Split Pea Soup

Jane Whittaker


This is my version of an old classic. You can use either yellow or green split peas for this.
I treat all dried beans the same, and many of you don't soak the split peas, but I always do and it softens them.
My BF just loves this and I didn't make this for the longest time thinking he wouldn't like it.

★★★★★ 3 votes
10 or more
10 Min
3 Hr
Stove Top


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1 pkg
dry split peas
1 1/2 c
liquid from cooking a ham
2 medium
ham hocks,or one meaty ham bone
1 large
onion, chopped
2 medium
carrots, diced
salt and pepper to taste
1/4 tsp
crushed red pepper
1 tsp
dried parsley
2 medium
bay leaves

How to Make Split Pea Soup


  • 1Cover split peas with twice their amount water, cover and let sit over night or several hours.
    Some folks don't soak them, and just start to cook them, I am just a creature of habit and have always done my dried beans this way. if you like you certainly can just start to cook them without soaking them.
  • 2To 4 cups softened beans, add 8 cups of water
  • 3Add your ham juice. Whenever I cook a ham without a glaze I save the juice, and freeze it for just t his purpose. i put it in a zip lock bag and lay it flat. When it freezes, it sit it upright like a book so it doesn't take up any room in my freezer.
  • 4Dice your onions, and carrots and add to pot.
  • 5Add your ham bone or ham hocks and seasonings to the pot and bring to a simmer.
  • 6Let soup simmer for 3 hours, and if needed for texture, use an immersian blender.

Printable Recipe Card

About Split Pea Soup

Course/Dish: Bean Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Healthy

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