Homemade Split Pea Soup: A Comforting Classic

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The information in this article is based on personal experiences and general knowledge, not professional medical advice. Always consult with a healthcare provider before making any changes to your diet, lifestyle, or treatment plans.

This classic pea soup is made with a ham bone, carrots, onions, and potatoes in a thick, flavorful broth. It’s easy to make on the stovetop, instant pot, or slow cooker.

Ingredients

  • 1 lb dry split peas (about 2 cups)
  • 1 ham bone (see substitutes below)
  • 2 cups ham, diced (from the ham bone or a ham steak)
  • 2 cups onions, diced
  • 1 1/2 tbsp onion powder
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1 tbsp garlic, minced
  • 2 bay leaves
  • 2 sprigs thyme
  • 8 cups water
  • 2 cups carrots, diced
  • 2 russet potatoes, peeled and diced

Equipment: Large soup pot or Dutch oven (1.45+ quarts)

Ham Bone Substitutes

  • Bone-in picnic shoulder or smoked ham shank
  • Ham steak
  • Chopped salted pork or smoked bacon

Cooking Methods

Stovetop

  1. Add the ham bone, split peas, onions, onion powder, butter, olive oil, garlic, bay leaves, and thyme to a large pot.
  2. Pour in 8 cups water. Bring to a boil, then reduce to a simmer with the lid slightly cracked.
  3. Simmer for 2.5 hours, stirring occasionally.
  4. Add carrots and potatoes 40 minutes before serving.
  5. Once veggies are fork-tender, remove the ham bone, bay leaves, and thyme stems. Shred 2 cups ham from the bone and return to the soup. Serve!

Instant Pot

  1. Rinse the split peas. Add all ingredients to a 6+ quart Instant Pot.
  2. Cook on High Pressure for 25 minutes.
  3. Let pressure release naturally for 10-15 minutes, then use the quick release.
  4. Remove the ham bone, bay leaves, and thyme stems. Shred 2 cups ham from the bone and return to the soup. Serve!

Slow Cooker

  1. Rinse the split peas. Add all ingredients to a 5+ quart slow cooker.
  2. Cook on Low for 8+ hours or High for 6+ hours.
  3. Remove the ham bone, bay leaves, and thyme stems. Shred 2 cups ham from the bone and return to the soup. Serve!

Tips

  • No need to soak the peas for this recipe.
  • The soup thickens as it simmers—cook longer for a thicker texture.
  • If at high altitude, cooking may take longer.
  • Store in an airtight container for 3 days in the fridge or 3 months in the freezer.

Nutrition (per serving)

Calories: 364
Carbs: 40g
Protein: 19g
Fat: 15g
Fiber: 10g


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