Split Pea Soup

Published October 30, 2019. Updated February 23, 2021

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Homemade Split Pea Soup, just like mom made growing up! This hearty, protein packed, comforting soup is made with tender split peas, flavorful ham and fresh vegetables. It’s easy to make and perfect for the cold weather.

Split pea soup in a serving bowl.

Split Pea Soup Recipe

So what makes the best split pea soup? Well first off making it from scratch of course. Let’s ditch the can of condensed split pea soup shall we? Because this low and slow simmered version is a hundred times better!

How to Video Split Pea Soup

Second a leftover meaty ham bone is that special ingredient that really flavors this soup. The bone of the ham and the meat adds so much flavor, plus it puts it to good use. Much better than just tossing it.

And beginning with a whole bag of dry split peas yields a full bodied soup with the perfect consistency and texture.

This recipe is all about going back to the old fashioned basics and that’s what really makes it so good. There’s just something about the classic staple recipes like this that is just so satisfying.

It’s the food that reminds us of being back home that will follow us through life, those foods almost as if wishing us well through good memories. When I was younger and getting over a bad cold or something it was often split pea soup I asked mom to make for me. It’s just a true comfort food staple.

Split pea soup ingredients

Split Pea Soup Ingredients:

  • Olive oil – this is used to saute the vegetables, butter can be substituted.
  • Yellow onion, celery, carrots and garlic – these vegetables built up the background flavors of the soup. They add some nice color too.
  • Chicken broth and water – I like to use half chicken broth and half water (vs. all broth) so it doesn’t overpower the delicate flavor of the peas.
  • Dried split peas – it’s a common misconception to believe split peas need to be soaked before cooking, no soaking is necessary. But you do want to pick over (check for pebbles and debris) and rinse and drain them.
  • Bay leaves, thyme and parsley – fresh or dry herbs work well here.
  • Salt and pepper – I like to wait to add majority of salt until the ham has cooked with the soup, some hams tend to be very salty while others not as much so if you wait you won’t over-salt the soup.
  • Ham bone – this soup is such a great use for a leftover meaty ham bone from a Sunday ham roast or even a spiral sliced holiday ham. If you don’t have one ham shanks will work too.

Showing how to make split pea soup. Sauteing celery and onion in pot.

How to Make Split Pea Soup:

  • Saute vegetables: Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer.

Adding split peas and ham to soup mixture in pot.

  • Add liquid, peas and herbs: Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste.
  • Add ham and simmer: Nestle ham bone into soup mixture. Bring mixture to a boil, reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 1 hour.

Adding carrots to soup.

  • Remove ham, rest then chop: Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.
  • Add carrots, continue to simmer: Meanwhile add carrots to soup. Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer.
  • Return ham: Stir ham into soup, season with more salt as needed. Serve warm garnished with parsley if desired.

Tips and Variations:

  • If desired you can add in a couple of yellow or red potatoes when adding the diced carrot to soup to make it even heartier.
  • If you notice soup isn’t thickening up how you’d like while cooking you can let it simmer uncovered for the last 20 – 30 minutes to reduced down some.
  • Note that soup will thicken as it rests and cools. The following day, if needed, it can be thinned with more water.

shredded ham on a cutting board

How Long Does it Keep?

Leftovers should keep well for about 3 days in the refrigerator, the soup will thicken as it rest (and even more so when cold, once reheated it does thin back out a bit). Thin with more water as desired.

Can I Freeze It?

Yes this soup will freeze well.

  • To do so let soup cool then store in airtight containers for about 3 months in the freezer.
  • Don’t forget the soup will expand as it freezes so leave about a 3/4-inch gap from the soup to the container lid.
  • Thaw overnight in the refrigerator then reheat the following day.

Pot of homemade split pea soup.

How to Make it in the Crockpot:

  • Reduce water to 2 cups (not as much liquid will evaporate from the slow cooker as it will a pot).
  • Add all ingredients (except parsley) to a 4 – 6 quart slow cooker and cook on low heat about 7 – 8 hours.
  • Remove ham and shred or dice into pieces then return to soup.

How to Cook It in an Instant Pot:

  • Press “saute” setting on Instant Pot. Add oil, celery and onion, saute 3 minutes, add garlic and saute 1 minute longer. Press “cancel” on the Instant Pot.
  • Pour in broth, 2 cups water (instead of the 4 cups listed), split peas, carrots, thyme, bay leaves and season pepper. Add ham bone.
  • Cover and press “manual” mode then set to 15 minutes.
  • Once time is up allow pressure to release naturally for 15 minutes, then quick release any remaining.
  • Shred ham from bone into pieces and return to soup, season with salt to taste.

Overhead image of two bowls of made from scratch split pea soup.

What to Serve with Split Pea Soup?

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Split Pea Soup
4.98 from 148 votes

Split Pea Soup

Homemade Split Pea Soup, just like mom made growing up! This hearty, protein packed, comforting soup is made with tender split peas, flavorful ham and fresh vegetables. It's easy to make and perfect for the cold weather.
Makes about 9 cups.
Servings: 6
Prep15 minutes
Cook1 hour 45 minutes
Ready in: 2 hours

Ingredients

Instructions

  • Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
  • Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste (I like to wait to add more salt until the end to see how salty the ham has made the soup).
  • Nestle ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 60 - 80 minutes.
  • Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.
  • Meanwhile add carrots* to soup. Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer**.
  • Stir ham into soup, season with more salt as needed. Serve warm garnished with parsley if desired.

Notes

  • *If desired you can add in a couple of yellow or red potatoes when adding the diced carrot to soup to make it even heartier.
  • **If you notice soup isn't thickening up how you'd like while cooking you can let it simmer uncovered for the last 30 minutes.
  • Note that soup will thicken as it rests and cools slightly. If needed it can be thinned with more water.
CROCKPOT METHOD
  • Reduce water to 2 cups (not as much liquid will evaporate from the slow cooker as it will a pot).
  • Add all ingredients (except parsley) to a 4 - 6 quart slow cooker and cook on low heat about 7 - 8 hours.
  • Remove ham and shred or dice into pieces then return to soup.
INSTANT POT METHOD
  • Press "saute" setting on Instant Pot. Add oil, celery and onion, saute 3 minutes, add garlic and saute 1 minute longer. Press "cancel" on the Instant Pot.
  • Pour in broth, 2 cups water (instead of the 4 cups listed), split peas, carrots, thyme, bay leaves and season with salt and pepper to taste. Add ham bone.
  • Cover and press "manual" mode then set to 15 minutes.
  • Once time is up allow pressure to release naturally for 15 minutes, then quick release any remaining pressure.
  • Shred ham from bone into pieces and return to soup.
Nutrition Facts
Split Pea Soup
Amount Per Serving
Calories 450 Calories from Fat 69
% Daily Value*
Fat 7.64g12%
Saturated Fat 1.8g11%
Cholesterol 66.67mg22%
Sodium 202.27mg9%
Potassium 1358.31mg39%
Carbohydrates 54.24g18%
Fiber 20.96g87%
Sugar 9.35g10%
Protein 43.24g86%
Vitamin A 3794.82IU76%
Vitamin C 7.19mg9%
Calcium 93.16mg9%
Iron 4.83mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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334 Comments

  • Toni

    This was delicious! Made it last night and both kids ( even my picky one) loved it. What would you say are your serving sizes? I have to keep track and I have tons left over and I feel like I gave each person a cup. Would you say two cups per serving?

  • D Burton

    Made the instant pot method and 2 cups of liquid (I used chicken broth) was not enough! After the 15 minute release time the peas were not done and it was so thick, I had to add at least another 2 cups to get it to a consistency that would resemble soup. I pressured it another 10 minutes and another 10 for the release. It came out wonderful, I’m happy to say.
    I was wondering if this recipe was dependent upon which model of the instant pot you were using or if that would make any difference? Mine is the Duo-mini.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that! It may have something to do with the size or the age of the peas. If they are older they don’t soften as well, or I’ve heard it can be due to very hard water with lots of minerals. I’m glad you were able to make it work though, sorry it gave you trouble!

      • Mike S.

        I have been there with the Instant Pot. It’s great for some things and lousy for others! I have found that making thick soups and tomato sauce just is not a good fit in the Instant Pot. If something is thick and starchy like split pea soup you get the BURN message. Thick gravies tend to do the same thing. My Boeuf Borguignon which is thickened with flour burned. I had to rescue it and finish it in the Dutch oven. Thin soups like French onion works just fine. I ruined a $13 can of San Marzano tomatoes following their recipe for tomato sauce. Thin consistency great. Thick forgeddaboudit!

    • Mark G Notten

      Hi, D. Burton
      I just made this (GREAT SOUP!) in my pressure pot. I followed the recipie and used 4 cups of broth plus 2 cups of water. You may want to add more liquid before cooking next time. Thanks- Mark

  • Mike S.

    Before I start I need to say that as a child I did everything in my power, and I mean everything in my power, to avoid eating pea soup from crying to protesting to gagging! We had a ham bone leftover from Easter and I felt that it was too bad to just toss it out. I’m a professional chef and I’m really into the utilization of all product. Many times I prepare foods that are not my personal favorites. So, what the heck. I found this recipe and followed it closely. You may imagine my trepidation when I tasted the soup for salt while cooking it for the first time. Needless to say, I ate three bowls of it at dinner while my family laughed at me because they knew the childhood story. I think I will go out and buy another ham if not just for the bone! You have to make this delicious split pea soup. It’s really great!

  • Randy

    I really wasn’t sure this would work, especially in an Instant Pot. But yeah, it turned out wonderfully well. Tastes great. I’d definitely make it again.

  • Michael Brown

    Just made this with the bone and left over ham from my Easter spiral ham. Unbelievable!!! Has to be THE best pea soup I’ve ever had!!! Absolutely delicious!!! My neighbors are very happy with my sharing of both the ham and this!!!
    Tip: Leave the cover off the last 30 min’s or so to thicken up well.

  • Susan Stevens

    I added a few tweaks, which took this recipe from good to great: : used 2 slices “steak-cut maple-smoked bacon, which I used (after cutting off most of fat as my hubby doesn’t need that, being heavy) to saute the onions, 1/2 carrots & celery. Used left-over fat-removed cottage roll juice instead of just water, (which adds ham flavour), & low-sodium chicken broth; also added (VERY IMPORTANT – accents flavours a bit) 1 Tblsp cider vinegar & 1/4 tsp Allspice to brighten it – AWESOME!!!

  • lydia

    thank you so much i needed this even though i don’t like split pea soup i just looked this up for my dad

  • Janelle

    Delicious! I made it on the stovetop and thought it a bit too watery for my liking. Next time I will decrease liquid by 2 cups. I can always add more in if I need it! I also added more ham than the recipe states. Overall the flavor was fantastic!!