This classic split pea soup recipe, reminiscent of Pioneer Woman’s comforting home-style cooking, is made with a meaty ham bone, tender vegetables, and simple seasonings to create a thick and incredibly flavorful broth. It’s an easy-to-make dish perfect for a cozy family dinner, and can be prepared on the stovetop, in an Instant Pot, or a slow cooker!
A steaming pot of Split Pea Soup with a rustic ladle, garnished with fresh thyme, evoking a warm, home-cooked feel.
Split pea soup is the ultimate comfort food, and this recipe takes it to another level. Inspired by the hearty and wholesome meals championed by home cooking icons, this version is packed with flavor and incredibly satisfying. Just like Pioneer Woman’s recipes, it’s straightforward, uses simple ingredients, and delivers maximum taste. You’ll find yourself coming back to this recipe again and again, especially on chilly days when you crave a warm and nourishing meal.
Making Your Pioneer Woman Inspired Split Pea Soup
For ingredient measurements and detailed instructions, please refer to the recipe card at the end of this post. You’ll also find instructions for Crock-Pot and Instant Pot variations there.
To begin, in a large Dutch oven or soup pot, combine a meaty ham bone with rinsed split peas, diced onions, butter, olive oil, onion powder, minced garlic, bay leaves, thyme sprigs, and water.
A close-up shot of a ham bone being placed into a Dutch oven already containing split peas, onions, and various seasonings, showcasing the initial steps of the recipe.
Bring the mixture to a 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. (Note: 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.
A simmering pot of split pea soup with visible chunks of ham, potatoes, and carrots, illustrating the cooking process and the soup's hearty texture.
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, shred or cut about 2 cups of ham from it, and return the ham to the soup. Now it’s ready to serve and enjoy this hearty Pioneer Woman-style split pea soup!
Shredded ham being added back into a pot of thick and flavorful split pea soup, emphasizing the final step of incorporating the meaty ham into the dish.
Do Split Peas Need Soaking?
Just like many straightforward Pioneer Woman recipes, this one keeps things simple. Soaking split peas isn’t necessary for this soup. Split peas are already halved, which means they cook relatively quickly. Skipping the soaking step saves time and makes this recipe even more convenient for a weeknight meal.
The Magic of a Ham Bone in Split Pea Soup
The secret ingredient to this incredibly flavorful split pea soup, reminiscent of down-home Pioneer Woman cooking, is a meaty, uncleaned ham bone. It infuses the soup with a rich, savory depth that you simply can’t achieve with broth alone.
- If your ham bone is on the smaller side or you’re using a substitute: To ensure a robust flavor, you might want to add up to 4 chicken bouillon cubes to the broth. This will help boost the savory notes and replicate the richness of a ham bone.
- If your ham bone is lean: Consider adding a diced ham steak at the beginning of the cooking process. An 8oz ham steak will yield approximately 1 ¼ cups of diced ham, adding extra meatiness and flavor.
Ham Bone Alternatives for Split Pea Soup
Don’t have a ham bone? No problem! Just like Pioneer Woman often suggests practical substitutions, here are some great alternatives:
- Bone-in Picnic Shoulder or Smoked Ham Shank: These are excellent substitutes that will provide a similar depth of flavor.
- Ham Hock: This is another fantastic option, offering a smoky and savory element to your soup.
- Salted Pork and/or Smoked Bacon: For a different but equally delicious flavor profile, try using chopped salted pork or smoked bacon. These will add a smoky richness to your split pea soup.
Pro Tips for Perfect Split Pea Soup, Pioneer Woman Style
- Contrary to some soup recipes, there’s no need to sauté the vegetables beforehand. They cook perfectly in the flavorful fat released from the ham bone as the soup simmers, simplifying the process.
- The longer you simmer your split pea soup, the thicker it will become. For a truly hearty and Pioneer Woman-esque soup, allow it to simmer for a good amount of time. Just be sure to keep the heat low to prevent excessive liquid reduction.
- Cooking at a higher altitude? You’ll likely need to increase the simmering time to ensure the peas and vegetables become perfectly tender.
More Cozy Recipes to Try After Your Split Pea Soup
If you enjoyed this comforting split pea soup, reminiscent of Pioneer Woman’s classic dishes, here are a few more recipes you might love:
A comforting pot of Lemon Chicken Orzo Soup with a ladle, showcasing a light and flavorful soup with tender orzo pasta and bright lemon notes. Lemon Chicken Orzo Soup
Storing Your Split Pea Soup
- Store leftover split pea soup in an airtight container in the refrigerator for up to 3 days.
- For longer storage, this soup freezes beautifully for up to 3 months.
- When freezing, ensure the potatoes and carrots are cooked just until fork tender. This will prevent them from becoming overly soft when you reheat the soup.
A comforting bowl of split pea soup with a spoon, showcasing the soup's thick texture and inviting appearance, ready to be enjoyed.
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Pioneer Woman Inspired Split Pea Soup Recipe
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Yields: 6 servings
From 230 ratings: 4.99 stars
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This Split Pea Soup recipe, inspired by hearty Pioneer Woman style cooking, is made with a delicious ham bone, potatoes, and carrots, all simmered in a thick and flavorful broth.
Ingredients
- 1 lb. dry split peas, (2 cups)
- 1 meaty ham bone (see notes for substitutions)
- 2 cups cooked ham, diced (from the ham bone, added at the end)
- 2 cups yellow onions, diced
- 1 ½ tablespoons onion powder
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 bay leaves
- 2 sprigs fresh thyme
- 8 cups water
- 2 cups carrots, diced
- 2 medium russet potatoes, peeled and diced
Equipment
- Large Dutch oven or soup pot (for stovetop)
- 6+ quart Instant Pot (for pressure cooker)
- 5+ quart Slow Cooker (for slow cooker)
Instructions
Note: Soaking split peas is not required for this recipe.
Stovetop Instructions
- In a large soup pot, combine the uncleaned/meaty ham bone, rinsed split peas, diced onions, onion powder, butter, olive oil, minced garlic, bay leaves, and thyme sprigs.
- Pour in the water, bring to a boil, then reduce to a simmer, partially covering the pot with a lid.
- Simmer for approximately 2.5 hours, or until the soup reaches your desired thickness, stirring occasionally. (Note: Higher altitudes may require significantly longer simmering times). The longer it simmers, the richer and thicker the soup will become.
- Add the diced carrots and potatoes about 40 minutes before serving.
- Once the carrots and potatoes are fork-tender, remove from heat. Take out the ham bone, bay leaves, and thyme stems. Shred or cut approximately 2 cups of ham from the bone and stir it back into the soup. Serve hot and enjoy!
Instant Pot Instructions
- Rinse the split peas. Place all ingredients into a 6-quart or larger Instant Pot. Ensure the pot is no more than 2/3 full.
- Secure the Instant Pot lid, and set the valve to sealing. Cook on High Pressure (or select the ‘Pressure Cook’ button) for 25 minutes.
- Allow for a natural pressure release for 10-15 minutes after the cooking cycle is complete, then carefully release any remaining pressure using the quick release valve.
- Remove the ham bone, bay leaves, and thyme stems. Slice or cut about 2 cups of ham from the ham bone and return it to the soup. Serve immediately.
Slow Cooker Instructions
- Rinse the split peas. Place all ingredients into a large slow cooker (5 quarts or larger).
- Cook on Low for 8+ hours or on High for 6+ hours. The soup is ready when the peas are tender and the soup has reached your preferred thickness.
- Remove the ham bone, bay leaves, and thyme stems. Slice or cut about 2 cups of ham from the ham bone and add it back to the soup. Serve hot.
Recipe Notes
Using a Ham Bone:
A meaty, uncleaned ham bone is crucial for the rich, savory flavor of this soup.
- Small Ham Bone or Substitute: If using a small ham bone or a substitute, consider adding up to 4 chicken bouillon cubes to enhance the broth’s flavor.
- Lean Ham Bone: If your ham bone lacks meat, add a diced ham steak (8oz, about 1 ¼ cups diced ham) at the beginning of cooking for extra meatiness.
Ham Bone Substitutes:
- Bone-in Picnic Shoulder or Smoked Ham Shank
- Ham Hock (next best option)
- Chopped Salted Pork and/or Smoked Bacon (for a different flavor profile)
Nutritional information is an estimate per serving and may vary. This recipe yields 6 servings.
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
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A final image showcasing a bowl of split pea soup with visible vegetables and ham, styled to emphasize the soup's homemade and hearty qualities, perfect for social sharing.
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