Split Pea Soup Recipe (VIDEO) (2024)

This homemade Split Pea Soup is the perfect cozy soup recipe as we roll into the winter months. This soup is a nutritious blend of split peas, savory ham, and sauteed vegetables, creating the perfect comfort food to warm you from the inside out.

Split Pea Soup is our favorite way to use leftover Baked Ham from the holidays, but you can make it without a ham bone, adding diced ham or bacon, or keep it vegetarian. Watch the video tutorial and see how easy it is.

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Be sure to try some of our other soup favorites like Beef Stew or our Broccoli and Cheese Soup served right in an edible bread bowl. I love a hearty, nutritious, comforting bowl of soup on a cold Idaho winter day, and this Split Pea Soup checks all of the boxes.

The Best Split Pea Soup Recipe

Growing up, my mom had the best Split Pea Soup recipe. She called it by its Ukrainian name, Horohoviy Soup. I remember back when I was working as a nurse, on a cold winter day, my husband called my mom for this recipe and became a culinary superhero. I was so surprised when I came home and he had a warm bowl of homemade Split Pea Soup waiting for me. This isn’t just a bowl of soup… It warms you up, does the body good, and takes me straight back to my childhood – comfort in a bowl, my friends.

Split Pea Soup Video

Watch Natasha make Split Pea Soup. You will be surprised at how easy it is to make, the stove does most of the work. So grab your apron and let’s get cooking!

Here’s why you will love this recipe

Easy – this soup is so easy to make! Just chop, sauté, simmer, and serve
Rich and savory flavor – between the yellow split peas, the ham, and the vegetables, it’s delicious
Healthy comfort food – a complete meal in one bowl
Leftover friendly – This soup can be made ahead and re-heats beautifully the next day.

Ingredients

I love making this soup with yellow split peas. I prefer the flavor over green split peas and love the appealing golden color. A green-tinged soup is a hard sell for my kids so this is perfect!

Water and Chicken Stock – create the base for this hearty soup
Ham – use diced ham or use your leftover Thanksgiving, Christmas, or Easter ham bone. After cooking, remove the ham hock. The tender meat will fall right off the bone, and you can add back into the soup.
Split Peas – I use dry, golden split peas. They have a sweet flavor profile and are more visually appealing than green split peas (which is helpful especially when serving kids). No need to soak for hours (or even at all), the peas soften to create a creamy and satisfying texture. You can substitute green split peas.
Vegetables – potatoes, carrots, celery, yellow onion create the thick, flavorful base
Flavor/Herbs – garlic, bay leaves, fresh dill or parsley, thyme, salt, and pepper

Variations

Ham Hock Bone – if you enjoyed a Roast Ham for the holidays and have leftover ham bones, add the ham hock 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 like my mom does. Just be sure to skim off any impurities and avoid boiling vigorously. My mom also uses this for Sorrel Soup.
Bacon – sautee bacon first then spoon it out and cook your veggies in the bacon fat. Use the browned crispy bacon as a topping for your soup.
Bouillon Cubes – Instead of chicken stock, use the chicken or vegetable bouillon equivalent.
Green Split Peas – if this is your preference or if you aren’t able to find yellow split peas, the green ones will work in a pinch (but don’t tell my Mom – k?)

What are split peas?

Split peas are dried green or yellow peas that have split. Peas have two halves inside of their outer shell that make up the round pea, and during the drying process, they separate. Split peas are the peeled halves and become very tender during the cooking process creating a smooth texture. They are low in fat and a good source of protein, fiber, and various vitamins and minerals which make them a great addition to soups and other recipes such as stews, salads, and curries.

Pro Tip:

I’ve tested soaking the peas overnight in hopes of speeding up the cooking process but I didn’t notice any difference in timing. Just be sure to rinse and pick them over to remove any debris then drain your peas before adding them to the pot.

How to Make Split Pea Soup with Ham

Sauté – Set a large soup pot or 5 1/2 quart Dutch oven on the stovetop over medium-high heat and add olive oil. Add ham (or ham hock), and sauté until golden brown. Remove the ham and set it to the side. Add olive oil and sauté chopped onion and celery until softened.
Combine– Add stock, water, and rinsed and drained peas. Add the ham back to the pot. Bring to a boil and skim off and discard any foam that rises to the top.
Flavor and Simmer – Add thyme and bay leaves and season with 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 the bone from the soup, then shred the meat and return it to the pot.
Simmer Additional Vegetables – Add chopped carrots and potatoes and cook for another 20 minutes or until the veggies are fork-tender.
Season and Serve – Season with salt and pepper to taste. Remove and discard the bay leaves and thyme stems. Press in the garlic, add dill or parsley and immediately turn off the heat. Serve topped with crispy bacon and more fresh herbs. Keep in mind it will thicken more as it cools.

Pro Tip:

Add thyme sprigs to the pot whole – no chopping needed. The leaves will fall off the stems, which are easy to remove later. Also, when the peas and ham come to a boil, the foam will rise to the top. Skim off and discard the foam for a cleaner-looking soup.

Serve With

Split pea soup is a hearty and satisfying meal on its own. All you need is some Crusty French Bread, Dinner Rolls, or Biscuits to go with it. If you want to make this Split Pea Soup even better, try these toppings:

Bacon Bits – add a nice salty bite
Croutons – homemade is best, but you can also use storebought
Fresh Herbs – parsley, dill, or fresh thyme
Ham – diced cooked ham
Cheese – shredded parmesan
Green Onion or Chives – chop and sprinkle on top
Pepper – freshly cracked

Can I Make Split Pea Soup in a Crockpot?

Add all of your ingredients to your slow cooker, reducing the water by half since not as much water will evaporate as it cooks. Cook on low heat for 7 hours.

Make-Ahead

Split Pea Soup is one of those recipes that’s even better the next day after you have allowed the flavors to meld. Cool your soup to room temperature before storing it. Tip: Pour your soup into shallow containers to allow it to cool faster.

To Refrigerate: Store cooled soup in airtight containers for up to 4 days.
Freezing: Use freezer-safe containers or heavy-duty Ziploc bags. Leave some space at the top of the container or bag to allow the soup to expand as it freezes. If using bags, lay the bag flat for easier storage and quick thawing.
To Reheat: Thaw your soup in the refrigerator overnight. You can cook your thawed soup in the microwave or on the stovetop. If the soup has thickened, add water or broth to thin it out.

More Hearty Soup Recipes

If you love this Split Pea Soup recipe, then you won’t want to miss these hearty soup recipes:

Vegetable Soup
Turkey Noodle Soup
Tomato Soup
Taco Soup
Zuppa Toscana
Lamb Stew

Split Pea Soup Recipe

4.94 from 59 votes

Author: Natasha Kravchuk

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 mins

Cook Time: 2 hours hrs

Total Time: 2 hours hrs 20 minutes mins

Ingredients

Servings: 8 servings

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

Instructions

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.
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.
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.
Add carrots and potatoes and cook another 20 minutes or until veggies are fork-tender.
Season with salt and pepper to taste. Remove and discard the bay leaves and thyme stems.
Press in the garlic, add dill or parsley, then immediately turn off the heat. Serve topped with crispy bacon and more fresh herbs.

Nutrition Per Serving

1serving Serving266kcal Calories40g Carbs16g Protein6g Fat1g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat15mg Cholesterol896mg Sodium628mg Potassium8g Fiber4g Sugar2576IU Vitamin A24mg Vitamin C52mg Calcium2mg Iron

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.