This hearty split pea soup delivers rich, savory flavor with tender ham, vegetables, and a thick, comforting broth. Perfect for cold days, it cooks easily on the stovetop, Instant Pot, or slow cooker with simple ingredients and no soaking required.

Why You’ll Love This Recipe

Split pea soup transforms humble pantry staples into a nourishing meal packed with protein and fiber. The meaty ham bone infuses deep flavor while carrots, potatoes, and onions add natural sweetness and texture. Readers rave about its simplicity and taste, making it a family favorite that freezes beautifully for quick weeknight dinners.

Key Ingredients

Gather these pantry-friendly items for 8 generous servings. Use yellow split peas for a golden hue or green for classic color.

Ingredient	Amount	Purpose
Dry split peas	1 lb (2 cups), rinsed	Base that thickens the soup naturally
Meaty ham bone	1 large	Provides rich, smoky flavor (substitutes below)
Diced onions	2 cups	Builds savory foundation
Diced carrots	2 cups	Adds sweetness and color
Peeled, diced russet potatoes	2 medium	Creates hearty texture
Minced garlic	1 tbsp	Boosts aroma
Onion powder	1 tbsp	Enhances depth
Butter	1 tbsp	For richness
Olive oil	2 tbsp	Sauté base
Fresh thyme sprigs	2	Herbal note
Bay leaves	2	Subtle seasoning
Water	8 cups	Broth builder

Ham Substitutes: Ham hock, diced ham steak (1.5 cups), bacon, or vegetable broth with smoked paprika for vegan.

Stovetop Instructions

Rinse split peas under cold water, discarding any debris.
In a 4.5-quart Dutch oven or large pot, combine ham bone, rinsed peas, onions, onion powder, butter, olive oil, garlic, bay leaves, thyme, and water.
Bring to a boil over high heat, then reduce to a low simmer. Cover partially and cook 2 to 2.5 hours, stirring occasionally, until peas break down and soup thickens. (Higher altitudes may need 3-5 hours.)
Add carrots and potatoes 40 minutes before serving. Simmer until fork-tender.
Remove ham bone, bay leaves, and thyme stems. Shred 2 cups ham from the bone and stir back in. Season with salt and pepper to taste. Serve hot.

Pro Tip: Skim foam during initial boil for clearer broth.

Instant Pot Method

Rinse peas. Add all stovetop ingredients to a 6-quart Instant Pot (don’t exceed 2/3 full). Seal lid, set to high pressure for 25 minutes. Natural release 15 minutes, then quick release. Remove bone and aromatics, shred ham, and return to pot.

Slow Cooker Method

Rinse peas. Add all ingredients to a 5-quart or larger slow cooker. Cook low 8 hours or high 6 hours until peas dissolve and veggies tenderize. Remove bone, shred ham, and stir in.

Essential Tips for Success

No Soaking Needed: Split peas cook down quickly without pre-soaking.
Thickness Control: Simmer longer for thicker soup; add water if too dense.
Flavor Boost: If ham bone is lean, stir in 2-4 bouillon cubes.
Altitude Adjustment: Increase simmer time by 30-60 minutes above 3,000 feet.

Nutrition Information (Per Serving)

Approximate values based on ham version:

Nutrient	Amount
Calories	320
Protein	22g
Fiber	16g
Carbs	42g
Fat	8g

Vegan version drops calories to ~250 with vegetable broth.

Storage and Reheating

Cool soup completely. Refrigerate in airtight containers up to 5 days or freeze up to 3 months in portions. Thaw overnight, then reheat on stovetop with a splash of water to loosen. Potatoes stay firm if not overcooked initially.

Delicious Variations

Vegan Delight: Swap ham bone for vegetable broth, smoked paprika (1 tsp), and liquid smoke (1/2 tsp). Lemon juice brightens at end.
Bacon Twist: Sauté 6 slices bacon first, cook veggies in fat, crumble on top.
Creamy Blender: Purée half the batch for velvety texture.
Spicy Kick: Add cumin or red pepper flakes.

Perfect Pairings

Serve with crusty bread, cornbread, or dinner rolls to soak up the broth. Add a crisp green salad for balance.

Frequently Asked Questions

Do split peas need soaking?
No, rinsing suffices as they soften during cooking.

Can I use green instead of yellow peas?
Yes, both work; yellow offers milder, sweeter flavor.

Why is my soup too thin?
Simmer uncovered longer to reduce liquid.

Ham bone unavailable?
Diced ham, hock, or vegan alternatives shine.

Enjoy this comforting classic that warms body and soul. Share your tweaks in the comments!

Split Pea Soup

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This hearty split pea soup delivers thick, flavorful comfort in every bowl, made with a meaty ham bone, tender vegetables, and simple steps. Perfect for stovetop, Instant Pot, or Crock Pot, it requires no soaking and tastes even better the next day.

Author: Emma Recipe
Prep Time: PT15M
Cook Time: PT150M
Total Time: PT165M
Yield: 8-10
Category: soup
Method: stovetop, instant pot, slow cooker
Cuisine: american

Ingredients

Scale

Dry split peas

1 lb (2 cups)

Yellow preferred for color; rinse only, no soak needed

Meaty ham bone

1 large

Leftover from holidays; substitutes in notes

Diced ham

2 cups

Shredded from bone at end

Onions

2 cups, diced

Yellow or white for sweetness

Carrots

2 cups, diced

Adds color and natural sugar

Russet potatoes

2 medium, peeled and diced

For heartiness

Garlic

1 tbsp minced

Fresh for punch

Onion powder

1 tbsp

Boosts flavor evenly

Butter

1 tbsp

For richness

Olive oil

2 tbsp

Prevents sticking

Fresh thyme

2 sprigs

Or 1 tsp dried

Bay leaves

Remove before serving

Water

8 cups

Or half chicken stock for extra umami

Salt and pepper

To taste

Added at end

Cook Mode Prevent your screen from going dark

Instructions

1. Rinse split peas under cold water; drain. Add to a 4.5-quart Dutch oven or large pot with ham bone, onions, garlic, onion powder, butter, olive oil, thyme, bay leaves, and water.

2. Bring to a boil over high heat, then reduce to low simmer. Cover partially and cook 2-2.5 hours, stirring occasionally, until peas break down and soup thickens. (Higher altitudes: add 1-2 hours.)

3. Stir in carrots and potatoes 40 minutes before end. Test tenderness with a fork.

4. Remove ham bone, bay leaves, and thyme stems. Shred 2 cups ham from bone, chop, and return to pot with diced ham. Season with salt and pepper. Serve hot.

Notes

Stovetop method shown.

Instant Pot: All ingredients except carrots/potatoes, high pressure 25 min + 15 min natural release, then saute veggies 10-15 min.

Crock Pot: All except carrots/potatoes on low 8 hrs, add veggies last hour.

Split peas don’t need soaking. For thicker soup, simmer longer. No ham bone? Add 4 bouillon cubes or 1.5 cups diced ham steak.

Vegetarian: Use vegetable broth, 1 tsp smoked paprika, 1/2 tsp liquid smoke.

Storage: Fridge 5 days, freeze 3 months. Reheat with water splash.