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 a comforting way to use up Thanksgiving leftovers and bring warmth to the holiday weekend.
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
- Add the ham bone, split peas, onions, onion powder, butter, olive oil, garlic, bay leaves, and thyme to a large pot.
- Pour in 8 cups water. Bring to a boil, then reduce to a simmer with the lid slightly cracked.
- Simmer for 2.5 hours, stirring occasionally.
- Add carrots and potatoes 40 minutes before serving.
- 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
- Rinse the split peas. Add all ingredients to a 6+ quart Instant Pot.
- Cook on High Pressure for 25 minutes.
- Let pressure release naturally for 10-15 minutes, then use the quick release.
- Remove the ham bone, bay leaves, and thyme stems. Shred 2 cups ham from the bone and return to the soup. Serve!
Slow Cooker
- Rinse the split peas. Add all ingredients to a 5+ quart slow cooker.
- Cook on Low for 8+ hours or High for 6+ hours.
- 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
👱♀️ Wishing you a warm and delicious Thanksgiving!
This Thanksgiving, help Canada’s food banks ensure families can gather around the table to create happy memories, without the burden of hunger.
