Split Pea Soup
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Split Pea Soup
Split pea soup is thick, savory, and made for a cold day, the classic way to use a leftover ham bone. Dried split peas simmer down with carrots, celery, and smoky ham until they melt into a creamy soup, no blender required. It takes about 90 minutes, mostly hands-off, and thickens beautifully as it sits. A pot is cheap to make and feeds a crowd.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound dried green split peas, rinsed
- 8 cups low-sodium chicken broth
- 1 meaty ham bone or 2 cups diced ham
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 7 minutes. Stir in the garlic and cook 1 minute.
- Add the split peas, broth, ham bone, bay leaves, and thyme. Bring to a boil.
- Reduce the heat and simmer, partly covered, until the peas break down and the soup is thick, 60 to 70 minutes. Stir now and then so it does not stick.
- Remove the ham bone and bay leaves. Pull any meat off the bone, chop it, and return it to the pot.
- Stir in the salt and pepper. Taste and adjust the salt.
- Ladle into bowls and serve hot. The soup thickens as it cools.
Tips and variations
- A ham bone gives the best flavor. No bone, use diced ham plus a smoked turkey leg or a little smoked paprika for depth.
- Stir occasionally near the end, since the thick soup can catch on the bottom of the pot and scorch.
- The soup thickens a lot as it sits. Loosen leftovers with a splash of broth or water when reheating.
- Do not add the salt until the peas are soft. Salting too early can keep them firm.
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Common questions
- Do I need to soak split peas
- No. Split peas cook down without soaking, unlike whole dried beans. Just rinse them and pick out any small stones before adding them to the pot.
- Why are my split peas not softening
- Old peas and hard water can both keep peas firm, as can adding acid or salt too early. Use peas within a year, and hold the salt until they have broken down.
- Can I make split pea soup vegetarian
- Yes. Skip the ham and use vegetable broth, then add smoked paprika or a little liquid smoke for that savory, smoky flavor. A drizzle of olive oil at the end adds richness.
- Can I freeze split pea soup
- Yes, for up to 3 months. It thickens in the freezer, so add broth or water when reheating and stir well to bring it back to a soup consistency.
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