This homemade Split Pea Soup is the perfect cozy soup recipe as we roll into the winter months. This soup is a nutritious blend of split peas, savory ham, and sauteed vegetables, creating the perfect comfort food to warm you from the inside out. Watch the video tutorial and see how easy it is.
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Be sure to try some of our other soup favorites like Beef Stew or our Broccoli and Cheese Soup served right in an edible bread bowl. I love a hearty, nutritious, comforting bowl of soup and this Split Pea Soup checks all of the boxes. All you need are some Soft Dinner Rolls to go with this.
Split Pea Soup Video
Watch Natasha make Split Pea Soup. You will be surprised at how easy it is to make, the stove does most of the work. So grab your apron and let’s get cooking!
The Best Split Pea Soup Recipe
Growing up, my mom had the best Split Pea Soup recipe. She called it by its Ukrainian name, Horohoviy Soup. I remember back when I was working as a nurse, on a cold winter day, my husband called my mom for this recipe, and when I came home, he had a warm bowl of homemade Split Pea Soup waiting for me. This isn’t just a bowl of soup, it’s comfort in a bowl.
Split Pea Soup is our favorite way to use leftover Baked Ham from the holidays, but you can make it without a ham bone, adding diced ham or bacon, or keep it vegetarian.
Ingredients for Split Pea Soup
I love making this soup with yellow split peas. I prefer the flavor over green split peas and love the appealing golden color. A green-tinged soup is a hard sell for my kids so this is perfect!
- Water and Chicken Stock – create the base for this hearty soup
- Ham – use diced ham or use your leftover bone from your Baked Ham. After cooking, the tender meat will fall right off the bone, and you can add it back into the soup.
- Split Peas – I prefer dry, golden split peas. They have a sweet flavor profile and are more visually appealing than green split peas (which is helpful, especially when serving kids). No need to soak for hours (or even at all), the peas soften to create a creamy and satisfying texture. You can substitute green split peas.
- Vegetables – potatoes, carrots, celery, yellow onion create the thick, flavorful base
- Flavor/Herbs – garlic, bay leaves, fresh dill or parsley, thyme, salt, and pepper
Variations for Split Pea Soup
- Pork Riblets – You can cook pork riblets in the water with your split peas just like my mom does. Just be sure to skim off any impurities and avoid boiling vigorously. My mom also uses this for Sorrel Soup.
- Bacon – sautee bacon first then spoon it out and cook your veggies in the bacon fat. Use the browned crispy bacon as a topping.
- Bouillon Cubes – Instead of chicken stock, use the chicken or vegetable bouillon equivalent.
- Green Split Peas – if this is your preference or if you aren’t able to find yellow split peas, the green ones will work in a pinch (but don’t tell my Mom – k?)
What are split peas?
Split peas are dried green or yellow peas that have split. Peas have two halves inside of their outer shell that make up the round pea, and during the drying process, they separate. Split peas become very tender during the cooking process creating a smooth texture. They are nutritious and a great addition to soups, stews, salads, and curries.
Do I need to Soak Split Peas Before Using?
I’ve tested soaking the peas overnight in hopes of speeding up the cooking process but I didn’t notice any difference in timing. Just be sure to rinse and pick them over to remove any debris then drain your peas before adding them to the pot.
How to Make Split Pea Soup
- Sauté – Set a large soup pot or 5 1/2 quart Dutch oven on the stovetop over medium-high heat and add olive oil. Add ham (or ham hock), and sauté until golden brown then transfer to a plate. Add olive oil and sauté chopped onion and celery until softened.
- Combine– Add stock, water, and rinsed peas. Add the ham back to the pot. Bring to a boil and skim off and discard any foam that rises to the top.
- Flavor and Simmer – Add thyme and bay leaves and season with salt. Reduce heat to a simmer, partially cover, and simmer for 1 hour 30 minutes or until peas are almost dissolved. If using a ham hock, remove the bone from the soup, then shred the meat and return it to the pot.
- Simmer Additional Vegetables – Add chopped carrots and potatoes and cook for another 20 minutes or until the veggies are fork-tender.
- Season and Serve – Season with salt and pepper to taste. Remove and discard the bay leaves and thyme stems. Press in the garlic, add dill or parsley, and immediately turn off the heat. Garnish with fresh herbs. Keep in mind it will thicken more as it cools.
Pro Tip:
Add thyme sprigs to the pot whole – no chopping needed. The leaves will fall off the stems, which are easy to remove later. Also, when the peas and ham come to a boil, the foam will rise to the top. Skim off and discard the foam for a cleaner-looking soup.
What to Serve with Split Pea Soup
Split pea soup is a hearty and satisfying meal on its own. We love pairing it with bread such as:
Can I Make Split Pea Soup in a Crockpot?
Add all of your ingredients to your slow cooker, reducing the water by half since not as much water will evaporate as it cooks. Cook on low heat for 7 hours.
Make-Ahead
Split Pea Soup is one of those recipes that’s even better the next day after the flavors meld. Cool your soup to room temperature before storing it.
- To Refrigerate: Store cooled soup in airtight containers for up to 4 days.
- Freezing: Use freezer-safe containers or heavy-duty Ziploc bags. Leave some space at the top of the container or bag to allow the soup to expand as it freezes. If using bags, lay the bag flat for easier storage and quick thawing.
- To Reheat: Thaw your soup in the refrigerator overnight. You can cook your thawed soup in the microwave or on the stovetop. If the soup has thickened, add water or broth to thin it out.
More Hearty Soup Recipes
If you love this Split Pea Soup recipe, then you won’t want to miss these hearty soup recipes:
Split Pea Soup Recipe
Ingredients
- 2 Tbsp olive oil, divided
- 2 cups diced ham or ham hock*, (10 oz)
- 1 medium onion, chopped
- 2 celery stalks, finely chopped
- 4 cups chicken stock, *
- 8 cups water
- 1 1/2 cups yellow dry split peas*, rinsed and picked over (11-12 oz)
- 2 sprigs of fresh thyme, or 1/4 tsp dried thyme leaves
- 2 bay leaves
- 5 medium Yukon or red potatoes, peeled and diced
- 2 medium carrots, peeled and sliced into half rings
- 1 1/2 tsp fine sea salt, divided, added to taste
- 1/4 tsp freshly ground black pepper
- 3 garlic cloves
- 2 Tbsp fresh dill or parsley, finely chopped
Instructions
- Set a large soup pot or 5 1/2 qt Dutch oven over medium-high heat and add 1 Tbsp olive oil. Add ham (or ham hock, and sautee until golden brown). Remove ham to a separate plate.
- Add 1 Tbsp olive oil and sauté onion and celery until softened, about 5 minutes. Add stock, water, and drained peas, and add ham back to the pot. Bring to a boil and skim off any foam that rises to the top.
- Add thyme and bay leaves and season with 1/2 tsp salt. Reduce heat to a simmer, partially cover and simmer for 1 hour 30 minutes or until peas are almost dissolved. If using a ham hock, remove bone from soup then shred the meat and put it back into the pot.
- Add carrots and potatoes and cook another 20 minutes or until veggies are fork-tender.
- Season with salt and pepper to taste. Remove and discard the bay leaves and thyme stems.
- Press in the garlic, add dill or parsley, then immediately turn off the heat. Serve topped with crispy bacon and more fresh herbs.
Notes
- Ham Hock Bone -add the bone from a leftover ham directly to your pot with the split peas. Your soup will be infused with flavor and the meat left on the bone becomes so tender it falls right into the soup.
- Pork Riblets – You can cook pork riblets in the water with your split peas, just be sure to skim off any impurities and avoid boiling vigorously.
- Bacon – sautee bacon first then spoon it out and cook your veggies in the bacon fat. Serve garnished with browned crispy bacon.
- Bouillon Cubes – Instead of chicken stock, use the chicken or vegetable bouillon equivalent.
- Green Split Peas – if you aren’t able to find yellow split peas, the green ones will work in a pinch.
Nutrition Per Serving
Filed Under
Soup is delicious!! Now I have a recipe for leftover ham. And I agree with your kids–green split pea soup=yuck.
Magnificent! At first, it seemed a bit watery and low in flavor. I cooked it lot longer, added 2 Tbs BTB, a lot more pepper, 2 extra bay leaves and tripled the thyme. Even my husband was raving about it and begging for me to make it again! Thanks.
Thank you for sharing! So glad it was enjoyed.
Making this soup right now. My extra is going to be Buttermilk Cheddar drop biscuits, it’s a fabulous old recipe from Gourmet Magazine, should still be available on the internet.
Sounds amazing, Sue!
Hi, this recipe looks amazing. Am I suppose to use ham that is cooked or uncooked?
Hi Sarah! You can reference the images above to see my ingredients. We used precooked ham. I hope you love this recipe!
This soup is absolutely delicious and so easy to make! And I don’t even like split pea soup but needed to use up New Years ham and the rest of my family does, but this soup changed my mind. Love it!
Thanks a lot for your great review! We’re happy to know that you enjoyed this soup a lot.
I froze my ham bone after Christmas and pulled it out yesterday to make this soup. SO GOOD! Thanks for another great recipe.
You’re very welcome, Kacey! So glad it was enjoyed!
Such a yummy soup, just finished cooking. Definitely a keeper for my family. Lots of left over for tomorrow as well. Thank you Natasha.
Hobart
Australia
You’re very welcome! I’m so glad it was enjoyed.
Pressure cooker time? Would love to make if you’ve ever done in pressure cooker. ThaNks
Hi Linda, one of my readers in the comments section mentioned she made it in the instant pot (pressure cooker) I recommend reading her comment – here’s part of it “I cooked meat and peas on high pressure for 30 min and peas were perfectly dissolved and meat was perfect too, then added potatoes and carrots cooked for 7 more minutes and then added the rest of the ingredients and it turned out soon good, and twice faster! I’m loving it! Thanks for your great recipes!” I hope that helps.
We loved this soup! I am planning on making more for the snow storm that’s coming! Great recipe, thanks.
So glad it was enjoyed. Debbie!
This is indeed so cozzy and hearty! My fam instantly love this split pea soup. We’ll be having this again!
That’s wonderful, Sharina! Thank you for the feedback.
Hi Natasha! I would avoid any salt in your recipe, the ham and veg or chick broth has plenty of salt. It was too salty as you know our american products/ ingredients are salted. Trying to cut the salt out. Causes hypertension and gut issues. Just a suggestion, love you!
Thank you so much for sharing that with me.
Hi!
Just flagging that in the video you say you will add the “chick” peas instead of split peas!
Not trying to be nit picky – just thought you’d want to know. I knew what you meant 🤣
I noticed that after the video was published and of course it’s too late at that point to change it. I wish it was as easy as just making an edit on a written recipe!
This was, by far, the most delicious split pea soup I have ever made. I used some chicken stock in place of salt and I used polish sausage instead of the pork. Thank you again, Natasha, for another favorite recipe!
Thank you so much for your excellent review, Judi! We’re so glad that you loved it so much.
Hi Natasha. I’m interested in cooking your Mom’s split pea soup. It looks delicious, but it has a grated carrot in it and I’m wondering how that affects the texture? Is the grated carrot important to the integrity of the soup? I’m tempted to just slice both carrots instead of grating one. Any comment on how that affects the soup? Or am I over-thinking this, lol?
Hi Lisa, this recipe has both a chopped and a grated carrot helps with the texture and the color of the soup. I hope you love it.
Where is the grated carrot added? I am going to make this soup this weekend but after reading the recipe and watching the video, I did not see a grated carrot. I’m curious if it does make a difference. 🙂
Hi Dianne, We have it listed on step 4, they get added with the potato: “Add carrots and potatoes and cook another 20 minutes or until veggies are fork-tender.”
Hi Natasha,
Tried making this soup today. Is the broth meant to remain on med/high boiling for 1 hour and 40 mins? My soup got reduced by more than half and I ended up with not too many servings. Should I have kept it simmering on low instead?
Hi Sasha! It could take up to the full 1 hr and 40mins but keep an eye on it, you only need to boil until the peas are almost dissolved. Did you leave your pot completely uncovered without a lid? If so, this will cause it to reduce more than necessary, leaving you with less broth. I boil this covered, leaving only a small crack to prevent overflow. I hope that helps.
Hi Natasha! Wow, this soup is incredible. It has such a comforting taste. My teenager (also named Natasha 😆) gobbled up a huge bowl on her lunch break from school. Thanks so much for sharing this recipe!
Awww that makes me so happy. Thank you for sharing that with me. I’m overdue for making this soup again. Thanks for the reminder!
This truly is comfort food!
It did take me twice as long to cook my meat, but it was organic rack of lamb ribs and I used green peas. Definetly worth the wait!
Great flavor, smooth texture, and just enough peas but not too thick.
I’m so happy you enjoyed that. Thank you for sharing that great review with us, Natalya!
God bless you and your family!
THank you, Natalia! You also! Many Blessings!
Natasha, thank you so much for this recipe. I was looking for an easy split pea soup made with yellow split peas just like grandma’s. Your recipe is exactly what I needed! I love all of your recipes and so thankful
I found you a few years ago. All of the foods I miss from my Ukrainian childhood I can find here and replicate them! You guys rock! Keep up the good work! You bless so many with what you do!
Hello Oksana, yay that is so awesome! Thank you so much for sharing your great feedback and comments regarding this recipe. I hope that you’ll love all the recipes that you will try.
Hi Natasha!
What would be the difference if you use green split peas ?
Thanks!
I love your recipes!!!
Hi Pat, one of our readers actually posted a comment mentioning they used green split peas! Here’s what they said: “OOOOOOHHHH! I made this tonight, except I used green split peas and I had a ham bone for the meat. Otherwise, I followed your post, and am very pleased with a DELICIOUS, hearty, yummy, rib-sticking winter soup. MMMMMM! Thank you for sharing yet another marvelous recipe that allows for substitutions. Vadim is the man….such a nice hubby!” I hope that is helpful!
I use chicken broth instead of water. Just reduce the amount of salt that you add later