Are you looking for the best herbs and spices to add to your split pea soup?

If so, then you have come to the right place.

I’ve rounded up 11 of the best herbs and spices for split pea soup.

Whether you are looking for a traditional flavor or something a little more unique, there is sure to be an herb or spice on this list that you’ll love.

So go ahead and give one (or all!) of these herbs and spices a try the next time you make split pea soup!

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11 Best Herbs and Spices for Split Pea Soup

To make sure that your split pea soup is full of flavor, you’ll want to use the right herbs and spices.

A good split pea soup should have a balance of savory and sweet flavors, with a bit of heat thrown in for good measure.

The best way to achieve this balance is to use a variety of different herbs and spices.

Here are 11 of the best herbs and spices for split pea soup:

1. Parsley

Parsley has a clean and peppery flavor (yeah, it’s related to black pepper) that can really brighten up a dish.

In the case of split pea soup, parsley can be used as a garnish to add a splash of color and flavor.

But if you want to get really adventurous, try adding a teaspoon or two of chopped parsley during the last few minutes of cooking.

This will give the soup a more complex flavor profile and make it even more irresistible.

Here are a few tips for using parsley:

Always use fresh parsley if possible. It has much more flavor than dried parsley.
If you only have dried parsley on hand, rehydrate it by soaking it in water for 10 minutes before using.
Parsley is best used as a garnish or at the very end of cooking so that its flavor is not cooked out.

2. Chives

Chives have a mild onion flavor (you can eat chives raw or cooked) and are a great addition to any dish that needs a little extra flavor.

Here are some tips for using chives:

Chop chives and add them to your favorite soup or stew recipe.
Use chives as a garnish on top of cooked meats or vegetables.
Add chives to an omelet or scrambled eggs for extra flavor.
Make a simple dip by mixing chopped chives with sour cream or Greek yogurt.

3. Thyme

Thyme dances between earthy and minty (and actually a little woodsy) flavors which can really elevate a bowl of soup.

Whether you use it in the form of fresh thyme, ground thyme, or even dried thyme, this herb/spice can take your split pea soup to new heights.

Here are some tips for using thyme with soups:

If using fresh thyme, add it near the end of cooking so that its flavor does not get lost.
If using ground thyme or dried thyme, add it at the beginning of cooking so that its flavors have time to infuse into the soup.
A little goes a long way with thyme so start with less than you think you need and then add more to taste.
Pair thyme with other complementary flavors like garlic, onion, and black pepper.

4. Basil

Basil is a balance between sweet and savory (with hints of mint) and can be used in a variety of dishes.

It is most commonly found in Italian and Thai cuisine.

When adding basil to soup, it’s best to add it near the end of the cooking process so that the heat doesn’t cause the herb to lose its flavor.

You can also add some basil leaves to your soup bowl when serving.

Here are some tips for using basil with soups:

Add near the end of cooking time
Add directly to your soup bowl when serving
Try pairing with other herbs like thyme, oregano, or parsley

5. Oregano

Oregano is peppery and assertive (sometimes even bitter) with a lemony, minty flavor.

A little goes a long way with this one!

Start by adding just a pinch or two to your soup and then taste it before adding more.

You can always add more, but you can’t take it away once it’s in there.

Oregano is great in split pea soup because it really rounds out the flavors and gives the soup a bit of zing.

Some other tips for using oregano:

If you’re using dried oregano, rub it between your fingers before adding it to release the oils and flavor.
Add oregano towards the end of cooking so that its flavor doesn’t have a chance to dissipate.
Try pairing oregano with other strong flavors like garlic, onions, tomatoes, or chili peppers.

6. Rosemary

Rosemary is lemony-pine-like (and somewhat peppery) herb that can really liven up a bowl of soup.

It’s an assertive flavor, so a little goes a long way.

You’ll want to use just a pinch or two for most soups, especially if you’re using the dried form of the herb.

Here are some tips for using rosemary in your soup:

If using dried rosemary, crush it between your fingers before adding it to the soup to help release its flavor.
Add rosemary towards the end of cooking so it doesn’t become too overwhelming.
Try pairing rosemary with other complementary flavors like garlic, thyme, and potatoes.

7. Marjoram

Marjoram has an earthy and woodsy taste (with notes of pine and citrus) that can really add a lot to a split pea soup.

It’s also a good source of antioxidants and has anti-inflammatory properties.

Here are some tips for using marjoram in soups:

Add it towards the end of cooking so that its flavor doesn’t get overpowered by other ingredients.
Try pairing it with other strong flavors like garlic, onion, or bacon.
If you’re using dried marjoram, remember that it is more potent than fresh, so use less of it.
To bring out its flavor even more, lightly toast the dried herb in a pan before adding it to the soup.

8. Bay Leaves

Bay leaves have an almost minty flavor (with subtle hints of black pepper) that can really enhance the flavor of a split pea soup.

Here are some tips for using bay leaves in your soup:

Add 1-2 bay leaves to your soup when you first start cooking it.
Remove the bay leaves before serving the soup.
If you want a stronger flavor, you can add the bay leaves towards the end of cooking.
You can also use dried bay leaves, but they will be more potent than fresh ones.

9. Dill

Dill has a bright, sweet taste (somewhere between anise, parsley, and celery) that can really lighten up a heavy soup like split pea.

Dill is also good for adding a bit of texture and interest to a soup that might otherwise be quite smooth.

Here are some tips for using dill in your soups:

Use fresh dill if you can find it; it has much more flavor than the dried variety.
Add dill near the end of cooking so that its flavor doesn’t become too muted.
If you’re using dried dill, crush the seeds before adding them to release more flavor.
A little goes a long way with this herb, so start with just a pinch and add more to taste.

10. Cloves

Cloves are a pungent warm spice (with an intense taste and aroma) that can be used to flavor many different dishes – sweet and savory.

Cloves can be used whole, or ground into a powder form.

A little goes a long way with this spice, so start with a smaller amount and then add more to taste.

When it comes to split pea soup, cloves can add a delicious depth of flavor.

When cooking with cloves, be careful not to overdo it – too many cloves in your soup can make it taste bitter.

Try adding 1-2 whole cloves (or ¼ teaspoon of ground cloves) to your next batch of split pea soup and see how you like it!

Here are some other tips for using cloves in soups:

Add whole cloves at the beginning of the cooking process, so they have time to infuse their flavor into the soup.
If using ground cloves, add them towards the end of the cooking process.
To get the most flavor out of whole cloves, bruise them slightly before adding them to the soup (this will release their essential oils).
Whole cloves can be fished out of the soup before serving, or left in for decoration/garnish.

11. Paprika

Paprika has a subtle earthiness to it that can really add a lot of flavor to a split pea soup.

This particular herb/spice is also going to give the soup a bit of color as well, which can be really pretty when serving.

Paprika can also be used as a garnish for the soup, so don’t forget to sprinkle some on top before serving.

Here are a few tips for using paprika in your split pea soup:

Start with just a teaspoon or so and then add more to taste. You can always add more but you can’t take it away once it’s in there.
Stir the paprika in well so that it’s evenly distributed throughout the soup.
If you want more of a smoky flavor, try smoked paprika instead of regular paprika.

What Are the Best Spices for Split Pea Soup with Ham?

When choosing spices for your split pea soup with ham, go for warming spices like smoked paprika, cumin, and chili powder. These will give the soup a nice depth of flavor. You can also add some fresh herbs like thyme or rosemary to brighten things up.

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