Sopa de Chicharos (Cuban Split Pea Soup)

Sopa de chicharos, potaje de chicharos, chicharos cubanos — No matter what you call them, the real question is… is it a soup or a stew?

Who knows but honestly, it doesn’t even matter because it’s delicious either way!

Whether it’s Cuban chicken soup or Cuban chickpea stew, we have a variety of homemade soups and stews to choose from in Cuban cuisine.

This Cuban split pea soup is no exception.

This hearty and thick one-pot soup is made with green split peas, sofrito, smoked ham, and vegetables.

It practically makes itself without the need to presoak the split peas. Woot woot!

Why You’ll Love This Recipe

Foolproof, one-pot soup recipe. I love me a soup recipe that you can make in one-pot from scratch. Hooray for less dishes and no pressure cooking!

No need to presoak the split peas. Most Cuban soups require you to presoak legumes prior to cooking but there’s no need with this sopa de chicharos.

Comforting, hearty flavors. This thick and creamy Cuban split pea soup with ham is a comforting, cozy meal with tons of delicious savory flavors.

Scalable Recipe. You can easily double the recipe, make a big batch of this nourishing split pea soup for a crowd, and/or freeze any leftovers for up to 3 months.

ham hocks, dried green split peas, cuban sofrito in a dutch oven

Ingredients You’ll Need

Dried green split peas. Not to be confused with lentils, green split peas are sweet, savory and, result in a creamy texture. Green split peas last approximately 2 years at room temperature in their original packaging. For best quality, use properly stored green split peas for this recipe.

Neutral oil. I recommend using canola oil for this recipe.

Onion, green bell peppers, garlic. This is our Cuban sofrito, the aromatics base for most Cuban recipes.

Ground cumin, dried oregano, bay leaf, salt + pepper. Spices! Aim to start with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper then adjust from there.

Smoked ham hock. This gives the chicharos such a smoky flavor! You can also use a meaty ham bones or leftover ham from the holidays.

Chicken stock, water, and dry cooking wine. Adds more savory flavor, more depth, and more acidity.

Calabaza squash and Russet potatoes. The calabaza squash is sometimes called Cuban squash or Cuban pumpkin. Both of these vegetables will add a creamy texture to the soup and absorb its rich flavors. If you can’t find calabaza in your area, you can also use butternut squash.

Recommended For This Recipe

Dutch Oven

I use a 6-quart Dutch Oven often when I’m making soups and stews and even when I’m cooking other recipes that require long hours of cooking.

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Step-By-Step Instructions

Rinse the peas. Lay the split peas on a clean work surface and remove any stones and/or discolored/broken peas. Wash and rinse them until the water runs clear. Set aside.

Make the sofrito. In a Dutch oven or large pot, heat oil at medium-high heat. Add the onions and peppers. Saute for 5 minutes or until the veggies are tender. Add the garlic and saute for 1 minute. Add cumin, oregano, and salt + pepper to taste. Simmer for another 4-5 minutes.

Start the soup. Now, add the ham hock, split peas, chicken stock, water, wine, and bay leaf to the pot. Bring to a boil then reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 1 hour, adding 1/4 cup of water at a time to prevent the soup from drying out.

Trim the meat off the bone. Remove the ham and trim off the meat from the bone. Discard the bone and excess fat. Stir the chopped ham into the pot.

Add the squash and potato. Continue to simmer, uncovered, stirring occasionally, for another 25-30 minutes or until the squash and potatoes are fork tender.

Taste and adjust seasonings as needed. Remove bay leaf. This sopa de chicharos is supposed to be thick but you can thin it out by adding 1/4 cup of water at a time.

When you’re done making this recipe, make another one of my Cuban stew recipes like my Potaje de Lentejas (Cuban Lentil Soup)!

chicharos cubanos with white rice on a plate

Recipe Tips & Tricks

Soup consistency. The soup will thicken as it cools. If you prefer a thinner consistency, stir in 1/4 cup of water to the soup after it cooks to thin it out.

Prefer a vegetarian soup? Omit the smoked ham and use vegetable stock. You may have to add more salt though so be mindful of that.

Potatoes turning brown? To keep your chopped potatoes from browning as the soup cooks, place the peeled and chopped potatoes in a bowl of cold water. This helps the oxidation process slow way down. Make sure to drain the water before adding the potatoes to the soup.

Serving Tips. You can serve this soup as a side or, as the main dish with a side of white rice or crusty bread.

Storage Tips. Transfer any leftover split pea soup to an airtight container and place it in the fridge for up to 4 days. To freeze, transfer the split pea soup to a freezer bag for up to 3 months. Bring to room temperature before reheating in a saucepan on the stove.