Mom's Thick Split Pea Soup

No ham hock. No stock. No cream. Just dried split peas simmered in water with onion, carrots, celery tops, and a bay leaf for 90 minutes until everything falls apart into a thick, velvety pot of pure comfort. This is the stripped-down version that proves you don’t need meat to make a split pea soup worth eating.

The peas do all the work. Green split peas dissolve as they cook, naturally thickening the soup without any roux or cream. After the simmer, a quick mash with a fork breaks up any remaining chunks and creates that signature dense, spoonable texture. If it’s too thick, thin with water. If too thin, cook uncovered for a few minutes and it tightens right up.

Celery tops (the leafy parts, not the stalks) add a more delicate, herbal flavor than celery stalks would. It’s a small detail that makes a noticeable difference.

Kitchen Tips

• Wash the peas well. Dried split peas can have small stones or grit mixed in. Rinse under cold water and pick through them before cooking.
• Cook on the lowest heat possible. Split peas scorch easily on the bottom if the heat is too high. A gentle simmer, covered, for 90 minutes is the way.
• Remove the bay leaf before mashing. Bay leaves don’t break down and biting into one is unpleasant. Fish it out before you start mashing.
• The soup thickens considerably as it cools. Leftovers will be much thicker the next day. Thin with water when reheating and adjust the salt.

Variations

• With ham: Add a smoked ham hock or ½ cup diced ham for a more traditional version. The smoky pork flavor pairs naturally with the earthy peas.
• Curried split pea soup: Add 1 teaspoon curry powder and ½ teaspoon cumin with the other ingredients for a warming, Indian-inspired twist.