Creamy Split Pea Soup
Traditionally, split pea soup demands time, requiring the peas to simmer to perfection. However, we’ve discovered a little secret that slashes the cooking time without compromising on the taste – using pre-cooked split peas. This savvy shortcut ensures you can have a pot of rich and creamy soup ready in a snap, whether it’s a quick weeknight dinner or a relaxed weekend lunch.
I first created this soup as a shortcut during a particularly hectic winter week — back when I had to juggle toddler snacks, blog shoots, and dinner prep in one breath. I had pre-cooked split peas stashed in the freezer and a leftover ham bone from the weekend. What started as a fridge cleanout became one of our coziest weeknight dinners. Now, it’s one of those soups I make on repeat — especially when the weather cools and everyone’s craving comfort in a bowl.
What Is Split Pea Soup?
Split pea soup is a hearty, creamy soup made from dried green or yellow split peas, simmered until tender and blended into a smooth consistency. It’s traditionally slow-cooked with vegetables like onion, garlic, carrots, and potatoes, often flavored with smoked ham or a ham bone. This version cuts the cook time in half by using pre-cooked split peas — a game-changing shortcut that makes this a fast, no-fuss recipe.
Why you’ll love this recipe
- Ready in just 30 minutes, thanks to pre-cooked split peas
- Packed with nutritious vegetables and optional protein
- Rich, creamy texture with bold savory flavors
- Customizable – make it vegetarian or smoky with ham
Ingredients and substitutes
- Split Peas: Pre-cooked green split peas reduce cook time. Sub with canned lentils or green peas if needed.
- Onion & Garlic: Build a flavorful base. Leeks or shallots are great alternatives.
- Potato: Adds natural creaminess and body. Use sweet potato for variation.
- Broth: Vegetable or chicken broth works best. Water + bouillon cube in a pinch.
- Ham Bone (optional): Adds smoky depth. Use diced ham, turkey ham, or smoked turkey leg.
- → Vegetarian? Use smoked paprika or liquid smoke instead.
- Heavy Cream or Butter: Adds richness. Swap with coconut milk for dairy-free.
- Parmesan Cheese: Optional, but boosts umami. Use nutritional yeast for a vegan option.
- Bay Leaf: Enhances aroma. Sub with thyme or rosemary if desired.
- Sour Cream (for garnish): Adds tangy contrast. Greek yogurt also works.
Step-by-step: Split pea soup with precooked peas
- Prep: Make sure your split peas are pre-cooked and thawed if frozen.
- Sauté Base: In a large pot or Dutch oven, heat olive oil and butter. Add onion, garlic, and potato with the bay leaf. Sauté 5–7 minutes until fragrant and onions are translucent.
- Add Broth & Peas: Stir in pre-cooked split peas, broth, salt, pepper, and ham bone (if using). Bring to a boil, then reduce the heat and simmer, covered, for 15–20 minutes.
- Creamy Finish: Stir in cream. Remove the ham bone and the bay leaf. Taste and adjust seasoning.
- Blend (Optional): For a smooth soup, blend partially or fully using an immersion blender.
- Serve: Ladle into bowls. Garnish with sour cream, herbs, or a drizzle of olive oil. Serve with crusty bread or croutons.
Tips for Success
- Use fresh, high-quality broth for the best flavor.
- Simmer gently to avoid murky soup or mushy vegetables.
- Always remove the bay leaf and ham bone before blending.
- Adjust consistency: add broth if too thick, simmer uncovered to reduce if too thin.
- Cool slightly before blending to avoid splatter.
- Add toppings: sour cream, herbs, cheese, or croutons make it extra special.
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: 4 minutes on high with natural release.
Freeze in portions for up to 3 months.
Serving Suggestions
- Crusty bread or garlic toast
- Side salad with vinaigrette
- Cheese crackers or grilled cheese
- As a starter with roast chicken or baked fish
Storage and Make-Ahead Tips
- Fridge: 4–5 days in an airtight container.
- Freezer: Up to 3 months. Freeze in individual portions for easy reheating.
- Reheat: Gently on stovetop or microwave, add broth to loosen if needed.
Frequently asked questions
When properly stored in an airtight container, split pea soup can be refrigerated for 4-5 days. If you find yourself with leftovers, consuming them within this timeframe is best to ensure freshness and taste. Alternatively, you can freeze split pea soup for more extended storage, up to 3 months. Just make sure to thaw it thoroughly before reheating.
Yes, just rinse well and reduce cook time
Yes! Combine all ingredients (except cream/cheese) and cook on low for 6 hours. Add cream at the end.
Skip the ham and use smoked paprika or liquid smoke for flavor.
Yes, it’s naturally gluten-free!
Split Pe Soup
Traditionally, split pea soup demands time, requiring the peas to simmer to perfection. However, we've discovered a little secret that slashes the cooking time without compromising on the taste – using pre-cooked split peas. This savvy shortcut ensures you can have a pot of rich and creamy soup ready in a snap, whether it's a quick weeknight dinner or a relaxed weekend lunch.
Video
Ingredients
- 3 cups (500 g) Precooked split peas details below
- 2 tbsp Olive oil
- 1 tbsp Butter
- 1 large Onion finely chopped
- 2 large Garlic cloves minced
- 1 med (200 g) Potato peeled and chopped
- 4 cups (1 l) Vegetable or chicken broth
- 1 large (450 g) Ham bone 1 cup of diced ham (optional)
- 1 large Bay leaves
- 1 cup (240 ml) Heavy cream 15 to 20%
- ¼ cup (25 g) Parmesan cheese
- ½ tsp Ground black pepper
- ¼ tsp Kosher salt to taste
- ¼ cup (60 ml) Sour cream for serving (optional)
Method
- Preparation – Make sure your pre-cooked split peas are ready; if they are frozen, they should be thawed.3 cups 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. If you're using a ham bone or diced ham, add it now.4 cups Vegetable or chicken broth, 1 large Ham bone
- Simmer – Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld and the soup to 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.1 cup 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.¼ cup 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.¼ cup Sour cream
Notes
Tips for Success
- Use fresh, high-quality broth for best flavor.
- Simmer gently to avoid murky soup or mushy vegetables.
- Always remove bay leaf and ham bone before blending.
- Adjust consistency: add broth if too thick, simmer uncovered to reduce if too thin.
- Cool slightly before blending to avoid splatter.
- Add toppings: sour cream, herbs, cheese, or croutons make it extra special.
Nutrition
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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