This classic Split Pea Soup recipe is made with a meaty ham bone, carrots, onions, potatoes, and has a thick and flavorful broth. It’s easy to make on the Stove Top, Instant Pot, or Crock Pot!
I realize that I’m making quite a claim when I say that this is the best split pea soup ever, but it really is. Just read through the comments, people are in love. There is no doubt in my mind that it could win awards.
The recipe comes from a super old cookbook that my mom has. The steps are simple, and so are the ingredients! This one even landed a coveted spot in The Cozy Cookbook, so you know it’s good!
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 4.5 quart Dutch oven or soup pot along with the rinsed split peas, onions, butter, olive oil, onion powder, garlic, bay leaves, thyme, and water.
Bring to a boil, then reduce to a simmer. Cover partially and simmer for 2.5 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.
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!
Do You Need to Soak Split Peas
- Soaking split peas may decrease the cooking time slightly, but since they’re already halved and pretty thin, it’s not necessary. I don’t soak them for this recipe.
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.
Pro Tips
- Unlike most soup recipes, the vegetables don’t need to be softened in butter/oil first. They float to the surface of the soup and cook/soften in the fat from the ham bone.
- The longer you simmer split pea soup, the more it thickens. Just make sure the temperature is low if you are going to simmer for several hours to avoid losing too much liquid.
- If you’re at a higher altitude, longer cooking time is required.
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Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- This soup does freeze and reheat very well, just ensure that the potatoes and carrots are cooked until just fork tender so that they don’t become too soft.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4.5 quart Dutch oven – the perfect size for this recipe.
- 6 quart Crock Pot – This one is programmable and will automatically switch to warm when the cooking time is up.
- Instant Pot
- Soup Ladle (This is the one pictured in this recipe.)
- 16 oz. storage containers I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
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Split Pea Soup
Ingredients
- 1 lb. dry split peas, equal to 2 cups
- 1 ham bone, See notes for substitution options
- 2 cups ham, cut from the ham bone at the end.
- 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
- Note: The split peas do not need to be soaked for this recipe.
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 2.5 hours or until desired thickness is obtained. Stir occassionally as it cooks to lift any settling on the bottom of the pot. (Note that higher altitudes may required 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
- Rinse the peas. Add all of the ingredients to 6+ quart instant pot. Make sure the pot isn’t more than 2/3 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. Slice/cut 2 cups of ham from the ham bone and add it back to the soup. Serve!
Slow Cooker
- Rinse the peas. 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
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.
Nutritional information is an estimate, and is per serving. There are 6 servings in this recipe.
Nutrition
Instead of ham bone I used smoked turkey legs, it was delicious
That sounds yummy! Happy to hear you enjoyed it!
Sounds great. Will try it
I just made it on my stovetop. It’s deliciously sweet and salty and is such a simple recipe! I was very impressed with this recipe.
I’m so glad to hear that Sarah, thanks so much for the great review!😃 One of my favorite soups!
Saskatchewan, Canada here again.
Made the pea soup in my slow cooker and let it cook all night long. I had some for breakfast! lol Superb!! I’ll make your biscuit recipe to serve with the soup at lunchtime!
It looks like I’m going to work my way through your website. A wonderful pandemic project! Next in line is Salisbury Steak!
Cheers,
Judy
Hi Judy! That is SO great to hear, I’m a little bit jealous of your lunch today, hahaha! Thank you so much for letting me know how it came out! I am REALLY excited for you to try the Salisbury Steak next, I literally had dreams about it last night, I love it a little too much. hahaha!! Thank you so much Judy, really appreciate your support! -Stephanie
So good! Easiest pea soup recipe I’ve made. Used instant pot. Added 1/2 tsp thyme (didn’t have fresh) and 1/2 tsp rosemary. After cooking I gave it a few whirls with an immersion blender, then added the reserved ham bits and some fresh parsley.
Hi Renee! It’s great to hear you been enjoying this recipe using the instant pot!😃 Those immersion blenders sure are nice. I don’t know how I went so long without one. Thanks so much for the review!
Omg, this is the best!! My husband is 52 and had NEVER had this before. It was a HUGE hit!! He absolutely loves it..
I’m so happy to hear that!😄 My father in law loves this one. It’s so warm and comforting. I love how it makes the house smell. Thanks so much for commenting!
I can’t wait until it’s done. After scoring multiple recipes and reviews, I chose to give this recipe a try. So easy to prepare, my house smells heavenly. 6 hours on high in crock pot. 6:00 can’t come soon enough.
I can feel the anticipation from here! I think you’ll see it was worth the wait!😀 I love the house smell too, that’s one of my favorite parts! Enjoy!
If I were to can this recipe in my pressure canner, do you have any cool time recommendations? I’m guessing I’d simmer it at most a few hours then it would cook more in the pressure canner.
Hi Jessica, unfortunately I don’t have experience cooking with a pressure canner 🙁
Absolutely delicious! We loved it. Thanks Stephanie!
You’re very welcome Sue!😃 I’m happy to hear you all loved it! Thanks so much for the review!❤️
TY this recipe is the best and easiest I’ve tried. Family requested it again for NY’s Eve. My young grandaughters gobbled up 3 bowls each so doubling batch this time, lol.
I’m so happy to hear that!😃 I’m extra happy to hear the little ones liked!❤️ Thanks so much for the review!