Split Pea Soup (One Pot)
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Easy split pea soup recipe, homemade with simple ingredients in one pot over stovetop. Loaded with tender split peas, broth, shredded ham and vegetables. Also known as “pea and ham soup” or “green pea soup.”
It’s the time of year when soup becomes a warm, comforting staple on the family dinner table. This split pea soup is simple, flavorful, and full of fall color. Add it, along with this Carrot Ginger Soup (One Pot) and Sweet Potato Soup (One Pot) to your meal plans this season.
How To Make Split Pea Soup?
- Heat oil and butter– In a pot over medium-high heat until butter is melted.
- Add onions, celery, garlic, turmeric (optional)– Saute for 4-5 minutes.
- Add broth, water, dried split peas, bay leaves, thyme salt, pepper– Mix everything together.
- Place the ham in the center.
- Bring soup to a boil– Reduce heat to Low.
- Cover and cook– For 60-70 minutes, stirring often.
- When ham is tender, remove it from the soup– Shred it with 2 forks. Keep it aside, covered.
- Mix in the carrots.
- Cover and cook– For 20 minutes, mixing often.
- Remove lid and cook– Medium heat for 10-15 minutes.
- Turn off heat– Mix in shredded ham.
- Garnish with finely chopped fresh parsley or green onions and a light sprinkle of paprika– Enjoy!
What to serve with Split Pea And Ham Soup (Split Pea Soup With Ham Bone)?
Like most soups, anything you can dip into it like ciabatta bread, breadsticks, garlic bread, or homemade biscuits will pair perfectly.
Refrigerate- In a sealed container for up to 3 days.
Freeze- In a freezer safe container or bag for up to 1 month.
Reheat– In the microwave or on the stovetop.
Vegan/Vegetarian split pea soup– Leave out the ham, use vegan butter or none at all, and substitute vegetable broth for the chicken broth.
Add bacon– The salty crumbles will add flavor and texture.
Add other meat– Such as chicken, beef, sausage, or even leftover How To Make Easy Thanksgiving Turkey (One Pan)
Add potatoes– For a heartier soup.
Make it creamy– Add heavy cream, half and half, or full-fat coconut milk.
Garnish options– Such as a dollop of sour cream, croutons, shredded cheese, or slivered almonds.
Make it spicy– Add a pinch of cayenne or crushed red chili flakes.
Add lentils – Use any lentils of your choice. Add them when you add the broth, and this will make the soup even heartier.
Add other spices– Curry spice would be delicious! Even a dash of nutmeg would add additional flavor.
Tips And Techniques
How to thicken soup? Simmer the soup until some of the liquid evaporates and the mixture is reduced. You can also cook and blend in potatoes to add thickness. Adding heavy cream will also help thicken the soup.
How to thin soup? Simply stir in more broth.
Is Turmeric optional? It is optional, but I highly recommend it. I love the subtle flavor and tinge of yellow color it adds to the soup. Otherwise, the color of the soup can be less than appealing.
Watch the amount of salt being added– Ham adds quite a bit of saltiness. It is better to add a little salt in the beginning and then, add more at the end after tasting it, if needed.
Serve it hot or cold? I prefer this soup hot. It becomes very thick when it is chilled and so it is not the best texture.
Ham bone vs. ham hock- I use a ham bone in this recipe because it has more meat, but the ham hock will still provide tons of flavor if that’s all you have available.
Do you need to soak peas? No, you can add the dried split peas directly into the soup. No need to soak.
Use non-stick pot– To prevent the soup from sticking and burning.
Adjust spices– Add more or less according to your personal preference.
More One Pot Soup Recipes
- Italian Wedding Soup (One Pot)
- Italian Meatball Soup (One Pot)
- Beef Borscht Soup (One Pot)
- Chicken Corn Soup (One Pot)
- Turkey Noodle Soup (One Pot)
- Easy Lentil Soup (One Pot)
- Chicken Barley Soup (One Pot)
- Egg Drop Soup (One Pot)
- Instant Pot Mexican Soup
One Pot Split Pea Soup
Easy split pea soup recipe, homemade with simple ingredients in one pot over stovetop. Loaded with tender split peas, shredded ham and vegetables.
- 2 tbsp Olive oil
- 1 tbsp Butter Unsalted
- 1 1/4 cup Onions Finely chopped
- 1 1/4 cup Celery Diced
- 2-3 cloves Garlic Finely minced
- 1-2 tsp Turmeric Optional, Adjust according to your taste preference
- 4 cups Chicken broth Low sodium
- 3-4 cups Water
- 1 bag Dried split peas 16 oz. bag
- 2 Bay leaves
- 2 sprigs Thyme Fresh
- Salt To taste
- Pepper To taste
- 1.5 pound Ham bone Meaty
- 1 1/4 cup Carrots Washed, Peeled, Diced
Heat oil and butter in a large nonstick pot over medium-high heat until butter is melted.
Add onions, celery, garlic, turmeric (optional) and saute for 4-5 minutes until garlic is fragrant.
Add broth, water, dried split peas, bay leaves, thyme salt, pepper and mix everything together.
Place the ham in the center.
Bring soup to a boil and then, reduce heat to Low.
Cover and cook for 60-70 minutes until ham meat is tender. Be sure to stir often during this time.
When ham is tender, remove it from the soup and shred it with 2 forks. Keep it aside, covered.
Mix in carrots in the soup now.
Cover and cook for about 20 minutes, mixing often.
Remove lid and cook on Medium heat for 10-15 until liquid is reduced to your desired consistency.
Turn off heat and mix in shredded ham.
Garnish with finely chopped fresh parsley or green onions and a light sprinkle of paprika. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop with a splash of water or broth.
- The soup will thicken a bit as it rests and cools. It can easily be thinned out with the addition of more water or broth.