Split Pea Soup

Split Pea Soup is a timeless comfort dish made rich and hearty with a meaty ham bone, creamy potatoes, and tender carrots all simmered in a velvety, flavorful broth. Perfect for cozy nights, this Split Pea Soup recipe turns simple pantry staples into an irresistibly satisfying meal.

Simmered low and slow, the soup develops a thick texture and a deep, savory taste that only gets better with time. Whether you’re feeding a crowd or prepping meals for the week, this nourishing bowl of goodness delivers every time.

The Essentials for Split Pea Soup

• Split peas – The heart of the soup, these protein-packed legumes break down beautifully, creating a naturally thick and creamy base.
• Ham bone – A meaty, uncleaned ham bone infuses the broth with deep, smoky flavor that simply can’t be replicated.
• Onions – Diced and simmered into the broth, they bring sweetness and complexity to every spoonful.
• Carrots – Their natural sweetness balances the savory notes and adds pops of color and texture.
• Potatoes – Russet potatoes melt slightly into the soup, enhancing its creamy consistency while offering tender bites.
• Thyme and bay leaves – These aromatic herbs round out the soup with warm, earthy undertones that linger beautifully.

How to Make Split Pea Soup: Quick Step-by-Step

Start by placing the ham bone, rinsed split peas, onions, and seasonings in a large Dutch oven with water. Bring to a boil, then simmer gently for about 2.5 hours.

About 40 minutes before serving, stir in diced carrots and potatoes. Once tender, remove the bone and herbs, shred the ham, and return it to the pot. Stir, ladle into bowls, and enjoy!

For Instant Pot or Slow Cooker methods, simply combine all ingredients and let the appliances do the work, following the timing adjustments outlined in the recipe card.

Split Pea Soup Tips & Tasty Variations

To deepen the flavor even more, sauté the onions, garlic, and butter before adding them to the pot. If your ham bone isn’t very meaty, boost the broth’s richness with chicken bouillon cubes. Feeling creative? Toss in diced celery or a handful of spinach during the last 10 minutes of cooking for an extra layer of flavor and texture. Smoked turkey legs also make a delicious substitute for ham if you’re looking to switch things up.

Storing Your Split Pea Soup: A Cozy Bowl Anytime

Split Pea Soup stores beautifully, making it perfect for meal prep. Let the soup cool completely before transferring it to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently over low heat on the stove, adding a splash of water or broth if it thickens too much. Each bowl only gets better as the flavors meld together!

Split Pea Soup

A hearty and savory soup crafted with a rich ham bone, tender potatoes, and sweet carrots, all simmered in a luscious, thickened broth for a comforting meal.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Ingredients

  

• 2 bay leaves
• 2 cups diced carrots
• 2 cups diced onions
• 8 cups water
• 1 ham bone see notes for alternatives
• 2 sprigs thyme
• 1 lb. dry split peas approximately 2 cups
• 1 tablespoon minced garlic
• 1 tablespoon butter
• 2 russet potatoes peeled and diced
• 1 ½ tablespoons onion powder
• 2 tablespoons olive oil
• 2 cups ham cut from the ham bone after cooking

Instructions

 

• Add the uncleaned, meaty ham bone to a large Dutch oven along with the rinsed split peas, diced onions, onion powder, butter, olive oil, minced garlic, bay leaves, and thyme. Pour in the water and bring the mixture to a boil; once boiling, lower the heat to a gentle simmer, keeping the lid slightly ajar. Allow the soup to simmer for approximately 2½ hours, stirring occasionally to prevent sticking at the bottom. If you are cooking at a higher altitude, be aware that additional simmering time, potentially up to 5 hours, may be necessary. About 40 minutes before the soup finishes cooking, stir in the diced carrots and potatoes. When the vegetables are fork-tender, remove the ham bone, bay leaves, and thyme stems. Carve or shred 2 cups of ham from the bone and return it to the pot. Serve warm and enjoy.

Instant Pot Method:

• Rinse the split peas thoroughly. Add all ingredients into a 6-quart (or larger) Instant Pot, ensuring the pot is not more than two-thirds full. Secure the lid, set the pot to High Pressure Cook for 25 minutes. Once cooking completes, allow 10–15 minutes of natural pressure release before performing a quick release. Remove the ham bone, bay leaves, and thyme stems. Carve 2 cups of ham from the bone and return it to the soup. Serve immediately.

Slow Cooker Method:

• After rinsing the split peas, combine all ingredients in a 5-quart (or larger) slow cooker. Cook on low for at least 8 hours or on high for at least 6 hours, until the peas are soft and the soup reaches the desired consistency. Remove the ham bone, bay leaves, and thyme stems. Carve 2 cups of ham from the bone, return it to the slow cooker, and stir to combine before serving.

Notes

Using a Ham Bone:
A meaty, uncleaned ham bone imparts exceptional depth and richness to the soup. If using a smaller or less meaty bone, consider incorporating up to four chicken bouillon cubes to enhance the broth’s flavor. A diced ham steak may be added at the start of cooking as a supplement, with one 8-ounce steak yielding approximately 1¼ cups diced ham.

Ham Bone Substitutes:
Acceptable alternatives include a bone-in picnic shoulder, a smoked ham shank, or a ham hock. Alternatively, a combination of chopped salted pork and/or chopped smoked bacon can be used.