Cindy's Split Pea Soup

Cindy Ruwe


I love "tweaking" recipes so when I decided to make pea soup for dinner today I added some new twists to what I usually do. The results? One of the best split pea soups I have ever made! My husband loved it. This makes a very thick soup so if you like your soup thinner just add more liquid. Serve with cornbread and you have a nice hearty comfort meal for a cold winter day.

★★★★★ 1 vote
40 Min
3 Hr
Stove Top


2 c
celery, chopped
2 c
onion, chopped
clove garlic, smashed & minced
smoked ham hocks
1 tsp
summer savory, dried
dried hot peppers (opt.) (i used a combination of dried red, jalapeno, & thai peppers)
bay leaves, dried
3 qt
chicken broth or water
6 c
split peas (i use half yellow & half green)
3/4 c
half & half

How to Make Cindy's Split Pea Soup


  • 1Saute celery, onion, garlic, & summer savory until onion translucent but not browned.
  • 2Place Ham Hocks, dried peppers, & bay leaves in pot. Add black pepper if you wish but do not add any salt. There is plenty of salt in the ham hocks. Cover with broth.
  • 3Bring to boil, then turn heat to low , cover & simmer for 1 hour.
  • 4After an hour taste broth for heat, if using dried peppers. If it is desired spiciness, remove the peppers. (I left mine in for another 30 minutes)
  • 5After 1-1/2 hours, remove Ham Hocks to cool before chopping.
  • 6Meanwhile, wash split peas and add to broth. Then chop meat and add to pot.
  • 7Bring to boil, then turn to low and continue to simmer for approx. 1 hour, or until peas are tender, stirring occasionally.
  • 8Add Half & Half & stir until completely mixed. Serve with cornbread.

Printable Recipe Card

About Cindy's Split Pea Soup

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy