The Cozy Cook

Book cover graphicThe Cozy Cookbook is here! Order Now!

Split Pea Soup

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!

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

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.

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 2.5 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.

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

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.

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.

 Try These Next

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.

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

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

Split Pea Soup

4.99 from 160 ratings
This Split Pea Soup is made with a delicious ham bone, potatoes, and carrots, in a thick and flavorful broth.

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, see notes
  • 2 cups carrots, diced
  • 2 russet potatoes, peeled and diced

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:

  1. Bone-in Picnic Shoulder or smoked ham shank 
  2. Using a ham hock is the next best option.
  3. 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

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!

 

 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

Order The Cozy Cookbook!

Easy Recipes. Extra Comfort.

Order your copy today!

Leave a Comment & Rate this Recipe

Your email address will not be published.

Click the Stars to Rate This Recipe




460 comments on “Split Pea Soup”

  1. I usually make my Pea Soup on the stove, but I got called out. I decided to use the slow cooker and was very surprised how good it turned out. I will probably go back to cooking your recipe over the stove, because I feel more accomplished when I do. By the way, I did through in some leftover bacon and not sure how much it did for the flavor, but no one noticed. Hahaha!!

    • It’s so funny, I totally know what you mean about feeling more accomplished by cooking on the stove vs crock pot lol. I’m so happy you enjoyed this, thanks so much for the great review!❤️

  2. Delicious! I didn’t need to cook for hours, about 1-1 1/2 hours. Will definitely make it again. 

  3. This soup came out really good! I did have to alter the recipe some though. I wanted celery so I used half celery and half carrots, a little over 2cups together. I didn’t have olive oil so I used avocado oil. I didn’t have a russet potato and I wanted a little extra so I used 3 medium Yukon gold, maybe one and a half russets worth. I was slightly short on garlic and I had no onion powder or thyme or bay leaves, so I used italian seasoning (basil, oregano and thyme) and chopped fresh parsley and celery leaves. Our ham was pre cooked from the store and not oven roasted so i was a little worried it wouldn’t be so flavorful, but it came out excellent! I used the stovetop method, maybe put it a little too low for 2 hours while taking the kids to the park (someone was home), so I turned it on to boil again and turned it down slightly less low while I chopped the potatoes (everything else I chopped last night) and then simmered a little higher for 50 minutes (kinda lost track for the last 10), cooking 3 1/2 hours total. It was so yummy I ate two bowls and my little nephew ate a big bowl, too! He actually loved the smell so much that he was asking when it’ll be done yet for an hour before it was done, even though his dad was giving him waffles and a sandwich while he waited (healthy weight 5yo, btw! I was surprised he managed to still fit in a bowl of soup! It was that good.) I’m having trouble holding off from eating more before my brother gets home! Haha! This recipe is a keeper. I think it’s great that you also have instructions for alternative cooking methods as well.

  4. I made this recipe and used some chopped ham I had. Turned out really nicely. It did end up pretty thick, which was nice. I simmered it with the lid offset by about a 1/4 inch. I’m going to make it again this weekend with some leftover pork tenderloin I smoked. I used some thyme sprigs that I tied together. Stephanie, one comment, if I may be so bold. In the picture of all the ingredients there is no thyme. Cheers!

    • Thanks so much for the great comments and review Steve! I’m so happy you enjoyed this. I’m curious to see how you like it with the smoked pork tenderloin, sounds yummy!😋

      • It turned out wonderfully. The dominant flavor was the split peas, but there was subtle smoky flavor from the port tenderloin. Not to mention the port tenderloin was ridiculously tender. Great the first night and got thicker the next day. Fantastic recipe.

      • Thanks so much for the great review Steve! I love that little bit of smoky taste too😋. Happy to hear you enjoyed it!

  5. I’ve made this pea soup many times – it never disappoints!  I even get positive comments from those who don’t care for pea soup (out of a can 😊).  It’s a winner in my book!

  6. Cooked according to directions except I added Italian seasoning cuz I am out if thyme, since it has thyme in it… so far, so good, the flavor is great. My only problem is I live in Colorado, along the front range in high altitude…. so far, I’ve simmered for 5-1/2 hours and it finally started to break down the peas; however, it’s super thick & the peas still are not soft enough to eat. I’ve been up all night waiting for the soup to get done, but I can’t stay awake much longer! So now I added 3/4 cup of broth & put the soup in my crock pot on low…. hopefully my soup is done when I wake up in 5-6 hours! If the peas will break down all the way, as they are supposed too, it’s going to be one delicious split pea soup today… the flavor is just right!

  7. Absolutely delicious. Everything I have made with your recipes are delicious.you make all your recipes look so appetizing . Thank you.

  8. Looking forward to the split pea and ham recipe. I have my ham bone from tonight’s dinner .

  9. When I was little and we had this for dinner, in order for us to go back outside to play, we had to finish our bowl. My sisters and I took a few bites but my brother finished his and our to go back outside to play. Only 6 or so yeas ago I started making my own and giving it to friends and family but I also love it now

    • Wishing I can show a picture of the bone with pitting knowing your going to take a day making it perfect 

      • Making the soup now for a friend that gave me the hambone. Every time I usually cook this recipe I double it but less then 6 months ago I tripled it and the ppl I gave soup to thought it was delicious once again but said color had changed. I love seeing the pitting of the bone and know that marrow gives much flavor to the soup. I cook it for many hours just to get the thickness and the potatoes that are diced become a lot smaller along with the carrots. But it’s my go to recipe every year and my friends and family are always excited to get their containers when all is done! Wish I was able to add a picture to this comment. 

    • I love when recipes can bring you back to childhood. This brings me back too!

As Seen On…