A classic split pea soup recipe scaled down to serve one person. Green split peas are simmered with plenty of vegetables and flavorful ham until tender. Easy, packed with protein, hearty, and incredibly delicious!
One of our most requested soup recipes is split pea soup and today I'm happy to bring you a scaled-down version of this classic recipe. Made with dried split peas and cooked up with flavorful ham and plenty of vegetables, split pea soup is warm and intensely satisfying, especially when served with crusty french bread or cornbread.
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Why This Recipe Works
- Split Pea Soup With Ham: We chose to use diced ham in our recipe instead of using a ham bone which is traditionally used to infuse the soup with flavor. The ham steak adds a fuller pork flavor than a ham bone would and being a single serving soup recipe, diced ham is the perfect addition.
- Easy to make: This small batch split pea soup is made with plenty of chopped vegetables, a rich and flavorful broth, and simple seasonings which bring plenty of flavor to the soup.
- Inexpensive to make: Split pea soup is a dish made mostly from pantry staples.
- Recipe doubles well: Although this recipe yields one good-sized bowl of split pea soup, you can double the ingredient amounts to make a second bowl.
What Are Split Peas?
Split peas are a type of field pea, which is a pea that is grown specifically for drying. They are either yellow or green peas and when hulled and then split in half along the natural seam, they become split peas. Split peas can be stored in an airtight container for up to a year.
There is no need to soak split peas before cooking and when cooked, they become creamy. Split peas are high in protein and fiber.
Split Pea Soup Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
- Olive oil: I use extra virgin olive oil in this easy split pea soup recipe and in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil, but you may use light olive oil instead.
- Vegetables: Use roughly ½ of a small onion, 1 medium carrot, 1 celery rib, and 1 clove of garlic.
- Ham: Ham is a great option, especially when you have extra ham left over from a previous meal. Typically, a ham bone or ham hock is used in many split pea soup recipes but since this is a small-batch recipe, we recommend using diced ham instead. If you don't want to use ham, consider cooking a strip or two of bacon and crumbling the bacon over the top of the finished soup.
- Dried split peas: Many people believe that you must soak split peas before cooking, but no soaking is necessary. You should rinse and pick through the peas removing debris and pebbles before using.
- Chicken broth: I prefer using low-sodium chicken broth to control the salt content of the dish. If you use regular chicken broth, you might want to reduce the amount of salt you add. I always recommend tasting the finished dish and adding extra seasonings and salt if needed.
- Seasonings: Use salt, black pepper, and Italian seasoning. The main herbs in Italian seasoning are basil, oregano, thyme, and rosemary. If you don't have Italian seasoning, use one or two of these herbs instead.
How To Make Split Pea Soup For One
See the recipe box below for ingredient amounts and full recipe instructions.
- Gather your ingredients and read through the Ingredient Notes section of this recipe post to learn about possible ingredient substitutions.
- Heat oil in a 2-quart saucepan over medium heat.
- Add onions, carrots, celery, garlic, and salt. Cook, stirring occasionally for 3 minutes.
- Stir in the diced ham, split peas, broth, bay leaf, Italian seasoning, and pepper.
- Bring to a boil, then reduce heat and simmer, covered for about 1 hour.
- Discard the bay leaf and remove the pot from the stove.
- Ladle the soup into a bowl. The soup will thicken as it sits on the stove. If necessary, thin it with water and adjust seasonings as necessary.
Expert Tips
- If desired you can add a diced red potato when adding the chopped carrots and celery to the soup to make it even heartier.
- If the soup hasn't thickened up as it should, let it simmer uncovered for an additional 10 minutes or so to let it reduce some.
- Split pea soup will thicken as it cools. If you are enjoying leftovers the next day, you might want to thin the soup with a small amount of water.
Split Pea Soup Variations
- Make It Spicy: Add finely chopped jalapeños when adding the chopped vegetables for added heat.
- Slow Cooker Split Pea Soup: In a 1.5 quart or a 2-quart slow cooker, combine all of the ingredients. Cook, covered on low for 7-8 hours or until the peas are tender.
- Curried Split Pea Soup: Stir in ½ to 1 teaspoon of curry powder to the chopped vegetables.
- Split Pea And Sausage Soup: Instead of using ham, add sliced or diced smoked sausage.
- Vegetarian Split Pea Soup or Vegan Split Pea Soup: Use vegetable broth and leave out the ham.
Ways To Top Your Soup
I love making a small batch of croutons from leftover bread and adding it to the top of my soup. You might also like to add chopped parsley or chives.
Consider adding a small handful of chopped baby spinach to the hot soup, or topping the bowl with sour cream.
Frequently Asked Questions
Yes. If you'd like to make split pea soup for two, just double the ingredient amounts.
Store split pea soup in an airtight container in the refrigerator for up to 1 week.
Yes. Split pea soup can be stored in the freezer in an airtight container for up to 3 months.
Thaw the soup overnight in the refrigerator before reheating on the stove or in the microwave.
Yes! Split peas are a good source of protein and fiber. They are low in fat, cholesterol, and sodium. Split peas contain zinc, potassium, and iron too.
More Single Serving Soup Recipes
- Potato Soup
- White Bean Soup
- Tortellini Soup
- Zuppa Toscana
- Tomato Soup
- Broccoli Cheddar Soup
- Taco Soup
- Clam Chowder
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this split pea and ham soup, you might like to consider using them in any of these single serving and small batch recipes.
- Split peas: Store the remaining split peas in an airtight container for up to one year.
- Onions: White Chicken Chili, Corn Casserole, Vegetarian Chili, Chickpea Curry, Penne alla Vodka
- Carrots: Coq au Vin, Carrot Souffle, Carrot Cake, Curried Carrot Soup, Creamy Vegetable Soup
- Celery: Baked Stuffed Fish, Potato Salad, Black Bean Soup, Jambalaya, Gumbo
- Garlic: Tzatziki Sauce, Pizza Bowl, Butter Chicken, Baked Pasta With Roasted Vegetables, Lemon Garlic Chicken
- Ham: Ham Steak, Ham and Cheese Dutch Baby, Breakfast Bagel, Crustless Spinach Quiche, Ham and Cheese Scones
- Chicken broth: Mushroom Casserole, Chicken Tortellini Soup, Chicken and Dumplings, Chicken and Rice Casserole, Chicken Stew
- Bay leaf: Tomato Sauce, Coq au Vin
- Italian seasoning: Chicken Parmesan, Vegetable Lasagna, Baked Chicken Tenders, Chicken Cordon Bleu, Pork Tenderloin
- Olive oil: Chicken Piccata, Chili Mac, Cauliflower Casserole, Greek Chicken Bowl, Stuffed Peppers
If you’ve tried this single serving recipe for split pea soup 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!
Recipe
Split Pea Soup For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
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
- Heat oil in a 2-quart saucepan over medium heat.
- Add onions, carrots, celery, garlic, and salt. Cook, stirring occasionally for 3 minutes.
- Stir in the diced ham, split peas, broth, bay leaf, Italian seasoning, and pepper.
- Bring to a boil, then reduce heat to low and simmer, covered for about 1 hour, stirring occasionally.
- Discard the bay leaf and remove the pot from the stove.
- Ladle the soup into a bowl. The soup will thicken as it sits on the stove. If necessary, thin it with water and adjust seasonings as necessary.
Notes
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.
JC says
Thank you for creating a one serving Split Pea Soup!! It’s my favorite soup but I only get it when I eat out because most recipes make way to many servings for just me.
J. Hegyi says
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.