There’s a particular kind of comfort that only comes from a bowl of homemade split pea soup.

It’s the food that feels like a warm hug, a direct line back to cozy kitchens and simpler times.

Why Homemade Beats the Can Every Time

Let’s be honest, that canned version just can’t compete, not even close.

When you make it from scratch, you control everything, from the depth of flavor to the perfect, velvety texture.

It’s a slow-simmered labor of love that rewards you with a pot full of hearty, soul-satisfying goodness.

The transformation of humble dried peas into a rich, creamy soup feels like a little bit of kitchen magic, really.

Ingredients Needed for the Recipe

Here’s what you’ll need to gather. Each ingredient builds a layer of flavor, from a savory base to that final, comforting spoonful.

• Olive oil: Used to gently sauté the vegetables and build the foundation of flavor. Butter works here too, if you prefer.
• Yellow onion, celery, carrots, and garlic: This classic vegetable trio creates the aromatic backbone of the soup, adding sweetness, earthiness, and a touch of color.
• Chicken broth and water: A mix of both keeps the broth flavorful but light, so the delicate taste of the peas can truly shine through.
• Dried split peas: The star of the show! No soaking needed, just give them a good rinse and check for any little pebbles.
• Bay leaves, thyme, and parsley: Herbs that add a subtle, savory complexity. Fresh or dried, they both do the job wonderfully.
• Salt and pepper: We add these seasonings thoughtfully, waiting on the salt until the end since the ham can vary in saltiness.
• Ham bone: This is the secret weapon. A meaty leftover ham bone infuses the entire pot with a smoky, rich flavor that’s simply irreplaceable.

The Magic of the Ham Bone

That leftover bone from a holiday feast or a Sunday roast is pure culinary gold.

Simmering it for hours pulls every bit of flavor from the marrow and meat, creating a broth that’s deeply satisfying.

It turns what might be waste into the very soul of the soup, a thrifty trick that feels wonderfully resourceful.

If you don’t have a bone, ham shanks are a fantastic substitute that will give you a similar result.

How to make Split Pea Soup?

Save

Step 1- Sauté the Aromatics

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.

Add the chopped onion and celery and sauté for about 3 minutes, just until they begin to soften and smell amazing.

Step 2- Add the Garlic

Stir in the minced garlic and let it cook for one more minute.

You’ll know it’s ready when its fragrance fills the kitchen, but before it has a chance to brown.

Step 3- Build the Broth

Pour in the chicken broth and water, then add the rinsed split peas, bay leaves, and thyme.

Season lightly with pepper and just a pinch of salt at this stage, you can always add more later.

Step 4- Simmer with the Ham

Nestle the ham bone right into the middle of the pot, submerging it as best you can.

Bring everything to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour.

Step 5- Shred the Ham

Carefully remove the ham bone and place it on a cutting board to cool for 10 minutes.

Once it’s cool enough to handle, shred or dice all that tender, flavorful meat into bite-sized pieces.

Step 6- Finish the Soup

While the ham rests, add the chopped carrots to the simmering pot.

Cover and continue cooking for another 30 minutes, or until the peas have broken down into creamy goodness.

Step 7- Final Seasoning and Serve

Stir the shredded ham back into the pot. Now, taste it.

This is the moment to adjust the seasoning, adding more salt and pepper until it’s just right for you. Ladle it into bowls and garnish with fresh parsley.

Tips

• For a chunkier, even heartier soup, dice a couple of yellow or red potatoes and add them when you add the carrots.
• If your soup seems a bit thin near the end of cooking, simply simmer it uncovered for the last 20-30 minutes to allow some liquid to evaporate and thicken it up.
• Remember, this soup thickens considerably as it cools. Leftovers will be very thick, but they thin out perfectly when reheated with a splash of water or broth.

Handy Ingredient Substitutions

No ham bone? Don’t let that stop you. Smoked ham hocks or shanks are excellent alternatives.

For a vegetarian version, simply omit the ham and use vegetable broth.

You can add a teaspoon of smoked paprika to mimic that smoky depth, and maybe a handful of chopped mushrooms for savoriness.

If you’re out of fresh thyme, dried works beautifully, just use about one-third of the amount.

Making it Your Own: Flavor Variations

The classic recipe is perfect, but it’s also a wonderful canvas for your own tastes.

Stir in a handful of fresh spinach or kale during the last 5 minutes of cooking for a pop of color and greens.

A squeeze of fresh lemon juice right at the end can brighten all the flavors in a really delightful way.

For a slightly different twist, try using green lentils in place of half the split peas, they’ll hold their shape a bit more for a varied texture.

Storing and Freezing for Later

This soup is arguably even better the next day, after the flavors have had more time to mingle.

Store cooled leftovers in an airtight container in the refrigerator; they’ll be delicious for up to 3 days.

To freeze, let the soup cool completely, then transfer it to freezer-safe containers, leaving about an inch of space at the top for expansion.

It will keep well frozen for about 3 months. Thaw overnight in the fridge before reheating gently on the stove.

Save

Print Recipe

Split Pea Soup Recipe

Author: Elly Cooking Method: Stovetop Cuisine: American Courses: Main Course, Soup

Difficulty: Beginner Prep Time 15 mins Cook Time 105 mins Rest Time 10 mins Total Time 2 hrs 10 mins

Servings: 6 Calories: 450

Best Season: Winter, Fall

Description

Homemade Split Pea Soup, just like mom made growing up! This hearty, protein packed, comforting soup is made with tender split peas, flavorful ham and fresh vegetables. It’s easy to make and perfect for the cold weather.

ingredients

Servings

• 1 Tbsp olive oil
• 1 ¹⁄₂ cups chopped yellow onion ((1 medium))
• 1 ¹⁄₄ cups chopped celery ((about 3 ribs))
• 1 tsp minced garlic ((1 clove))
• 4 cups unsalted chicken broth
• 4 cups water
• 1 (16 oz) bag dried split peas (picked over and rinsed)
• 2 bay leaves
• 1 ¹⁄₂ tsp chopped fresh thyme (or 1/2 tsp dried)
• Salt and freshly ground black pepper (to taste)
• 1 ¹⁄₂ lb meaty ham bone (or ham shanks)
• 1 cup chopped carrots
• Chopped fresh parsley (for garnish (optional))

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add onion and celery and sauté 3 minutes. Add garlic and sauté 1 minute longer.
   Mark as complete
2. Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste (I like to wait to add more salt until the end to see how salty the ham has made the soup).
   Mark as complete
3. Nestle ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 60–80 minutes.
   Mark as complete
4. Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.
   Mark as complete
5. Meanwhile add carrots to soup. Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer.
   If desired you can add in a couple of yellow or red potatoes when adding the diced carrot to make it even heartier.
   Mark as complete
6. Stir ham into soup, season with more salt as needed. Serve warm garnished with parsley if desired.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 serving

---

Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 7.64g12%

Saturated Fat 1.8g9%

Cholesterol 66.67mg23%

Sodium 202.27mg9%

Potassium 1358.31mg39%

Total Carbohydrate 54.24g19%

Dietary Fiber 20.96g84%

Sugars 9.35g

Protein 43.24g87%

---

Calcium 93.16 mg

Iron 4.83 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

• CROCKPOT METHOD: Reduce water to 2 cups. Add all ingredients (except parsley) to a 4–6 quart slow cooker and cook on low heat about 7–8 hours. Remove ham and shred or dice into pieces then return to soup.
• INSTANT POT METHOD: Press “sauté” setting. Add oil, celery and onion, sauté 3 minutes, add garlic and sauté 1 minute longer. Press “cancel.” Pour in broth, 2 cups water, split peas, carrots, thyme, bay leaves, season with salt and pepper. Add ham bone. Cover and press “manual” mode then set to 15 minutes. Once time is up, allow pressure to release naturally for 15 minutes, then quick release remaining pressure. Shred ham from bone and return to soup.
• If you notice soup isn't thickening up how you'd like while cooking, you can let it simmer uncovered for the last 30 minutes.
• Note that soup will thicken as it rests and cools slightly. If needed, it can be thinned with more water.

Keywords: split pea soup, ham and pea soup, comfort soup, winter soup, easy soup recipe