I still remember the first time I made this from-scratch bowl for a rainy evening. A meaty ham bone simmered in the pot while onion, celery, and garlic sizzled in olive oil. The house filled with a smoky, comforting aroma that canned versions never matched.
This split pea soup combines dried green split peas, onion, celery, garlic, carrots, thyme, bay leaves, broth, and a fully cooked ham bone in one creamy, smoky pot. The peas do not need soaking—sort and rinse them first—then use the stovetop, slow cooker, or Instant Pot method below. For more cold-weather inspiration, browse my fall soup recipes.
Plan about 1 hour 45 minutes to 2 hours on the stovetop, 7–8 hours on Low or 5–6 hours on High in a slow cooker, or 15 minutes at High Pressure plus a 15-minute natural release in an Instant Pot. The soup thickens as it rests; thin it with water or broth as needed. Refrigerate cooked leftovers promptly rather than leaving the full pot to cool on the counter.
Why I Love Making This Hearty Split Pea Soup at Home
On chilly nights I reach for a pot that smells like holidays and fills the house with warmth.
I make this split pea recipe because the low-and-slow method pulls rich smoky notes from a leftover ham bone and softens dried legumes into a creamy base. It feeds a crowd, packs protein and fiber, and uses humble vegetables for natural sweetness and balance.
The real draw is how little active time it needs. While the pot simmers, I tidy the kitchen or toss a quick green salad and warm a crusty loaf. The slow simmer gives deep flavor without fuss and lets simple pantry staples shine.
Homemade beats canned options in taste and value. It’s easy, filling, and perfect for cold weather meals that bring people together.
- Comfort: rich, smoky flavor from ham bone
- Effort: low active time, long simmering time
- Serve with: green salad and crusty bread
| Benefit | Why it matters | Quick tip |
|---|---|---|
| Flavor | Ham bone and herbs build deep savory notes | Simmer at low heat for best extraction |
| Nutrition | High protein and fiber from legumes and ham | Add extra vegetables for fiber and color |
| Ease | Hands-off cooking fits real life | Prep aromatics, then let it cook while you do other tasks |
My Split Pea Soup Recipe at a Glance
I’ll outline the prep, cook time, and the flavor you can expect from my pot. This short guide helps you plan a full meal in about two hours.
Prep, cook time, and servings
I allow roughly 15 minutes to chop and prep. Then the total cook time runs about 1 hour 45 minutes to 2 hours. That includes 60–80 minutes of initial simmer with a ham bone, plus about 30 minutes after adding carrots.
I make this in a large pot to yield about 6 hearty servings, roughly 9 cups. I use chicken broth and water for the base and add split pea to create that creamy body.
Flavor profile and comfort factor
The base starts with onion, celery, and garlic sautéed in olive oil for a few minutes. Adding a ham bone, bay leaves, and thyme gives a rich, smoky backbone. Sweet aromatics and earthy peas balance the pot so each bowl feels comforting and homey.
I taste near the end because the ham seasons the liquid as it cooks. A sprinkle of parsley brightens the finish.
| Stage | Time | Purpose |
|---|---|---|
| Prep | 15 minutes | Chop aromatics and carrots; gather ham bone and broth |
| Initial simmer | 60–80 minutes | Extract flavor from ham and soften peas |
| Finish | 30 minutes | Add carrots for color and bite; adjust seasoning |
| Yield | ~9 cups | About 6 servings for dinner and leftovers |
The Core Ingredients I Use for Big Flavor
For great depth of flavor, I start by choosing the right meat and pantry staples. A few measured choices control texture and seasoning so each bowl tastes balanced.
Ham bone vs. cubed ham
I use a leftover, fully cooked meaty ham bone because it adds body and smoky flavor. Fully cooked cubed ham is convenient but should be stirred in near the end so it stays tender. Check the package label: fresh or cook-before-eating ham is not interchangeable with fully cooked ham and must be cooked according to its own directions first. USDA explains the label and reheating differences in its ham safety guide. If you have more leftover ham, my ham and bean soup is another useful option.
Chicken broth and water balance
I use 4 cups unsalted chicken broth plus 4 cups water on the stovetop. That ratio keeps the broth from overpowering the peas and lets their natural sweetness show.
Aromatics, peas, and herbs
I sort and rinse a 16-ounce bag of dried split peas for consistent creaminess. I sauté 1.5 cups onion, 1.25 cups celery, and 1 teaspoon minced garlic first.
Then I add 2 bay leaves and 1.5 teaspoons fresh thyme (or 1/2 teaspoon dried) for a subtle herbal lift.
Salt and pepper strategy
Ham seasons the pot as it simmers, so I hold back on salt and pepper early. I finish seasoning to taste near the end and add carrots later to keep their color.
| Ingredient | Role | Tip |
|---|---|---|
| Ham bone | Deep flavor, collagen | Simmer low for 60–80 minutes |
| Cubed ham | Convenience, cleaner taste | Add near the end to avoid tough meat |
| Broth + water (cups) | Base and balance | 4 cups broth + 4 cups water |
My Secret Boost: Celery Leaves and Fresh Parsley
When I want a cleaner, brighter finish, I reach for the leafy ends of a celery bunch and a handful of fresh parsley. These two small ingredients lift the whole pot and make bowls look inviting.
How the leaves melt into the mix
I never toss celery leaves. I add them with the chopped stalks so they disintegrate as the pot simmers. That gentle breakdown adds a subtle herbal note without visible flecks.
Finishing with parsley for color and freshness
I sprinkle parsley just before serving. The bright green adds color and a fresh hit that balances the rich ham and peas. It makes leftovers taste freshly made the next day.
- I add leaves early so they melt into the broth and boost overall flavor.
- This trick works on stovetop, crockpot, and Instant Pot methods alike.
- These ingredients complement peas and ham without extra salt.
- Grab leafy celery at the store to get that bonus flavor in the same bundle.
Equipment I Grab Before I Start
I always prep equipment before I dice anything so I can focus on flavor while the pot does the work.
For stovetop cooking I reach for a heavy Dutch oven or a large pot. Their weight helps heat distribute evenly and prevents scorching as the legumes soften.
On busy days I use a 4–6 quart slow cooker to set and forget. It makes dinner easy and still works well with a ham bone or cubed ham.
Fast or hands-off alternatives
When I need speed, I use a 6-quart Instant Pot for 15 minutes at High Pressure followed by a 15-minute natural release. Because split peas expand and foam, keep the total contents at or below the inner pot’s 1/2 line and follow the safety directions for your exact model; the manufacturer gives the same limit for legumes, dried vegetables, and soup in its pressure-cooker guidance.
- I keep a ladle, tongs, and a sturdy spoon handy for lifting the bone and stirring as the peas soften.
- A small amount of oil sits nearby for sautéing aromatics and avoiding sticking in stainless steel pans.
- I check that lids fit snugly and that slow cooker inserts and sealing rings are clean to avoid off flavors.
- A cutting board and sharp chef’s knife make quick work of onions, celery, carrots, and parsley.
| Tool | Why I use it | Size/Specs | Pro tip |
|---|---|---|---|
| Heavy Dutch oven / large pot | Even heat, less scorching | 6–8 quart recommended | Use for stovetop simmering with a ham bone |
| Slow cooker | Hands-off, all-day cooking | 4–6 quart | Adjust liquid; less evaporates than on stove |
| Instant Pot | Speed and pressure extraction | 6 quart common model | 15-minute manual cook, then natural release |
| Basic tools | Efficient prep and serving | Ladle, tongs, knife, cutting board | Keep oil nearby for sautéing aromatics |
Step‑By‑Step: How I Cook It on the Stovetop
I focus on rhythm: a quick sauté, a long simmer, and a few finishing touches. The sequence keeps flavors bright and makes the pot easy to manage.
Sauté aromatics in olive oil or butter
I warm a splash of olive oil over medium heat, then add chopped onion and celery. I cook for about 3 minutes until they turn translucent and sweet.
Next I stir in minced garlic and cook 1 more minute so it blooms without burning.
Simmer low and slow with bay and thyme
I pour in 4 cups unsalted chicken broth and 4 cups water, then add the rinsed split peas, bay leaves, and thyme. I nestle a 1.5 lb fully cooked, meaty ham bone into the pot; if I am using fully cooked cubed ham instead, I reserve it until the peas are tender.
Bring the pot to a boil, then reduce the heat to low, cover, and cook low for 60 to 80 minutes. I stir a few times so the legumes don’t stick.
When I add carrots (and optional potatoes)
After the initial simmer I lift out the ham and let it rest about 10 minutes. This makes shredding easier and keeps the meat moist.
I add diced carrots — and small potatoes if I want extra heft — then simmer covered about 30 more minutes until the peas mostly break down.
Shredding meaty ham and returning it to the pot
I shred the ham off the bone, return the meat to the pot, and taste. I finish with salt and pepper to balance the flavors.
- I sometimes add a little extra water if the pot thickens too much while resting.
- Stir gently at intervals to check texture and prevent sticking.
| Stage | Time | Action |
|---|---|---|
| Initial sauté | ~4 minutes | Onion, celery, garlic in oil |
| First simmer | 60–80 minutes | With ham bone, bay, thyme; cook low |
| Finish simmer | ~30 minutes | Add carrots/potatoes; shred ham into pot |
Set‑It‑and‑Forget‑It: Crockpot Split Pea Soup Method
I love the ease of a slow cooker when I want dinner waiting at the end of a long day. This method builds rich flavor with almost no hands-on time.
Add the rinsed peas, vegetables, herbs, broth, reduced water, and a thawed, fully cooked ham bone to a 4–6 quart slow cooker while the ingredients are still refrigerated. Keep fully cooked cubed ham and parsley aside until near the end. Keep the lid in place and follow your cooker’s manual; these steps align with USDA slow-cooker guidance.
Low heat vs. high heat timing
I set the cooker to low for 7 to 8 hours for the gentlest, most tender result. If I’m short on time I choose high for about 5 to 6 hours and still get a silky texture.
Adjusting liquid since less evaporates
Because slow cookers lose little steam, I reduce added water to about 2 cups (with the broth measured as in the recipe). This keeps the final bowl from becoming too thin.
- Keep the lid closed as much as possible; stir only if needed near the end. If the power fails while you are away, follow USDA guidance and discard the contents rather than guessing whether they stayed safe.
- Near the end I remove the bone, shred the ham, and return the meat so pieces stay chunky.
- I add celery leaves with the aromatics at the start—they melt in and deepen aroma.
- Always taste and adjust salt just before serving since long time concentrates flavors.
| Setting | Hours | Water (cups) | Notes |
|---|---|---|---|
| Low | 7–8 | 2 | Best for deep flavor and tender texture |
| High | 5–6 | 2 | Good when time is limited; texture still silky |
| Finish | End of cook time | Adjust as needed | Remove bone, shred ham, season to taste |
Quick and Cozy: Instant Pot Split Pea Soup
Weeknight dinners get a major upgrade when I use pressure to coax deep flavor into a fast, cozy bowl. The instant pot cuts hands-on time while keeping the ham and legumes rich and silky.
I start on Sauté mode to cook onion and celery about 3 minutes, then add garlic for 1 minute. I pour in chicken broth and 2 cups water and scrape the bottom completely clean so browned bits do not trigger a burn warning. Then I add rinsed peas, diced carrots, thyme, bay leaf, and a fully cooked ham bone. I wait to add extra salt or fully cooked cubed ham until after pressure cooking.
Sauté, manual cook, and natural release timing
I cook on High Pressure for 15 minutes, then allow a 15-minute natural release before carefully releasing any remaining pressure according to the model instructions. I never force the lid, cover the steam valve, or exceed the 1/2 fill line for this expanding, starchy soup.
Getting the texture right after pressure cooking
I remove the bone, shred the ham, and stir it back in. If the bowl is thinner than I like, I simmer on Sauté for a few minutes to reduce; if it’s too thick, I loosen it with a splash of water or broth.
I taste and adjust seasoning at the end because pressure cooking and ham can concentrate salt. I stir in fully cooked cubed ham, if using, and use Sauté only as long as needed to heat it through and adjust the soup’s thickness.
| Stage | Time | Action |
|---|---|---|
| Sauté aromatics | ~4 minutes | Onion & celery 3 min, garlic 1 min |
| Pressure cook | 15 minutes | Manual mode with ham bone |
| Release & finish | 15 min NR + quick | Shred ham, adjust thickness with water/broth |
Texture Tips: Getting the Perfect Thickness
Texture comes down to a few simple moves: gentle heat, a watchful eye, and smart thinning. I aim for a creamy spoon-coating body that still shows a bit of pea integrity for interest.
How I cook low, stir occasionally, and when to uncover
I simmer covered over low heat and stir occasionally so the legumes break down slowly and do not stick. If I want more reduction, I uncover for the last 30 minutes to let water evaporate and thicken the pot.
Let it rest and how to thin with water or broth
I always let soup rest for several minutes before serving. The mix thickens as it cools and starches settle.
If it gets too thick after chilling or reheating, I thin with a splash of water or warm broth and stir until the texture feels right.
- I watch surface activity since different stoves evaporate at different rates.
- After pressure cooking, a brief sauté helps me fine-tune body in minutes.
- Leftovers keep thickening, so add liquid a little at a time when reheating.
| Step | Goal | Timing |
|---|---|---|
| Simmer covered | Even breakdown, no sticking | 60–80 minutes |
| Uncover finish | Thicken by evaporation | Last ~30 minutes |
| Rest | Natural thickening and flavor melding | 5–10 minutes |
Seasoning to Taste: Salt, Pepper, and Herbs
I tune seasoning as the pot simmers so every bowl ends balanced and bright.
I add salt lightly at the start because the ham will quietly season the broth. Bay and thyme go in early to build savory depth while the peas soften.
Near the end I taste and only then add more salt so the final balance is right. I grind fresh pepper just before serving to keep its aroma lively.
Parsley comes last for a bright finish. I always consider how salty the ham was before I add anything else; each bone varies.
- I taste the peas when they’re tender; they carry seasoning well.
- I keep flavors simple so vegetables and legumes shine.
- A final stir after seasoning ensures even flavor from first spoon to last.
| Step | When | What to add |
|---|---|---|
| Early | During simmer | Light salt, bay leaf, thyme |
| Finish | At the end | Taste, add salt, grind pepper, sprinkle parsley |
| Final check | Before serving | Stir and taste to confirm balance |
Tasty Variations and Add‑Ins I Love
Small swaps and a handful of extras can turn this classic into weeknight variety.
I often toss diced potatoes in with the carrots for more heft. They make the bowl feel like a full meal without extra effort.
Extra vegetables are an easy fix when I want sweetness or texture. I add more celery or shredded carrot depending on what’s in the crisper.
I sometimes finish bowls with a thin drizzle of olive oil for a silky mouthfeel and a fruity top note. A little parsley brightens the finish.
Stock choices and small twists
I pick chicken broth when I want a gentler, cleaner vibe and use ham stock for bolder smoky depth. Both work; it’s a matter of mood.
- I add diced potatoes with carrots for extra heartiness.
- I sneak in more vegetables like celery for extra sweetness and crunch.
- I finish with a thin drizzle of olive oil or a pinch more thyme or pepper.
- I stir in baby spinach at the end to wilt it gently.
| Add‑in | When to add | Effect | Pro tip |
|---|---|---|---|
| Potatoes | With carrots, during final 30 min | More body and fullness | Use waxy dice for texture |
| Extra vegetables | Start or mid-cook | Sweetness and color | Adjust broth to balance |
| Olive oil drizzle | At serving | Silky mouthfeel, fruity note | Use good quality olive oil |
| Stock choice | From the start | Chicken = lighter; ham = smoky | Match broth to your desired flavor |
Storing Leftovers the Right Way
Prompt cooling and measured reheating protect both texture and food safety. Split the soup into shallow containers and refrigerate it within two hours instead of waiting for a deep stockpot to cool at room temperature.
Refrigerator timeline and safe reheating
Keep covered leftovers in the refrigerator for 3–4 days. Reheat only the portion you need on the stovetop or in the microwave until it reaches 165°F (74°C); bring soup to a rolling boil and stir so the center heats evenly. Do not use a slow cooker to reheat cold leftovers.
If the soup becomes too thick, add water or broth a little at a time. These limits follow USDA leftover guidance.
Freezing for best quality
Freeze cooled portions in airtight containers with a little headspace for up to 3–4 months for best quality. Label the date. Thaw overnight in the refrigerator, or reheat frozen soup directly in a saucepan or microwave with extra time, always finishing at 165°F and a rolling boil.
- Refrigerate within two hours and use within 3–4 days.
- Freeze in meal-size portions for up to 3–4 months for best quality.
- Reheat on the stove or in the microwave—not in a slow cooker—to 165°F and a rolling boil.
| Storage step | Timeframe | Safe handling |
|---|---|---|
| Refrigerator | 3–4 days | Use shallow, covered containers |
| Freezer | 3–4 months for best quality | Leave headspace and label the date |
| Reheat | Until 165°F and boiling | Stovetop or microwave; stir for even heat |
Nutrition Context and Serving Ideas
Split peas contribute plant protein and fiber, while ham adds protein, smoky flavor, and potentially significant sodium. Exact calories, protein, fiber, and sodium depend on the ham, broth, optional potatoes, added oil, and final yield, so I do not rely on a broad estimate as if it were calculated nutrition for this exact batch.
How to adjust the bowl for your needs
- Choose unsalted or low-sodium broth and season only after tasting the ham-rich soup.
- Trim excess visible fat from the cooked ham and add more vegetables if you want a lighter bowl.
- For dietary decisions, calculate nutrition from the exact product labels, measured ingredients, and finished number of servings.
What to serve with split pea soup
A crisp green salad and warm crusty bread balance the thick, smoky soup. Roasted vegetables, a simple sandwich, or a bright lemony salad also work well; keep the side lighter when the soup includes a generous amount of ham.
Conclusion
This recipe makes a reliable split pea soup you can trust. Follow simple instructions: build flavor, simmer with a meaty ham bone, shred the meat, then season at the end.
Stovetop takes about two hours for best depth. Use a slow cooker for hands-off hours or an Instant Pot when time is tight. Each method yields rich taste and a comforting pot of food.
Finish bowls with celery leaves and parsley for fresh color and lift. The mix thickens as it rests and freezes well, so plan for leftovers that reheat beautifully.
I hope this becomes your go-to pea soup for chilly nights. Keep fully cooked leftover ham and dried split peas in mind after holiday meals, and explore more cozy soup recipes when you want another warming dinner.
FAQ
What is split pea soup made of?
This version uses dried green split peas, onion, celery, garlic, carrots, thyme, bay leaves, unsalted chicken broth, water, and a fully cooked ham bone. The peas break down as they cook, creating a creamy soup without dairy or flour.
Do split peas need to be soaked before cooking?
No. Sort the dried split peas to remove debris, rinse them well, and add them directly to the recipe. Unlike many whole dried beans, split peas soften during the normal stovetop, slow-cooker, or pressure-cooker time.
Can I use a ham bone, ham hock, or cubed ham?
Use a leftover, fully cooked ham bone for the deepest smoky flavor. A fully cooked ham hock that fits your pot can work, but follow its package label. Fully cooked cubed ham is best stirred in near the end. Fresh or cook-before-eating ham requires separate cooking according to its label and should not be treated as ready-to-eat leftover ham.
How long does split pea soup take on the stovetop, in a slow cooker, or in an Instant Pot?
Plan about 1 hour 45 minutes to 2 hours on the stovetop. In a slow cooker, use 7–8 hours on Low or 5–6 hours on High. For this 6-quart Instant Pot method, cook 15 minutes at High Pressure and allow a 15-minute natural release. Appliance performance varies, so follow your model manual and cook until the peas are tender.
Why is my split pea soup too thin or too thick?
Split pea soup thickens as the peas break down and as the soup rests. For a thicker result, simmer uncovered briefly or mash a portion and stir it back in. For a thinner soup, add warm water or broth a little at a time. Stir the bottom regularly on the stovetop to prevent scorching.
Can I make split pea soup without ham?
Yes. Use vegetable broth and omit the ham for a vegetarian version. Add smoked paprika for smoky flavor and increase vegetables such as carrots, celery, potatoes, or spinach. Taste before adding salt because broth brands vary.
What goes well with split pea soup?
Crusty bread, dinner rolls, a green salad, roasted vegetables, or a simple sandwich all pair well with split pea soup. Bright, crisp sides balance the thick texture and smoky ham flavor.
Can I freeze split pea soup, and how should I store and reheat it?
Refrigerate the soup in shallow, covered containers within two hours and use it within 3–4 days. Freeze portions for 3–4 months for best quality. Reheat on the stovetop or in the microwave to 165°F (74°C), bring the soup to a rolling boil, and stir for even heating; do not reheat cold leftovers in a slow cooker.
