split peas are ready; if they are frozen, they should be thawed.500 g Precooked split peas
- Sauté – Heat the olive oil and butter over medium heat in a large pot or Dutch oven. Add the chopped onion, garlic, and potato, and cook for 5-7 minutes until the vegetables are softened and the onions are translucent.2 tbsp Olive oil , 1 tbsp Butter, 1 large Onion, 2 large Garlic cloves, 1 med Potato, 1 large Bay leaves
- Broth and Peas – Add the pre-cooked split peas, broth, bay leaf, salt, and black pepper to the pot. Note – If you're using a beef bone, ham bone, or diced ham, add it now with the broth.480 ml Vegetable or chicken broth, 1 – 2 Beef bones or one Ham bone
- Simmer – Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes, letting the flavors meld and the soup thicken.
- Season – Add the cream and combine well. Remove the bay leaf and the ham bone (if used) from the soup—season with salt and pepper.120 ml Heavy cream, ½ tsp Ground black pepper, ¼ tsp Kosher salt
- Blend – Use an immersion blender to partially or fully blend the soup to your desired consistency for a smoother texture. Add the parmesan cheese, taste, and adjust the seasoning.25 g Parmesan cheese
- Serve – Serve the soup hot, garnished with sour cream. You can also serve the split pea soup with crusty bread, croutons, or a sprinkle of grated cheese.4 tbsp Sour cream
Notes
- Pre-cooked peas: This recipe uses peas that have already been cooked. Starting with dried split peas will require additional cooking time.
- Consistency: Split pea soup thickens as it cools. Add a little broth or water when reheating if needed.
- Beef bones: The bones are used to flavor the broth and are removed before blending.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Start with cooked split peas. The 30-minute cooking time assumes your peas have already been cooked.
- Cut the potato small. It needs to become completely tender during the short simmer.
- Remove the bones and bay leaf before blending. Obvious, perhaps, but important enough to state.
- Adjust the consistency after blending. Split pea soup thickens quickly, so add a little broth or water if needed.
Easy Soup Recipes
- Creamy Instant Pot Split Pea Soup
- Slow Cooker Split Pea Soup Recipe
- Green Pea Soup Recipe
- Cream of Broccoli Soup Recipe
- Green Pea Soup Recipe
Frequently asked questions
Yes, but you’ll need to cook the split peas first. This particular recipe is designed around pre-cooked peas, which is what makes the soup ready in about 30 minutes.
Split peas continue absorbing liquid as the soup sits, so it will naturally become thicker. Add a little broth or water until it reaches the consistency you prefer.
Yes. Cool it completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a little broth or water if the soup has become too thick.
Yes. The soup keeps well in the refrigerator and reheats easily. You can also cook the split peas ahead and freeze them in portions, then make the soup when needed.
More soup recipes
- Cream of Mushroom Soup Recipe
- Roasted Butternut Squash Soup
- Roast Pumpkin Sweet Potato Soup Recipe
- Slow Cooker Potato Soup Recipe
- Cauliflower Soup Recipe
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I looked all over for precooked split peas, even on Amazon. Do they come in a can, a bag, do I cook them prior to use? I am a little confused. Love pea soup and the recipe sounds so good. Can you help me? Thank you, Elvira
You can buy precooked beans and legumes, even split peas. You can find them in cans or even cartons these. Of course, the easiest is to hydrate the split peas yourself and cook them either on the stovetop, slow cooker, or instant pot. I have put the details in the post – look for the heading how to precook split peas. Thanks