Classic Split Pea Soup is a comforting and delicious soup that is so easy to make. A hearty and tasty split pea soup recipe that is flavored with a leftover meaty ham bone, or ham hocks.
Homemade Split Pea Soup is Easy to Make!
If you are wondering what to do with that leftover ham bone, this is the perfect recipe for you!
I have been making this split pea soup recipe for over 25 years. It’s a classic, and so comforting and delicious!
Sometimes the best recipes are the ones made with simple ingredients.
Some Tips for a Great Pea Soup
• Have all of your ingredients prepared before you start cooking.
• If you don’t have a ham bone, you can use bacon, or ham hocks, smoked turkey wings or legs, etc.
• For a vegetarian version, use vegetable broth, and add a little liquid smoke to give the soup a slight smoky flavor. About 1/2 of a teaspoon.
• Be sure to use low sodium broth as ham bones tend to be salty. For vegetarian, you can use regular veggie broth.
• Don’t add any additional salt until after cooking. Taste the soup first.
Easy Steps to Make This Homemade Soup
This Split Pea Soup recipe is sure to become a favorite! I’ve had people who don’t like peas tell me they love this soup recipe!
Serve this delicious Classic Split Pea Soup with a thick slice of crusty bread for a satisfying meal.
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If you made this yummy Split Pea Soup recipe, please let me know! Leave a comment with a star rating below. I’d love to know how you liked it!
Classic Split Pea Soup
- 1 lb Green Split Peas, rinsed and picked over (to remove stones)
- 3 Tbsp Olive Oil
- 1 lg Onion, chopped
- 2 Bay Leaves
- 3 sprigs Fresh Thyme (or 1/2 tsp dried thyme leaves, not ground)
- 1 cup Chopped Celery (about 2 ribs)
- 2 lg Carrots, chopped
- 4 cloves Garlic, pressed or finely minced
- 1/2 tsp Pepper
- 7-8 cups Low Sodium Chicken Broth (use 7 cups for thicker soup)
- 1 Meaty Ham Bone (with extra cubed ham, if desired)
- 1/2 tsp Salt (or to taste, depending on how salty your ham is)
- Rinse the peas and pick over to remove any stones or debris. Set peas aside.
- Heat a Dutch oven over med-high heat. When hot, add the oil, then add the onion and bay leaves. Cook, stirring occasionally, until the onion starts to soften.
- Add the thyme, celery and carrots. Cook, stirring occasionally, until the onion and celery are soft, and the carrots have started to soften.
- Add the garlic and pepper. Stir. Cook about 30 seconds, stirring frequently.
- Pour in the broth and peas, and stir. Bring to a simmer.
- Carefully place the ham bone in the pot. Add any ham meat as well, if you have some.
- Simmer on low heat for about an hour, partially covered. Stir occasionally.
- Cook until peas are soft and no longer hold their shape. Taste and add salt, if needed. Remove and discard bay leaves.
- Serve with some crusty bread.
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