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How to Make The World’s Best Split Pea Soup

Updated April 17, 2017
Split Pea Soup
A soup so classic, everyone should know how to make it. Master this scratch recipe and your kitchen cred will be at an all-time high.

Real ingredients and just the littlest bit of elbow grease are what make this soup an heirloom recipe that everyone will love. Our classic Split Pea Soup calls for just seven ingredients—simple as can be—and a leisurely cooking time that’ll make your whole house smell amazing. Set aside a weekend afternoon for making a big batch and you’ll find out how special it is to start with scratch ingredients and end with one of the most warming, delicious soups you’ve ever tasted. Here’s how to make it!

What You’ll Need:

How To:

1.  Heat the split peas and water to boiling in a 4-quart Dutch oven. Boil uncovered for 2 minutes; remove from heat. Cover and let stand for 1 hour.


2.  Stir in the chopped onion, celery and pepper. Add the ham bone. Heat to boiling again; reduce heat. Cover the pot and simmer for about 1 hour 30 minutes or until the peas are tender.


3.  Carefully remove the ham bone and set it on a cutting board; remove ham from bone. Trim the excess fat from the pieces of ham; cut ham into 1/2-inch pieces.


4.  Stir the ham and sliced carrots into the soup. Heat the soup to boiling; reduce heat. Cover and simmer for about 30 minutes or until the carrots are tender and the soup has reached your desired consistency.

There’s nothing more comforting than a hearty bowl of goodness—and we’ve got all the soup recipes you could ever want!