Welcome to a hearty bowl of comfort! My Easy Split Pea Soup recipe is not only gluten-free but also packs a punch of flavor without any fuss. Perfect for chilly evenings, cold weather, or whenever you crave something satisfying!
This soup is an incredibly simple classic, yet it tastes like you spent all day cooking. With tender ham, smoky bacon, and the earthy goodness of split peas, each spoonful brings warmth and deliciousness. Let’s dive right in and find out how to make this comforting gluten-free soup so easily.
Table of Contents
5 Reasons to love this recipe
Here are five reasons why you’ll love this easy split pea soup recipe:
- A satisfying and filling meal-in-a-bowl.
- Perfect for chilly nights.
- Deliciously tender ham.
- Rich, hearty flavors.
- Simple ingredients and easy prep.
Is Split Pea Soup Low-Carb?
No, this recipe is not low-carb, as it contains approximately 28g of net carbs per serving. It was developed for gluten-free purposes rather than focusing on low-carb ingredients. Due to the specific ingredients used, significantly reducing the carb content is challenging.
Split Pea Soup Ingredients List
You’ll need the following ingredients to make this simple split pea soup:
- 8 cups beef stock
- 4 sprigs fresh thyme
- 2 smoked ham shanks, approximately 1 pound each
- 2 slices smoked bacon
- 2 cups chopped onion Spanish
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 pound dried split peas
- 1 bay leaf
- ½ teaspoon balsamic vinegar
- ¼ cup chopped shallot
- kosher salt
- fresh cracked black pepper
Ingredient Substitutes
If you’re missing some ingredients for this quick split pea soup recipe, don’t worry—here are easy swaps you can use:
- Beef stock: Use any flavorful broth, like chicken stock or vegetable broth instead.
- Smoked ham shanks: Substitute with cottage ham for a similar flavor.
- Olive oil: Avocado oil, MCT oil, coconut oil, ghee or clarified butter can be used as alternatives.
- Smoked bacon: Try pancetta or speck as flavorful substitutes.
- Minced garlic: Use garlic cloves or garlic powder instead.
Additional Ingredients
Enhance your easy split pea soup with these simple additions:
- Vegetables: Add diced medium carrots, celery, yellow onion, or potatoes for an even heartier meal.
- Dairy: Top with a dollop of sour cream and sprinkle with grated Parmesan cheese for extra richness.
Note: These ingredients are optional and are not included in the recipe.
Ham Shanks vs. Ham Hocks
Okay. This is a confusing topic, but an important one. The ham shank is a cut from the front leg… but it is also sometimes called a hock. This shank/front hock is really meaty and doesn’t require a long cooking time to make it palatable like the other ham hock. Yes, there’s another ham hock, which comes from the back leg, right above the foot. This gnarly bit has a lot of connective tissue and bone but not much meat. I’ve used the rear ham hocks, and while they are tasty, they never yield as much meat as I am looking for.
If you’re not sure which one you have at the grocery store, ask the butcher. Shanks are a bit harder to find but worth the search.
Cooking Tools
Here’s the list of cooking tools required for the recipe for pea soup:
- Large pot or Dutch oven
- Heavy-bottomed sauté pan
- Wooden spoon or spatula
- Immersion blender or regular blender
- Knives for chopping
- Cutting board
- Bowls for preparation
- Soup pot
How to Make Easy Split Pea Soup: Complete Cooking Guide
Cooking Method
- Boiling
- Sautéing
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Chop Spanish onion and shallots.
- Mince garlic.
Preparing the Split Peas
I’ve never been a fan of rinsing split peas, but I think that a good shake in a colander or sieve is necessary before cooking. I like using the colander simply because the holes are larger, and it allows anything that isn’t supposed to be in there to fall through. Sometimes, there is some grit in the dried peas. A quick swish around a colander gets rid of any grit.
Cooking Instructions
- Add the beef stock and ham shanks to a large pot over high heat.
- In a heavy-bottomed sauté pan, add the olive oil over medium-high heat. When the oil shimmers, add in the bacon. Cook for 8-10 minutes or until crisp. Remove from the pan when crisp and set aside.
- Add the chopped onion and thyme to the pan where you just removed the bacon. Add a pinch of salt and stir. The water released from the onion while it cooks will allow you to scrape up the brown bits from the bottom of the pan. After 4-5 minutes, add in the shallots and water. Stir. When the water has been absorbed, add in the garlic for depth of flavor. Cook for 2 more minutes, remove the thyme stems, and add to the pot with the stock and ham.
- Dice the fried bacon and add to the pot. Add the split peas and bay leaf to the pot. Stir and bring to a boil. When it has boiled, reduce the heat to low and simmer for 1.5 hours. Stir occasionally to prevent burning.
- When the peas are softened completely, remove the ham shanks and bay leaf from the pot. Using two forks, shred the meat from the shanks. Discard any connective tissue or stuff you don’t want to eat. Add the remaining ham back into the pot, reserving about a tablespoon of shredded meat per serving.
- Using an immersion blender (or blend in batches) blend until smooth. Add in salt, pepper, and balsamic vinegar. Stir, taste, and adjust your seasonings. Stir and taste again. This soup needs a good amount of salt, but add carefully.
- Pour the soup into bowls and serve with a dollop of sour cream and the reserved shredded ham on top. Enjoy hot!
Step 1: Cook the onions first with the thyme sprigs, then add in the shallots and garlic. Remove the thyme stems before adding to the soup.
Step 2: Shred the meat from the ham shank after the soup has cooked for the full hour and a half. The meat will shred apart easily.
Step 3: Top the soup with some shredded ham and a dollop of sour cream. You’ll love how easy and delicious this split pea soup is!
💡 My Pro Tip
If ham shanks are hard to find, check local farmers’ markets first. If unavailable, ask your butcher about cottage ham—it’s boneless and gristle-free, offering a flavor similar to ham shanks. Alternatively, inquire at the butcher counter for other recommendations; these specialty items are often kept in less frequented sections of the store.
⏲️ Time-Saving Tips
- Chop onions, garlic, and vegetables beforehand.
- Opt for pre-cut or diced ham to save on prep time.
- Pre-cook and shred ham in advance for faster incorporation into the soup.
- Speed up the cooking time by soaking split peas overnight.
- Make a double batch and store it in the fridge for a quick meal prep hack!
What to Serve With Easy Split Pea Soup?
Pair your classic split pea soup with these delicious low-carb and gluten-free options:
- Oven-Roasted Chicken: Juicy and flavorful, this chicken is perfect for adding some extra protein to this nutritious soup and making a perfect holiday meal!
- Summer Broccoli Salad: Crisp and refreshing, this salad brings a delightful crunch that complements the simple recipe for split pea soup.
- Tandoori Grilled Chicken: Spiced and grilled to perfection, this dish adds an exciting burst of flavor to this chunky soup – a perfect hearty meal!
- Caprese Salad: Fresh tomatoes, basil, and mozzarella drizzled with balsamic make a light and tasty side with this awesome soup recipe.
- Low-Carb Chicken Fajitas: Sizzling chicken strips with peppers and onions, perfect when paired with pea ham soup.
Storage and Reheating Tips
Storage Tips
Homemade split pea soup is even better on the second day, so store it in an airtight container in the fridge for up to a week.
Freezing Tips
This soup freezes very well. Leave some headspace in the container for expansion. Freeze for up to 3 months. Defrost in the fridge overnight or in a pan on the stove with ½ cup of water added to the bottom. Reheat on the stove until warmed through.
Reheating Tips
Reheat in a pan on the stove over medium-low heat. Stir frequently and partially cover, to prevent splattering. Avoid reheating in the oven as it can spoil the texture of the creamy soup.
- Stove: Heat on medium-low, stirring occasionally until warmed through.
- Microwave: Cover the dish and heat on medium-low, rotating and stirring occasionally.
Recipe Conclusion
I used to enjoy my Easy Split Pea Soup with a toasted baguette and some salted butter—it was so good! If you’re still eating gluten, give it a try. Nowadays, I savor it with only the memory of my missing crusty bread. Bread pairs wonderfully with this comforting soup, and I do miss it sometimes.
Adding a dollop of hot sauce or sour cream to my favorite soup recipes is an obsession of mine. It’s especially delicious with Roasted Vegetable Soup. If you have crème fraîche, even better! In our house, we eat enough Southwestern-style food that we usually have sour cream on hand.
More Soup Recipes
Want to try more such delicious soup recipes? Check out my recipes:
FAQs
Split pea soup lasts up to one week in the fridge when stored in an airtight container.
No, split pea soup is not keto-approved as it contains approximately 28 g net carbs per serving.
Split peas may still be hard due to old age or insufficient cooking time. Ensure you simmer them long enough and check their freshness.
Split peas are done when they have become tender and can be easily mashed with a fork. Simmer them on medium heat, stirring occasionally, until they reach this consistency.
To make this a vegetarian split pea soup recipe, substitute the beef stock with vegetable stock and omit the ham shanks and bacon. Add extra vegetables or beans for more flavor and protein.
Easy Split Pea Soup
Ingredients
- 8 cups beef stock
- 4 sprigs fresh thyme
- 2 smoked ham shanks approximately 1 pound each
- 2 slices smoked bacon
- 2 cups chopped onion Spanish
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 pound dried split peas
- 1 bay leaf
- ½ teaspoon balsamic vinegar
- ¼ cup chopped shallot
- kosher salt
- fresh cracked black pepper
Instructions
- Add the beef stock and ham shanks to a large pot over high heat.
- In a heavy-bottomed sauté pan, add the olive oil over medium-high heat. When the oil shimmers, add in the bacon. Cook for 8-10 minutes or until crisp. Remove from the pan when crisp and set aside.
- Add the chopped onion and thyme to the pan where you just removed the bacon. Add a pinch of salt and stir. The water released from the onion while it cooks will allow you to scrape up the brown bits from the bottom of the pan. After 4-5 minutes, add in the shallots and water. Stir. When the water has been absorbed, add in the garlic for depth of flavor. Cook for 2 more minutes, remove the thyme stems, and add to the pot with the stock and ham.
- Dice the fried bacon and add to the pot. Add the split peas and bay leaf to the pot. Stir and bring to a boil. When it has boiled, reduce the heat to low and simmer for 1.5 hours. Stir occasionally to prevent burning.
- When the peas are softened completely, remove the ham shanks and bay leaf from the pot. Using two forks, shred the meat from the shanks. Discard any connective tissue or stuff you don't want to eat. Add the remaining ham back into the pot, reserving about a tablespoon of shredded meat per serving.
- Using an immersion blender (or blend in batches) blend until smooth. Add in salt, pepper, and balsamic vinegar. Stir, taste, and adjust your seasonings. Stir and taste again. This soup needs a good amount of salt, but add carefully.
- Pour the soup into bowls and serve with a dollop of sour cream and the reserved shredded ham on top. Enjoy hot!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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6 Responses
Nice! I have to try this.
Hi Fredrik:
It was really good- the addition of the smoked pork makes it super tasty!
Have a great day-
Scott
Perfect for a cold day like today. Rich and flavorful. I love it.
Hi Marnie:
Exactly, this hot soup is the perfect food for a cold winter day.
Thank you for writing.
Have a great day in the kitchen!
Scott
Going to try it.