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Split Pea Soup

Updated: Nov 1, 2023

Split pea soup

Split pea soup is a comforting dish with dried split peas, vegetables, and sometimes ham or bacon. The soup is seasoned with herbs and spices like thyme, bay leaves, and black pepper.

Split Pea Soup


  • ½ pound butter

  • 2 ribs celery, medium dice

  • 2 carrots, medium dice

  • 1 large onion, medium dice

  • Salt and pepper as needed

  • 1 ham bone with meat

  • 8 ounces split peas

  • 3 quart of water, divided

  • 1 cup chicken stock

  • 1 Tablespoon granulated garlic

  • 1 Tablespoon granulated onion

  • 1 Tablespoon fresh thyme


  1. In a large stock pot or Dutch oven, melt the butter over medium heat and sweat the mirepoix of diced vegetables until they change color to light brown.

  2. Add the ham bone and sear on all sides.

  3. Add enough water and cover with a lid. Let cook for about half an hour; check the liquid level periodically so that it doesn’t go dry and burn.

  4. Turn the heat to low, and add the split peas, the cup of chicken stock, and stir well, cover again, and let cook for another half an hour.

  5. Check the ham bone. You want the meat to be falling off the bone; if it is not yet releasing the meat, cook and cover for another half an hour on low heat

  6. Pull the ham bone out and place it in a bowl to cool. Add another cup of water to the soup and stir well. Add salt and pepper and simmer uncovered, continue to stir.

  7. When the ham bone has cooled, pull the meat off the bone, and roughly chop up the ham, being careful to pull any bone, gristle, or fat out of the meat.

  8. Add the chopped ham to the soup, more water if needed and let the soup simmer until the desired thickness, and the split peas have amalgamated in the soup

  9. Add the granulated garlic, granulated onion, fresh thyme, and a pinch more salt and pepper

  10. Simmer for 10 minutes, add additional ingredients like cooked rice, potatoes, or barley for an extra hearty soup

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