Split Pea Soup Recipe

Split Pea Soup Recipe combines onions, celery, carrots, potatoes, and ham into a smooth, creamy split pea base that is lightly seasoned. This delicious soup is best simmered with a ham bone, but ham hocks or shanks will work as well. Serve with a crusty baguette or corn muffins for an amazing homecooked farm-style meal.

Is there a better way to embrace fall than with a big pot of soup? Heck no! Soup makes everyone feel warm and cozy inside and out. We eat soup year-round, but for you cool-weather soup eaters, the cooler nights are starting to come in. This easy delectable stove top Split Pea Soup Recipe is a cinch to make. However, it does require a couple of hours of simmering time, so the split peas and ham hocks can get tender and taste just right

How do you make Split Pea Soup Recipe?

Heat the oil In a large pot or Dutch oven over medium heat. Add the onion and celery and saute until softened. Reduce the heat to low and add the garlic, marjoram, thyme, and fresh ground black pepper. Cook for 1 minute while stirring constantly.

Next, stir in about 6 cups of chicken broth, split peas, ham bone, and bay leaves. Bring the mixture to a boil and reduce to a simmer for 60-80 minutes. Add the carrots and potatoes and simmer until the split peas, ham, carrots, and potatoes are tender. Remove the ham bone and, working with a fork, pull the meat from the bones. Discard any fat and bones and return the pulled ham to the pot. Remove the bay leaves. Garnish with chopped fresh thyme or parsley.

Do you have to soak split peas?

It is true that soaking split peas shortens the cooking time; however, split peas cook relatively fast. In contrast, simmering split peas that have not been soaked takes about 1 1/2-2 hours to cook. Soaked split peas are cooked for about 45 minutes. Split peas that have not been soaked are perfect for soup as they give the split peas time to mingle with the other flavors.

What cuts of ham are best for Split Pea Soup Recipe?

Smoked ham bones are by far the best cut. They simmer in the broth with the split peas before adding the carrots and the potatoes. They give the soup a huge kick of smokey ham flavor. However, you can also attain a good smokey ham flavor with ham hocks or ham shanks. Or use your leftover Easter or Christmas ham bone for the best split pea soup ever, 

Helpful recipe tips

• Dried split peas are usually in the same aisle as the other dried beans. Rinse the split peas in a colander under cold water to remove any dirt. Discard any rocks or discolored peas.
• Though it is not necessary to soak the split peas doing so can expedite the cooking time. First, rinse and sort through the peas discarding any rocks or discolored peas. Then place the peas in a large bowl and cover them by at least 2 inches of cold water. Let them soak for 4 hours up to overnight. Cooking time will be slightly reduced with the longer soaking time. Before cooking, rinse the peas again in a colander.
• Oregano can be substituted for the marjoram.
• Use a smoked leftover ham bone, ham shanks, or ham hock.
• The soup will thicken as the split peas break down. Add more chicken broth or water.
• Remove the bay leaves before serving. They have sharp edges.
• Garnish with chopped fresh thyme or parsley.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave at reduced power.
• To freeze first, completely cool. Then ladle into marked freezer zipper bags and freeze for up to 3 months. Thaw in the fridge overnight.

This delicious soup is easy, delicious, and dependable. Put the ingredients for this cozy meal on your list today and leave me a comment and let me know what you think.

More soup recipes to try!

Cabbage Roll Soup

Broccoli Cauliflower Soup

Chicken Vegetable Soup

Cheesy Cauliflower Soup

Cream of Broccoli Soup

Beef Barley

Split Pea Soup

This delicious Split Pea Soup Recipe combines vegetables, potatoes, and ham into a smooth, creamy split pea and chicken broth base that has been lightly seasoned with marjoram and thyme. This easy Split Pea soup is perfect for a hearty, fulfilling meal for your family.

5 from 14 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours

Servings: 6

Calories: 182kcal

Author: Beth Pierce

Ingredients

• 1 ½ tablespoon olive oil
• 1 medium yellow onion chopped
• 3 ribs celery chopped
• 2 cloves garlic minced
• ½ teaspoon marjoram
• ½ teaspoon dried thyme
• ½ teaspoon fresh ground black pepper
• 6-8 cups low sodium chicken broth
• 1 lb dried green split peas rinsed and sorted
• 1 ½ lb ham bone
• 2 bay leaves
• 3 large carrots chopped
• 1 large Yukon gold or red potato peeled and diced
• Kosher salt
• Fresh ground black pepper

Instructions

• Heat the oil In a large pot or dutch oven over medium heat. Add the onion and celery and cook until softened.
• Reduce the heat to low and add the garlic, marjoram, thyme, and fresh ground black pepper. Cook for 1 minute while stirring constantly.
• Add 6 cups chicken broth, split peas, ham bone, and bay leaves. Bring the mixture to a boil and reduce to a simmer for 60-80 minutes. If needed, add more chicken broth.
• Add the carrots and potatoes and simmer until the split peas, ham, carrots, and potatoes are tender.
• Remove the ham bone and, working with a fork, pull the meat from the bones.  Discard any fat and bones and return the pulled ham to the pot.
• Remove the bay leaves. Add more chicken broth or water if needed. Season with kosher salt and fresh ground black pepper. Garnish with chopped fresh thyme or parsley.

Video

Notes

• Dried split peas are usually in the same aisle as the other dried beans. Rinse the split peas in a colander under cold water to remove any dirt. Discard any rocks or discolored peas.
• Though it is not necessary to soak the split peas, doing so can expedite the cooking time. First, rinse and sort through the peas, discarding any rocks or discolored peas. Then, place the peas in a large bowl and cover them with at least 2 inches of cold water. Let them soak for 4 hours up to overnight. Cooking time will be slightly reduced with the longer soaking time. Before cooking, rinse the peas again in a colander.
• Oregano can be substituted for the marjoram.
• Use a smoked leftover ham bone, ham shanks, or ham hock.
• The soup will thicken as the split peas break down. Add more chicken broth or water.
• Remove the bay leaves before serving. They have sharp edges.
• Garnish with chopped fresh thyme or parsley.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave at reduced power.
• To freeze first, completely cool. Then ladle into marked freezer zipper bags and freeze for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 182kcal | Carbohydrates: 26g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 115mg | Potassium: 720mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5771IU | Vitamin C: 41mg | Calcium: 59mg | Iron: 2mg

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