Split Pea Soup Recipe: A Cozy Weeknight Winner

Last Updated on January 27, 2026 by Souhail

Let me tell you something real quick: last winter, during one of those gray New York afternoons when the wind cuts through your coat like it’s got a personal vendetta, I found myself craving something that felt like a hug from the inside out. Not wine (you know I don’t cook with it!), not takeout, but something deeply nourishing, simple, and soul-warming. That’s when I pulled out my trusty pot and made a big batch of split pea soup—and honestly, it saved my week.

This isn’t just any soup. It’s thick, velvety, and packed with earthy flavor, but here’s the best part: it’s completely free of ham, pork, or alcohol, so it fits right into my clean-eating, health-conscious lifestyle. And because I use smoked turkey instead, it still has that rich, smoky depth we all love—but without compromising on dietary preferences. Whether you’re meal prepping for weight loss, feeding a family on a budget, or just need a bowl of comfort after a long day in the city, this split pea soup delivers big flavor with minimal fuss.

It simmers away while you catch up on emails or scroll through your favorite recipe page (wink!), and by the time dinner rolls around, your kitchen smells like a cozy countryside cottage—even if you’re in a fifth-floor Brooklyn walk-up.

Why This Split Pea Soup Recipe Just Hits Different

Okay, real talk: not all split pea soups are created equal. Some end up bland, grainy, or—worst of all—boring. But this version? It’s rich, luxuriously creamy (without a drop of cream!), deeply smoky, and packed with plant-based protein that keeps you full and satisfied. And because it skips ham or pork entirely, it’s inclusive, clean, and still bursting with flavor.

Here’s why this recipe works so beautifully:

• Smoked turkey gives depth without pork – It delivers that nostalgic, campfire-like smokiness we crave, but stays 100% pork-free and lean.
• No soaking required – Unlike dried beans, split peas cook quickly right in the pot, softening into velvety perfection in under an hour.
• Naturally thick and creamy – As the peas simmer and break down, they release starch that thickens the broth into a luscious, spoon-standing texture—no flour or dairy needed.
• Budget-friendly & pantry-staple friendly – Dried split peas cost pennies per serving, and everything else (onion, carrots, broth) is likely already in your kitchen.
• Meal-prep dream – Like my Lasagna Soup or Potato Soup, this tastes even better the next day as the flavors meld.

Want To Make It Your Own?

• Vegan? Swap the smoked turkey for 1 tsp smoked paprika + ½ tsp liquid smoke, and use veggie broth.
• Gluten-free? Already is—as long as your broth is certified GF.
• Extra protein boost? Stir in cooked lentils or white beans at the end.

My Little Secrets for Split Pea Soup That Tastes Like It Simmered All Day

I’ve tested this recipe more times than I can count (someone’s gotta do it!), and these tips guarantee a bowl that’s flavorful, smooth, and never mushy:

• Sauté your aromatics low and slow – Don’t rush the onion, carrot, and celery. Let them soften and sweeten in olive oil for 8–10 minutes. This builds the flavor foundation.
• Deglaze with a splash of apple cider vinegar – Just 1 tablespoon brightens the whole pot and cuts through the earthiness. Trust me—it’s magic.
• Use low-sodium broth – Smoked turkey can be salty, so control your sodium by starting with unsalted or low-sodium broth. You can always add salt later.
• Simmer gently—never boil hard – A rapid boil can make the peas disintegrate into glue. Keep it at a lazy bubble for perfect texture.
• Blend just half (optional) – For extra creaminess without losing all texture, blend half the soup and stir it back in. Or skip blending entirely for a rustic, chunky feel.

And if you love smoky, layered soups, you’ll adore my Chicken Tortilla Soup—same depth, totally different vibe!

My Favorite Twists on Classic Split Pea Soup

Once you’ve nailed the base recipe (and trust me, you will), you’ll love how easy it is to riff on it. Whether you’re feeding a crowd, catering to dietary needs, or just feeling adventurous, these variations keep things fresh while staying true to that cozy, earthy soul of split pea soup.

1. Creamy Vegan Split Pea Soup
Skip the smoked turkey entirely and lean into plant-based smokiness: use 1 tsp smoked paprika, ½ tsp liquid smoke, and a splash of tamari for umami depth. Swap chicken broth for rich vegetable broth, and finish with a swirl of coconut milk for silkiness. It’s just as satisfying—and perfect for Meatless Mondays.

2. Smoky Lentil & Split Pea Fusion
Add ½ cup of red or green lentils along with the peas for extra protein and a slightly nuttier flavor. The lentils break down faster, giving the soup even more body. I love this version when I’m meal prepping for high-protein lunches—it pairs beautifully with my Chicken Tortilla Soup for a soup-packed week.

3. Curried Split Pea Soup
Warm up your spice drawer! Sauté 1 tbsp curry powder with the onions, then add a pinch of turmeric and a can of light coconut milk. The result? A golden, aromatic bowl with a gentle heat and tropical creaminess. Top with cilantro and a squeeze of lime for brightness.

4. Rustic Chunky Vegetable Version
Double the carrots, celery, and add diced parsnips or sweet potatoes for extra sweetness and texture. Simmer gently so the veggies stay tender but intact—ideal if you love a heartier, stew-like consistency.

5. Instant Pot Speed Version
Short on time? Sauté aromatics using the sauté function, then add everything else and pressure cook for 15 minutes. Natural release for 10, and you’ve got deeply flavored soup in under 30 minutes.

Serving Suggestions That Make It Shine

A bowl of split pea soup is comforting on its own, but the right pairings turn it into a full, memorable meal. I like to think of it as the star of a cozy dinner spread—especially on those long New York winter nights when you want nourishment without fuss.

Start with a side of crusty sourdough or warm whole-grain rolls for dipping. If you’re feeling indulgent, a slice of my Pumpkin Muffins—yes, really!—makes a surprisingly lovely sweet-savory contrast (think fall flavors meeting earthy comfort).

For toppings, don’t skip the fresh finish: a drizzle of good olive oil, a sprinkle of chopped parsley, or a dollop of plain Greek yogurt adds brightness and creaminess without heaviness. And if you’re serving it as part of a soup night, pair it with my Lasagna Soup or Potato Soup for a “soup sampler” that’ll have everyone coming back for seconds.

Storage And Reheating Instructions

This soup is a meal-prep superstar. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. The flavors deepen beautifully overnight—many say day two is even better!

To freeze: portion into freezer-safe containers (leave room for expansion) and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

When reheating, warm it gently on the stovetop over medium-low heat, stirring occasionally. If it’s thickened too much, add a splash of broth or water until it reaches your desired consistency. Avoid boiling—it can make the texture gluey.

Creative Uses For Leftover Split Pea Soup

Don’t let a single spoonful go to waste! Here are a few clever ways to reinvent leftovers:

• Pea Soup “Gravy”: Thin it slightly and serve over roasted chicken or mashed cauliflower for a protein-rich bowl.
• Stuffed Sweet Potatoes: Top baked sweet potatoes with warmed soup and a sprinkle of feta or pumpkin seeds.
• Soup-Starter Base: Use it as the foundation for a new soup—add kale, white beans, or even cooked quinoa for a remix.
• Freezer Smoothie Boost: Believe it or not, a small amount blended into a savory green smoothie adds fiber and creaminess (just skip the smoked turkey if going this route!).

How Do You Make Split Pea Soup

Split Pea Soup

Recipe by Fatima Zahrae

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

285

kcal

This comforting, pork-free split pea soup simmers into velvety perfection with smoked turkey for depth, no ham needed. High in fiber and plant-based protein, it’s a healthy, hearty staple for chilly nights and clean-eating goals.

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Ingredients

• 2 tablespoons olive oil

• 1.0 large yellow onion, finely diced

• 2.0 medium carrots, peeled and diced

• 2.0 celery stalks, diced

• 3.0 cloves garlic, minced

• 1.5 cups dried green split peas, rinsed

• 6.0 cups low-sodium chicken broth (or vegetable broth for vegan option)

• 8.0 ounces smoked turkey, diced (about 1.5 cups)

• 1.0 bay leaf

• 1.0 teaspoon dried thyme

• 0.5 teaspoon ground black pepper

• 1.0 tablespoon apple cider vinegar

• Salt to taste (start with 0.25 teaspoon)

• Optional: 2 tablespoons fresh parsley, chopped (for garnish)

Directions

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the onion, carrots, and celery, and cook slowly for about 8 to 10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent—this builds the flavor foundation.
• Stir in the garlic and cook for another minute until fragrant.
• Next, add the rinsed split peas, chicken broth, diced smoked turkey, bay leaf, thyme, and black pepper.
• Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 40 to 45 minutes, stirring occasionally, until the peas are very tender and starting to break down into a creamy texture.
• Once the soup has thickened nicely, remove the bay leaf and stir in the apple cider vinegar—it brightens the whole pot.
• Taste and add salt only if needed (the smoked turkey may already be salty).
• For a smoother texture, use an immersion blender to partially blend the soup, or leave it rustic and chunky if you prefer.
• Ladle into bowls and top with fresh parsley if you like.

Notes

• No smoked turkey? Use 1 tsp smoked paprika + ½ tsp liquid smoke for a vegan version.
• Rinse split peas well—they can be dusty.
• Don’t boil vigorously; a gentle simmer prevents gluey texture.
• Apple cider vinegar is non-negotiable—it balances the earthiness.
• For extra creaminess without dairy, blend half the soup and stir back in.
• Always taste before adding salt—smoked turkey can be quite salty.
  
  

Nutrition Facts

• Serving Size: 6g
• Total number of serves: 6
• Calories: 285kcal
• Fat: 8g
• Saturated Fat: 1.5g
• Sodium: 520mg
• Carbohydrates: 32g
• Fiber: 16g
• Sugar: 5g
• Protein: 22g

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FAQS

A Little Story Behind the Bowl

I didn’t grow up eating split pea soup—it wasn’t in my family’s regular rotation. But when I moved to New York and started exploring farmers’ markets and health-focused cooking, I discovered how versatile and nourishing legumes could be. This recipe became my answer to cold subway rides, late workdays, and the kind of hunger that craves both comfort and clarity. It’s proof that simple ingredients, treated with care, can become something truly special.

Let’s Cook Together!

I’d love to see your version of this soup! Did you go vegan? Add curry? Serve it with pumpkin muffins? Tag me on social media or drop a comment below—your kitchen, your rules. And if you’re craving more cozy, clean-eating soups, check out my Potato Soup or Lasagna Soup next!

Printable Shopping List (Optional)

• Olive oil
• Yellow onion
• Carrots
• Celery
• Garlic
• Dried green split peas (1.5 cups)
• Low-sodium chicken or vegetable broth (6 cups)
• Smoked turkey (8 oz) – or smoked paprika + liquid smoke for vegan
• Bay leaf
• Dried thyme
• Apple cider vinegar
• Fresh parsley (optional)

Health Benefits Of This Recipe

Split peas are a nutritional powerhouse:

• High in fiber (16g per serving!) for gut health and satiety
• Rich in plant-based protein (12g from peas + 10g from turkey = 22g total)
• Low in fat and naturally cholesterol-free (if using veggie version)
• Packed with folate, potassium, and iron
• Supports weight management and stable blood sugar

Final Thoughts

There’s something quietly heroic about a pot of split pea soup. It’s humble, honest, and deeply nourishing—exactly what we need in a world that moves too fast. Whether you’re cooking for one in your tiny apartment or feeding a family after a long week, this recipe meets you where you are. Give it a try, make it yours, and let it warm you from the inside out.

And when you’re ready for your next cozy adventure, my Crockpot Hot Chocolate is waiting to sweeten the deal.