Go Back
+ servings

Split Pea Soup

Classic split pea soup. Use your left-over ham bone or purchase smoked ham hocks from your grocer. For a vegetarian version, omit the ham. To make in the slow-cooker, put all ingredients in the slow-cooker and set to low for 6-8 hours. Puree soup with immersion blender if desired.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Soup
Cuisine: American
Servings: 3 quarts
Author: Cynthia


  • 1 16 ounce package green split peas
  • 2 quarts water or vegetable broth
  • 1 large onion diced
  • a couple of large carrots peeled and diced
  • 1 clove of garlic crushed
  • 1 bay leaf
  • Ham hock optional
  • Big sprig of fresh thyme
  • Kosher salt and pepper to taste


  • In a large pot, sauté vegetables in a couple of tablespoons of olive oil, then add split peas.
  • Add water or stock to cover vegetables by about 2 or 3 inches (about 2 quarts).
  • Add vegetables, bay leaves, and thyme sprig and ham hock, if desired.
  • Reduce heat and simmer on low until peas are soft, about 45 minutes to an hour.
  • Remove the bay leaf and thyme sprigs and ham hock.
  • Use an immersion blender or regular blender and puree soup.
  • If using a ham bone, dice any ham and return back to soup.
  • Season to taste with salt and pepper
  • For slow-cooker, add all ingredients to slow-cooker and set to low for 6-8 hours. No need to sauté onions.