Split pea soup is a timeless classic, renowned for its comforting warmth and hearty flavors, especially during chilly seasons. This recipe, reminiscent of the Pioneer Woman’s style – approachable, wholesome, and deeply satisfying – elevates the traditional split pea soup to new heights. We’re talking about a thick, flavorful broth enriched with a meaty ham bone, tender carrots, sweet onions, and creamy potatoes. Whether you prefer the stovetop, the Instant Pot, or the slow cooker, this guide will help you create a split pea soup that will become a family favorite.
Hearty split pea soup served in a white bowl, next to a pot of soup with a ladle and fresh thyme.
Many claim to have the “best” split pea soup recipe, but this one truly stands out. The secret lies in its simplicity and the depth of flavor extracted from a quality ham bone. Inspired by generations of home cooking wisdom, and perfectly aligned with the Pioneer Woman’s love for hearty, family-friendly meals, this recipe is destined to impress. It’s so good, it’s award-worthy! This treasured recipe is adapted from a well-loved, time-worn cookbook, ensuring its reliability and deliciousness. It’s even featured in The Cozy Cookbook, a testament to its exceptional quality.
Simple Steps to Delicious Split Pea Soup
For detailed ingredient measurements and complete instructions, including slow cooker and Instant Pot variations, please refer to the recipe card at the end of this post.
Step 1: Build the Flavor Base
In a large Dutch oven or soup pot (at least 4.5 quarts), lay a meaty ham bone as your foundation of flavor. Add rinsed split peas, diced onions, butter, olive oil, onion powder, minced garlic, fragrant bay leaves, and fresh thyme sprigs. Pour in water to cover all ingredients.
Ingredients for split pea soup being added to a Dutch oven, including ham bone, onions, bay leaves, and water.
Step 2: Simmer to Perfection
Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Partially cover the pot and let it simmer for approximately 2.5 hours, or until the soup reaches your desired thickness. Remember that cooking time may need to be extended at higher altitudes. About 40 minutes before you plan to serve, add diced potatoes and carrots to the pot.
Split pea soup simmering in a pot with ham bone, potatoes, and carrots, creating a rich broth.
Step 3: Finishing Touches
Once the potatoes and carrots are tender when pierced with a fork, remove the pot from the heat. Discard the bay leaves and thyme stems. Take out the ham bone, and carve or shred about 2 cups of ham from it. Return the shredded ham to the soup. Stir well and serve hot!
Shredded ham being added back into a pot of split pea soup, enhancing the meaty flavor.
To Soak or Not to Soak: Split Peas Demystified
For this recipe, soaking split peas is optional. While soaking might slightly reduce cooking time, split peas are already halved and thin, cooking relatively quickly. Therefore, pre-soaking is not a necessary step for achieving a wonderfully creamy split pea soup.
The Magic of the Ham Bone
The ham bone is the soul of this split pea soup, infusing it with an incredibly rich and savory depth of flavor. Using a meaty, uncleaned ham bone is highly recommended for the best results.
- Small Ham Bone or Substitute? If your ham bone is small or you’re using a substitute, consider adding up to 4 chicken bouillon cubes to enhance the broth’s flavor.
- Less Meat on the Bone? Supplement with a diced ham steak at the beginning of cooking. An 8oz ham steak provides approximately 1 ¼ cups of diced ham.
Ham Bone Alternatives
Running short on ham bone? Here are some excellent substitutes to consider:
- Bone-in Picnic Shoulder or Smoked Ham Shank: These are fantastic alternatives that offer similar depth of flavor.
- Ham Hock: This is another great option, lending a smoky richness to the soup.
- Salted Pork or Smoked Bacon: For a different but equally delicious flavor profile, try chopped salted pork or smoked bacon. These will add a smoky and salty dimension to your split pea soup.
Expert Tips for Perfect Split Pea Soup
- Unlike many soup recipes, sautéing vegetables beforehand is unnecessary. They naturally soften in the flavorful fat released from the ham bone as the soup simmers.
- Simmering time directly impacts thickness. The longer you simmer, the thicker the soup becomes. Maintain a low temperature during extended simmering to prevent excessive liquid reduction.
- Adjust cooking time for altitude. Higher altitudes require longer simmering periods to achieve the desired tenderness and thickness.
More Cozy Recipes to Explore
Chicken in White Wine Sauce served on a white plate with mashed potatoes and green beans. Chicken in White Wine Sauce
Taco soup in a white bowl topped with diced avocado and shredded cheese. Taco Soup
Chicken and Broccoli Pasta on a white plate with a lemon slice. Chicken and Broccoli Pasta
Pot of Chili with a ladle and Fritos on the side. Easy Chili Recipe
White Chicken Chili in a soup pot with a ladle. White Chicken Chili
Lemon Chicken Orzo Soup in a soup pot with a ladle. Lemon Chicken Orzo Soup
Storage and Reheating
- Refrigerate leftover split pea soup in an airtight container for up to 3 days.
- For longer storage, freeze for up to 3 months. This soup freezes exceptionally well and reheats beautifully. To maintain the texture of potatoes and carrots, ensure they are cooked just until fork-tender before freezing.
Close up of a white bowl of split pea soup with a spoon scooping out a portion.
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Split Pea Soup Recipe
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Rating: 4.99 from 230 ratings
Servings: 6 people
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This split pea soup, enriched with ham bone, potatoes, and carrots, delivers a profoundly flavorful and comforting broth.
Ingredients
- 1 lb dry split peas (2 cups)
- 1 ham bone (see notes for substitutes)
- 2 cups ham, cooked and cut from the bone
- 2 cups diced onions
- 1 ½ tablespoons onion powder (not teaspoons)
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 bay leaves
- 2 sprigs thyme
- 8 cups water
- 2 cups diced carrots
- 2 russet potatoes, peeled and diced
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Equipment
- 4.5 quart Dutch oven or soup pot (for stovetop)
- 6+ quart Instant Pot (for Instant Pot method)
- 5+ quart Slow Cooker (for slow cooker method)
Instructions
Note: Soaking split peas is not required for this recipe.
Stove Top Instructions
- Combine ham bone, rinsed split peas, onions, onion powder, butter, olive oil, garlic, bay leaves, and thyme in a large soup pot.
- Add water and bring to a boil, then reduce to a simmer, partially covered.
- Simmer for 2.5 hours or until desired thickness, stirring occasionally. For higher altitudes, longer simmering may be needed (5+ hours).
- Add carrots and potatoes 40 minutes before serving.
- Once vegetables are tender, remove ham bone, bay leaves, and thyme. Shred 2 cups of ham from the bone and return to the soup. Serve.
Instant Pot Instructions
- Rinse split peas. Add all ingredients to a 6+ quart Instant Pot, ensuring it’s no more than 2/3 full.
- Secure lid and pressure cook on high for 25 minutes.
- Allow a natural pressure release for 10-15 minutes, then quick release remaining pressure.
- Remove ham bone, bay leaves, and thyme. Shred 2 cups of ham from bone and return to soup. Serve.
Slow Cooker Instructions
- Rinse split peas. Add all ingredients to a 5+ quart slow cooker.
- Cook on low for 8+ hours or high for 6+ hours, until peas are tender and soup is thick.
- Remove ham bone, bay leaves, and thyme. Shred 2 cups of ham from bone and return to soup. Serve.
Recipe Notes
Using a Ham Bone: A meaty, uncleaned ham bone is crucial for rich flavor.
- For small ham bones or substitutes: Add up to 4 chicken bouillon cubes for enhanced flavor.
- For bones with less meat: Add an 8oz diced ham steak at the start of cooking (approx. 1 ¼ cups diced ham).
Ham Bone Substitutes:
- Bone-in Picnic Shoulder or smoked ham shank
- Ham hock
- Chopped salted pork or smoked bacon
Nutritional information is an estimate per serving (6 servings per recipe).
Nutrition
Calories: 364kcal, Carbohydrates: 40g, Protein: 19g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 623mg, Potassium: 943mg, Fiber: 10g, Sugar: 7g, Vitamin A: 7211IU, Vitamin C: 12mg, Calcium: 70mg, Iron: 2mg
Did you try this recipe? Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American
Author: Stephanie
Categories: Crock Pot Dinner Ham Instant Pot Make Ahead Recipes Our Favorite Recipes Popular Slow Cooker Soup
