Classic Split Pea Soup - Downshiftology (2024)

Home Recipes Courses Soups and Stews Split Pea Soup

by Lisa Bryan

219 Comments

Updated Dec 05, 2023

This post may contain affiliate links. See my disclosure policy.

Jump to RecipeJump to Video

This split pea soup is what comfort food is all about. It’s the classic recipe you know and love with meaty chunks of ham – and it’s super easy to make at home!

Classic Split Pea Soup - Downshiftology (2)

Split pea soup is a must-make recipe after you’ve cooked a ham for Easter, Thanksgiving, or Christmas. Green split peas are simmered with veggies and a meaty ham bone until they’re softened, for a perfectly chunky, veggie-heavy soup with deep pork flavoring. This has always been one of my mom’s favorite soups, and honestly, who can resist it? I guarantee you’ll definitely be going back for seconds!

Just remember to save (and freeze if you’d like) your meaty ham bone to flavor this soup. But if you don’t have a leftover ham bone, I’ve got several tips and alternatives so you can still enjoy this split pea soup recipe today!

Classic Split Pea Soup - Downshiftology (3)

Split Pea Soup Ingredients

First, let’s clarify the difference between split peas and green peas. Green peas are fresh and harvested when young and tender, then typically eaten as a vegetable. Split peas on the other hand are dried and mechanically split in half, and are commonly used in soups, stews, and curries (similar to lentils). So make sure to grab a bag of dried split peas rather than fresh peas.

  • Split Peas: You can use dried green split peas or yellow split peas in this recipe. Just not that green ones tend to be a bit sweeter and yellow ones tend to be a bit more earthy.
  • Fresh Vegetables: A simple mirepoix blend of onions, carrots, and celery are all you need. Just make sure to dice the all veggies about the same size.
  • Ham: I’m using a leftover meaty ham bone to create deep flavor in this soup. But if you don’t have a ham bone, see my notes in the next section below.
  • Herbs and Aromatics: A little dried thyme, a bay leaf, and salt and pepper are all you need!
  • Soup Base: The liquid base consists of half chicken broth and half water.

Find the printable recipe with measurements below.

Classic Split Pea Soup - Downshiftology (4)

Ham Options for Split Pea Soup

Split pea soup is typically made with a ham bone (which is how I’m cooking it today). But here are a few other options:

  • Ham Bone: If you don’t have a leftover bone from a holiday ham, you can purchase one directly from your butcher (or even Honey Baked Ham stores). Just don’t forget to tell them to leave enough meat around the bone for the soup.
  • Ham Hock: Also known as a pork knuckle, a ham hock is an easy way to impart that pork flavor into the soup while it’s simmering. You just won’t have the chunks of ham to chop and add back in. But you can always combine the ham hock with diced ham steaks, if you’d like chunky pieces in the soup.
  • Ham Steak: If you’re not using a ham bone, you can simply purchase packaged ham steaks to dice up, then add to the soup at the end. While this version isn’t quite as flavorful, it’s super easy.
  • Bacon or Pancetta: Instead of ham steaks, you can also cook bacon bits (about 4 strips) or pancetta with the veggies in the first step. Then save a small portion of either to garnish on top before serving. This will help to give that pork flavoring!
  • Vegetarian option: You can still make a delicious split pea soup by omitting the meat and using vegetable broth instead of chicken broth.

How To Make Split Pea Soup with Ham Bone

Cook the vegetables. Sauté the onion, carrots, and celery over medium-high heat. Then add the garlic and sauté for another minute.

Classic Split Pea Soup - Downshiftology (5)

Add the split peas, thyme, salt, and pepper. Stir everything together!

Classic Split Pea Soup - Downshiftology (6)

Add the bay leaf, ham bone, chicken broth, and water. Bring everything to a boil, reduce the heat to a simmer, cover, and cook for 50 to 60 minutes. Don’t forget to stir occasionally, until the soup is slightly thickened.

Classic Split Pea Soup - Downshiftology (7)

Add the diced ham. Remove the ham bone to a cutting board and dice the remaining meat, then add it back to the soup. Stir and simmer uncovered for an additional 5 to 15 minutes, or until it’s thickened to your liking. Use tongs to remove the bay leaf, then serve it up!

Helpful tip: Note that the soup will continue to thicken as it sits. You can always add an extra cup of water or broth to thin it back down.

Classic Split Pea Soup - Downshiftology (8)

Storage Tips

  • To store for the week: Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days. Just don’t be alarmed by the texture since it will thicken up quite a bit! If you want to thin it down, add more water when reheating.
  • Freeze for later: I love finding containers of this soup in my freezer —especially on a chilly day! It will keep for up to 3 months in the freezer in a freezer-safe container (like these Weck jars).
Classic Split Pea Soup - Downshiftology (9)

More Soup Recipes

I’ve got quite the list of soup recipes. But here are a few of my favorites I think you’ll instantly love.

  • Greek Avgolemono Soup
  • Vegetable Soup
  • Stuffed Pepper Soup
  • Black Bean Soup
  • Best Lentil Soup (with Mediterranean flavor!)

Whenever you need a soup to cozy up with, this split pea soup will hit the spot. If you make it, let me know how it turned out in the comment box below!

Classic Split Pea Soup - Downshiftology (10)

Classic Split Pea Soup

4.97 from 110 votes

Prep: 15 minutes mins

Cook: 1 hour hr 20 minutes mins

Total: 1 hour hr 35 minutes mins

Servings: 6 servings

Author: Lisa Bryan

PrintPinReviewSave

Description

This split pea soup is what comfort food is about! It's got a chunky, savory split pea base, and it's loaded with vegetables and ham. Watch the video below to see how this comes together!

Video

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 3 carrots, diced
  • 3 ribs of celery, diced
  • 2 garlic cloves, minced
  • 1 pound dried split peas, rinsed
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 meaty ham bone (see tips and alternatives above)
  • 4 cups low-sodium chicken broth
  • 3 to 4 cups water
  • 1 cup diced ham (from ham bone or added separately)
  • finely chopped fresh parsley, for garnish

Instructions

  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery, and saute for 3 to 4 minutes. Then add the garlic and saute for another minute.

    Classic Split Pea Soup - Downshiftology (11)

  • Add the split peas, thyme, salt, and pepper. Stir together.

    Classic Split Pea Soup - Downshiftology (12)

  • Add the bay leaf, ham bone, chicken broth, and 3 cups of water. Bring to a boil, reduce the heat to a simmer, cover, and cook for 50 to 60 minutes, stirring occasionally, until the soup has thickened and the peas have broken down.

    Classic Split Pea Soup - Downshiftology (13)

  • Using tongs, remove the ham bone to a cutting board and dice the remaining meat (about 1 cup of diced ham), then add it back to the soup. Stir and simmer uncovered for an additional 5 to 15 minutes, or until it's thickened to your liking. If it's too thick, you can add another cup of water. Note that the soup will continue to thicken as it sits, so it's best if it's not overly thick at this stage.

    Classic Split Pea Soup - Downshiftology (14)

  • Discard the bay leaf, ladle the soup into bowls, and garnish with finely chopped fresh parsley and black pepper.

    Classic Split Pea Soup - Downshiftology (15)

Lisa’s Tips

  • You do not need to pre-soak the split peas for this recipe.
  • If you use regular rather than low-sodium chicken broth, you might need to reduce the added salt, so that the soup isn’t overly salty.
  • The serving size is based on using 4 cups of water.

Nutrition

Calories: 395kcal | Carbohydrates: 53g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 18mg | Sodium: 782mg | Potassium: 1142mg | Fiber: 21g | Sugar: 9g | Vitamin A: 5223IU | Vitamin C: 18mg | Calcium: 73mg | Iron: 4mg

Course: Dinner, Soup

Cuisine: American

Keyword: Split Pea Soup, Split Pea Soup Recipe

©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

You May Also Like

Ultimate Vegetarian Chili

Healthy Turkey Chili

Chicken Soup

Stuffed Pepper Soup

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Read More About Me

Classic Split Pea Soup - Downshiftology (2024)
Top Articles
Latest Posts
Recommended Articles
Article information

Author: Greg Kuvalis

Last Updated:

Views: 5748

Rating: 4.4 / 5 (75 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Greg Kuvalis

Birthday: 1996-12-20

Address: 53157 Trantow Inlet, Townemouth, FL 92564-0267

Phone: +68218650356656

Job: IT Representative

Hobby: Knitting, Amateur radio, Skiing, Running, Mountain biking, Slacklining, Electronics

Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.