Cook it in a slow cooker (as we are doing today), on stovetop, or in an Instant Pot. It’s a surefire hit every time. We’ve had a big, meaty ham bone in the freezer ever since the holidays. Last year we cooked an amazing Ham Bone Soup. As much as we love that recipe, this time around we wanted to whip up something new for you.
Why You’ll Love It
Rich and Hearty Flavor: The combination of tender split peas, savory ham, and different veggies creates an incredible flavor profile. Versatility in Cooking: Whether you prefer the slow and low approach of a slow cooker, the traditional method on the stovetop, or the speed and convenience of an Instant Pot, this recipe comes out great every time. Perfect for Leftovers: This soup is one of those dishes that tastes even better the next day. The flavors continue to meld and deepen, making leftovers something to look forward to. Plus, it freezes great. Comfort in a Bowl: There’s something so comforting about a bowl of warm soup, especially one as rich and satisfying as this Split Pea Soup.
Ingredient Notes
For a complete list, along with exact measurements, see the recipe card at the end of the post. Here are the main things you’re going to need to make split pea soup:
Meaty Ham Bone: The secret of the soup’s flavor. Note that if there is not a lot of meat on your ham bone, you will want to add some extra chunks of ham. Ideally you want about 3 total cups of meat. Onion, Celery, and Carrots: Known as the “mirepoix” or “soffritto” in culinary terms, this trio forms the flavor base of countless soups and stews. Dried Split Peas: The star of the soup, they thicken the broth and provide a creamy texture along with a distinctive flavor. No need to pre-soak! Garlic: Gotta have it. Thyme and Oregano: Fresh if you have them, dried if not. Just note that the amounts will differ. Bay Leaves: For another layer of flavor. Crushed Red Pepper: Adds a hint of heat. Chicken Broth: We recommend low sodium, as the ham will contribute to the saltiness.
What if I Don’t Have a Ham Bone?
Even if you don’t have a ham bone in your fridge or freezer, you can still make a might good batch of split pea soup. Our top choice for a replacement would be smoked ham hocks. 2-3 good sized hocks will add a lot of flavor to your soup. You could also just use about 3 cups of diced ham, though bone does infuse a lot of flavor into the soup.
How to Make Split Pea Soup in a Slow Cooker
Place all ingredients in slow cooker. Mix to combine well. Cover and cook on low for 6-8 hours, or high for 3-4 hours, or until peas are fully cooked. Carefully remove the ham bone from the slow cooker and place it on a large cutting board. Remove all meat from the bone. Return the meat to the slow cooker. Mix well. Taste and adjust for salt and pepper.
Stovetop Method
In a large pot, sauté the onion, celery, and carrots in a bit of olive oil or butter over medium heat until they start to soften, about 5-7 minutes. Add the garlic and cook for a minute. Add in all remaining ingredients, along with an additional 2 cups of water, and mix well. Bring to a boil, then reduce the heat to a simmer. Cover and let it cook for 1 to 1.5 hours, or until the split peas are tender and the soup has thickened to your liking. Stir occasionally to prevent sticking, and add more broth or water if the soup becomes too thick for your taste. Once the peas are fully cooked, remove the ham bone. Shred any meat off the bone and return the meat to the pot. Discard the bone and bay leaves.
Instant Pot Method
Set your Instant Pot to the Sauté function. Add a bit of oil, and sauté the onion, celery, and carrots until softened. Add in the garlic and cook for another minute. Stir in all remaining ingredients, secure the lid on the Instant Pot, making sure the valve is set to sealing. Cook on Manual (High Pressure) for 15 minutes. Once the cooking time is complete, allow for a natural release for 10 minutes, followed by a quick release for any remaining pressure. Carefully open the lid, remove the ham bone, and shred any meat from it, returning the meat to the pot. Stir well to blend everything together.
Helpful Tips
Don’t Be Skimpy with the Ham: A generous amount of ham is what makes this soup so very good. If your bone isn’t very meaty, add some additional chunks of ham. Mind the Peas: If the peas are old (in other words, they’ve been sitting in your cupboard for a few years), you may need to increase cooking time. Also, be sure to rinse them and sort out any stones that may be mixed in. Adjusting Thickness: Split pea soup naturally thickens as it cools. If you prefer a thinner consistency, don’t hesitate to add more broth or water when reheating. Conversely, if it’s too thin, let it simmer uncovered for a bit longer to reduce and thicken. Seasoning to Perfection: Add most of your salt towards the end of cooking. The ham bone will release salt into the soup, and it’s essential to taste and adjust seasoning after the peas have cooked and the meat has been added back in. Make It Your Own: Feel free to try other add-ins like potatoes, bell peppers or bacon, or playing around with different herbs and seasonings. We also like to add some hot sauce when serving.
Leftovers and Storage
Split pea soup refrigerates well for 3-4 days. First, allow it to cool completely, then transfer to an airtight container for refrigeration. It can also be frozen for up to 3 months in a freezer-safe container. Just thaw overnight in the fridge before using. Reheat the soup in a pan on stovetop over medium heat until heated through. Note that it will have thickened up considerably, so you may wish to add some water to thin it out. Try our easy split pea soup, it’s the perfect wintertime warmer. Save or pin this recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.
Split Pea Soup, on our Gypsy Plate… enjoy!
Try these other great soups!Portuguese Bean SoupChicken Pastina SoupFinnish Salmon SoupCaldo de ResPizza SoupBirria RamenYakameinSancocho
