Split Pea Soup

This split pea soup recipe makes a nourishing, hearty meal on a blustery fall or winter day.

Prep Time:

15 mins

Cook Time:

2 hrs

Additional Time:

8 hrs

Total Time:

10 hrs 15 mins

Servings:

6

Split Pea Soup Ingredients

These are the ingredients you’ll need to make this top-rated split pea soup recipe:

• Dried split peas: Find dried split peas on the dried beans and rice aisle.
• Cold water: Soak the peas for at least eight hours in cold water. You’ll also need two quarts of cold water for the soup itself.
• Ham bone: A ham bone is cooked with the peas, adding a wonderfully meaty flavor.
• Vegetables: You’ll need two onions, three carrots, three celery stalks, and one potato.
• Spices and seasonings: This split pea soup recipe is seasoned with salt, black pepper, and dried marjoram.

How to Make Split Pea Soup

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make homemade split pea soup:

1. Soak, drain, and rinse the split peas. Place them in a pot.
2. Add the water, ham bone, onions, and seasonings to the pot.
3. Bring to a boil, then simmer for about 90 minutes.
4. Remove the meat from the ham bone and return the meat to the pot.
5. Add the vegetables and cook until the vegetables are tender.

How to Quickly Soak Split Peas

If you need a faster method, bring water and peas to a boil in a large pot. Remove pot from heat, cover, and let stand for one hour. Drain and rinse before using.

How to Thicken Split Pea Soup

The potato should make your split pea soup perfectly thick and creamy. However, if the soup is still too thin for your liking, you can thicken it up with full-fat cream (though it may alter the flavor a bit) or a cornstarch slurry.

How to Store Split Pea Soup

Allow the split pea soup to cool, then transfer the leftovers to an airtight container and store in the refrigerator for three to four days. Reheat on the stove or in the microwave.

Can You Freeze Split Pea Soup?

Yes, you can freeze split pea soup with ham for up to three months. Ladle the cooled soup into zip-top bags, but leave about an inch of room at the top (the soup will expand as it freezes). Squeeze out the excess air, seal, wrap the bag in foil, and freeze flat.

Ingredients

• 2 ¼ cups dried split peas
• 2 quarts cold water, plus more as needed
• 1 ½ pounds ham bone
• 2 onions, thinly sliced
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 pinch dried marjoram
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 potato, diced

Directions

1. Gather all ingredients.
2. Place peas in a large stockpot and cover with several inches of cold water; let soak, 8 hours to overnight. Drain, rinse, and return peas to the pot.
3. Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally.
4. Remove ham bone; cut off meat, dice, and return meat to soup.
5. Add celery, carrots, and potatoes.
6. Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.
7. Serve and enjoy!

Nutrition Facts (per serving)

310	Calories
1g	Fat
58g	Carbs
20g	Protein