Split Pea and Ham Soup I Recipe - Allrecipes.com
Split Pea and Ham Soup I Recipe
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Split Pea and Ham Soup I
This delicious split pea soup takes only a few minutes to prepare. See more
  • READY IN hrs

Split Pea and Ham Soup I

Recipe by  

"This is a good way to use leftover ham, quite inexpensive, and VERY tasty. I hope that you enjoy it. Some people like to add carrots or other types of vegetables. Don't forget to serve with buttered bread toasted in the oven."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    2 hrs 5 mins

    2 hrs 30 mins


  1. In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
  2. Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
  3. Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2005

There's a lot you can do with this recipe, beginning with buying the ham bone at any Honey Baked Ham Store--a coupla bucks and they usually leave about a pound of ham on 'em. I don't brown anything first--just toss in as much diced onion, carrot, celery, and potato as you like. A little garlic adds an interesting dimension. I use a whole bag of dried split peas (not pre-soaked), and after they are cooked and beginning to fall apart, I add another half bag. By the end of the slow cooking time (at least 2 hours; longer is better), the first batch of peas has disintegrated, and the second is soft, cooked, but retains their shape. Take it easy with the salt because the ham is usually very salty.

Most Helpful Critical Review
Mar 01, 2011

very minimal recipe-its hard to rate the recipe itself when it requires adding so much extra. I always add carrots and celery (not potatoes). I also just pre-soak the peas and rinse them several times. I also use diced up ham chunks in the pre-packages and use a little chicken base to flavor just a little more... After I soak the peas I just throw them in the pot with all the ingredients and cool until it thickens.

Nov 06, 2008

i always soak my peas overnight,,2 reasons , they cook faster and the more you soak and keep changing the water the less gas you will have from the peas! great recipe!

Apr 17, 2006

Absolutely FANTASTIC. I used the Easter ham bone, chopped up a little extra ham, threw it in the slow cooker with half a chopped onion, a pound of dried split peas, a quart of chicken broth and a little s&p and ground mustard and walked away. 6 hours later it was the most incredibly rich and flavorful pea soup I've ever tasted. Didn't even soak the peas. Will definitely make again.

Dec 26, 2003

I added two ribs of celery and one large carrot sliced thin, a bay leaf, a dash of hot pepper sauce,and a pinch of fines herbes.Good idea to wait on adding any salt until you taste at the end because some ham imparts enough salt. Good soup! We like it with cornbread or any crusty bread.

Oct 24, 2006

I did the Slow Cooker version, as suggested in other reviews. I used 1 small onion chopped and 2 Bay Leaves. Also used a smoked ham hock because I didn't have leftover ham w/bone. Put it all in the crock pot/slow cooker (except the oil, didn't need it) and cooked it on low all day (about 8-9 hrs). Then removed the bone and any fat from the ham hock, added another 15 oz. can of chicken broth because it was too thick and some more pepper (didn't use any salt because the ham or ham hock has enough) and served with hot rolls! IT WAS SOOOOO GOOD!!! My husband said he thought it was the best split pea soup he has ever had! Thanks for an EASY AND YUMMY SOUP!

Dec 02, 2006

This was FANTASTIC!! I substituted 2 cans of chicken broth for some of the water! DO THIS, it's GREAT! I also added some frozen diced carrots and sauteed an onion and added it, as well. SUPER DUPER YUMMY!!!

Jan 02, 2008

Split pea soup is a staple in our home (at least once in any 2 week cycle, especially during the winter) and this is a good "core" recipe for it. I generally use dried beans (usually 1 lb.), chicken bullion cubes (6-8) and just about any kind of pork, bacon, sausage or frankfurter (which I sautee in butter and with onions first) I have on hand. I usually cook the soup in my crock pot -- to which I add either (fresh or dried) parsley, oregano, basil, coriander; you know, whatever I like/whatever I feel like -- on "low", so that it REALLY slow cooks, adding carrots during the last hour (when I raise the temperature to "high"). I rarely include potatoes, but if/when I do, they are "pre-cooked" and added along with the carrots. Prior to serving, I emulsify at least PART of my "batch" (perhaps 1/3rd) in my blender and return it to "the pot". I serve it with a "side salad and either a loaf of "really heavy" and "crusted" bread (an Italian loaf or a French "bagette" is good, but my family favors either Sour Dough or Pumpernickel) on the side, or refrigerated biscuits or homemade dumplings "on top". Cheese helps as a "garnish" here. While my personal preference is Parmesan, some of my family members prefer American while others prefer Swiss. I also put out a container of Sour Cream for anyone (such as myself) who wants to "dollop" it. A meal onto itself! And HEALTHY! NOTE to "newbies" (or to others who have never experienced the WONDER of Split Pea Soup): it is THICK. Especially "t


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  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 72.2 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 29.6 g
  • 118%
  • Protein
  • 28.3 g
  • 57%
  • Sodium
  • 116 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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