Split Pea Soup Recipe

Split Pea Soup is one of those simple meals that just feels steady and comforting. It is thick, warm, and full of tender peas and smoky ham.

I love making this on a slow weekend afternoon or when I have a leftover ham bone in the fridge. It simmers gently on the stove and fills the whole kitchen with that cozy smell.

In my small Raleigh kitchen, this is the kind of pot that stays on the stove and gets ladled out for lunch the next day, too.

Why You’ll Love This Split Pea Soup

1. It makes a big batch, perfect for leftovers.
2. Very budget-friendly and filling.
3. Simple, everyday ingredients.
4. Great way to use up a ham bone.
5. Freezes well for later meals.
6. Tastes even better after it rests.

What Kind of Ham Should I Use?

This recipe calls for a meaty ham bone or ham shanks. Both work great. The bone adds a lot of flavor as it simmers.

If you have leftover holiday ham with the bone still in it, that is perfect. I usually use whatever I have.

Ham shanks are also a good choice because they have plenty of meat to shred back into the soup. Just make sure there is enough meat on the bone so the soup feels hearty.

Options for Substitutes

• No fresh thyme? Use dried thyme as listed. It works just fine.
• You can use vegetable broth instead of chicken broth if that is what you have.
• If you do not have fresh parsley, simply leave it out.
• Add a couple of chopped potatoes with the carrots if you want it even thicker and heartier.
• If you do not have a ham bone, diced ham can work, though the flavor will be a little lighter.

Watch Out for These Mistakes While Cooking

• Do not forget to rinse and pick over the split peas. Sometimes small bits need to be removed.
• Be careful with salt at the beginning. Ham can be salty, so it is best to taste at the end before adding more.
• Stir the soup every so often while it simmers. Split peas can settle at the bottom if left alone too long.
• If the soup seems thin at first, do not worry. It thickens as it cooks and even more as it cools.

What to Serve With Split Pea Soup?

This soup is filling on its own, but I like to serve it with:

• Warm crusty bread
• A simple green salad
• Cornbread
• Toasted sandwiches
• Crackers and a slice of cheese

Storage Instructions

1. Let the soup cool before storing.
2. Keep it in an airtight container in the refrigerator for up to 4 days.
3. This soup freezes very well. Store in freezer-safe containers for up to 3 months. Leave a little space at the top since it will expand.
4. To reheat, warm gently on the stovetop over low heat, stirring often. You can also microwave it in short intervals. Add a splash of water or broth if it has thickened too much.

How To Make Split Pea Soup?

Ingredients

• 1 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 1 1/4 cups chopped celery (about 3 ribs)
• 1 tsp minced garlic (1 clove)
• 4 cups unsalted chicken broth
• 4 cups water
• 1 (16 oz) bag dried split peas, picked over and rinsed
• 2 bay leaves
• 1 1/2 tsp chopped fresh thyme, or 1/2 tsp dried
• Salt and freshly ground black pepper
• 1 1/2 lb meaty ham bone or ham shanks
• 1 cup chopped carrots
• Chopped fresh parsley, for garnish (optional)

Instructions

Step 1:
Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and celery. Cook for about 3 minutes, stirring, until they begin to soften. Add the minced garlic and cook 1 minute more.

Step 2:
Pour in the chicken broth and water. Stir in the split peas, bay leaves, and thyme. Season lightly with salt and black pepper. Remember you can always add more salt later.

Step 3:
Nestle the ham bone into the pot. Bring everything to a boil, then lower the heat to medium-low. Cover and let it simmer gently for 60 to 80 minutes. Stir occasionally so the peas do not stick. The peas and ham should be tender.

Step 4:
Carefully remove the ham bone and set it aside to rest for about 10 minutes. Shred or dice the meat from the bone and cover it to keep warm.

Step 5:
While the ham rests, add the chopped carrots to the soup. Cover and continue to simmer for about 30 minutes more, stirring occasionally. The peas should mostly break down and the soup will thicken.

Step 6:
Stir the shredded ham back into the soup. Taste and add more salt and pepper if needed. Serve warm and sprinkle with chopped fresh parsley if you like.

Split Pea Soup Recipe

Split Pea Soup is a thick, hearty soup made with dried split peas, tender ham, and simple vegetables. It is budget-friendly, filling, and perfect for using up a ham bone.

This is a great recipe for slow weekends, meal prep, or chilly nights when you want something warm and steady.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs

Servings: 6

Calories: 450

Ingredients Method

Ingredients

  

• 1 Tbsp olive oil
• 1 1/2 cups chopped yellow onion 1 medium
• 1 1/4 cups chopped celery about 3 ribs
• 1 tsp minced garlic 1 clove
• 4 cups unsalted chicken broth
• 4 cups water
• 1 16 oz bag dried split peas, picked over and rinsed
• 2 bay leaves
• 1 1/2 tsp chopped fresh thyme or 1/2 tsp dried
• Salt and freshly ground black pepper
• 1 1/2 lb meaty ham bone or ham shanks
• 1 cup chopped carrots
• Chopped fresh parsley for garnish (optional)

Method

 

1. Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and celery. Cook for about 3 minutes, stirring, until they begin to soften. Add the minced garlic and cook 1 minute more.
2. Pour in the chicken broth and water. Stir in the split peas, bay leaves, and thyme. Season lightly with salt and black pepper. Remember you can always add more salt later.
3. Nestle the ham bone into the pot. Bring everything to a boil, then lower the heat to medium-low. Cover and let it simmer gently for 60 to 80 minutes. Stir occasionally so the peas do not stick. The peas and ham should be tender.
4. Carefully remove the ham bone and set it aside to rest for about 10 minutes. Shred or dice the meat from the bone and cover it to keep warm.
5. While the ham rests, add the chopped carrots to the soup. Cover and continue to simmer for about 30 minutes more, stirring occasionally. The peas should mostly break down and the soup will thicken.
6. Stir the shredded ham back into the soup. Taste and add more salt and pepper if needed. Serve warm and sprinkle with chopped fresh parsley if you like.

Nutritional Information

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Emma Parker

I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.