Split Pea Soup
320 Comments
Updated Dec 06, 2024
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This split pea soup is what comfort food is all about. It’s the classic recipe you know and love with meaty chunks of ham – and it’s super easy to make at home!
Why You’ll Love This Split Pea Soup
Split pea soup is a must-make recipe after you’ve cooked a ham for Easter, Thanksgiving, or Christmas. Green split peas are simmered with veggies and a meaty ham bone until they’re softened, for a perfectly chunky, veggie-heavy soup with deep pork flavoring. This has always been one of my mom’s favorite soups, and honestly, who can resist it? Here’s why I guarantee you’ll be going back for seconds!
- It’s comforting and cozy: It’s thick, hearty texture and nutrient-packed goodness make it a nourishing cold-weather.
- It has incredibly depth of flavor: The meaty hame bone really delivers on flavor, but if you don’t have a leftover ham bone I’ve got several tips and alternatives so you can still enjoy this split pea soup recipe today!
- It’s budget-friendly: Split peas are an inexpensive ingredient and you’re reducing food waste by using the leftover ham bone – win win!
Split Pea Soup Ingredients
First, let’s clarify the difference between split peas and green peas. Green peas are fresh and harvested when young and tender, then typically eaten as a vegetable. Split peas on the other hand are dried and mechanically split in half, and are commonly used in soups, stews, and curries (similar to lentils). So make sure to grab a bag of dried split peas rather than fresh peas.
- Split Peas: You can use dried green split peas or yellow split peas in this recipe. Just not that green ones tend to be a bit sweeter and yellow ones tend to be a bit more earthy.
- Fresh Vegetables: A simple mirepoix blend of onions, carrots, and celery are all you need. Just make sure to dice the all veggies about the same size.
- Ham: I’m using a leftover meaty ham bone to create deep flavor in this soup. But if you don’t have a ham bone, see my notes in the next section below.
- Herbs and Aromatics: A little dried thyme, a bay leaf, and salt and pepper are all you need!
- Soup Base: The liquid base consists of half chicken broth and half water.
Find the printable recipe with measurements below.
Ham Options for Split Pea Soup
Split pea soup is typically made with a ham bone (which is how I’m cooking it today). But here are a few other options:
- Ham Bone: If you don’t have a leftover bone from a holiday ham, you can purchase one directly from your butcher (or even Honey Baked Ham stores). Just don’t forget to tell them to leave enough meat around the bone for the soup.
- Ham Hock: Also known as a pork knuckle, a ham hock is an easy way to impart that pork flavor into the soup while it’s simmering. You just won’t have the chunks of ham to chop and add back in. But you can always combine the ham hock with diced ham steaks, if you’d like chunky pieces in the soup.
- Ham Steak: If you’re not using a ham bone, you can simply purchase packaged ham steaks to dice up, then add to the soup at the end. While this version isn’t quite as flavorful, it’s super easy.
- Bacon or Pancetta: Instead of ham steaks, you can also cook bacon bits (about 4 strips) or pancetta with the veggies in the first step. Then save a small portion of either to garnish on top before serving. This will help to give that pork flavoring!
- Vegetarian option: You can still make a delicious split pea soup by omitting the meat and using vegetable broth instead of chicken broth.
How To Make Split Pea Soup with Ham Bone
Cook the vegetables. Sauté the onion, carrots, and celery over medium-high heat. Then add the garlic and sauté for another minute.
Add the split peas, thyme, salt, and pepper. Stir everything together!
Add the bay leaf, ham bone, chicken broth, and water. Bring everything to a boil, reduce the heat to a simmer, cover, and cook for 50 to 60 minutes. Don’t forget to stir occasionally, until the soup is slightly thickened.
Add the diced ham. Remove the ham bone to a cutting board and dice the remaining meat, then add it back to the soup. Stir and simmer uncovered for an additional 5 to 15 minutes, or until it’s thickened to your liking. Use tongs to remove the bay leaf, then serve it up!
Helpful tip: Note that the soup will continue to thicken as it sits. You can always add an extra cup of water or broth to thin it back down.
Storage Tips
- To store for the week: Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days. Just don’t be alarmed by the texture since it will thicken up quite a bit! If you want to thin it down, add more water when reheating.
- Freeze for later: I love finding containers of this soup in my freezer —especially on a chilly day! It will keep for up to 3 months in the freezer in a freezer-safe container (like these Weck jars).
More Soup Recipes
I’ve got quite the list of soup recipes. But here are a few of my favorites I think you’ll instantly love.
- Greek Avgolemono Soup
- Vegetable Soup
- Stuffed Pepper Soup
- Black Bean Soup
- Best Lentil Soup (with Mediterranean flavor!)
Whenever you need a soup to cozy up with, this split pea soup will hit the spot. If you make it, let me know how it turned out in the comment box below!
Classic Split Pea Soup
Description
Video
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 3 carrots, diced
- 3 ribs of celery, diced
- 2 garlic cloves, minced
- 1 pound dried split peas, rinsed
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 meaty ham bone (see tips and alternatives above)
- 4 cups low-sodium chicken broth
- 3 to 4 cups water
- 1 cup diced ham (from ham bone or added separately)
- finely chopped fresh parsley, for garnish
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery, and saute for 3 to 4 minutes. Then add the garlic and saute for another minute.
- Add the split peas, thyme, salt, and pepper. Stir together.
- Add the bay leaf, ham bone, chicken broth, and 3 cups of water. Bring to a boil, reduce the heat to a simmer, cover, and cook for 50 to 60 minutes, stirring occasionally, until the soup has thickened and the peas have broken down.
- Using tongs, remove the ham bone to a cutting board and dice the remaining meat (about 1 cup of diced ham), then add it back to the soup. Stir and simmer uncovered for an additional 5 to 15 minutes, or until it's thickened to your liking. If it's too thick, you can add another cup of water. Note that the soup will continue to thicken as it sits, so it's best if it's not overly thick at this stage.
- Discard the bay leaf, ladle the soup into bowls, and garnish with finely chopped fresh parsley and black pepper.
Lisa’s Tips
- You do not need to pre-soak the split peas for this recipe.
- If you use regular rather than low-sodium chicken broth, you might need to reduce the added salt, so that the soup isn’t overly salty.
- The serving size is based on using 4 cups of water.
Nutrition
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Hands down the best Pea Soup Recipe I have ever made. I’ve been making Split Pea with Ham soup for a lot of years, and everyone who has tried this has commented on it being the best! So thanks and kudos to you for that.
Thrilled to hear everyone loved this split pea soup, Donaldo!
Another banger of a recipe!!! This soup was fantastic my 5 year old daughter thanked me for making this like 4 times. my 3 year old son who is quite picky licked the bowl clean. Amazing!! So funny I wanted to make this soup bc I haven’t had it since I was a kid. So I was searching all week for recipes that would get me to as close as the soup my mom made for us growing up. Your recipe popped up and I immediately said this is the one. I mean your chili recipe is my go to now, how could I go wrong??? Anyways, the soup was everything and MORE from childhood. Thank you!!!!
There’s nothing like recreating a meal from your childhood! Happy to hear this split pea soup satisfied your entire family, Alysia.
I’ve been making Split Pea soup with ham for many years and while the recipe remains similar in just about every version of this classic soup, as with a lot of recipes, I’ve tried variations and oftentimes I’ll come across a gem! This is one of them. I found this recipe lands at the top of just about any other. I’ve tried.
Aw, thanks so much! I’m glad my split pea soup recipe is tops on your list!
HI Lisa, Just wanted to let you know this is the second time I have used your recipe, but cooked in the Instant Pot. I saute the veggies just like you describe, then add all the other ingredients and hit Manual for 15 minutes. It tastes amazing and the whole family loves it! Thanks for all your wonderful recipes, much appreciated in my house :)
Thanks so much for sharing your tweaks to make it in the Instant Pot, Amy! I’m sure that will be very helpful for others. :)
Made it today with leftover easter ham bone. OMG – sooooo delicious. Wouldn’t change a thing.
Thrilled to hear you loved this split pea soup, Grace! It’s always a great meal to whip up after Easter dinner.
What a great recipe!! This is one of my favourite soups and I look forward to Easter just for this post Easter treat. This is definitely an easy and delicious recipe!! Thank you Lisa!
This is always one of the best ways to utilize your leftover Easter ham! Happy to hear you enjoyed this split pea soup, Judy.
Delicious. Wouldn’t change a thing!
Glad you enjoyed this split pea soup as is, Ellie!
Can the pea soup be made in a crockpot? Thank you!
This is a great recipe. After getting a high cholesterol diagnosis, however, I decided to use rotisserie chicken instead of ham. To my surprise, it’s a delightful meaty option with great flavor.
Yes, you can definitely swap in chicken. I’m glad you enjoyed it that way as well!
A family fave! This is a great and easy version.
Glad you love this version of split pea soup, Shauna!
Thank you for the tip! I will definitely try this option.
For me using smoked turkey instead of ham tastes better and reduces the fat.
You can definitely do that as well. Enjoy!
Delicious, easy recipe to make. It was a huge hit. I definitely made too much, though. I’m afraid it might go bad before it all gets eaten. Does it freeze and reheat well?
Hi Veronica – yes, it freezes and reheats beautifully! Enjoy!
Lisa. Your split pea soup recipe is a real “classic”. Very hearty and tasty for damp, blustery, cold weather that we get in Ottawa, Ontario. It is very similar to what my Mom used to make in the 50’s – 1970’s. Her recipe was never written down. Your recipe reminds me of my youth. It is delicious. My husband enjoys it very much as well! Thanks so much, Gail Hall
Hi Gail – I’m sure this is the perfect soup to cozy up with for a cold day in Ontatio! And there’s nothing like a nostalgic recipe, so I’m glad this recipe hit the spot.
I just made this soup It is so delicious. A very easy recipe to make. I never used chicken broth before. I always just used water. I love the broth taste so much better. I was so happy I had the ham bone. Thank you for such a delicious easy recipe.
I’m glad you enjoyed it, Mary Jean! And yes, the broth does add a bit more nuanced flavor to the split pea soup, which is really delicious.
I just made this recipe for the first time, and not only was it simple, convenient, and easy to follow, but the taste is spot on! My husband had smoked a ham in his smoker a couple of months ago, so I saved that meaty ham bone, and froze some of the sliced ham pieces that we had leftover. It tasted so amazing in this recipe! Love it! 😋❤️👏👏 I will DEFINITELY be making this again.
Glad you found the perfect recipe to use up that meaty ham bone! Enjoy, Jean!
Most delicious pea soup recipe I have ever made, without the ham. I took it a step further by ladleing a little less than half the soup out of the pot and using a hand blender to smooth the soup that was remaining in the pot. Of course I then re-added what I took out and it turned out beautifully, thick and smooth. I also have a preference to rinsing and soaking the peas overnight.
Glad your blended portion made it even more delicious texture-wise, Julie!
Hello Lisa…. This recipe produced the perfect quantity I was seeking. And, the flavors were amazing! My leftover holiday ham had already been utilized for another recipe. Thankfully, we enjoyed a baked ham for Sunday Dinner this past weekend. Sooooooo…. we’re enjoying Split Pea Soup for Monday Dinner – Voila!
Looks like you found the perfect recipe to use up your Sunday ham, Gisele! Glad you enjoyed this soup.
I made this recipe with a chopped up ham steak. While delicious, the soup never morphed into that nice creamy texture. Is that because I didn’t use a ham bone? I ended up scooping out split peas for my immersion blender. Disappointed.
Hi Sima – the ham bone wouldn’t have made a difference on the texture of the split peas. But it does sound like you just needed to cook your split peas a little bit longer. Give that a try for next time!
It turned out great!! Thank you for the recipe!! I use more of your recipes.
Hi Jackie, great to hear your split pea soup was a success!
I sure do remember Anderson! Maybe I’m blind but I can’t find HOW MUCH chicken broth to add? 3 cups water but? Love your recipe.
Hi David – you add 4 cups of chicken broth. It’s listed right above the water in the recipe card. :) Enjoy!
Delicious! Thanks for sharing.
Of course, Paul! I’m so glad you enjoyed this split pea soup.
Hi Lisa . I used up my holiday bone for another soup. I do have some powdered ham broth packages a friend found. I am wondering how much I need to add to the water in this recipe with out making it too smoky and salty . Any ideas ?
Have followed you For a few years and made lots of great recipes from you but I just had to comment about this split pea soup recipe. It is truly the best. Had a ham bone left from Christmas and hesitated to make the soup but the family is begging for more. Alas, all gone. Thank you Lisa for another terrific recipe. Thank you also for the recipe videos!!
Thanks for leaving a comment and happy to hear this split pea soup was such a hit, Deb!
Try adding a can of diced green chilis. That really kicks it up a notch,
That’s a great idea, Helen!
Excellent recipe. Easy and quick to make.
Glad you’re loving this split pea soup, Maureen!
absolutely delicious..😋😋
Glad you enjoyed this split pea soup, Loretta!
If I use a ham hock should I remove the excess fat off of the hock. Thjank you in advance.
Hi Connie – that’s really personal preference on how much fat you’d like to remove. When I use ham hocks there’s usually not any extra fat on them. Enjoy the recipe!
Amazing flavor! Even better the second day – highly recommend! Perfect recipe for leftover ham.
Happy to hear you enjoyed this split pea soup, June!
I recently discovered this recipe around the holidays and this is the second time in two weeks I’ve made it. It always turns out so flavorful and excellent. My friends and coworkers get their orders in early as it’s an annual thing. This time I used a Sugardale hickory smoked ham. I never add salt. I boil the ham bone (w leftover ham on it) for about 20 minutes to remove some of the salt in ham. I then take about a cup and a half of that water and add to the soup with broth and add ham bone etc. I also prefer yellow peas and doubled the batch this time. Yummy. Thanks for sharing such a great recipe and video.
Hi Laura – Happy to hear you’re loving this split pea soup!
Yum! Yum! Oh so very delicious!! Thank you so much for this superb soup!! Ham and peas are the perfect combination for a tasty soup and this recipe is the best!!!
Hi Linda – Happy to hear you’re loving this split pea soup!
Can’t wait to try this, Lisa! I love all your recipes. I only could get a ham shank. Do I follow the same preparation as I would if I had a ham bone?
Yes, exactly. Enjoy the split pea soup, Kathy!
I just made this split pea soup and it is delicious and so easy to make! I love your recipes!
Thanks so much, Judi! That makes me so happy to hear. :)
Hello,
I make this soup every year after Christmas. I use Honey Baked Ham and simmer it with every ingredient(s) that you had listed which have been my go to for years except for the thyme. I cook the peas until they are more of a paste. It turned out wonderful!
Thanks!
Hi Mari – So happy you love this recipe! It really is the perfect soup to make after the holidays. Enjoy!
Lisa,
This turned out so awesome! I only had leftover boneless spiral ham & couldn’t get a ham bone. But, this was so totally delicious. I added some fresh homemade croutons & my husband gobbled it up. This will definitely be on my permanent list.
One of my favorite recipes of yours, and one I make at least once a month, is your stuffed peppers. I always make enough for leftovers, it’s that good!
Thank you so much!
Wonderful! I’m so happy to hear you loved this recipe and it’s going on your permanent list. Thanks, Virginia!
Lisa, another winner. Made it tonight with the leftover ham bone! So easy, simple and absolutely delicious. Your recipes are the best!
Yay, so happy this split pea soup was a winner, Sheryl! And thank you for the kind words on my recipes. :)
I have made this wonderful recipe a half dozen times. For one bag of green peas (14 oz ) I use 8 cups of chicken broth and a couple extra cups of water I get my ham bones from Honey Baked Ham for $7.50 and end up with an extra few breakfasts of ham with my eggs Your recipe is the best and the presentation on the video even better. Thanks
John
Thanks so much for your kind words, John! I’m thrilled you love this split pea soup. :)
Great healthy recipe. I’ll be making it again many times this winter!
Hi Deb – I’m so glad you enjoyed it! It’s definitely a soup recipe to have on repeat. :)
I think there is still an Anderson’s in central CA, at least it was a few years ago.
Hi Cass – Yes, you might be right!
Yes…Santa Nella, CA is still open!
Excellent soup! Thank you. So do you have one for Navy Bean Soup w/ Ham by any chance?
Happy you loved it! And no, I don’t have one yet with navy beans and ham, but I’ll add that to my to-do list for the future. :)
If you make Navy Bean soup best to use smoked Ham Hocks. Most grocery stores carry them. Learned to make this from my mother and I’ve been making it for over 50 years. I tried making with ham a couple of times and was disappointed in flavor profile. Made with smoked Ham Hocks adds considerable more flavor.
Could i use bacon to flavor the pea soup would i have to cook the bacon seperate or would i have to add the bacon raw
Hi Courtney – yes, you can use bacon! I have tips for swapping that in listed in the post above. Enjoy!
How can I add some pasta to this soup ?
Hi Lisa! Thank you for the recipe. It was super delicious and just what I expected. I did make it my own by adding some red, yellow and green bell peppers. I had them on hand. I did add a couple pinches oregano and some garlic powder. I also used my immersion blender just slightly at the end. Yummy!
Hi Cindy – those sound like great tweaks. I’m happy you tweaked it to suit your preferences. Enjoy!
Hi Lisa Bryan. I noticed that above you put in substitutions in for ham, but for those who can’t eat ham, what kind of meat would you suggest?
Thanks!!
Hi Lubaba – ham is traditional to split pea soup. But if you can’t eat ham, I’d just leave it off entirely and go with the vegetarian version. Enjoy!
Hi Lubaba, maybe you can try smoked turkey wings to substitute the ham bone.
We don’t eat pork. I use smoked turkey legs instead
My Honey Baked Ham Store sells frozen ham bones. I added two teaspoons of marjaron. Also I use the presliced miropoux from Traders Joes or Walmart. I use chicken stock. It is hardier! Then when it is all done I use my emulsion blender before I add back the ham. Really smooth!!!!
Yes, it’s great to pick up those ham bones from the Honey Baked Ham Store. Love the other tweaks you made, Mike. Enjoy your tasty split pea soup!
About the same as mine. My grandma was Swedish and split pea soup was served every Thursday with rye bread. Amazing! Thanks for sharing. As for Anderson’s I believe there is one location still open (Santa Nella) and the Buelton CA location is under renovation. I remember in the foyer they had a crock with cheese spread and bread. As a kid in the late 70’s I engorged myself on the cheese and my parents didn’t have to buy me a meal. 😂
Hi Drew – What a trip down memory lane! This soup is definitely a nostalgic one.
This soup recipe is almost the same as mine. It was delicious
Hi Vicky – Happy to hear you’re loving this split pea soup recipe!
I made this last night and it was wonderful and so easy to make. I puréed 3/4 of it and left some of it chunky. Comfort food for those chilly fall evenings. Thank you Lisa ❤️.
You’re more than welcome, Shawn! So happy you loved it!
I tried your recipe and I just have to say it was absolutely amazing. I blended my ingredients though before adding in the meat, but it was divine! Thank you for this recipe.
So thrilled you loved it, Bronwyn!
This soup is amazing! I never liked split pea soup growing up but as I’ve gotten older my palate has definitely changed! I’ve tried other split pea soups and this one is by far the best! I think it’s the combination of spices and veggies-I made it as is but without fresh herbs because I didn’t have any. I’ve tried a bunch of your other other recipes and they are gems too- I even have your cookbook 😀
Hi Valerie – Thanks for leaving a review! Happy to hear you’re loving this split pea soup and the recipes in the cookbook :)
Just made this! So easy and delicious !!! Freezes beautifully as well .. Perfect for Fall in anew England..
Just perfect the way it is. We loved it!!
Awesome! Happy to hear you loved it, Debra!
Delicious. I’m wondering what measurement constitutes a serving. Thank you
Hi Amy – a serving is about 2 cups. Enjoy!