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Split Pea Soup Recipe

This Split Pea Soup with ham is a nutritious blend of sweet golden peas and savory ham and vegetables creating a rich and flavorful dish that's perfect for any cold winter day.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 266
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp olive oil divided
  • 2 cups diced ham or ham hock* (10 oz)
  • 1 medium onion chopped
  • 2 celery stalks finely chopped
  • 4 cups chicken stock *
  • 8 cups water
  • 1 1/2 cups yellow dry split peas* rinsed and picked over (11-12 oz)
  • 2 sprigs of fresh thyme or 1/4 tsp dried thyme leaves
  • 2 bay leaves
  • 5 medium Yukon or red potatoes peeled and diced
  • 2 medium carrots peeled and sliced into half rings
  • 1 1/2 tsp fine sea salt divided, added to taste
  • 1/4 tsp freshly ground black pepper
  • 3 garlic cloves
  • 2 Tbsp fresh dill or parsley finely chopped

Method
 

  1. Set a large soup pot or 5 1/2 qt Dutch oven over medium-high heat and add 1 Tbsp olive oil. Add ham (or ham hock, and sautee until golden brown). Remove ham to a separate plate.
  2. Add 1 Tbsp olive oil and sauté onion and celery until softened, about 5 minutes. Add stock, water, and drained peas, and add ham back to the pot. Bring to a boil and skim off any foam that rises to the top.
  3. Add thyme and bay leaves and season with 1/2 tsp salt. Reduce heat to a simmer, partially cover and simmer for 1 hour 30 minutes or until peas are almost dissolved. If using a ham hock, remove bone from soup then shred the meat and put it back into the pot.
  4. Add carrots and potatoes and cook another 20 minutes or until veggies are fork-tender.
  5. Season with salt and pepper to taste. Remove and discard the bay leaves and thyme stems.
  6. Press in the garlic, add dill or parsley, then immediately turn off the heat. Serve topped with crispy bacon and more fresh herbs.

Notes

Variations:
  • Ham Hock Bone -add the bone from a leftover ham directly to your pot with the split peas. Your soup will be infused with flavor and the meat left on the bone becomes so tender it falls right into the soup.
  • Pork Riblets – You can cook pork riblets in the water with your split peas, just be sure to skim off any impurities and avoid boiling vigorously.
  • Bacon – sautee bacon first then spoon it out and cook your veggies in the bacon fat. Serve garnished with browned crispy bacon.
  • Bouillon Cubes – Instead of chicken stock, use the chicken or vegetable bouillon equivalent.
  • Green Split Peas – if you aren’t able to find yellow split peas, the green ones will work in a pinch.