Split Pea Soup (Sopa de Chicharos)

You will need

🥩 Smoked pork – Ham hocks add rich, smoky flavor and a meaty base to the soup. You can also use ham shanks or a meaty ham bone—whatever you have on hand works.

🧅 Produce – Onion, carrot, and garlic make up a flavorful base for the soup. Potatoes are added at the end so they don’t overcook. We prefer russet potatoes because they break up easily and further thicken the soup, but peeled red, Yukon, or white potatoes can be substituted if necessary.

🥫 Pantry – Dried split peas are the star of this soup. You can use green or yellow—both work about the same. Chicken broth makes up the liquid; it’s an easy way to get a ton of flavor.

🌿Seasoning – Dried oregano, cumin, black pepper, and a bay leaf give the soup a well-balanced, savory flavor. Salt is added at the end if needed (not pictured).

📖 See the recipe card for quantities and preparation.

How to make split pea soup

Sort through and rinse the split peas. Soak in cold water for 20–30 minutes while you prep the other ingredients. Drain using a fine mesh strainer before using.

1. Heat olive oil in a large pot over medium heat. Add the onion and carrot. Cook for 3 minutes, stirring frequently.
2. Stir in the garlic, oregano, cumin, and black pepper. Cook for 1 minute, stirring constantly.
3. Add the ham hocks, chicken broth, and bay leaf. Stir. Raise the heat to medium-high. Once the broth simmers, lower heat to medium-low, cover, and simmer for 20 minutes.
4. Add the drained split peas. Raise the heat. When the soup returns to a simmer, lower the heat again to medium-low. Cover and cook for 30 minutes, stirring occasionally to prevent sticking. Adjust heat as needed to maintain a simmer.
5. Remove the ham and set it aside to cool. Add the diced potatoes to the soup (drain them first if they were soaking in water). Cover and continue cooking.

Once the ham is cool enough to handle, discard the skin and bones. Chop the meat and return it to the pot. Stir well. Cover and cook for 20–25 minutes, or until the potatoes are tender and the peas are falling apart. Stir occasionally, more often as the soup thickens.

6. Remove the bay leaf. Taste and add salt if needed. Serve hot with crusty bread or a side of white rice.

Substitutions and Variations

Use a ham bone or smoked turkey leg: If you don’t have ham hocks, a meaty ham bone or a smoked turkey leg will also work well. Both add plenty of flavor to the soup.

Make it vegetarian: Skip the smoked meat and use vegetable broth instead of chicken broth. Add an extra carrot or two, if desired.

Prefer it soupier? This Cuban-style version is meant to be thick and hearty, but if you’d like a looser consistency, add 2–3 more cups of broth or water.

Blend for a smooth version: For a silky texture, use an immersion blender or regular blender to puree the soup (just be sure to cool it slightly before blending in batches).

Frequently asked questions

Storing and Reheating

Refrigerator – Allow the soup to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for 3 to 4 days.

Freezer – To freeze, cool the soup quickly and transfer it to airtight, freezer-safe containers. Leave about 1 inch of space at the top to allow for expansion. Label with the date and contents, and freeze for 2 to 3 months.

Reheating:

Stovetop – Place the soup in a covered saucepan and reheat over medium-low heat, stirring occasionally, until heated through.

Microwave – Transfer the soup to a microwave-safe dish and heat in 30-second intervals, stirring in between, until hot.

Reheating Tip – This soup thickens as it chills. Add a few tablespoons of water or broth while reheating to loosen the consistency as needed.

Food Safety:

Do not leave food out at room temperature for more than 2 hours. If the ambient temperature is above 90°F, this time reduces to 1 hour.

Always reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.

If you enjoyed this hearty Cuban-style split pea soup, be sure to check out some of our other comforting favorites. Try potaje de lentejas (Cuban lentil stew), sopa de garbanzos (chickpea soup), or our rich and satisfying guiso de maíz (Cuban corn stew). Each one is loaded with flavor and perfect for your next cold-weather meal or Sunday family dinner.