This easy split pea soup recipe is extra thick and hearty, simmered to perfection with savory ham and flavorful vegetables.
Grandma’s Split Pea Soup
Stacey’s Grandma used to make green split pea and ham soup often and it was one of my favorite comfort foods to eat when we had lunch there during the winter.
Split pea soup is the epitome of comfort food. Creamy, hearty, and packed with flavor, it’s a simple yet satisfying dish that’s perfect for those chilly fall or winter days. This recipe utilizes the bones from a leftover ham to add extra richness, but it’s equally delicious as a vegetarian option.
The soup simmers gently, allowing the split peas to soften and meld with the savory broth. The onions and celery melt into the soup, while the ham and carrots provide a pleasing texture and color.
What Are Split Peas?
Split peas are dried regular green peas and they split during the drying process. Split peas come in two colors, green and yellow, and both are a nutritional powerhouse. They’re an excellent source of protein, fiber, and carbohydrates, making them a filling and wholesome meal. They are really inexpensive too!
Enjoy this classic soup as is, or serve it with crusty bread for a truly comforting experience.
Hope you enjoy this winter soup staple too! –Sara
Ingredients
- 1 bag of green split peas
- Ham bone (optional)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1-2 cloves garlic
- Oil to sauté onions
- Salt and pepper
- Water to cover (about 6-8 cups)
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Helpful Kitchen Tools
- Large stockpot or Dutch oven
Instructions
To Prep: If using a hambone, remove any fat or meat that you can. I had about one cup of ham that I reserved to add at the very end of the cooking.
- Heat 2 tablespoons of oil over medium heat in a large heavy bottomed pot. Add chopped onion and about ½ teaspoon of salt and gently sauté for about five minutes.
- Add celery, carrots, garlic, and sauté for a few minutes.
- Add ham bone and split peas.
- Add water to cover everything. Simmer, covered for about an hour until the peas are tender. Remove the hambone and season with salt and pepper to taste.
Prep Tips:
- Ham – Leftover hambones add a little extra flavor if you have one on hand. Another option is to buy a smoked ham hock at the grocery store. I don’t have any experience with these but I have seen them and know that some people use them to flavor soups. However, if you don’t have a leftover ham bone at the ready, you can simply stir in cooked cubed ham after the soup is done cooking.
- Split Pea Cooking Time – My bag of split peas said they would cook in half an hour, so that’s why the step-by-step picture shows me adding them after cooking the vegetables for a bit. Next time, I would just cook everything together because it actually took over an hour to get the peas cooked.
- Seasoning – When using a cooked ham, you may find that the meat is already seasoned or has salt added, so I recommend waiting to taste the final product before adding more salt. I waited until the soup was done cooking to see if it needed salt, and I didn’t need to add anymore.
More Soup & Stew Recipes:
- Ham and Bean Soup
- Old Fashioned Chicken & Dumplings
- Potato Corn Chowder with Bacon
- Granny’s Vegetable Beef Soup
- Stovetop Beef Stew
- No Bean Chili Recipe
Split Pea Soup Recipe (Printable Recipe Card)
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Split Pea and Ham Soup
Equipment
- 1 Large heavy-bottom cooking pot or Dutch oven
Ingredients
Instructions
- To Prep: If using a hambone, remove any fat or meat that you can. I had about one cup of ham that I reserved to add at the very end of the cooking.
- Heat 2 tablespoons of oil over medium heat in a large heavy bottomed pot.
- Add chopped onion and about ½ teaspoon of salt and gently sauté for about five minutes.
- Add celery, carrots, garlic, and sauté for a few minutes.
- Add ham bone and split peas.
- Add water to cover everything.
- Simmer, covered for about an hour until the peas are tender. Remove the hambone.
- Add more salt if needed and pepper if desired.
Notes
- Ham - Leftover hambones add a little extra flavor if you have one on hand. Another option is to buy a smoked ham hock at the grocery store. I don’t have any experience with these but I have seen them and know that some people use them to flavor soups. However, if you don't have a leftover ham bone at the ready, you can simply stir in cooked cubed ham after the soup is done cooking.
- Split Pea Cooking Time - My bag of split peas said they would cook in half an hour, so that’s why the step-by-step picture shows me adding them after cooking the vegetables for a bit. Next time, I would just cook everything together because it actually took over an hour to get the peas cooked.
- Seasoning - When using a cooked ham, you may find that the meat is already seasoned or has salt added, so I recommend waiting to taste the final product before adding more salt. I waited until the soup was done cooking to see if it needed salt, and I didn’t need to add anymore.
Nutrition
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