Split Pea Soup Recipe Inspired by Grandma’s Classic Cooking
Homemade split pea soup is one of the most comforting and delicious recipes we make at home every winter. It’s cozy and nourishing, and it has been among my mom’s favorite Spanish soup recipes for as long as I can remember. But I am not alone; in almost every Cuban and Cuban-American household, homemade split pea soup has been a staple for generations.
It’s not just something we eat when it's cold outside; it’s something that's part of the culture. As small kids, we ate it in a blended form with no meat, and as we grew older, we ate it in the soup form I’ll share today. A core memory from my childhood is my mom and grandma making this soup, filling the kitchen with rich, savory aromas.
This traditional split pea soup recipe is based on my grandma's original recipe. Her soups always fed everyone at the table, and tasted even better the next day. That’s what makes this soup perfect for meal prep, busy weeks, and anyone looking for a healthy, protein- and fiber-rich meal.
In true Cuban fashion, my mom and grandma even made their own version of Saint Germain-style potage, blending it until it was thick and silky. This homemade split pea soup is simple, soulful, and made to be shared.
Split Pea Soup Ingredients
Split Peas: The heart of this split pea soup is split peas, which break down naturally as they cook, creating a thick, creamy texture without the need for cream. They’re rich in plant-based protein and fiber.
Smoked Ham Hock or Beef Chunks: A smoked ham hock or a meaty ham bone adds deep, savory flavor and a silky richness as it slowly releases collagen into the broth. Beef chunks are also a great alternative.
Spanish Chorizo: Spanish chorizo brings smokiness and depth. Its paprika-like flavor boosts the soup’s richness.
Chives, Bay Leaves and Thyme: You can use chives or thyme to garnish your soup
Shallots, Garlic & Sweet Mini Peppers: Shallots, garlic, and sweet mini peppers build the aromatic foundation of this soup and its sofrito.
Fresh Parsley: Parsley adds freshness and brightness, lifting the richness of the peas and meats and giving the soup a clean, herbal finish.
Olive Oil: Olive oil is used to sauté the aromatics.
Butternut Squash, Taro, Malanga, or Russet Potato: These starchy vegetables add body and natural creaminess. They help the soup thicken into a hearty, potage-like consistency.
Tomato Paste: A small amount of tomato paste adds gentle acidity and deepens the broth without making the soup taste tomato-forward.
Salt, Black Pepper, Paprika & Saffron: Salt enhances and balances every layer of flavor in the soup, while black pepper adds gentle heat. Paprika brings warmth and a subtle smoky flavor that complements the split peas, chorizo, and meats. A small pinch of saffron adds complexity, elevating the broth and giving this homemade split pea soup a rich, special flavor.
Add-Ins and Variations
One of the best things about this soup is how customizable it is. You can adjust this recipe based on dietary needs, cooking methods, or what you have on hand.
Vegan Split Pea Soup
For a plant-based version, simply omit the meat and chorizo and build flavor with olive oil, garlic, shallots, paprika, and extra herbs. Adding butternut squash, potatoes, or carrots helps create body and natural creaminess, making this vegan split pea soup just as hearty and satisfying.
Split Pea Soup with Ham (or Other Meats)
A classic split pea soup with ham, smoked ham hock, and Spanish chorizo are a must. That said, this soup is incredibly forgiving. We’ve also made it with beef chunks and even pork chops, and it’s delicious every time.
Slow Cooker Split Pea Soup
To make slow cooker split pea soup, follow the steps below. The only change is the cooking time. Cook on low for 7-8 hours or high for 4-5 hours.
Instant Pot Split Pea Soup
This Instant Pot split pea soup version is ideal for busy days. Pressure cooking dramatically reduces cook time, perfect for weeknight meals or meal prep.
Vegetable & Broth Variations
Some families like to add carrots, leeks, celery and onions as their vegetables, and all work beautifully in this soup. If you don't have malanga or taro, use potatoes.
You can cook your soup with half chicken broth and water, though my mom prefers just water, so the meat flavors the soup naturally.
How to Make Split Pea Soup (Step-by-Step)
Rinse the Split Peas
Rinse the dried split peas in a colander under cold running water until the water runs clear. This removes excess starch and helps the soup cook evenly. Set aside
Prepare the Base in the Instant Pot
In a 6-quart Instant Pot, pressure cooker, or Dutch oven, add enough water to fill just under three-quarters. Add 1-2 tablespoons of olive oil and bring the water to a boil using the Sauté function. This is the base for the soup.
Add Split Peas and Initial Seasoning
Once the water is boiling, add the rinsed split peas, smoked ham hock, 4 sweet mini peppers, chopped parsley, minced garlic, one small shallot, salt, and paprika. Stir gently for 1-2 minutes to combine all the ingredients.
Pressure Cook the Soup
Secure your lid and set your Instant Pot to Manual High Pressure for 30-40 minutes, making sure the valve is set to Sealing.
After cooking is complete, let the pressure release naturally for 15 minutes. Carefully switch the valve to Venting before opening the lid.
Prepare the Sofrito (Seasoning Mix)
While the pressure is releasing, cut the butternut squash, taro, or malanga into chunks.
Heat 1 to 3 tablespoons of olive oil in a skillet over medium heat. Add the remaining chopped mini peppers and another shallot and cook for 1-2 minutes. Stir in the remaining minced garlic and cook until fragrant, about 1 minute. Add the tomato paste and saffron, if using.
Next, add the chopped squash or root vegetables, along with the Spanish chorizo.
Remove the smoked ham hock from the soup, then dice or shred the meat and mix it into the sofrito. Cook for 1-2 minutes until all ingredients are thoroughly mixed.
Combine and Cook Again
Mix the sofrito, diced ham, and vegetables back into the soup, then set the Instant Pot to Low Pressure for another 10-15 minutes to finish cooking.
Final Seasoning and Serve
Repeat the pressure release process. Taste the soup and season with salt and pepper if needed. Serve the split pea soup hot, topped with chives or your favorite garnishes.
For a nod to my grandma’s favorite preparation, blend the soup into a smooth Potage Saint-Germain-style version, finish with chives, and add a touch of Parmesan cheese on top for her signature personal touch.
Storage, Freezing & Reheating
Homemade split pea soup is great for meal prep, leftovers, and busy weeks when you want something nourishing, ready to go.
How to Store Split Pea Soup in the Fridge
Let the soup cool fully before transferring it to an airtight container. Store your split pea soup in the refrigerator for 4 to 5 days.
How to Freeze Split Pea Soup
Split pea soup freezes exceptionally well thanks to its thick, creamy texture. Once cooled, portion the soup into freezer-safe containers or resealable freezer bags. Freeze for up to 3 months. For best results, leave a little space at the top of each container to allow for expansion.
How to Reheat Split Pea Soup
This split pea soup will naturally thicken as it sits. To reheat your soup, stir in a little water or broth if it has thickened, then warm gently on the stovetop while stirring occasionally, or in the microwave in short intervals until warmed through.
Pair the soup with these light, refreshing salads or chicken and rice.
Recipe Tips
Yellow vs. Green Split Peas
Both yellow and green split peas work beautifully in split pea soup, but they offer slightly different results. Green split peas have a stronger, earthier flavor and hold their shape a bit longer as they cook. Yellow split peas are milder and break down more quickly, creating a softer, creamier consistency. Neither option requires soaking, and both are equally nutritious.
FAQs About Split Pea Soup
-
No, split peas do not need to be soaked. They cook faster than whole legumes and soften naturally as the soup simmers or pressure cooks.
-
Yes, split pea soup is high in plant-based protein and fiber, making it filling and nourishing. Split peas are great for heart health and muscle building.
-
Split pea soup thickens naturally as the peas break down and continues to thicken as it cools. This is completely normal.
Split Pea Soup
This split pea soup is my mom’s and grandma’s recipe, made with vegetables, split peas, and ham. It is a classic comfort food that is slow simmered and filled with rich aromas.
Ingredients
- 1 lb dried split peas, rinsed
- Smoked ham hock (or beef chunks; see tips)
- Spanish chorizo, sliced
- 2 shallots, finely chopped
- 6-7 sweet mini peppers
- 5-7 garlic cloves, minced
- ½ cup chopped fresh parsley
- Olive oil
- 2 cups butternut squash, taro, malanga, or russet potato, cut into chunks
- ½ tablespoon tomato paste
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
- Pinch of saffron (optional)
- Water (or half water, half chicken broth; see tips)
- Fresh thyme or chives (optional to garnish)
Instructions
- Rinse your split peas under running water until the water runs clear; set aside.
- In a 6-quart Instant Pot/ pressure cooker, add water to just under three-quarters full. Add your olive oil and bring to a boil using the Sauté function.
- Add the split peas, smoked ham hock, 4 mini peppers, parsley, half of the garlic, one shallot, salt, paprika, and black pepper. Stir to combine.
- Secure the lid and cook on High Pressure for 30-40 minutes. Allow a natural pressure release for 15-17 minutes, then carefully vent and remove the lid.
- While the pressure releases, heat 1 tablespoon olive oil in a skillet over medium heat. Add the remaining mini peppers and shallot; cook 1-2 minutes. Add the remaining minced garlic and cook for 1 minute, until fragrant. Stir in tomato paste.
- Add the squash (or root vegetables), Spanish chorizo, and saffron (if using) to the skillet. Remove your ham hock from the soup, shred or dice the ham meat, and mix it into the sofrito.
- Return the sofrito mixture to the soup, secure the lid, and cook on Low Pressure for 10-15 minutes.
- Release pressure, taste, and adjust seasoning as needed. Serve and garnish with fresh chives or thyme if desired.
Notes
- Yellow vs. Green Split Peas: Green split peas have a deeper, earthier flavor and hold texture slightly longer, while yellow split peas cook down faster and create a creamier soup.
- Beef or Ham Options: Smoked ham hock adds classic depth and richness, but beef chunks or even pork chops work just as well. The long cooking time allows tougher cuts of meat to become tender and deeply flavorful.
- Cooking Liquid: You can use half water and half chicken broth, but using only water allows the meat and chorizo to flavor the soup more deeply.
- Blended Option: For a smooth, Potage Saint-Germain-style texture, blend part or all of the soup before serving and finish with chives or grated Parmesan.
Nutrition Facts
Calories
311Fat
8 gSat. Fat
2 gCarbs
42 gFiber
16 gNet carbs
26 gSugar
7 gProtein
21 gSodium
101 mgCholesterol
23 mgNutrition information is automatically calculated and should be used as an estimate. Use your own calculations when needed.
