Dutch Split Pea Soup

Carolyn Haas


Split pea soup is very popular in the Netherlands on cold winter or fall days - or even a chilly spring or summer day! Serve with toasted pumpernickel croutons.


★★★★★ 5 votes

15 Min
40 Min
Stove Top


  • 1 lb
    split peas, rinsed and drained
  • 1 1/2 qt
    water or chicken broth
  • 4 tsp
    powdered chicken bouillon (if not using chicken broth)
  • 1 medium
    carrot, peeled
  • 1 medium
    potato, peeled
  • 2 stalk(s)
  • 1 small
  • ·
    bay leaf
  • 1
    ham hock, or 4-6 ounces ham, or one sausage link
  • ·
    salt and pepper to taste

How to Make Dutch Split Pea Soup


  1. Put water and peas in a stockpot or dutch oven. Chop the vegetables and add them to the water and add the bay leaf. Add the meat.
  2. Bring to a boil and simmer for about 40 minutes. When peas are soft, remove the bay leaf and either puree with a stick blender or use a potato masher in the soup several times, until the peas have a creamy consistence. Cut the meat off the bone, cut up the meat, or slice the sausage and stir it back in the soup. Adjust the flavor with salt and pepper if needed.

Printable Recipe Card

About Dutch Split Pea Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Dutch

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