Best Split Pea Soup Recipe

This hearty split pea soup delivers thick, flavorful comfort in every bowl, made with a meaty ham bone, tender vegetables, and simple steps. Perfect for stovetop, Instant Pot, or Crock Pot, it requires no soaking and tastes even better the next day.​

Why You’ll Love This Recipe

The long simmer creates a rich, creamy broth without blending, while the ham bone infuses savory depth that diced ham alone can’t match. Yellow split peas give a golden hue and sweet undertone, but green works too. Readers rave about its freezer-friendly nature and versatility for weeknight dinners.​

Ingredients

Serves 8-10

Ingredient	Amount	Notes
Dry split peas	1 lb (2 cups)	Yellow preferred for color; rinse only, no soak needed
Meaty ham bone	1 large	Leftover from holidays; substitutes in notes
Diced ham	2 cups	Shredded from bone at end
Onions	2 cups, diced	Yellow or white for sweetness
Carrots	2 cups, diced	Adds color and natural sugar
Russet potatoes	2 medium, peeled and diced	For heartiness
Garlic	1 tbsp minced	Fresh for punch
Onion powder	1 tbsp	Boosts flavor evenly
Butter	1 tbsp	For richness
Olive oil	2 tbsp	Prevents sticking
Fresh thyme	2 sprigs	Or 1 tsp dried
Bay leaves	2	Remove before serving
Water	8 cups	Or half chicken stock for extra umami
Salt and pepper	To taste	Added at end

Nutrition per serving (1 cup): ~250 calories, 15g protein, 30g carbs, 8g fat (estimates; varies by ham).​

Step-by-Step Instructions

Stovetop Method (Most Flavorful)

1. Rinse split peas under cold water; drain. Add to a 4.5-quart Dutch oven or large pot with ham bone, onions, garlic, onion powder, butter, olive oil, thyme, bay leaves, and water.
2. Bring to a boil over high heat, then reduce to low simmer. Cover partially and cook 2-2.5 hours, stirring occasionally, until peas break down and soup thickens. (Higher altitudes: add 1-2 hours.)​
3. Stir in carrots and potatoes 40 minutes before end. Test tenderness with a fork.
4. Remove ham bone, bay leaves, and thyme stems. Shred 2 cups ham from bone, chop, and return to pot with diced ham. Season with salt and pepper. Serve hot.

Time: 3 hours total. Pro Tip: Skim foam during boil for clearer broth.​

Instant Pot Method (Fastest)

1. Rinse peas. Add all ingredients except carrots and potatoes to 6-quart Instant Pot (don’t exceed 2/3 full).
2. Seal lid, set to high pressure for 25 minutes. Natural release 15 minutes, then quick release.
3. Stir in carrots and potatoes; saute 10-15 minutes until tender (use saute mode).
4. Remove bone and aromatics; shred and return ham. Season to taste.​

Time: 1 hour total.

Crock Pot Method (Hands-Off)

1. Rinse peas. Add everything except carrots and potatoes to 5-6 quart slow cooker.
2. Cook low 8 hours or high 6 hours, until peas dissolve.
3. Add carrots and potatoes last hour. Finish as stovetop step 4.​

Time: 7-9 hours total.

Essential Tips for Success

Split peas don’t need soaking; they cook down perfectly as-is. For thicker soup, simmer longer on low heat. If no ham bone, add 4 bouillon cubes or 1.5 cups diced ham steak upfront. High altitude? Extend cooking by 30-60 minutes and add water if needed.​

Vegetarian swap: Use vegetable broth, smoked paprika (1 tsp), and liquid smoke (1/2 tsp) for that hammy essence.

Storage and Freezing

Cool completely, then store in airtight containers: fridge up to 5 days, freezer 3 months. Thaw overnight; reheat on stovetop with a splash of water to loosen. Potatoes stay firm if not overcooked initially.​

Serving Suggestions

Ladle into bowls with crusty bread, cornbread, or biscuits for dipping. Top with fresh parsley, cracked pepper, or crispy bacon bits. Pairs perfectly with a simple green salad.

Recipe Variations

• Bacon-Lover’s: Saute 6 slices bacon first, cook veggies in fat, crumble on top.
• Extra Veggies: Add celery (1 cup diced) with onions; spinach wilts in at end.
• Spicy Kick: Dash of hot sauce or cumin (1/2 tsp).​

This recipe freezes beautifully and satisfies on chilly days. Enjoy the cozy warmth!​

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