Split Pea Soup Recipe

A nice, hot bowl of split pea soup is one of the best chilly weather treats out there. This recipe takes the traditional recipe and adds more vegetables, spices, and a helping of ham to make it a hearty meal in a bowl. This makes about three quarts, so there will be plenty to share. It also freezes well! I recommend keeping this overnight in the fridge before eating – for some reason, this soup is one of those foods that tastes better after a night in the cold.

This is a great way to use some leftover ham from a holiday meal. The smokier the meat, the better it will taste in this recipe, so don’t hold back with the smoky flavor! If you don’t have leftover ham, a ham shank from the grocery store works just fine.



1 lbs. dried, split green peas
2-3 cups smoked ham, chopped
2 quarts ham stock
1 small onion, finely minced
3 large white potatoes, peeled and diced
1 carrot, peeled and cut into thin coins
1/2 tsp. savory
1/4 tsp. thyme
1 tsp. salt
Freshly ground black pepper to taste


1. Wash the peas until the water runs clear.

2. In a soup pot, bring the peas, ham stock, and minced onion to a simmer over medium heat. Reduce the heat to medium-low and stir every 15 minutes to keep peas from sticking to the bottom of the pot.

3. Let the soup simmer for an hour.

4. Add potatoes, carrots, savory, thyme, and salt.

5. Cook until peas have pretty much dissolved and the potatoes are tender, which should take between 30 minutes and an hour.

6. When serving, sprinkle some freshly ground black pepper.

7. Store soup in fridge, or freeze for later.

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