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Split Pea Soup Recipe

A rich and creamy classic made with a meaty ham bone, tender vegetables, and split peas that slowly break down into the most comforting bowl of soup you will ever taste. This stovetop version requires no soaking and fills your home with an incredible aroma as it simmers.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 6
Course: Soup
Cuisine: American
Calories: 364
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb dry split peas about 2 cups, rinsed
  • 1 meaty ham bone uncleaned, with plenty of ham attached
  • 2 cups diced onions about 1 large onion
  • 1 ½ tablespoons onion powder
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 8 cups water
  • 2 cups diced carrots about 3 medium carrots
  • 2 russet potatoes peeled and diced (about 2 cups)

Equipment

  • Large Dutch oven or soup pot (4.5 quart or larger)
  • Fine-mesh strainer (for rinsing peas)
  • Sharp knife and cutting board
  • - Wooden spoon for stirring
  • Ladle for serving
  • Fork or tongs for handling the ham bone

Method
 

  1. Step 1: Prepare the Base
    Rinse the split peas thoroughly in a fine-mesh strainer under cold water until the water runs clear. Place the ham bone in your large Dutch oven or soup pot. Add the rinsed peas, diced onions, onion powder, butter, olive oil, minced garlic, bay leaves, and fresh thyme sprigs.
  2. Step 2: Start the Simmer
    Pour in the 8 cups of water and bring everything to a rolling boil over high heat. Once boiling, immediately reduce the heat to low so the soup is at a gentle simmer. Place the lid on the pot, leaving it slightly cracked to allow steam to escape. Let it cook for 2.5 hours, stirring occasionally to lift any peas that may have settled on the bottom. The soup will gradually thicken as the peas break down.
  3. Step 3: Add the Vegetables
    About 40 minutes before you plan to serve, add the diced carrots and potatoes to the pot. Stir them in and continue simmering until they are fork-tender but not falling apart.
  4. Step 4: Remove and Shred the Ham
    Once the vegetables are tender, remove the pot from the heat. Carefully take out the ham bone, bay leaves, and thyme stems. When the bone is cool enough to handle, pick off all the meat, discarding any gristle or fat. You should have about 2 cups of shredded ham. Stir the ham back into the soup.
  5. Step 5: Serve
    Ladle the soup into deep bowls and serve hot. It pairs beautifully with crusty bread or buttermilk biscuits for dipping.

Notes

No soaking required: Split peas are already halved and cook quickly enough without soaking for this recipe.
Ham bone substitute: If you cannot find a meaty ham bone, use a smoked ham hock or add a diced ham steak (about 8 ounces) at the beginning along with 2 to 4 chicken bouillon cubes for extra flavor.
Altitude adjustment: If you are at a higher altitude, be prepared to simmer for 4 to 5 hours or until the peas reach your desired consistency.
Thickness control: The soup thickens as it cools and sits. To thin leftovers, stir in a splash of water or chicken broth when reheating.
Storage: Keep in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.