This homemade Split Pea Soup is the perfect cozy soup recipe as we roll into the winter months. This soup is a nutritious blend of split peas, savory ham, and sauteed vegetables, creating the perfect comfort food to warm you from the inside out.

Split Pea Soup is our favorite way to use leftover Baked Ham from the holidays, but you can make it without a ham bone, adding diced ham or bacon, or keep it vegetarian. Watch the video tutorial and see how easy it is.

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Be sure to try some of our other soup favorites like Beef Stew or our Broccoli and Cheese Soup served right in an edible bread bowl. I love a hearty, nutritious, comforting bowl of soup on a cold Idaho winter day, and this Split Pea Soup checks all of the boxes.

The Best Split Pea Soup Recipe

Growing up, my mom had the best Split Pea Soup recipe. She called it by its Ukrainian name, Horohoviy Soup. I remember back when I was working as a nurse, on a cold winter day, my husband called my mom for this recipe and became a culinary superhero. I was so surprised when I came home and he had a warm bowl of homemade Split Pea Soup waiting for me. This isn’t just a bowl of soup… It warms you up, does the body good, and takes me straight back to my childhood – comfort in a bowl, my friends.

Split Pea Soup Video

Watch Natasha make Split Pea Soup. You will be surprised at how easy it is to make, the stove does most of the work. So grab your apron and let’s get cooking!

Here’s why you will love this recipe

  • Easy – this soup is so easy to make! Just chop, sauté, simmer, and serve
  • Rich and savory flavor – between the yellow split peas, the ham, and the vegetables, it’s delicious
  • Healthy comfort food – a complete meal in one bowl
  • Leftover friendly – This soup can be made ahead and re-heats beautifully the next day.

Ingredients

I love making this soup with yellow split peas. I prefer the flavor over green split peas and love the appealing golden color. A green-tinged soup is a hard sell for my kids so this is perfect!

  • Water and Chicken Stock – create the base for this hearty soup
  • Ham – use diced ham or use your leftover Thanksgiving, Christmas, or Easter ham bone. After cooking, remove the ham hock. The tender meat will fall right off the bone, and you can add back into the soup.
  • Split Peas – I use dry, golden split peas. They have a sweet flavor profile and are more visually appealing than green split peas (which is helpful especially when serving kids). No need to soak for hours (or even at all), the peas soften to create a creamy and satisfying texture. You can substitute green split peas.
  • Vegetables – potatoes, carrots, celery, yellow onion create the thick, flavorful base
  • Flavor/Herbs – garlic, bay leaves, fresh dill or parsley, thyme, salt, and pepper

Variations

  • Ham Hock Bone – if you enjoyed a Roast Ham for the holidays and have leftover ham bones, add the ham hock directly to your pot with the split peas. Your soup will be infused with flavor and the meat left on the bone becomes so tender it falls right into the soup.
  • Pork Riblets – You can cook pork riblets in the water with your split peas just like my mom does. Just be sure to skim off any impurities and avoid boiling vigorously. My mom also uses this for Sorrel Soup.
  • Bacon – sautee bacon first then spoon it out and cook your veggies in the bacon fat. Use the browned crispy bacon as a topping for your soup.
  • Bouillon Cubes – Instead of chicken stock, use the chicken or vegetable bouillon equivalent.
  • Green Split Peas – if this is your preference or if you aren’t able to find yellow split peas, the green ones will work in a pinch (but don’t tell my Mom – k?)

What are split peas?

Split peas are dried green or yellow peas that have split. Peas have two halves inside of their outer shell that make up the round pea, and during the drying process, they separate. Split peas are the peeled halves and become very tender during the cooking process creating a smooth texture. They are low in fat and a good source of protein, fiber, and various vitamins and minerals which make them a great addition to soups and other recipes such as stews, salads, and curries.

Pro Tip:

I’ve tested soaking the peas overnight in hopes of speeding up the cooking process but I didn’t notice any difference in timing. Just be sure to rinse and pick them over to remove any debris then drain your peas before adding them to the pot.

How to Make Split Pea Soup with Ham

  • Sauté – Set a large soup pot or 5 1/2 quart Dutch oven on the stovetop over medium-high heat and add olive oil. Add ham (or ham hock), and sauté until golden brown. Remove the ham and set it to the side.
Add olive oil and sauté chopped onion and celery until softened.
  • Combine– Add stock, water, and rinsed and drained peas. Add the ham back to the pot. Bring to a boil and skim off and discard any foam that rises to the top.
  • Flavor and Simmer – Add thyme and bay leaves and season with salt. Reduce heat to a simmer, partially cover, and simmer for 1 hour 30 minutes or until peas are almost dissolved. If using a ham hock, remove the bone from the soup, then shred the meat and return it to the pot.
  • Simmer Additional Vegetables – Add chopped carrots and potatoes and cook for another 20 minutes or until the veggies are fork-tender.
  • Season and Serve – Season with salt and pepper to taste. Remove and discard the bay leaves and thyme stems. Press in the garlic, add dill or parsley and immediately turn off the heat. Serve topped with crispy bacon and more fresh herbs. Keep in mind it will thicken more as it cools.
How to make split pea soup step by step

Pro Tip:

Add thyme sprigs to the pot whole – no chopping needed. The leaves will fall off the stems, which are easy to remove later. Also, when the peas and ham come to a boil, the foam will rise to the top. Skim off and discard the foam for a cleaner-looking soup.

Skimming off foam from split pea soup

Serve With

Split pea soup is a hearty and satisfying meal on its own. All you need is some Crusty French Bread, Dinner Rolls, or Biscuits to go with it. If you want to make this Split Pea Soup even better, try these toppings:

  • Bacon Bits – add a nice salty bite
  • Croutons – homemade is best, but you can also use storebought
  • Fresh Herbs – parsley, dill, or fresh thyme
  • Ham – diced cooked ham
  • Cheese – shredded parmesan
  • Green Onion or Chives – chop and sprinkle on top
  • Pepper – freshly cracked

Can I Make Split Pea Soup in a Crockpot?

Add all of your ingredients to your slow cooker, reducing the water by half since not as much water will evaporate as it cooks. Cook on low heat for 7 hours.

Split pea soup in a bowl with bread on the side

Make-Ahead

Split Pea Soup is one of those recipes that’s even better the next day after you have allowed the flavors to meld. Cool your soup to room temperature before storing it. Tip: Pour your soup into shallow containers to allow it to cool faster.

  • To Refrigerate: Store cooled soup in airtight containers for up to 4 days.
  • Freezing: Use freezer-safe containers or heavy-duty Ziploc bags. Leave some space at the top of the container or bag to allow the soup to expand as it freezes. If using bags, lay the bag flat for easier storage and quick thawing.
  • To Reheat: Thaw your soup in the refrigerator overnight. You can cook your thawed soup in the microwave or on the stovetop. If the soup has thickened, add water or broth to thin it out.
Split pea soup in a bowl with a spoon showing the hearty vegetables in the golden broth

More Hearty Soup Recipes

If you love this Split Pea Soup recipe, then you won’t want to miss these hearty soup recipes:

Natasha's Kitchen Cookbook

Split Pea Soup Recipe

4.93 from 57 votes
Author: Natasha Kravchuk
Split Pea Soup Served with a spoon
This Split Pea Soup with ham is a nutritious blend of sweet golden peas and savory ham and vegetables creating a rich and flavorful dish that's perfect for any cold winter day.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Ingredients 

Servings: 8 servings

Instructions

  • Set a large soup pot or 5 1/2 qt Dutch oven over medium-high heat and add 1 Tbsp olive oil. Add ham (or ham hock, and sautee until golden brown). Remove ham to a separate plate.
  • Add 1 Tbsp olive oil and sauté onion and celery until softened, about 5 minutes. Add stock, water, and drained peas, and add ham back to the pot. Bring to a boil and skim off any foam that rises to the top.
  • Add thyme and bay leaves and season with 1/2 tsp salt. Reduce heat to a simmer, partially cover and simmer for 1 hour 30 minutes or until peas are almost dissolved. If using a ham hock, remove bone from soup then shred the meat and put it back into the pot.
  • Add carrots and potatoes and cook another 20 minutes or until veggies are fork-tender.
  • Season with salt and pepper to taste. Remove and discard the bay leaves and thyme stems.
  • Press in the garlic, add dill or parsley, then immediately turn off the heat. Serve topped with crispy bacon and more fresh herbs.

Nutrition Per Serving

1serving Serving266kcal Calories40g Carbs16g Protein6g Fat1g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat15mg Cholesterol896mg Sodium628mg Potassium8g Fiber4g Sugar2576IU Vitamin A24mg Vitamin C52mg Calcium2mg Iron
Nutrition Facts
Split Pea Soup Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
266
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
15
mg
5
%
Sodium
 
896
mg
39
%
Potassium
 
628
mg
18
%
Carbohydrates
 
40
g
13
%
Fiber
 
8
g
33
%
Sugar
 
4
g
4
%
Protein
 
16
g
32
%
Vitamin A
 
2576
IU
52
%
Vitamin C
 
24
mg
29
%
Calcium
 
52
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Split Pea Soup, Split Pea Soup Recipe
Skill Level: Easy
Cost to Make: $$
Calories: 266

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Doctor Grandma Jeannie
    February 3, 2024

    Magnificent! At first, it seemed a bit watery and low in flavor. I cooked it lot longer, added 2 Tbs BTB, a lot more pepper, 2 extra bay leaves and tripled the thyme. Even my husband was raving about it and begging for me to make it again! Thanks.

    Reply

    • NatashasKitchen.com
      February 3, 2024

      Thank you for sharing! So glad it was enjoyed.

      Reply

  • Sue Roberts
    January 13, 2024

    Making this soup right now. My extra is going to be Buttermilk Cheddar drop biscuits, it’s a fabulous old recipe from Gourmet Magazine, should still be available on the internet.

    Reply

    • NatashasKitchen.com
      January 13, 2024

      Sounds amazing, Sue!

      Reply

  • Sarah
    January 11, 2024

    Hi, this recipe looks amazing. Am I suppose to use ham that is cooked or uncooked?

    Reply

    • NatashasKitchen.com
      January 11, 2024

      Hi Sarah! You can reference the images above to see my ingredients. We used precooked ham. I hope you love this recipe!

      Reply

  • Antoinette
    January 7, 2024

    This soup is absolutely delicious and so easy to make! And I don’t even like split pea soup but needed to use up New Years ham and the rest of my family does, but this soup changed my mind. Love it!

    Reply

    • Natasha's Kitchen
      January 8, 2024

      Thanks a lot for your great review! We’re happy to know that you enjoyed this soup a lot.

      Reply

  • Kacey
    January 7, 2024

    I froze my ham bone after Christmas and pulled it out yesterday to make this soup. SO GOOD! Thanks for another great recipe.

    Reply

    • NatashasKitchen.com
      January 7, 2024

      You’re very welcome, Kacey! So glad it was enjoyed!

      Reply

  • Jeanette
    January 7, 2024

    Such a yummy soup, just finished cooking. Definitely a keeper for my family. Lots of left over for tomorrow as well. Thank you Natasha.
    Hobart
    Australia

    Reply

    • NatashasKitchen.com
      January 7, 2024

      You’re very welcome! I’m so glad it was enjoyed.

      Reply

  • Linda
    January 6, 2024

    Pressure cooker time? Would love to make if you’ve ever done in pressure cooker. ThaNks

    Reply

    • Natashas Kitchen
      January 6, 2024

      Hi Linda, one of my readers in the comments section mentioned she made it in the instant pot (pressure cooker) I recommend reading her comment – here’s part of it “I cooked meat and peas on high pressure for 30 min and peas were perfectly dissolved and meat was perfect too, then added potatoes and carrots cooked for 7 more minutes and then added the rest of the ingredients and it turned out soon good, and twice faster! I’m loving it! Thanks for your great recipes!” I hope that helps.

      Reply

  • Debbie T
    January 6, 2024

    We loved this soup! I am planning on making more for the snow storm that’s coming! Great recipe, thanks.

    Reply

    • NatashasKitchen.com
      January 6, 2024

      So glad it was enjoyed. Debbie!

      Reply

  • Sharina
    January 6, 2024

    This is indeed so cozzy and hearty! My fam instantly love this split pea soup. We’ll be having this again!

    Reply

    • NatashasKitchen.com
      January 6, 2024

      That’s wonderful, Sharina! Thank you for the feedback.

      Reply

  • leslie
    January 5, 2024

    Hi Natasha! I would avoid any salt in your recipe, the ham and veg or chick broth has plenty of salt. It was too salty as you know our american products/ ingredients are salted. Trying to cut the salt out. Causes hypertension and gut issues. Just a suggestion, love you!

    Reply

    • Natashas Kitchen
      January 5, 2024

      Thank you so much for sharing that with me.

      Reply

  • Jill Williams
    January 5, 2024

    Hi!
    Just flagging that in the video you say you will add the “chick” peas instead of split peas!
    Not trying to be nit picky – just thought you’d want to know. I knew what you meant 🤣

    Reply

    • Natasha
      January 5, 2024

      I noticed that after the video was published and of course it’s too late at that point to change it. I wish it was as easy as just making an edit on a written recipe!

      Reply

  • Judi
    November 7, 2023

    This was, by far, the most delicious split pea soup I have ever made. I used some chicken stock in place of salt and I used polish sausage instead of the pork. Thank you again, Natasha, for another favorite recipe!

    Reply

    • Natasha's Kitchen
      November 8, 2023

      Thank you so much for your excellent review, Judi! We’re so glad that you loved it so much.

      Reply

  • Lisa Hooten
    September 16, 2023

    Hi Natasha. I’m interested in cooking your Mom’s split pea soup. It looks delicious, but it has a grated carrot in it and I’m wondering how that affects the texture? Is the grated carrot important to the integrity of the soup? I’m tempted to just slice both carrots instead of grating one. Any comment on how that affects the soup? Or am I over-thinking this, lol?

    Reply

    • Natashas Kitchen
      September 19, 2023

      Hi Lisa, this recipe has both a chopped and a grated carrot helps with the texture and the color of the soup. I hope you love it.

      Reply

      • Dianne
        January 5, 2024

        Where is the grated carrot added? I am going to make this soup this weekend but after reading the recipe and watching the video, I did not see a grated carrot. I’m curious if it does make a difference. 🙂

        Reply

        • Natashas Kitchen
          January 5, 2024

          Hi Dianne, We have it listed on step 4, they get added with the potato: “Add carrots and potatoes and cook another 20 minutes or until veggies are fork-tender.”

          Reply

  • Sasha Miko
    March 19, 2023

    Hi Natasha,

    Tried making this soup today. Is the broth meant to remain on med/high boiling for 1 hour and 40 mins? My soup got reduced by more than half and I ended up with not too many servings. Should I have kept it simmering on low instead?

    Reply

    • NatashasKitchen.com
      March 20, 2023

      Hi Sasha! It could take up to the full 1 hr and 40mins but keep an eye on it, you only need to boil until the peas are almost dissolved. Did you leave your pot completely uncovered without a lid? If so, this will cause it to reduce more than necessary, leaving you with less broth. I boil this covered, leaving only a small crack to prevent overflow. I hope that helps.

      Reply

  • Julia
    October 4, 2021

    Hi Natasha! Wow, this soup is incredible. It has such a comforting taste. My teenager (also named Natasha 😆) gobbled up a huge bowl on her lunch break from school. Thanks so much for sharing this recipe!

    Reply

    • Natasha
      October 4, 2021

      Awww that makes me so happy. Thank you for sharing that with me. I’m overdue for making this soup again. Thanks for the reminder!

      Reply

  • Natalya
    May 14, 2021

    This truly is comfort food!

    It did take me twice as long to cook my meat, but it was organic rack of lamb ribs and I used green peas. Definetly worth the wait!

    Great flavor, smooth texture, and just enough peas but not too thick.

    Reply

    • Natashas Kitchen
      May 14, 2021

      I’m so happy you enjoyed that. Thank you for sharing that great review with us, Natalya!

      Reply

  • Natalia
    April 8, 2021

    God bless you and your family!

    Reply

    • Natashas Kitchen
      April 9, 2021

      THank you, Natalia! You also! Many Blessings!

      Reply

  • Oksana
    February 25, 2021

    Natasha, thank you so much for this recipe. I was looking for an easy split pea soup made with yellow split peas just like grandma’s. Your recipe is exactly what I needed! I love all of your recipes and so thankful
    I found you a few years ago. All of the foods I miss from my Ukrainian childhood I can find here and replicate them! You guys rock! Keep up the good work! You bless so many with what you do!

    Reply

    • Natasha's Kitchen
      February 25, 2021

      Hello Oksana, yay that is so awesome! Thank you so much for sharing your great feedback and comments regarding this recipe. I hope that you’ll love all the recipes that you will try.

      Reply

  • Pat
    November 11, 2020

    Hi Natasha!
    What would be the difference if you use green split peas ?
    Thanks!
    I love your recipes!!!

    Reply

    • Natashas Kitchen
      November 11, 2020

      Hi Pat, one of our readers actually posted a comment mentioning they used green split peas! Here’s what they said: “OOOOOOHHHH! I made this tonight, except I used green split peas and I had a ham bone for the meat. Otherwise, I followed your post, and am very pleased with a DELICIOUS, hearty, yummy, rib-sticking winter soup. MMMMMM! Thank you for sharing yet another marvelous recipe that allows for substitutions. Vadim is the man….such a nice hubby!” I hope that is helpful!

      Reply

      • Tracy Gustafson
        February 2, 2021

        I use chicken broth instead of water. Just reduce the amount of salt that you add later

        Reply

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