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split pea soup
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5 from 5 votes

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: 8 servings
Calories: 330kcal
Author: Cynthia


  • 16 ounces green split peas
  • 2 Tablespoons olive oil or avocado oil
  • 1 large onion diced
  • 2 large carrots peeled and diced
  • 1 clove garlic crushed
  • 1 bay leaf
  • 8 ounces ham hock smoked turkey neck or ham bone. (optional)
  • 1 sprig fresh thyme
  • 2 quarts water
  • Kosher salt and pepper to taste


  • In a large pot, heat oil over a medium heat. Sauté onions and carrots in olive oil, then add split peas and water to cover vegetables by about 2 or 3 inches (about 2 quarts).
  • Add bay leaf, thyme sprig and ham hock, if desired.
  • Reduce heat, cover 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.


Serving: 1serving | Calories: 330kcal | Carbohydrates: 37g | Protein: 22g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 102mg | Potassium: 732mg | Fiber: 15g | Sugar: 6g | Vitamin A: 2639IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 3mg