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Help! I put too much water in my homemade split pea soup!

And now the peas are done but the soup is too thin. If I thickened it with flour and water would that ruin it? Thank You!

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  1. You might try instant potato flakes or even diced potatoes. The starch will of course help to thicken and many pea soup recipes call for potatoes.
    Good luck!

    2 Replies
    1. re: monavano

      Yep. I second this. You can tamp the soup with a hand masher at the end if you do not want potato chunks. It will mash the potatoes and some peas and thicken it right up. Be sure to check the salt after the potatoes cook. They suck salt up.

      1. re: Sal Vanilla

        Potatoes definitely do not suck up salt. So don't worry about your seasoning.

        They do definitely thicken. I'd add them.

    2. just turn the heat up a bit and simmer some of the water off. I like split pea soup best when some of the peas dissolve.

      1. strain the solids into a chinois, drain out the liquid and reduce that. if it's already pretty mushy, just cook it down.

        adding potatoes will work too.

        1 Reply
        1. re: hotoynoodle

          Heehee -- which gives marymac the choice of A or B or c)all of the above.


        2. Strain off the peas. Keep the liquid. Add the amount of liquid back to the peas until you get the consistency you want. Keep the rest of the 'pea water' if you want for something else. Forget the flour. You'll ruin the soup. It would taste like raw flour.
          Or if you have time/energy you could add a couple of peeled diced potatoes to thicken the soup. When they have basically disintegrated use your stick blender.

          1 Reply
          1. re: Puffin3

            I like the suggestions to add potatoes or strain off the peas and cook down the remaining liquid, but adding flour doesn't have to ruin the taste of the soup. If the OP uses a well-prepared roux there won't be any problem.

            In fact, if the OP cooks the roux longer before adding it to the soup, the browning would be appropriate addition to a pea soup. A fter all, a dark brown roux -- sometimes almost black -- is the backbone of gumbo.

          2. I'd just reduce it. If the peas fall apart it's no big deal. It should taste pretty much the same.


            1. The hell made you use water. Should have made a ham stock Go get some frozen peas, like at least a pound of them, cook them according to package instructions. Puree them in a processor and put through a Tammy. Ad it to your soup it will add a much more flavorful soup. Instand potato will make it grainy.

              1 Reply
              1. re: Frank Terranova

                I use ham and ham base with the water. The taste is good, just too thin.

              2. When I make split pea soup and put the leftovers in the fridge, the next day it is much thicker.

                Try refrigerating overnite and reheat the next day.

                4 Replies
                1. re: Dave_in_PA

                  Agree 100%. OP, if this is the first time you've made this soup, don't thicken it. You said the taste is fine, so chill it and see what it's like when you reheat it. I'll bet the consistency then will be perfect. I learned the hard way that split pea and lentil soups need to be thin at first.

                  1. re: Dave_in_PA

                    I can spackle walls with my pea soup the next day! It really is a great point to make.

                      1. re: hotoynoodle

                        Lots of good ideas, thanks everyone!

                  2. Don't think I've ever had homemade split pea soup where peas were not smooth and no longer resembling dried product. I'd just simmer slowly and stir from time to time till where you want the soup.

                    1. You can powder some more dried split Peas in a Spice Grinder or Coffee grinder and stir it into the soup it will cook in just a few minutes and should do the trick with out changing the texture(other than thickening) or flavor.