This Split Pea Soup recipe is thick, hearty, and full of flavor! It’s made with a meaty ham bone, tender split peas, carrots, and potatoes for the ultimate cozy meal. Make it on the stovetop, in the Crock Pot, or in the Instant Pot!

Be sure to try my Ham and Bean Soup and Chicken and Dumplings next!

A pot of Split Pea Soup with a ladle in it and fresh thyme on top.

Split Pea Soup

I know it’s a bold claim to call this the best Split Pea Soup ever, but this recipe has earned its name! It’s one of my favorite family recipes, and the wonderful reviews from readers who have made it speak for themselves.

The recipe comes from an old cookbook that my mom has had for years, and it’s proof that simple ingredients can create incredible flavor. A meaty ham bone gives the broth a rich, savory flavor while the split peas simmer until they’re perfectly tender and thick.

I especially love the addition of potatoes and carrots, which make this soup extra hearty and satisfying.

It’s easy to make on the stovetop, in the Crock Pot, or in the Instant Pot. And it’s so good that it earned a spot in The Cozy Cookbook! 

How to Make it

See recipe card below this post for ingredient quantities and full instructions, including the Crock Pot and Instant Pot cooking methods.

Add a meaty ham bone to a 4 ½ quart Dutch oven or soup pot along with the rinsed split peas, onions, butter, olive oil, onion powder, garlic, bay leaves, thyme, and water.

A meaty ham bone in a dutch oven with onions, bay leaves, and water being added.

Bring to a boil, then reduce to a simmer. Cover partially and simmer for 2 ½ hours or until desired thickness is obtained. (Higher altitudes will require longer cooking time.) Add the potatoes and carrots about 40 minutes prior to serving.

Making Split Pea Soup with a ham bone, potatoes, and carrots in broth.

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Remove from heat once the potatoes and carrots are fork tender. Discard the bay leaves and thyme stems. Remove the ham bone and cut/shred 2 cups of ham from it and add it back to the soup. Serve!

Split Pea Soup in a Dutch oven with Ham being added.

Split Pea Soup Tips and Troubleshooting

Why are my split peas still hard?

  • Split peas soften gradually as they simmer, but cooking times can vary depending on their age and freshness. Older dried peas may take considerably longer to soften. Keep the soup at a gentle simmer and continue cooking until the peas reach your desired tenderness. Higher altitudes can also increase cooking times.

How do I thicken split pea soup?

  • Split pea soup naturally thickens as the peas soften and break down. For a thicker consistency, continue simmering gently with the lid partially uncovered, stirring occasionally. Keep in mind that the soup will thicken even more as it cools.

What if my split pea soup is too thick?

  • Stir in a little additional water or broth until the soup reaches your desired consistency. This is especially helpful when reheating leftovers, since split pea soup thickens significantly after refrigeration.

Do split peas need to be soaked before cooking?

  • Nope! Dried split peas don’t need to be soaked for this recipe. Simply rinse them before cooking. Soaking may shorten the cooking time slightly, but it isn’t necessary.

Pro Tips

  • Ham Bone: A meaty, uncleaned ham bone gives this soup its rich, savory flavor. It’s my favorite way to make it! See the substitution options below if you don’t have one.
  • Split Peas: There’s no need to soak dried split peas before cooking. Simply rinse them and check for any debris before adding them to the soup.
  • Vegetables: Unlike most soup recipes, you don’t need to sauté the vegetables first. They cook and soften in the flavorful broth as the soup simmers.
  • Consistency: The longer the soup simmers, the thicker it becomes. Keep the heat low and stir occasionally to prevent sticking. Add a splash of water or broth if it becomes too thick.
  • Cooking Time: Older split peas and higher altitudes can require additional cooking time. Continue simmering until the peas are tender and the soup reaches your preferred consistency.
  • Potatoes and Carrots: Add these toward the end of the stovetop cooking time so they become fork-tender without getting overly soft.
  • Make Ahead: This soup is wonderful for leftovers and freezes well! It will thicken as it sits, so add a little water or broth when reheating if needed.

Using a Ham Bone

Using a meaty, uncleaned ham bone is what gives this soup it’s amazingly rich and savory flavor.

  • If your ham bone is small, or you are using a ham bone substitute: Be prepared to add up to 4 chicken bouillon cubes to the broth to add more flavor if needed.
  • If your bone doesn’t have much meat: You can also add a diced ham steak at the beginning of cooking. 1 (8oz.) steak = about 1 ¼ cups diced ham.

Ham Bone Substitutes

  • Bone-in Picnic Shoulder or smoked ham shank
  • Using a ham hock is the next best option.
  • Chopped salted pork and/or chopped smoked bacon can also be substituted.

Storage

  • Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Freezer: This soup freezes very well for up to 3 months! Allow it to cool before transferring to airtight, freezer-safe containers. For the best texture, cook the potatoes and carrots until just fork-tender so they don’t become overly soft when reheated.
  • Reheating: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop or in the microwave until heated through. The soup will thicken considerably as it cools, so add a splash of water or broth as needed to restore your preferred consistency.

A white bowl of split pea soup with a spoon scooping some out.

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Split Pea Soup

Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
4.99 from 245 ratings
Servings: 6 people
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This hearty Split Pea Soup recipe is made with a meaty ham bone, tender split peas, potatoes, and carrots in a thick, flavorful broth. It's easy to make on the stovetop, in the Crock Pot, or in the Instant Pot, and it freezes beautifully!

Ingredients

US Customary - Metric
  • 1 lb. dry split peas, rinsed. (Equal to 2 cups.)
  • 1 ham bone, see notes
  • 2 cups ham, from the ham bone. See notes.
  • 2 cups onions, diced
  • 1 ½ tablespoons onion powder, (not teaspoons)
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 2 bay leaves
  • 2 sprigs thyme
  • 8 cups water
  • 2 cups carrots, diced
  • 2 russet potatoes, peeled and diced

Equipment

Instructions

Stove Top

  • Add the uncleaned/meaty ham bone to a large soup pot along with the rinsed split peas, onions, onion powder, butter, olive oil, garlic, bay leaves, and thyme.
  • Add the water and bring it to a boil, then reduce to a simmer, with the lid slightly cracked.
  • Let the soup simmer for 2 ½ hours or until desired thickness is obtained. Stir occasionally as it cooks to lift any settling on the bottom of the pot. (Note that higher altitudes may require 5 or more hours of simmering time.) The longer it simmers, the thicker and more flavorful it will get.
  • Add the carrots and potatoes about 40 minutes prior to serving.
  • Once the carrots and potatoes are fork tender, remove the ham bone, bay leaves, and thyme stems. Shred/cut 2 cups of ham from the bone and add it back to the soup. Serve and enjoy!

Instant Pot

  • Add all of the ingredients to 6+ quart instant pot. Make sure the pot isn’t more than ⅔ full.
  • Secure the lid and set it to cook on high (or press the ‘pressure cook’ button) for 25 minutes.
  • Once finished, let 10-15 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
  • Remove the ham bone, the bay leaves, and thyme stems. Remove 2 cups of ham from the ham bone and add it back to the soup. Serve!

Slow Cooker

  • Add all of the ingredients to a large Slow Cooker (5 quarts or larger). 
  • Cook on low for 8+ hours or on high for 6+ hours. It's ready to serve once the peas are tender and the soup has reached your desired level of thickness.
  • Remove the ham bone, the bay leaves, and thyme stems. Slice/cut 2 cups of ham from the ham bone and add it back to the soup. Serve!

Notes

Ham Bone:
  • Ham Bone: A meaty, uncleaned ham bone is what transforms the water into a rich and flavorful broth as it simmers. The meat can then be removed, shredded, and added back to the soup.
  • If your ham bone is small, or you are using a ham bone substitute below, be prepared to add up to 4 chicken bouillon cubes to the broth to add more flavor if needed.
Ham Bone Substitutes:
  • Bone-in Picnic Shoulder or Smoked Ham Shank: Both are excellent alternatives that add rich, savory flavor to the broth.
  • Ham Hock: A smoked ham hock is another great option. It adds plenty of flavor, although it typically contains less meat than a ham bone.
  • Salt Pork or Smoked Bacon: Chopped salt pork and/or smoked bacon can also be used. Since these don't provide the same flavor as a simmered ham bone, I recommend adding chicken bouillon to the water for a richer broth. Adjust additional salt to taste.

Pro Tips:

  • Split Peas: There's no need to soak dried split peas before cooking. Simply rinse them and check for debris. Older split peas may take longer to soften, so cook until tender.
  • Consistency: This soup naturally thickens as the split peas soften and break down. It will thicken even more as it cools, so add a splash of water or broth as needed, especially when reheating.
  • Cooking Time: The age of the split peas and your altitude can affect cooking time. Continue cooking until the peas are tender and the soup reaches your preferred consistency.
  • Potatoes and Carrots: These make the soup extra hearty! For the stovetop method, add them toward the end of cooking as instructed so they become fork-tender without getting overly soft.
  • Make Ahead: This soup is excellent for preparing ahead of time, and the flavors are even better after they've had time to develop.
Storage:
  • Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
  • Freezer: Freeze in airtight, freezer-safe containers for up to 3 months.
  • Reheating: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop or in the microwave until heated through. Add a splash of water or broth if the soup has thickened.
Nutritional information is an estimate, and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 364kcal, Carbohydrates: 40g, Protein: 19g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 623mg, Potassium: 943mg, Fiber: 10g, Sugar: 7g, Vitamin A: 7211IU, Vitamin C: 12mg, Calcium: 70mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American
Author: Stephanie

 

 Carrots, onions, potatoes, split peas ham blend perfectly together in this rich and flavorful split pea soup recipe that comes straight from mom! | The Cozy Cook | #soup #peas #comfortfood #ham #peasoup