Split Pea Soup Recipe

There’s something almost magical about a pot of split pea soup simmering on the stove.

It’s the kind of meal that feels like a warm hug, a bowl of pure comfort that’s been perfected over generations.

Why This Soup Feels Like Home

This recipe came to me from my mom, who found it in a well-loved, dog-eared cookbook years ago.

It’s simple, honest food that relies on a few good ingredients and a lot of patience, which, trust me, pays off beautifully.

Ingredients Needed for the Recipe

Gathering everything is easy. The real star here is the ham bone—it builds the soul of the broth.

• 1 lb. dry split peas: They form the hearty, thickening base of the soup. No soaking needed!
• 1 meaty ham bone: This is the flavor foundation. An uncleaned, leftover bone from a baked ham works wonders.
• 2 cups diced onions: They sweeten and mellow as they cook right in the broth.
• 1 ½ tablespoons onion powder: It sounds like a lot, but it deeply intensifies the savory onion flavor.
• 1 tablespoon butter & 2 tablespoons olive oil: These fats carry flavor and add a touch of richness.
• 1 tablespoon minced garlic: For that essential aromatic punch.
• 2 bay leaves & 2 sprigs fresh thyme: Classic herbs that whisper in the background.
• 8 cups water: It seems plain, but the ham bone transforms it into a luxurious broth.
• 2 cups diced carrots & 2 diced russet potatoes: Added later, they give lovely texture and sweetness.

The Heart of the Matter: The Ham Bone

A generous, meaty ham bone is non-negotiable for the best flavor. It’s what makes this soup exceptional.

If your bone is small or you need a substitute, don’t worry—I’ve got solutions for that coming up.

How to make Split Pea Soup?

The process is wonderfully straightforward. Just combine, simmer, and let time work its magic.

Step 1- Combine the Foundations

Rinse your split peas in a colander. Add them to a large Dutch oven or soup pot with the ham bone, diced onions, onion powder, butter, oil, garlic, bay leaves, and thyme.

Pour in the eight cups of water. That’s it—no sautéing the veggies first, they’ll cook perfectly as they float in the savory fat.

Step 2- The Long Simmer

Bring the pot to a rolling boil, then immediately reduce the heat to a gentle, lazy simmer.

Partially cover the pot and let it bubble away for about 2 ½ hours. Stir it occasionally, and watch it slowly thicken into something glorious.

Step 3- Add the Vegetables

About 40 minutes before you plan to eat, stir in the diced carrots and potatoes.

This timing ensures they become perfectly tender without turning to mush, keeping a bit of structure in your spoonful.

Step 4- Finish and Serve

Once the potatoes and carrots are fork-tender, turn off the heat. Fish out the bay leaves and thyme stems.

Carefully remove the ham bone. Let it cool just enough so you can handle it, then shred or chop about two cups of meat from it and stir that lovely ham back into the pot.

Ham Bone Substitutes & Tips

No leftover ham bone? You can still make a fantastic soup. A smoked ham hock is the next best thing.

A bone-in picnic shoulder or smoked ham shank also works beautifully. For a quick fix, try chopped smoked bacon or salted pork.

• If your substitute isn’t super meaty, be ready to boost the broth. Up to four chicken bouillon cubes can be added to taste.
• You can also dice a small ham steak and add it at the beginning for more meat throughout.

Cooking Method Variations

This soup is fantastically adaptable to whatever cooking method you prefer.

For the Instant Pot, combine all ingredients (except carrots & potatoes) and cook on high pressure for 25 minutes, with a 15-minute natural release. Quick release, then add the carrots and potatoes and use the sauté function to simmer until tender.

For the Slow Cooker, combine everything (again, hold the carrots & potatoes) and cook on low for 8 hours or high for 6. Add the carrots and potatoes in the last 1.5 hours on high or 2 hours on low.

Tips

• Don’t rush the simmer. The longer it cooks on low heat, the thicker and more flavorful it becomes.
• If you live at a high altitude, plan for a longer cooking time—sometimes up to 5 hours—for the peas to fully soften.
• Resist the urge to stir too vigorously once it’s thick. A gentle stir is enough to prevent sticking without breaking down the vegetables.

Serving and Storing Your Masterpiece

Ladle the soup into deep bowls. It’s a complete meal on its own, but a slice of crusty bread for dipping is never a bad idea.

Leftovers taste even better the next day. Store them in an airtight container in the fridge for up to 3 days.

This soup also freezes beautifully for up to 3 months. Just thaw and reheat gently on the stove.

Print Recipe

Split Pea Soup Recipe

Author: Kelsey Perez Cooking Method: Stovetop Cooking Cuisine: American Courses: Soup

Difficulty: easy Prep Time 10 mins Cook Time 150 mins Total Time 2 hrs 40 mins

Servings: 6 Estimated Cost: $ 12 Calories: 364

Best Season: Winter, Fall

Description

This classic Split Pea Soup recipe is made with a meaty ham bone, carrots, onions, potatoes, and has a thick and flavorful broth. It’s easy to make on the Stove Top, Instant Pot, or Crock Pot!

Ingredients

Servings

Stove Top / Crock Pot / Instant Pot

• 1 lb dry split peas (equal to 2 cups, rinsed)
• 1 ham bone (meaty and uncleaned; see notes for substitutes)
• 2 cups ham (cut from the bone after cooking)
• 2 cups onions (diced)
• 1.5 tablespoons onion powder (not teaspoons)
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 tablespoon garlic (minced)
• 2 bay leaves
• 2 sprigs thyme
• 8 cups water
• 2 cups carrots (diced)
• 2 russet potatoes (peeled and diced)

Instructions

Stove Top

1. Add the uncleaned/meaty ham bone to a large soup pot along with the rinsed split peas, onions, onion powder, butter, olive oil, garlic, bay leaves, and thyme.
2. Add the water and bring it to a boil, then reduce to a simmer, with the lid slightly cracked.
3. Let the soup simmer for 2.5 hours or until desired thickness is obtained. Stir occasionally as it cooks to lift any settling on the bottom of the pot. (Note that higher altitudes may require 5 or more hours of simmering time.) The longer it simmers, the thicker and more flavorful it will get.
4. Add the carrots and potatoes about 40 minutes prior to serving.
5. Once the carrots and potatoes are fork tender, remove the ham bone, bay leaves, and thyme stems. Shred/cut 2 cups of ham from the bone and add it back to the soup. Serve and enjoy!

Instant Pot

1. Rinse the peas. Add all of the ingredients to 6+ quart Instant Pot. Make sure the pot isn’t more than 2/3 full.
2. Secure the lid and set it to cook on high (or press the ‘pressure cook’ button) for 25 minutes.
3. Once finished, let 10–15 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
4. Remove the ham bone, the bay leaves, and thyme stems. Slice/cut 2 cups of ham from the ham bone and add it back to the soup. Serve!

Slow Cooker

1. Rinse the peas. Add all of the ingredients to a large Slow Cooker (5 quarts or larger).
2. Cook on low for 8+ hours or on high for 6+ hours. It's ready to serve once the peas are tender and the soup has reached your desired level of thickness.
3. Remove the ham bone, the bay leaves, and thyme stems. Slice/cut 2 cups of ham from the ham bone and add it back to the soup. Serve!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 364kcal

% Daily Value *

Total Fat 15g24%

Saturated Fat 5g25%

Trans Fat 1g

Cholesterol 34mg12%

Sodium 623mg26%

Potassium 943mg27%

Total Carbohydrate 40g14%

Dietary Fiber 10g40%

Sugars 7g

Protein 19g38%

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Calcium 70 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Using a Ham Bone: A meaty, uncleaned ham bone gives this soup its rich and savory flavor.
• If your ham bone is small or you're substituting: Add up to 4 chicken bouillon cubes for extra flavor.
• Not enough meat on the bone? Add a diced 8 oz. ham steak (≈1¼ cups) at the start.
• Ham Bone Substitutes: Bone-in picnic shoulder, smoked ham shank, ham hock, salted pork, or smoked bacon.
• Tip: Unlike most soups, you don’t need to sauté the vegetables first—they soften in the ham fat during simmering.
• Storage: Keeps refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: split pea soup, ham bone soup, easy soup recipe, hearty soup, comfort food