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Split Pea Soup

This Split Pea Soup is made with a delicious ham bone, potatoes, and carrots, in a thick and flavorful broth.
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 364kcal
Author: Stephanie

Ingredients

  • 1 lb. dry split peas equal to 2 cups
  • 1 ham bone See notes for substitution options
  • 2 cups ham cut from the ham bone at the end.
  • 2 cups onions diced
  • 1 ½ tablespoons onion powder not teaspoons
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 tablespoon garlic minced
  • 2 bay leaves
  • 2 sprigs thyme
  • 8 cups water
  • 2 cups carrots diced
  • 2 russet potatoes peeled and diced
US Customary - Metric

Instructions

  • Note: The split peas do not need to be soaked for this recipe.

Stove Top

  • Add the uncleaned/meaty ham bone to a large soup pot along with the rinsed split peas, onions, onion powder, butter, olive oil, garlic, bay leaves, and thyme.
  • Add the water and bring it to a boil, then reduce to a simmer, with the lid slightly cracked.
  • Let the soup simmer for 2.5 hours or until desired thickness is obtained. Stir occassionally as it cooks to lift any settling on the bottom of the pot. (Note that higher altitudes may required 5 or more hours of simmering time.) The longer it simmers, the thicker and more flavorful it will get.
  • Add the carrots and potatoes about 40 minutes prior to serving.
  • Once the carrots and potatoes are fork tender, remove the ham bone, bay leaves, and thyme stems. Shred/cut 2 cups of ham from the bone and add it back to the soup. Serve and enjoy!

Instant Pot

  • Rinse the peas. Add all of the ingredients to 6+ quart instant pot. Make sure the pot isn’t more than 2/3 full.
  • Secure the lid and set it to cook on high (or press the ‘pressure cook’ button) for 25 minutes.
  • Once finished, let 10-15 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
  • Remove the ham bone, the bay leaves, and thyme stems. Slice/cut 2 cups of ham from the ham bone and add it back to the soup. Serve!

Slow Cooker

  • Rinse the peas. Add all of the ingredients to a large Slow Cooker (5 quarts or larger). 
  • Cook on low for 8+ hours or on high for 6+ hours. It's ready to serve once the peas are tender and the soup has reached your desired level of thickness.
  • Remove the ham bone, the bay leaves, and thyme stems. Slice/cut 2 cups of ham from the ham bone and add it back to the soup. Serve!

Notes

Using a Ham Bone:

Using a meaty, uncleaned ham bone is what gives this soup it's amazingly rich and savory flavor.
  • If your ham bone is small, or you are using a ham bone substitute: Be prepared to add up to 4 chicken bouillon cubes to the broth to add more flavor if needed.
  • If your bone doesn't have much meat: You can also add a diced ham steak at the beginning of cooking. 1 (8oz.) steak = about 1 ¼ cups diced ham.

Ham Bone Substitutes:

  1. Bone-in Picnic Shoulder or smoked ham shank 
  2. Using a ham hock is the next best option.
  3. Chopped salted pork and/or chopped smoked bacon can also be substituted.
Nutritional information is an estimate, and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 364kcal | Carbohydrates: 40g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 623mg | Potassium: 943mg | Fiber: 10g | Sugar: 7g | Vitamin A: 7211IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 2mg