• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Dinners
      • Breakfast
      • Side Dishes
      • Desserts
    • Game Day Appetizers
    • Valentine's Day
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Soups

    Angela @ BakeItWithLove.com · 2 Comments

    Split Pea Soup

    Jump to Recipe
    Pin image with text of split pea soup with smoked ham hocks.

    A true classic, split pea soup is a hearty, rich soup made by simmering ham (bones and all), carrot, 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. Whip up some split pea soup today and watch everyone scramble for seconds!

    Split Pea Soup With Ham Hocks

    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 its' 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!

    Square image of split pea soup with smoked ham hocks.
    A hearty bowl of split pea soup is guaranteed to warm the soul!
    Jump to:
    • Split Pea Soup With Ham Hocks
    • 🥘 Ingredients
    • 🔪 How To Make Split Pea Soup
    • 💭 Angela's Tips & Recipe Notes
    • 🍲 More Soups And Stews
    • 📋 Recipe
    • 💬 Comments

    🥘 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).

    Ingredients needed to make split pea soup.
    • Olive Oil - ½ tablespoon olive oil, extra virgin is preferred.
    • Carrots – 4 medium carrots, diced.
    • Onion – 1 large onion, diced.
    • Celery – 3 ribs of celery, diced.
    • Salt & Pepper - ¼ teaspoon each, more or less to taste.
    • Oregano - 1 ½ teaspoons of oregano or herbes de provence.
    • Bay Leaves – 3 leaves.
    • Garlic – 1 tablespoon or about 3 cloves, minced.
    • Split Green Peas - 2 ½ cups dry split peas.
    • Smoked Ham Hocks –  2 smoked ham hocks, or use diced leftover ham with ham bone.
    • Chicken Broth – 6 cups.
    • Water – 2 cups (up to 4 cups, depending on desired consistency).

    *Be sure to see the recipe card below for ingredients, amounts & instructions!*

    🔪 How To Make Split Pea Soup

    I always recommend adding salt conservatively until the very end as ham itself is vert salty and it varies by brand. You will need a large soup pot, a knife and cutting board, a wooden spoon for stirring, and measuring cups.

    1. Saute. Heat ½ a tablespoon of olive oil in a large soup pot over medium-high heat. Add 4 diced carrots, 1 large diced onion, and 3 diced ribs of celery and saute until softened, usually between 5-8 minutes.
    2. Season. Add ¼ teaspoon of both salt & pepper to the veggies, then add 1 ½ teaspoons of dried oregano, 3 bay leaves, and 1 tablespoon of minced garlic. Saute for 60 more seconds.
    3. Add remaining ingredients. Add 2 ½ cups of split peas to the pot, followed by the ham hocks, 6 cups of chicken broth, and 2 cups of water.
    4. 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.
    5. 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.

    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!

    💭 Angela's 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!
    • Storing: Once cooled, this soup can be stored in an airtight container and refrigerated for 3-4 days or frozen for up to 3 months. 
    • Reheating: Individual portions of split pea soup can easily be reheated in the microwave, or reheat large portions on the stove-top over medium heat.
    Tall image of split pea soup with smoked ham hocks.

    🍲 More Soups And Stews

    • Detox Cabbage Soup
    • Ground Beef Stew
    • Hamburger Soup
    • Green Chili Chicken Stew
    • Potato Leek Soup with Bacon and Chives
    • Albondigas Soup

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Square image of split pea soup with smoked ham hocks.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    4.93 from 14 reviews

    Split Pea Soup (Hearty, Satisfying Classic Comfort Food Soup!)

    A true classic, split pea soup is a hearty, rich soup made by simmering ham (bones and all), carrot, 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. Whip up some split pea soup today and watch everyone scramble for seconds!
    Author | Angela
    Servings: 8 servings
    Calories: 392kcal
    Prep 10 minutes
    Cooking 45 minutes
    Total Time 55 minutes
    Pin Recipe Share on Facebook

    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)

    Instructions

    • To start, heat the olive oil in a large soup pot over medium-high heat. Saute the carrots, onion, and celery until softened, about 5-8 minutes.
      ½ tablespoon olive oil, 4 medium carrots, 1 large onion, 3 ribs celery
    • Season the vegetables with salt & pepper, then add the oregano, bay leaves, and minced garlic. Saute for 60 seconds more.
      1 ½ teaspoon oregano, 3 bay leaves, 1 tablespoon garlic, ¼ teaspoon each, salt & pepper
    • Add the dry split green peas and ham hocks to the pot, followed by the chicken broth and water.
      2 ½ cups split green peas, 2 smoked ham hocks, 6 cups chicken broth, 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.

    Equipment You May Need

    Stockpot (6 quart)
    Measuring Cups
    Wooden Spoon

    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!
    • Once cooled, this soup can be stored in an airtight container and refrigerated for 3-4 days or frozen for up to 3 months. 

    Nutrition

    Calories: 392kcal (20%) | Carbohydrates: 44g (15%) | Protein: 29g (58%) | Fat: 12g (18%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 50mg (17%) | Sodium: 879mg (38%) | Potassium: 965mg (28%) | Fiber: 17g (71%) | Sugar: 8g (9%) | Vitamin A: 5267IU (105%) | Vitamin C: 5mg (6%) | Calcium: 80mg (8%) | Iron: 4mg (22%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    hearty soups, Soups, split pea soup
    Course Dinner Recipes, Main Course, Soup
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Crawfish Etouffee
    Red Beans And Rice »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print

    Reader Interactions

    Comments

    1. Maria says

      October 20, 2022 at 7:06 pm

      4 stars
      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.

      Reply
    2. Karen says

      October 01, 2022 at 4:33 pm

      5 stars
      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!

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Game Day Appetizers

    • Mild Buffalo Sauce
    • Traditional Easter Dinner Menu
    • Salad Recipes
    • Winter Potluck Recipes
    • Dill Pickle Dip
    • Super Bowl Snacks
    • Homemade Baked Mac N Cheese Bites
    • Sour Cream Chip Dip

    Valentine's Day

    • Red Velvet Blossoms
    • Red Velvet Crinkle Cookies
    • Heart Shaped Dessert Ideas For Valentine's Day
    • Strawberry Dump Cake
    • Valentine's Day Desserts
    • Chocolate Valentine's Day Desserts
    • Family Dinner Ideas For Valentine's Day
    • Valentine's Day Chocolate Covered Strawberries
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    CroatianCzechDanishDutchEnglishFrenchGermanItalianJapaneseMalayPortugueseRussianSwedishTurkish

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love