Split pea soup is a hearty, rich soup made by simmering ham (bones and all), carrots, celery, onions, and split green peas. This recipe includes smoked ham hocks, which add a smoky, salty flavor that is just fabulous when paired with the mild flavor of the peas.
Some people serve their split pea soup with croutons, but I prefer dunking a crusty piece of French bread or onion rolls in mine. Start with a light appetizer like a salad or cream cheese stuffed mushrooms, and make the soup the main course. Enjoy!
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Growing up, split pea soup was a regular feature at our house and something we all looked forward to. It came as no surprise that the very few options for split pea soup you can find at the store don't hold a candle to the homemade stuff, so better to do it yourself.
In all honesty, split pea soup is not very hard to make, and it's a great family recipe that you can share with loved ones for years to come. The tender green peas and vegetables with bits of meat and tons of flavor from the smoked ham hocks always hits the spot, especially on chilly days!
🥘 Ingredients
If you haven't made your own smoked ham hocks, you can often times find them at your local butcher or pre-packaged in the meat section of your grocery store. A meaty ham bone will work as well (*see note).
- Olive Oil - ½ tablespoon olive oil, extra virgin (EVOO) is preferred.
- Carrots – 4 medium carrots, diced.
- Onion – 1 large onion, diced.
- Celery – 3-4 ribs of celery, diced.
- Salt & Pepper - ¼ teaspoon each, more or less, to taste.
- Oregano - 1½ teaspoons of oregano or herbes de provence.
- Bay Leaves – 3 whole leaves.
- Garlic – 1 tablespoon or about 3 garlic cloves, minced.
- Split Green Peas - 2½ cups dry split peas.
- Smoked Ham Hocks – 2 smoked ham hocks, or use diced leftover ham with the ham bone.
- Chicken Broth – 6 cups of chicken broth.
- Water – 2 cups (up to 4 cups, depending on desired consistency).
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Split Pea Soup
I always recommend adding salt conservatively until the very end as ham itself is very salty and it varies by brand. You will need a large soup pot, a knife, a cutting board, a wooden spoon, and measuring cups.
This recipe will make about 8 servings of soup.
- Saute. Heat ½ tablespoon (7 milliliters) of olive oil in a large soup pot over medium-high heat. Add 4 diced carrots (244 grams), 1 large diced onion (150 grams), and 3 diced ribs of celery (120 grams) and saute until softened, usually between 5-8 minutes.
- Season. Add ¼ teaspoon (1.5 grams) of both salt & pepper to the veggies, then add 1½ teaspoons (3 grams) of dried oregano, 3 bay leaves (0.3 grams), and 1 tablespoon (8 grams) of minced garlic. Saute for 60 more seconds.
- Add remaining ingredients. Add 2½ cups (493 grams) of split peas to the pot, followed by the ham hocks (340 grams), 6 cups (1420 milliliters) of chicken broth, and 2 cups (473 milliliters) of water.
- Simmer. Bring the contents of the pot to a boil, then reduce the heat and allow it to simmer for 45 minutes or until the peas are tender and fully cooked (stirring occasionally). *If your soup becomes too thick at any point, add a bit more water until desired consistency is reached.
- Serve. After the peas are tender and the soup has reached your ideal thickness, remove the ham hocks and bay leaves. Taste the soup and add more salt and/or pepper if needed. Let cool slightly before serving.
💭 Angela's Pro Tips & Recipe Notes
- A large, meaty ham bone can be used in place of ham hocks. Ham hocks are a bit saltier than ham bones, so adjust your salt accordingly.
- Green and yellow split peas cook the same. Though some people think they taste identical, yellow tends to be a little sweeter. This recipe will work for either, but green is traditional!
- If you like, you can add some diced potatoes to make your soup even heartier.
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🥡 Storing & Reheating
Once cooled, this soup can be stored in an airtight container and refrigerated for 3-4 days or frozen for up to 3 months.
Individual portions of split pea soup can easily be reheated in the microwave or reheat large portions on the stove-top over medium heat.
🍲 More Soups And Stews
- Detox Cabbage Soup - A vegan, veggie-packed soup that is super flavorful.
- Ground Beef Stew - Seasoned ground beef is combined with tender veggies for a classic stew.
- Hamburger Soup - Hearty ground beef and vegetables are cooked in a rich tomato-based broth.
- Green Chili Chicken Stew - The perfect soup for when you have some leftover rotisserie chicken.
- Potato Leek Soup with Bacon and Chives - A creamy and delicious Irish soup that only takes 30 minutes to make.
- Albondigas Soup - This Mexican meatball soup is hearty, rich, and completely delicious.
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📖 Recipe Card
Split Pea Soup With Ham Hocks
Ingredients
- ½ tablespoon olive oil
- 4 medium carrots (diced)
- 1 large onion (diced)
- 3 ribs celery (diced)
- ¼ teaspoon each, salt & pepper (to taste)
- 1 ½ teaspoon oregano (or herbes de provence)
- 3 bay leaves
- 1 tablespoon garlic (minced)`
- 2 ½ cups split green peas (dry)
- 2 smoked ham hocks
- 6 cups chicken broth
- 2 cups water (up to 4 cups, depending on desired consistency)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To start, heat the ½ tablespoon olive oil in a large soup pot over medium-high heat. Saute the 4 medium carrots, 1 large onion, and 3 ribs celery until softened, about 5-8 minutes.
- Season the vegetables with ¼ teaspoon each, salt & pepper, then add the 1 ½ teaspoon oregano, 3 bay leaves, and minced 1 tablespoon garlic. Saute for 60 seconds more.
- Add the dry 2 ½ cups split green peas and 2 smoked ham hocks to the pot, followed by the 6 cups chicken broth and 2 cups water.
- Bring to a boil, then reduce the heat and simmer for 45 minutes, or until the peas are fully cooked and tender (stirring occasionally). If soup becomes too thick at any point, add a bit more water until desired consistency is reached.
- Once the peas are tender and the soup has reached your desired thickness, remove the ham hocks and bay leaves. Check for seasoning and add additional salt & pepper if needed. Let cool slightly before serving.
Notes
- A large, meaty ham bone can be used in place of ham hocks. Ham hocks are a bit saltier than ham bones, so adjust your salt accordingly.
- Green and yellow split peas cook the same. Though some people think they taste identical, yellow tends to be a little sweeter. This recipe will work for either, but green is traditional!
- If you like, you can add some diced potatoes to make your soup even heartier.
Rick/Chilliwack BC says
This was delicious. I added about seven mini potatoes diced and used one ham hock and a chunk of ham. blended it and added a pinch of pepper flakes. Yum. Thanks for the recipe.
Maria says
The recipe is definitely very easy to follow but unfortunately mine did not taste like split pea soup. The 1 1/2 tsp of oregano or herb de Provence ruined my soup. I added 1 tsp of oregano and 1/2 tsp of herb de Provence and the soup tastes like the spices and not the peas. I can only say do not use herb de Provence at all in this recipe and use only 3/4 tsp of oregano and add more if you feel you need it after you have tasted it towards the end of the cooking time.
Karen says
We love ❤️ this hearty soup. So delicious and comforting on a cool Fall day. Easy to make. I served it with chicken salad sandwiches on rye. Perfect!