Chunky Split Pea Soup in a black ceramic bowl served on a wooden board. A chunky spoonful of delicious and savory soup is being lifted out of the bowl.

Chunky Split Pea Soup

Hearty and satisfying, enjoy the robustness of my Chunky Split Pea Soup packed with wholesome ingredients.

Today, I have a special treat for you – a classic dish that has stood the test of time: Chunky Split Pea Soup. This humble yet hearty soup has a fascinating background, and I can’t wait to delve into its origins while sharing my own delicious recipe.

Split pea soup has a long and illustrious history that can be traced back centuries. Originating in ancient Greece, it was considered a staple among the lower classes due to the affordability and abundance of peas. As time went on, pea soup found its way into the kitchens of many cultures, including the Middle East and Europe. It eventually became popular worldwide, with each region adding its own unique twist to the recipe.

Now, let’s dive into the recipe! My version of split pea soup is simple, yet bursting with flavor and nutritional goodness. I start by sautéing aromatic onions and garlic until they release their tantalizing aroma, setting the stage for a fragrant and comforting dish.

Chunky Split Pea soup is ready to eat
Next, I add a generous amount of dried split green peas, known for their high fiber content and rich source of vitamins. These little green gems add a vibrant color and a delightful sweetness to the soup. Alongside the peas, just like with my lentil soup recipe, I include diced carrots to provide a subtle hint of sweetness and a touch of crunch.

To enhance the depth of flavors, I toss in a handful of fresh herbs such as thyme and bay leaves, which infuse the soup with their earthy and aromatic notes. For extra creaminess, I include a swirl of velvety coconut milk, which also adds a touch of sweetness.

After simmering the soup to perfection, I blend it until smooth, creating a luxurious texture that will leave you craving more. Finally, I season with a pinch of salt and pepper, allowing the flavors to harmonize.

As you sit down to enjoy this delectable split pea soup, remember the rich history behind this humble dish. From its ancient Greek roots to its worldwide popularity, pea soup has truly stood the test of time. So, embrace this classic recipe, savor the flavors, and take a moment to appreciate the culinary journey that has brought this delightful soup to your table.

Chunky Split Pea Soup

Our Chunky Split Pea Soup is a delightfully hearty and satisfying dish that will warm you up from the inside out. Made with tender split peas, savory vegetables, and a blend of aromatic herbs and spices, this soup is packed with wholesome ingredients that will nourish both your body and soul. The chunky texture adds a satisfying bite, while the flavors meld together to create a robust and comforting experience. Whether you’re looking for a quick weeknight dinner or a cozy meal for a chilly day, this Chunky Split Pea Soup is sure to hit the spot.

15 mins 90 mins 6 cups
PREP 15 mins
COOKING 90 mins
YIELD 6 cups
Chunky Split Pea Soup in a black ceramic bowl served on a wooden board. A chunky spoonful of delicious and savory soup is being lifted out of the bowl.


  • 1 cup dried split peas
  • 4 cups chicken consommé
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 cup diced ham
  • 4 slices of bacon, cooked and crumbled
  • Salt and pepper to taste
  • 1/2 tsp thyme
  • 2 bay leaves

Plenty of fresh delicious ingredients go into my Chunky Split Pea soup! Check out this ingredient board


  • Rinse the dried split peas under cold water and remove any debris or impurities.
  • In a large pot, combine the chicken consommé, diced onion, carrots, celery, thyme, bay leaves and dried split peas.

First boil the veggies, consommé and peas in a large stock pot

  • Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 45-60 minutes until the split peas are tender and the soup has thickened.
  • Stir occasionally to prevent sticking and add more liquid (water or additional consommé) if needed.
  • Once the split peas are cooked, remove the pot from heat. Remove the bay leaves with a slotted spoon.
  • Return the soup to low heat and add the diced ham and crumbled bacon. Let it simmer for an additional 10-15 minutes to allow the flavors to meld together.

All the ingredients cooked,together

  • Season with salt and pepper to taste.
  • Serve hot and garnish with additional bacon bits if desired.

Serving up Chunky Split Pea Soup on a beautiful place setting


  • For a creamier texture, use an immersion blender to partially puree the soup after it has cooked. This will give it a thicker consistency while still maintaining some chunkiness.
  • To add depth of flavor, consider adding a smoked ham hock or bacon while the soup is simmering. The smoky notes will complement the earthy taste of the split peas.
  • This soup pairs well with a crusty bread or a side of garlic croutons. The added crunch will provide a delightful contrast to the smoothness of the soup.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or vegetable broth if needed to thin out the soup.
  • Freeze any extra portions in individual containers for a quick and convenient meal option. Just make sure to leave some space at the top of the container to allow for expansion as the soup freezes.



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