Description

This hearty Split Pea Soup recipe offers a comforting, flavorful meal made with dry split peas, a savory ham bone, fresh vegetables, and aromatic herbs. Simmered to perfection on the stovetop, or alternatively prepared using an Instant Pot or slow cooker, this soup is perfect for a nourishing lunch or dinner. Rich in protein and fiber, it’s a classic dish that warms the soul and satisfies the appetite.

Ingredients

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Peas & Meat

1 lb. dry split peas (equal to 2 cups)
1 ham bone (meaty, uncleaned)
2 cups ham (cut from the ham bone at the end)

Vegetables & Herbs

2 cups onions (diced)
2 cups carrots (diced)
2 russet potatoes (peeled and diced)
2 bay leaves
2 sprigs thyme
1 tablespoon garlic (minced)

Seasonings & Oils

1 ½ tablespoons onion powder
1 tablespoon butter
2 tablespoons olive oil
8 cups water

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Instructions

Prepare Ingredients: Rinse the dry split peas thoroughly but note they do not need soaking. Dice onions, carrots, and peel and dice potatoes. Mince the garlic.
Stovetop Cooking: In a large soup pot, add the ham bone, rinsed split peas, diced onions, onion powder, butter, olive oil, minced garlic, bay leaves, and thyme. Pour in 8 cups of water. Bring to a boil over medium-high heat, then reduce heat to a simmer. Keep the lid slightly cracked to allow steam to escape.
Simmer the Soup: Let the soup simmer gently for about 2.5 hours or until the peas are tender and the soup thickens to your preference. Stir occasionally to prevent peas from settling and sticking to the pot bottom. Adjust simmer time if in high altitude, potentially increasing to 5 hours.
Add Vegetables: Approximately 40 minutes before serving, add the diced carrots and potatoes to the pot. Continue to simmer until vegetables are fork-tender.
Finish and Serve: Once cooked, remove the ham bone, bay leaves, and thyme stems from the soup. Shred or cut 2 cups of ham meat from the ham bone and stir it back into the soup. Ladle into bowls and enjoy!
Instant Pot Option: Place all ingredients except carrots and potatoes into a 6+ quart Instant Pot, ensuring the pot is no more than two-thirds full. Seal the lid and cook on high pressure for 25 minutes. Allow pressure to release naturally for 10-15 minutes, then quick release remaining pressure.
Instant Pot Add Veggies: Add the carrots and potatoes after pressure cooking and set to ‘Sauté’ or keep warm until vegetables are tender. Remove ham bone and herbs, add shredded ham as above, and serve.
Slow Cooker Method: Combine all ingredients in a large (5 quart or bigger) slow cooker. Cook on low for 8+ hours or on high for about 6 hours until peas and vegetables are tender, and soup is thickened.
Finish Slow Cooker Soup: Remove ham bone and herbs, shred the ham meat from the bone, stir it into the soup, and serve hot.

Notes

The ham bone adds deep, smoky flavor but can be substituted with smoked turkey leg or smoked sausage for a different twist.
Do not soak the split peas; the slow cooking or pressure cooking methods soften them properly.
Stir soup occasionally when simmering on stovetop to prevent sticking.
Adjust water amount if you prefer soup thinner or thicker during cooking.
High altitude may increase cooking times significantly.
For a vegetarian version, omit ham bone and ham, and substitute vegetable broth for water, adding smoked paprika for depth.

Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American