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This split pea soup for one is hearty, flavorful, and naturally creamy. Made with dried split peas, diced ham, and tender vegetables, it’s an easy recipe that’s ready in about an hour and perfect for a comforting homemade meal.
Featured Comment
“This is the BEST soup! I was raised on this soup I really appreciate a one-serving soup. IF I could give it more than 5 stars, I would do so.”
– J. Hegyi
Why You’ll Love This Recipe
- Easy to Make: Simple steps with no complicated techniques.
- Hearty and Flavorful: Made with ham, split peas, and aromatic vegetables.
- Flexible: Adjust ingredients to fit your taste or dietary needs.
- Budget-Friendly: Uses affordable, everyday ingredients.
- Scalable: Easily double the recipe for more servings.
This split pea soup is one I make often because it’s simple, comforting, and full of flavor.
The split peas cook down into a creamy, hearty base without any need for soaking, which makes this an easy, no-fuss recipe.
With tender vegetables, smoky ham, and a rich, satisfying texture, it’s the kind of soup that feels like a warm, filling meal all on its own.
If you’re looking for a delightful dish that’s both nutritious and incredibly easy to make, this is one you’ll want to keep in regular rotation.
If you enjoy this split pea soup, take a look at our collection of single serving soup recipes including our single serving potato soup, single serving white bean soup, tortellini soup for one, and zuppa toscana for one.
Ingredients
If you have any ingredients leftover from this small batch split pea soup recipe, check out our Leftover Ingredients Recipe Finder.
- Vegetables: Half a small onion, 1 medium carrot, 1 celery stalk, and 1 garlic clove. These add flavor and aroma. Use any extras in a slow cooker pot roast, chicken stew for one, or single serve vegetable soup.
- Ham: Diced ham adds a smoky, salty flavor. Crispy bacon is a good substitute. Leftover ham can be used in a small batch of ham and cheese sliders.
- Dried Split Peas: Rinse well and pick out any debris. No soaking needed. They’re high in protein and fiber.
- Chicken Broth: I use low-sodium broth to better control salt levels. Vegetable broth works for a vegetarian version. Use leftover broth in a small chicken and rice casserole or white bean soup for one.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Try these simple ways to change up your split pea soup:
- Spicy Split Pea Soup: Add a spoonful of chopped jalapeños with the vegetables for extra heat. Adjust to your spice level.
- Slow Cooker Version: Combine all ingredients in a 1.5 quart or a 2-quart slow cooker. Cook on low for 7–8 hours, until peas are tender.
- Curried Split Pea Soup: Stir in 1/2 to 1 teaspoon of curry powder with the vegetables for warm, earthy flavor.
- Split Pea and Sausage Soup: Use diced or sliced smoked sausage instead of ham for a rich, smoky taste.
- Vegetarian/Vegan Version: Use vegetable broth instead of chicken broth. Skip the ham for a hearty vegan soup.
How To Make Split Pea Soup
These photos and instructions help you visualize how to make a single serving of split pea soup. See the recipe card below for ingredient amounts and full recipe instructions.
- Cook the Vegetables: In a 2-quart saucepan, heat oil over medium heat. Add onions, carrots, celery, garlic, and salt. Cook for 3 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Remaining Ingredients: Stir in diced ham, split peas, broth, bay leaf, Italian seasoning, and black pepper.
- Simmer the Soup: Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour, or until peas are tender.
- Finish the Soup: Remove and discard the bay leaf. Take the pot off the heat.
- Serve: Ladle into a bowl. If the soup is too thick, stir in a little water. Taste and adjust seasonings as needed.
Optional: Add crunch and flavor with Homemade Croutons made from leftover bread.
Expert Tips
- Read First: Review the full recipe and Ingredient Notes before starting for the best results.
- Make It Heartier: Add a diced red potato with the vegetables for extra texture and richness.
- Adjust Thickness: If the soup is too thin, simmer uncovered for 10 minutes to thicken and deepen the flavor.
- Reheating: The soup thickens as it cools. Add a splash of water or broth when reheating to loosen it up.
Frequently Asked Questions
No, split peas do not need to be soaked. Just rinse them and check for any debris before cooking.
Yes, you can leave out the ham or replace it with smoked sausage, bacon, or keep it vegetarian.
Simmer the soup uncovered to let excess liquid evaporate. The peas will naturally thicken the soup as they cook.
Store it in the refrigerator for up to 4 days in a sealed container.
Yes, split pea soup freezes well. Let it cool completely, then transfer to an airtight container and freeze for up to 3 months.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch split pea soup recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Split Pea Soup For One
Equipment
Ingredients
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 medium carrot -peeled and chopped
- 1 celery rib -chopped
- 1 clove garlic -minced
- ⅛ teaspoon salt
- ¼ cup diced ham (0.7-ounces)
- ⅓ cup dried green split peas -rinsed and drained (2-ounces)
- 1 cup low sodium chicken broth
- 1 bay leaf
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon black pepper
Instructions
- In a 2-quart saucepan, heat oil over medium heat. Add onions, carrots, celery, garlic, and salt. Cook for 3 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in diced ham, split peas, broth, bay leaf, Italian seasoning, and black pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour, stirring occasionally, until peas are tender.
- Remove and discard the bay leaf. Take the pot off the heat.
- Ladle into a bowl. If the soup is too thick, stir in a little water. Taste and adjust seasonings as needed.
Notes
- Read First: Review the full recipe and Ingredient Notes before starting for the best results.
- Make It Heartier: Add a diced red potato with the vegetables for extra texture and richness.
- Adjust Thickness: If the soup is too thin, simmer uncovered for 10 minutes to thicken and deepen the flavor.
- Reheating: The soup thickens as it cools. Add a splash of water or broth when reheating to loosen it up.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I doubled the recipe and just finished making your pea soup recipe. It is out of this world fantastic! Thank you so much!
This comes very close to traditional Dutch splitpea soup! We usually use smoked bacon instead of ham and something called “rookworst” which is apparently almost impossible to get outside the Netherlands. I’ve heared that Polish “Kieลbasa” comes somewhat close.
Thank you for sharing! I love learning about the traditional Dutch touchesโitโs amazing how ingredients like smoked bacon and rookworst bring so much authentic flavor. Itโs true, rookworst can be tough to find outside the Netherlands, but kielbasa is a great tip for a close substitute!
The flavor is delicious! I cooked mine for almost 1 hour 20 minutes and my peas still have a crunch to them. Not sure what I should do differently.
I’m so glad you enjoyed the flavor! As for the peas still having a crunch, that can happen for a few reasons. Sometimes older dried peas take longer to soften because their skins toughen over time. The type of water used can also affect cookingโif your water has a higher mineral content (hard water), it can slow down the softening process. If you suspect the peas are older, soaking them overnight can help them cook faster. Also, simmering them at a lower heat can prevent the skins from hardening before the insides soften. I hope this helps, and thanks for your feedback!
I love split pea soup, but never made it because it was always too many servings. I followed this recipe to a tee and it was delicious. I’ll definitely be making it again
I loved this pea soup so much that I made it three times the first week, I left out the bay leaf, Next time, I will add just a little more garlic.
This time I used a large garlic clove and the bay leaf. Excellent!!
I can’t believe that I didn’t leave a comment already! I’ve been making this soup for two years and I love it! I’m planning to have it with some Texas Toast for supper today.
This looks delicious! Any tips for making it in the instant pot?
Thank you! I don’t usually use an Instant Pot, so I can’t say for sure how long it would take or the exact settings. However, if you give it a try, I’d love to hear how it turns out!
Thank you for creating a one serving Split Pea Soup!! Itโs my favorite soup but I only get it when I eat out because most recipes make way to many servings for just me.
This is the BEST soup! I was raised on this soup I really appreciate a one-serving soup. IF I could give it more than 5 stars, I would do so.