All I’ve been craving lately is a big, warm bowl of soup! Lucky for me, this easy Split Pea Soup recipe hits the spot! It has lots of veggies, and the added ham gives it sooo much flavor! It’s thick, filling, and like most soup recipes, it makes a big batch. Perfect to freeze any leftovers for later! Trust me, I’ll definitely be keeping this soup in rotation this season!
“Wow, I’m blown away by this recipe. I’m surprised there aren’t more reviews! The peas and potatoes are creamy, the carrots are bright and sweet, and the celery and onions add an extra dimension of flavor. The smoked ham lends an extra savory richness to this soup: I highly recommend you go the extra mile to find one if you can.”
GrACE
Split peas are just like they sound, peas that have been dried and split in half. They’re part of the legume family and are often found in both green and yellow varieties. Both can be used to make this easy, comforting split pea soup. I personally use green split peas for this recipe. I usually find split peas in the dry bean aisle, next to bags of other types of dry beans.
See how we calculate recipe costs here.
Sauté the veggies: Add 2 Tbsp olive oil to a large pot or Dutch oven and heat over medium-high heat. Add 1 diced yellow onion, 3 diced ribs of celery, and 3 diced carrots, and sauté for about 4 minutes (or until the veggies soften). Add 2 minced garlic cloves and sauté for 30 seconds more.
Make the soup: Pour 1 lb. split peas into the pot with the sautéed veggies. Now add the smoked ham hock, 1 bay leaf, and 6 cups of chicken broth. Gently stir to combine.
Simmer: Cover the pot with a lid and bring everything to a gentle boil. Reduce the heat to medium-low once boiling and simmer for 1 hour. Occasionally stir the soup as it simmers, flipping the ham hock over once or twice, so both sides are exposed to the hot liquid.
After 1 hour, the split peas should have completely broken down into a mushy texture. If they’re still retaining their shape, let it simmer for a further 10 minutes before checking again.
Once the split peas have broken down into the soup, remove the ham hock and set it aside. Add 1 peeled and diced russet potato and stir to combine. Let the potatoes cook in the soup for 12 more minutes until tender.
Shred the ham: Meanwhile, once the ham hock is cool enough to handle, remove the meat from the bone and shred it into small pieces.
Add the shredded ham meat to the soup and combine.
Season and serve: Season the soup with salt and freshly cracked black pepper to taste.
Time to enjoy a warm, satisfying bowl of split pea soup with some homemade croutons, crackers, or crusty bread! Yum!
I can’t get enough of this split pea and ham soup, especially when it’s topped with homemade croutons. Crumbled saltine or ranch oyster crackers are also no-fuss soup toppers. Add a slice of sourdough or soda bread for dunking, and this soup suddenly feels a whole lot more filling.
This easy split pea soup stores very well in the fridge or freezer. You can store any leftovers in an airtight container in the refrigerator for up to 4 days. If you don’t think you can eat all 6 servings in about 4 days, then freeze the rest in freezer-safe containers for up to 3 months. Reheat it in the microwave or back on the stovetop until heated through.
Our Split Pea Soup recipe was originally published 9/13/2010. We have updated it to be the best it can be and republished 10/17/25.
The post Split Pea Soup appeared first on Budget Bytes.
