Recipe Overview
Why you’ll love it: Warm, comforting, and easy to prepare, this split pea soup is the best! Ready to eat in just over an hour, split pea soup is an easy recipe to make. It needs very little attention and can cook longer if you’re not ready to serve it.
How long it takes: 1 hour, 10 minutes
Equipment you’ll need: Dutch oven or soup pan
Servings: 6
Split Pea Soup With Ham
Hearty. This easy split pea soup recipe is a hearty soup that will satisfy your entire family. It’s filling and nutritious and will warm you from the inside out. Add carrots, celery, onion, and ham and you have a quick and easy nutritious meal. Homemade split pea soup is so much better-tasting than canned split pea soup!
Economical. Not only is this soup satisfying, it’s also budget-friendly. Split peas are very economical and can be stored in your pantry a long time. Keep a bag handy for those times when you need a good dinner idea. I also like to freeze leftover ham (or a ham bone) so I have all the fixings I need to make this soup.
Great for sharing! Split pea soup is nice to share with others too. Make a big batch of soup and gift a container of it to a friend who may need a little “soup hug”.
Why Add A Bay Leaf?
One of things that makes this soup special is a really flavorful bay leaf. You may wonder why in the world you put a little green leaf into a big pot of soup, only to take it out again before eating the soup. Doesn’t seem to make much sense, does it?
However, when you sample a spoonful of this easy split pea soup, you’ll get that this simple bay leaf imparts a subtle but essential flavor. It partners well with the fresh thyme and parsley which accompany it.
Serve it with warm, crusty homemade whole wheat bread or no-knead Dutch oven bread. Homemade corn muffins with herbs and cheddar are a great go-along, too.
Prepping Split Peas
As you know, many, if not most, dried legumes need to be soaked overnight so perhaps you’re wondering if you have to soak the split peas before cooking. Split peas (green or yellow) do not need to be soaked. When split peas are processed, the hard outer shell is removed and then they are cracked in half.
Simply rinse the split peas, green or yellow, and sort out any foreign material that may have slipped in. They’re ready to cook and they’ll cook quite quickly, much faster than other legumes that aren’t split.
Incidentally, if you have a pressure cooker or slow cooker, you can eliminate the soaking step when you cook legumes such as black beans or pinto beans. Try my Instant Pot pinto beans, Instant Pot black bean soup, or crockpot refried beans.
Recipe Variations
- Make it vegetarian. Omit the ham and substitute a good quality vegetable broth for the water. To enhance the flavor of the soup, add a couple cloves of garlic and a smidge of smoked paprika. A couple tablespoons of nutritional yeast will give the soup great flavor, too.
- Use a leftover ham bone. If you happen to have a ham bone lying around (or in your freezer), throw that in and this soup with be taken to a whole new level. The recipe card has instructions for making the soup with a ham bone. One of the comments below mentions that you can buy meaty ham bones at Honey Baked Ham stores. That sounds like a great idea!
- For a smoother soup: Use a blender or a hand-held immersion blender to give the soup a quick purée (before you add the ham). You probably don’t want the soup completely smooth so remove 4 cups of the soup, purée it, and return it to the pan.
- Add cumin. If I’m feeling crazy, I add a touch of cumin because it is one of my favorites. Try it, you may discover cumin is one of your favorites, too. I got the idea from my red lentil soup recipe. Like split peas, red lentils are a quick-cooking legume.
Get a head start. Prep the veggies the day before. Store them all together in a covered container in the refrigerator.
Make double batch. Another time-saving trick is to make a double batch of the soup, as long as you have a large enough pan, or you could use 2 pans. You can freeze half for a later meal. You can also freeze the soup in individual sized containers. Thaw one in the fridge overnight and pop it in your lunchbox to take to work or school.
Refrigerate: To store split pea soup, transfer it to storage containers and let it cool to room temperature. Cover and refrigerate; the soup will keep for three to four days.
Freeze: Split pea soup can be frozen for up to three to four months. You will notice a slight change in texture. Thaw overnight in the fridge before reheating.
Reheat: Gently warm the soup in a saucepan until heated. You can also reheat individual portions in the microwave at 50% power until heated.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #92. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
More Soups and Stews
Split Pea Soup Recipe
Ingredients
- 1 teaspoon olive oil
- 1 cup diced yellow onion (about 1 medium onion)
- 2 to 3 medium carrots, diced (about 2 heaping cups)
- 2 stalks celery, diced (about 1 cup)
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 2 cups dried split peas, sorted and rinsed (16 oz. bag)
- 6 cups water
- 1 bay leaf
- 1 tablespoon fresh thyme, chopped, or 1 teaspoon dry thyme
- 8 ounces diced ham, and/or ham bone (see note)
- 3 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat oil over medium-high heat. Add onion, carrots, celery, salt and pepper. Cook until onions are translucent and vegetables begin to soften, about 10 minutes.1 teaspoon olive oil, 1 cup diced yellow onion, 2 to 3 medium carrots, diced, 2 stalks celery, diced, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Add rinsed peas, water, bay leaf, and thyme. Stir to combine and bring to a boil. Reduce heat to medium-low, and simmer, partially covered for 50 to 60 minutes, stirring occasionally, until peas and vegetables are soft.2 cups dried split peas, sorted and rinsed, 6 cups water, 1 bay leaf, 1 tablespoon fresh thyme, chopped, or 1 teaspoon dry thyme
- Add ham and parsley, stir to combine, heat until warmed through.8 ounces diced ham, and/or ham bone, 3 tablespoons chopped fresh parsley
- Remove bay leaf prior to serving. Taste, and season with additional salt and pepper, as needed.
Notes
- With a ham bone: If using a ham bone, add it when you add the peas and water, so the bone can simmer in the soup. It will add really great ham flavor. Remove it before serving.
- With cooked ham: I you’re using ham cubes or leftover ham, wait until the end to add it. It becomes tough and flavorless if you simmer it with the soup the whole time.
- Vegetarian split pea soup: This soup is perfect for vegetarians or vegans. Just leave the ham out and replace the water with a good quality vegetable broth. To enhance the flavor, add 2 cloves of garlic, finely minced, and ½ teaspoon smoked paprika.
- Cooking tip: Go ahead and use those stalks of celery in the middle of the bunch, and include the leaves. They’ll add extra flavor.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!**photos updated September, 2019
Thyme over powered soup! Will not make again
Sorry to hear that. Did you use fresh thyme leaves, dried thyme leaves, or powdered thyme?
Easy soup to make with excellent taste!
Thank you so much!
I think you’re hot and I like your split pea recipe
Well, thank you! :)
I made this soup , it was deliciousand. It was delicious prior to freezing but became much too thick after reheating the frozen soup. What do you suggest to get it back to a soup like consistency. Pea soup is thick. But this was like mashed peas.
I’d just add water or vegetable broth to it to thin it down a little! :)
I was almost not going to make this as you were referring to it as slop ?
It’s a joke in my family. We call a lot of things slop. :-P
We make split pea in our house all through the winter. It’s healthy comfort food. And my daughter loves it so much that she’ll withstand the jeers and jabs from her class mates when I pack it in her thermos for school lunch. :) I will try your recipe–mine is a keeper, but yours is interesting and it may just “spice” it up a little! (BTW–I love Savory Spice’s Vietnamese Cinnamon–it’s the sweetest cinnamon flavor I’ve ever tasted!)
I made slop (a.k.a. split pea soup) a couple of months ago and LOVED it too…the fiance however, did not. Oh well, more for me! Yours looks better than mine though…mine looked sloppier :)
It cracks me up that you call this slop, looks great!