If you have a cozy evening in mind and want to whip up something warm, comforting, and full of tradition, this Swedish Yellow Pea Soup Recipe is an absolute must-try. With its earthy yellow split peas gently simmered alongside carrots, savory ham, and a touch of fragrant spices, this soup offers a hearty and soulful experience that will make your kitchen smell like a Nordic embrace. It’s a dish that’s humble yet unforgettable, perfect for chilly days and those moments when you crave a bowl of true comfort food.
Ingredients You’ll Need
What’s amazing about this Swedish Yellow Pea Soup Recipe is how simply it comes together with a handful of thoughtfully chosen ingredients, each playing its part to create a harmony of taste, texture, and color. From the mellow sweetness of carrots to the smokiness of ham and the delicate dance of spices, every component makes this soup genuinely special.
- 2 cups dried yellow split peas: These are the soup’s star, providing a creamy base and earthy flavor after soaking.
- 8 cups water or vegetable broth: The liquid foundation that lets the peas soften and the flavors meld wonderfully.
- 1 medium onion, finely chopped: Adds a subtle sweetness and depth to the broth.
- 2 carrots, diced: For a touch of natural sweetness and vibrant color.
- 1 smoked ham hock or 8 ounces diced ham (optional): Brings a smoky, savory richness if you want to keep it traditional.
- 1 bay leaf: Infuses a mild herbal aroma that rounds out the soup.
- 1/2 teaspoon dried thyme: Adds an earthy, slightly minty nuance that’s perfectly complementary.
- 1/4 teaspoon ground allspice: Offers a hint of warmth and complexity without overpowering.
- 1/4 teaspoon ground white pepper (or black pepper): A subtle kick to awaken the flavors.
- 1 teaspoon salt (adjust to taste): Essential for balancing and lifting the taste.
- Mustard for serving (optional but traditional): A sharp, tangy contrast that is classically paired with this soup.
How to Make Swedish Yellow Pea Soup Recipe
Step 1: Prep and Soak the Peas
Begin by rinsing your yellow split peas thoroughly and letting them soak overnight. This simple prep softens the peas and cuts down cooking time, ensuring they become tender and easy to break apart when simmered. It’s a crucial step to unlock that silky texture this soup is loved for.
Step 2: Combine Ingredients in the Pot
Drain the soaked peas and add them to a large soup pot with the water or vegetable broth. Toss in the onion, carrots, bay leaf, thyme, allspice, and the ham or ham hock if you’re using it. This mix sets the stage for the flavors to unfold beautifully during cooking.
Step 3: Simmer to Perfection
Bring everything to a boil over medium-high heat, then lower the heat and let it simmer gently, partially covered, for about 1 to 1.5 hours. During this time, the peas soften and begin to break down, creating that comforting thickness. Stir occasionally to prevent sticking and skim off any foam that appears; it helps keep your broth clear and clean.
Step 4: Finish the Soup
Once the peas are tender, remove the ham hock if used, shred the meat, and stir it back into the pot. Discard the bay leaf. If you prefer a creamier texture, mash some peas against the side of the pot with a spoon or whisk, or leave it chunky for more rustic appeal. Then season the soup with salt and pepper to taste. Your Swedish Yellow Pea Soup Recipe is now ready to enjoy!
How to Serve Swedish Yellow Pea Soup Recipe
Garnishes
Tradition calls for a dollop of sharp mustard on the side — this bright, tangy condiment cuts through the soup’s richness and adds a delightful burst of flavor. Feel free to sprinkle chopped fresh parsley or a little cracked black pepper on top for extra visual appeal and zing.
Side Dishes
The soup pairs wonderfully with crispbread or rye bread, which perfectly complements the smooth, hearty soup with a crunchy contrast. A simple green salad or pickled vegetables can also refresh your palate alongside the bowl.
Creative Ways to Present
For a fun twist, serve the soup in rustic bread bowls, hollowed out fresh loaves that soak up the broth beautifully. You can also offer a small platter of traditional Swedish cheeses and cured meats for a splendid Scandinavian-inspired spread.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Swedish Yellow Pea Soup Recipe in an airtight container in the fridge. It will keep fresh for up to 3 days and often tastes even better the next day as the flavors deepen.
Freezing
This soup freezes exceptionally well! Portion it into freezer-safe containers or bags, leaving some space for expansion. It can be stored for up to 3 months, making it a convenient go-to for busy nights when you crave something nourishing and homemade.
Reheating
Reheat gently on the stovetop over low-medium heat, stirring frequently to prevent sticking and bring the soup back to its inviting warmth. If it thickens too much, add a splash of water or broth to loosen it.
FAQs
Can I make this soup vegetarian?
Absolutely! Just skip the ham or ham hock and use vegetable broth instead of water for added depth. The yellow split peas and spices will still deliver plenty of comforting flavor on their own.
Why soak the yellow split peas overnight?
Soaking softens the peas, which reduces cooking time and helps achieve that silky texture characteristic of this recipe. It also helps improve digestibility.
Can I use canned peas instead of dried?
Using canned peas is an option but not ideal here since dried split peas break down better and provide the hearty thickness needed. If using canned, adjust the cooking and liquid amounts because canned peas are already cooked and softer.
What if I don’t have smoked ham hock?
No worries! Diced smoked ham works beautifully, or you can omit altogether for a vegetarian version. Smoked meats add richness but the soup is still delicious without them.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and ensure any sides or garnishes are gluten-free, this Swedish Yellow Pea Soup Recipe naturally fits into a gluten-free diet.
Final Thoughts
This Swedish Yellow Pea Soup Recipe is like a warm hug in a bowl, perfect for chilly days or whenever you want to feel nourished and cozy. It’s simple to make, packed with flavor, and carries a piece of Scandinavian tradition right into your kitchen. I hope you’ll give it a try and find as much joy in it as I do—nothing beats savoring this soul-soothing soup with good company and a hearty slice of bread.
Print
Swedish Yellow Pea Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes (plus overnight soaking)
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Swedish
- Diet: Gluten Free (if using GF broth), optionally Vegetarian
Description
Swedish Yellow Pea Soup is a hearty and traditional Scandinavian soup featuring tender yellow split peas simmered with aromatic vegetables and smoked ham. This comforting soup is perfect for chilly days and showcases the simple yet robust flavors of Sweden, often served with sharp mustard and crispbread.
Ingredients
Soup Ingredients
- 2 cups dried yellow split peas, rinsed and soaked overnight
- 8 cups water or vegetable broth
- 1 medium onion, finely chopped
- 2 carrots, diced
- 1 smoked ham hock or 8 ounces diced ham (optional)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground white pepper (or black pepper)
- 1 teaspoon salt (adjust to taste)
To Serve
- Mustard (optional but traditional)
- Crispbread or rye bread
Instructions
- Prepare the peas: Drain the soaked yellow split peas and place them in a large soup pot. This initial step ensures the peas are clean and ready for cooking.
- Add ingredients and bring to boil: Add 8 cups of water or vegetable broth, the chopped onion, diced carrots, bay leaf, dried thyme, ground allspice, and ham hock or diced ham if using. Heat over medium-high until the mixture reaches a boil.
- Simmer the soup: Reduce heat to low and let the soup simmer gently, partially covered, for 1 to 1.5 hours. Stir occasionally to prevent the peas from sticking to the bottom and skim off any foam that forms on the surface. Cook until the peas are soft and beginning to break down.
- Finish and season: Remove the ham hock, shred the meat, and return it to the pot. Discard the bay leaf. For a creamier texture, mash some of the peas against the side of the pot with a spoon or whisk; otherwise, leave the soup chunky. Season with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and serve traditionally with a dollop of sharp Swedish mustard on the side alongside crispbread or rye bread.
Notes
- For a vegetarian version, omit the ham and substitute vegetable broth for a fully plant-based dish.
- You can blend a portion of the soup if you prefer a smoother, creamier texture.
- This soup is traditionally served on Thursdays in Sweden, making it a cultural favorite.
