Best Pea Soup Recipe in the World

So, you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. That’s why pea soup exists—it’s cozy, filling, and somehow makes you feel like you’re suddenly living your best peasant-farmer life without, you know, the actual farming part. Pea soup is basically the culinary equivalent of wrapping yourself in a warm blanket… except this one you can eat with a spoon. And lucky for you, I’ve got the best pea soup recipe in the world (humble brag, but also true).

Why This Recipe is Awesome

First off, it’s idiot-proof. Seriously, if you can stir stuff in a pot without setting your kitchen on fire, you’ve already mastered 90% of this recipe. Second, it’s cheap—like, impressively cheap. Split peas cost basically nothing, and the other ingredients are the kind of pantry staples you probably already have lying around. Third, it tastes ridiculously good for something that’s essentially peas and water having a spa day together.

Oh, and bonus? It makes enough to feed you for days, so consider it meal prep without the Pinterest-perfect glass containers.

Ingredients You’ll Need

Grab these goodies:

• 2 cups dried split peas (aka the stars of the show—don’t swap them for garden peas unless you want mushy regret).

• 1 large onion, chopped (cry now, smile later).

• 2 carrots, diced (because color makes us feel healthy).

• 2 celery stalks, diced (the unsung hero of soups).

• 3 garlic cloves, minced (vampire repellent).

• 1 bay leaf (yes, you’ll probably forget to take it out later, but that’s tradition).

• 1 tsp dried thyme (or fresh if you’re feeling fancy).

• 6 cups chicken or vegetable broth (low-sodium so you’re in control).

• 1 ham bone or smoked ham hock (optional, but adds chef’s-kiss flavor).

• Salt & black pepper (the Beyoncé and Jay-Z of seasonings).

Step-by-Step Instructions

1. Rinse the peas. Yes, actually do it. Otherwise you’ll get weird little pebbles in your soup and crack a tooth.

2. Heat a big ol’ pot over medium heat. Add a splash of oil or butter, then toss in onion, carrots, and celery. Cook until the onion looks slightly less sad—about 5 minutes.

3. Add garlic and cook another minute. Don’t burn it unless you like bitter soup.

4. Dump in the split peas, broth, thyme, and bay leaf. Stir like you mean it.

5. Optional but recommended: Add that ham bone/hock. It’ll make you look like you know what you’re doing.

6. Bring everything to a boil, then reduce the heat. Simmer uncovered for about 60–75 minutes, stirring occasionally. Translation: check TikTok, come back, stir, repeat.

7. Once peas are soft and the soup is thick, fish out the bay leaf (if you can find it) and ham bone. If using ham, shred it up and throw it back in.

8. Season with salt and pepper. Taste, adjust, taste again (quality control, obviously).

9. Serve hot with bread, crackers, or straight-up chug it from a mug. No judgment.

Common Mistakes to Avoid

• Skipping the rinse step. Don’t be lazy—you’ll regret it when you crunch down on a pebble.

• Thinking it’ll cook faster if you crank the heat. Nope, that’s just a one-way ticket to scorched pea cement at the bottom of your pot.

• Forgetting the bay leaf. It adds flavor. Don’t question it. Just toss it in.

• Over-salting early. Remember, the soup reduces and thickens. Salt at the end unless you enjoy sodium overload.

Alternatives & Substitutions

• No ham bone? No problem. Use smoked turkey, bacon, or just go full vegetarian—it’ll still be bomb.

• Out of thyme? Use oregano, rosemary, or just skip it. (IMO, garlic does the heavy lifting anyway.)

• Want it creamy? Blend half the soup with an immersion blender. Fancy French chefs call this “rustic puree,” but really it’s just blending.

• No broth? Water with a bouillon cube will do the job. Your secret’s safe with me.

FAQ (Frequently Asked Questions)

Q: Can I make this in a slow cooker?

A: Absolutely. Throw everything in, cook on low for 6–8 hours, then stir. Lazy cooking at its finest.

Q: Can I freeze pea soup?

A: Yep! Freeze it in containers, then thaw and reheat when future-you needs comfort food.

Q: Can I use green peas instead of split peas?

A: Technically yes, but then it’s just… mushy pea sludge. Stick with split peas.

Q: What if I hate celery?

A: Then skip it. It won’t ruin the recipe, though I’ll silently judge you.

Q: How do I make it thicker?

A: Cook it longer, blend some of it, or add mashed potatoes. Thick soup = hearty soup.

Q: Can I make it vegan?

A: For sure. Just use veggie broth and skip the ham. Your soup will still taste amazing.

Q: Is it healthy?

A: Yeah, it’s peas and veggies. Unless you drown it in bacon bits, you’re golden.

Final Thoughts

And there you have it—the best pea soup recipe in the world. It’s cheap, cozy, and basically cooks itself once you get things going. Honestly, the hardest part of this recipe is waiting for it to be done while your kitchen smells like a five-star soup café.

So grab that ladle, pour yourself a big bowl, and bask in your newfound kitchen wizardry. Now go impress someone—or just yourself—with this ridiculously easy, ridiculously good soup. You’ve earned it.

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