Split Pea Soup

It has lots of veggies, and the added ham gives it sooo much taste! It’s thick, filling, and like most soup recipes, it makes a big batch. Perfect to freeze any leftovers for later!

Trust me, I’ll definitely be keeping this soup in rotation this season! All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. “Wow, I’m blown away by this recipe.

I’m surprised there aren’t more reviews! The peas and potatoes are creamy, the carrots are bright and sweet, and the celery and onions add an extra dimension of taste.

The smoked ham lends an extra savory richness to this soup: I highly recommend you go the extra mile to find one if you can.”

Hearty Ham and Split Pea Soup

Split peas are just like they sound, peas that have been dried and split in half. They’re part of the legume family and are often found in both green and yellow varieties.

Both can be used to make this easy, comforting split pea soup. I personally use green split peas for this recipe. I usually find split peas in the dry bean aisle, next to bags of other types of dry beans.

I find using a ham hock gives the soup just the right amount of taste, and if I have any leftovers, I’ll make this navy bean soup.

Recipe Tips & Suggestions

- No need to soak your split peas! Split peas cook quickly without any pre-soaking, and because they’re already split open, they break down well to thicken soups.

I like to give the split peas just a quick rinse when I take them out of the package, but other than that, you can add the peas directly to your pot (without soaking) with the rest of your components. - Can’t find smoked ham hock?

You can use smoked bacon (about 6 oz. chopped and browned in the pot before adding the onion, carrots, and celery), leftover baked ham, or ham steak! Just note the smoky ham savor likely won’t be as bold if you swap out the ham hock. Season to taste with salt at the end.

- Want to make this recipe vegetarian or vegan? See our vegan split pea soup to see how it can be done!

We in addition have a delicious Instant Pot split pea soup method to try that’s meat free.

Split Pea Soup

- 2 Tbsp olive oil ($0.44) - 1 yellow onion (diced, $0.70)

- 3 ribs celery (diced, $0.30) - 3 carrots (diced, $0.46) - 2 garlic cloves (minced, $0.16)

- 1 lb. green split peas (dry & uncooked, $2.28) - 1 smoked ham hock ($3.65) - 6 cups chicken broth ($1.02*)

- 1 russet potato (peeled & diced, $0.75) - Heat a large pot or dutch oven over medium-high heat.

Add the olive oil, diced onion, diced celery, and diced carrots. Sauté for about 4 minutes or until vegetables have softened.

Stir in the minced garlic and sauté for an additional 30 seconds. - Add the split peas, ham hock, bay leaf, and chicken broth to the pot and gently stir.

- Add a lid and bring the pot to a gentle boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour. Give the soup a stir periodically and flip the ham hock over once or twice, while the soup is simmering, so that it gets even exposure to the hot liquid.

- After 1 hour the peas should have completely broken down nearly to a mush. If they are still retaining their shape, continue to simmer for 10 more minutes.

- Next remove the ham hock from the pot and set it aside to cool. Add the diced potato to the soup and stir to combine.

Continue to simmer for about 12 more minutes or until potatoes are tender. - While the potatoes are simmering, and once the ham hock is cool enough to handle, remove the meat from the bone and shred into small pieces.

- Add the ham meat back to the pot with the soup and gently stir to combine. - Feel free to season the soup with salt and freshly cracked black pepper to taste.

Enjoy with crackers, homemade croutons, or crusty bread! See how we calculate method costs here.

How To Make Split Pea Soup Step-By-Step Photos

Sauté the veggies: Add 2 Tbsp olive oil to a large pot or Dutch oven and heat over medium-high heat.

Add 1 diced yellow onion, 3 diced ribs of celery, and 3 diced carrots, and sauté for about 4 minutes (or until the veggies soften). Add 2 minced garlic cloves and sauté for 30 seconds more. Make the soup: Pour 1 lb. split peas into the pot with the sautéed veggies.

Now add the smoked ham hock, 1 bay leaf, and 6 cups of chicken broth. Simmer: Cover the pot with a lid and bring everything to a gentle boil.

Reduce the heat to medium-low once boiling and simmer for 1 hour. Occasionally stir the soup as it simmers, flipping the ham hock over once or twice, so both sides are exposed to the hot liquid.

After 1 hour, the split peas should have completely broken down into a mushy texture. If they’re still retaining their shape, let it simmer for a further 10 minutes before checking again.

Once the split peas have broken down into the soup, remove the ham hock and set it aside. Add 1 peeled and diced russet potato and stir to combine. Let the potatoes cook in the soup for 12 more minutes until tender.

Shred the ham: Meanwhile, once the ham hock is cool enough to handle, remove the meat from the bone and shred it into small pieces. Add the shredded ham meat to the soup and combine.

Season and serve: Season the soup with salt and freshly cracked black pepper to taste. Time to enjoy a warm, satisfying bowl of split pea soup with some homemade croutons, crackers, or crusty bread!

Serving Suggestions

I can’t get enough of this split pea and ham soup, especially when it’s topped with homemade croutons. Crumbled saltine or ranch oyster crackers are also no-fuss soup toppers.

Add a slice of sourdough or soda bread for dunking, and this soup suddenly feels a whole lot more filling.

Storage & Reheating

This easy split pea soup stores very well in the fridge or freezer.

You can store any leftovers in an airtight container in the refrigerator for up to 4 days. If you don’t think you can eat all 6 servings in about 4 days, then freeze the rest in freezer-safe containers for up to 3 months.

Reheat it in the microwave or back on the stovetop until heated through.