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


  • 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


  1. Cover 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.
  2. To 4 cups softened beans, add 8 cups of water
  3. Add 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.
  4. Dice your onions, and carrots and add to pot.
  5. Add your ham bone or ham hocks and seasonings to the pot and bring to a simmer.
  6. Let 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

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