Smoky Split Pea Soup with Croutons

My Go-To Smoky Split Pea Soup for Cozy November Nights

As the November air gets that distinct chill and the days get shorter, all I want is food that feels like a warm hug. This smoky split pea soup is exactly that. It's hearty, deeply flavorful, and the kind of meal that makes you feel good from the inside out. For me, this soup is the very definition of comfort food.

It's also a fantastic recipe for this time of year. If you find yourself with a leftover ham bone after Thanksgiving, this is the perfect way to put it to good use. But even without one, this soup is simple enough to make on a regular weeknight when you just need something nourishing and satisfying.

The secret is the combination of textures and flavors. You get the creamy, earthy peas, the savory depth from the smoky element, and then—the best part—the crunchy, garlicky croutons on top. It's a complete meal in a bowl.

What You'll Need: Ingredients

Here’s the simple list of ingredients to make this wonderful soup.

• 2 tablespoons olive oil or butter
• 1 large yellow onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 pound (about 2 1/4 cups) dried green split peas, rinsed and picked over
• 8 cups chicken or vegetable broth
• 1 smoked ham hock (optional, but highly recommended for the best flavor)
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste

For the Homemade Croutons:

• 3 cups cubed day-old bread (sourdough or a rustic loaf works great)
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• A pinch of salt

How to Make It: Instructions

Making this soup is mostly a hands-off process once you get it going. Just let it simmer away and fill your kitchen with the most amazing smells.

1. Sauté the Veggies: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until you can smell it.
2. Build the Soup: Add the rinsed split peas, broth, smoked ham hock (if using), bay leaves, and thyme to the pot. Stir everything together.
3. Simmer to Perfection: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 60-90 minutes. Stir it every 20 minutes or so to prevent the peas from sticking to the bottom. The soup is ready when the peas are completely tender and have started to break down.
4. Make the Croutons: While the soup is simmering, preheat your oven to 375°F (190°C). On a baking sheet, toss the bread cubes with olive oil, garlic powder, and salt. Spread them in a single layer and bake for 10-15 minutes, or until golden brown and crunchy.
5. Finish the Soup: Once the peas are tender, remove the ham hock and bay leaves. If the hock has meat on it, shred it with two forks and return the meat to the soup. Give the soup a good stir. Some people like to use an immersion blender for a few pulses to make it extra creamy, but I usually find it breaks down perfectly on its own.
6. Season and Serve: Taste the soup and season generously with salt and pepper. Serve hot, topped with a handful of your homemade croutons.

A Few Extra Tips

• No Ham Hock? No problem at all. To get that smoky flavor, you can add 1 teaspoon of smoked paprika or a few drops of liquid smoke along with the thyme. Another great option is to fry up some bacon or pancetta at the beginning and use the rendered fat to cook the vegetables.
• Make it Vegetarian/Vegan: This recipe is easily adapted. Simply omit the ham hock, use vegetable broth, and use olive oil instead of butter. The result is still a wonderfully rich and hearty soup.
• It Thickens! This soup will get quite thick as it cools and sits in the fridge. When reheating leftovers, you'll likely want to add a splash of broth or water to thin it back out to your desired consistency.

I hope you give this recipe a try. It’s a true favorite in my house, especially during this season of gratitude and gathering. There’s nothing better than sharing a warm bowl of soup with people you care about.

What are your go-to comfort foods for the fall? I'd love to hear about them in the comments below!

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