This hearty split pea soup delivers a thick, flavorful broth packed with tender ham, carrots, potatoes, and onions for ultimate comfort. Simple to make on the stovetop, Instant Pot, or Crock Pot, it uses basic ingredients and requires no soaking of the peas.
What Makes This Split Pea Soup Special
Split pea soup traces its roots to European peasant cooking, where dried peas provided affordable protein during cold months. This version blends classic ham bone richness with modern multi-cooker options, yielding a creamy texture without hours of babysitting. High in fiber and protein from split peas, one bowl offers sustained energy and warmth.
Yellow split peas create a golden hue and milder sweetness compared to green varieties, appealing even to picky eaters.
| Aspect | Yellow Split Peas | Green Split Peas |
|---|---|---|
| Flavor | Sweet, mild | Earthy, robust |
| Appearance | Bright golden broth | Green-tinged |
| Best For | Family-friendly | Traditionalists |
| Nutrition | 16g protein/cup (dry) | Similar profile |
Ingredients (Serves 8)
- 1 lb (2 cups) dry yellow split peas, rinsed
- 1 meaty ham bone (or substitutes below)
- 2 cups diced ham (from bone or added later)
- 2 cups diced onions
- 2 cups diced carrots
- 2 medium russet potatoes, peeled and diced
- 1 tbsp minced garlic
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp onion powder
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 tsp dried)
- 8 cups water or chicken stock
- Salt and pepper to taste
Ham Bone Substitutes Table (pick one for flavor boost):
| Option | Amount | Notes |
|---|---|---|
| Ham hock | 1 large | Shred meat after cooking |
| Diced ham steak | 1-2 cups | Add at start |
| Bacon (chopped) | 8 oz | Saute first for fat |
| Vegetarian: Vegetable bouillon | 4 cubes | Dissolve in water |
| Vegan: Smoked paprika + liquid smoke | 2 tsp each | For smoky depth |
Step-by-Step Stovetop Instructions
- 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, bay leaves, thyme, and water.
- Bring to a boil over high heat, then reduce to low simmer. Cover partially and cook 2-2.5 hours, stirring occasionally, until peas dissolve into thick broth. (Higher altitudes: add 1-2 hours.)
- Stir in carrots and potatoes 40 minutes before end. Test for fork-tender veggies.
- Remove ham bone, bay leaves, and thyme stems. Shred 2 cups ham from bone; return to soup with diced ham. Season with salt and pepper.
- Serve hot. Soup thickens more as it rests.
Pro Tip: Skim foam after boiling for clearer broth. No need to saute veggies first; ham fat infuses everything.
Instant Pot Method
Rinse peas. Add all ingredients except carrots/potatoes to 6-quart Instant Pot (fill <2/3). Seal and cook high pressure 25 minutes. Natural release 15 minutes, then quick release. Add carrots/potatoes; saute 20 minutes or pressure 5 minutes. Shred ham and finish as above.
Slow Cooker Method
Rinse peas. Add all to 5+ quart Crock Pot. Low 8 hours or high 6 hours until peas tender and thickened. Add carrots/potatoes last hour. Shred ham and serve.
Expert Tips and FAQs
- Do split peas need soaking? No, they’re halved and cook quickly. Just rinse to remove debris.
- Why so thick? Longer simmer = creamier texture. Thin with stock if needed.
- Common mistake: Overcooking potatoes into mush; add late.
- Altitude adjustment: Extra hour simmering prevents underdone peas.
- Customize: Bacon bits or fresh dill garnish elevate it.
Nutrition Per Serving (Approximate)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 320 | 16% |
| Protein | 22g | 44% |
| Fiber | 15g | 54% |
| Carbs | 45g | 16% |
| Fat | 8g | 10% |
Values based on yellow peas + ham; vegetarian lower in fat/protein. Full of folate, iron, and antioxidants from veggies.
Serving Suggestions
Pair this hearty soup with crusty bread to soak up the broth. Try alongside salads or as a meal prep staple.
| Pairing | Why It Works |
|---|---|
| Sourdough rolls | Crunch contrasts creaminess |
| Crusty French bread | Perfect for dunking |
| Side salad | Balances richness |
| Cornbread | Sweet-savory combo |
Storage and Reheating
Cool completely. Refrigerate airtight up to 4 days or freeze 3 months (potatoes fork-tender prevents mush).
- Reheat: Stovetop with splash of water/stock; microwave stirring midway.
- Freeze tip: Portion in bags flat for quick thaw.
This split pea soup freezes beautifully and tastes better day two as flavors meld. Enjoy the cozy classic any night.
Print
Split Pea Soup Recipe
- Total Time: PT165M
- Yield: 8–10 1x
Description
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.
Ingredients
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
Instructions
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.
Notes
Stovetop method shown.
Instant Pot: All ingredients except carrots/potatoes, high pressure 25 min + 15 min natural release, then saute veggies 10-15 min.
Crock Pot: All except carrots/potatoes on low 8 hrs, add veggies last hour.
Split peas don’t need soaking. For thicker soup, simmer longer. No ham bone? Add 4 bouillon cubes or 1.5 cups diced ham steak.
Vegetarian: Use vegetable broth, 1 tsp smoked paprika, 1/2 tsp liquid smoke.
Storage: Fridge 5 days, freeze 3 months. Reheat with water splash.
- Prep Time: PT15M
- Cook Time: PT150M
- Category: soup
- Method: stovetop, instant pot, slow cooker
- Cuisine: american
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
