This hearty and flavorful Split Pea Soup recipe combines tender split peas, vegetables, and savory ham for a comforting meal. Perfect for cold weather, it’s easy to make with minimal prep, packed with protein and fiber, and can be customized to your taste. You can make it in a slow cooker, adjust the seasoning, and even make it vegetarian by swapping in vegetable broth. Ideal for meal prep, this soup keeps well in the fridge for up to 4 days or freezes for later. Serve it with crusty bread or garlic toast for a satisfying meal.

Ingredients:
- 2 Tbsp olive oil, divided
- 2 cups diced ham or ham hock (10 oz)
- 1 medium onion, chopped
- 2 celery stalks, finely chopped
- 4 cups chicken stock
- 8 cups water
- 1 1/2 cups yellow dry split peas, rinsed and picked over (11-12 oz)
- 2 sprigs fresh thyme or 1/4 tsp dried thyme leaves
- 2 bay leaves
- 5 medium Yukon or red potatoes, peeled and diced
- 2 medium carrots, peeled and sliced into half rings
- 1 1/2 tsp fine sea salt, divided, adjusted to taste
- 1/4 tsp freshly ground black pepper
- 3 garlic cloves, minced
- 2 Tbsp fresh dill or parsley, finely chopped
Instructions:
- Heat a large soup pot or 5 1/2-quart Dutch oven over medium-high heat and add 1 Tbsp olive oil. Add diced ham (or ham hock) and sauté until golden brown. Remove ham and set aside.
- Add the remaining 1 Tbsp olive oil and sauté the onion and celery until softened, about 5 minutes.
- Pour in the chicken stock, water, and drained split peas. Return the ham to the pot and bring to a boil, skimming off any foam that rises to the top.
- Add thyme, bay leaves, and 1/2 tsp salt. Reduce heat to a simmer, partially cover, and let cook for 1 hour 30 minutes or until the peas are mostly dissolved. If using a ham hock, remove it, shred the meat, and return it to the pot.
- Stir in the carrots and potatoes, and continue cooking for another 20 minutes until the vegetables are fork-tender.
- Season with additional salt and pepper to taste. Remove and discard the bay leaves and thyme stems.
- Stir in the minced garlic and fresh dill or parsley, then immediately turn off the heat.
- Serve hot, garnished with crispy bacon and extra fresh herbs if desired.
Tips:
- For a thicker soup, let it simmer longer or use an immersion blender to blend a portion of the soup.
- For extra flavor, add a smoked ham hock and simmer for deeper richness.
- Make it vegetarian by omitting the ham and using vegetable broth instead of chicken stock.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Variations and Substitutions:
- Swap Yukon potatoes for sweet potatoes for a slightly sweeter twist.
- Try green split peas instead of yellow for a different flavor.
- Add a pinch of cumin or smoked paprika for a smoky depth.
FAQs:
Q: Can I make this in a slow cooker?
A: Yes! Combine all ingredients in a slow cooker and cook on low for 8 hours or high for 4-5 hours.
Q: How do I thicken my split pea soup?
A: You can mash some of the potatoes with a fork or blend part of the soup with an immersion blender.
Q: Can I use canned peas instead of dried?
A: No, dried split peas break down while cooking, giving the soup its signature texture.
Serving Suggestions:
- Serve with crusty bread or garlic toast for a hearty meal.
- Pair with a green salad for a balanced dinner.
- Top with grated Parmesan or crispy bacon for extra indulgence.
Why You’ll Love This Recipe:
- Easy to make with minimal prep.
- Rich and comforting – perfect for cold weather.
- Nutritious and hearty, packed with protein and fiber.
- Great for meal prep – flavors deepen over time!
Enjoy your homemade Split Pea Soup!
Split Pea Soup Recipe
8
servings20
minutes2
hoursIngredients
2 Tbsp olive oil, divided
2 cups diced ham or ham hock (10 oz)
1 medium onion, chopped
2 celery stalks, finely chopped
4 cups chicken stock
8 cups water
1 1/2 cups yellow dry split peas, rinsed and picked over (11-12 oz)
2 sprigs fresh thyme or 1/4 tsp dried thyme leaves
2 bay leaves
5 medium Yukon or red potatoes, peeled and diced
2 medium carrots, peeled and sliced into half rings
1 1/2 tsp fine sea salt, divided, adjusted to taste
1/4 tsp freshly ground black pepper
3 garlic cloves, minced
2 Tbsp fresh dill or parsley, finely chopped
Directions
- Heat a large soup pot or 5 1/2-quart Dutch oven over medium-high heat and add 1 Tbsp olive oil. Add diced ham (or ham hock) and sauté until golden brown. Remove ham and set aside.
- Add the remaining 1 Tbsp olive oil and sauté the onion and celery until softened, about 5 minutes.
- Pour in the chicken stock, water, and drained split peas. Return the ham to the pot and bring to a boil, skimming off any foam that rises to the top.
- Add thyme, bay leaves, and 1/2 tsp salt. Reduce heat to a simmer, partially cover, and let cook for 1 hour 30 minutes or until the peas are mostly dissolved. If using a ham hock, remove it, shred the meat, and return it to the pot.
- Stir in the carrots and potatoes, and continue cooking for another 20 minutes until the vegetables are fork-tender.
- Season with additional salt and pepper to taste. Remove and discard the bay leaves and thyme stems.
- Stir in the minced garlic and fresh dill or parsley, then immediately turn off the heat.
- Serve hot, garnished with crispy bacon and extra fresh herbs if desired.

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