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Classic Split Pea Soup in a beige bowl on a napkin

Classic Split Pea Soup

Classic Split Pea Soup is a comforting and delicious soup that is so easy to make. Flavored with a leftover meaty ham bone, or ham hocks.
5 from 2 votes
Course: Soup
Cuisine: American
Keyword: split pea soup recipe
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Calories: 312kcal


  • 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.


Calories: 312kcal