This classic soup is what cozy tastes like. Hearty, protein-rich, inexpensive split peas simmer with just the right veggies and seasonings, to create a satisfying meal whenever you crave comfort. It is so easy; anyone can make it.
Dried split peas, with an earthy, vegetable flavor, are paired with the perfect amount of onions, celery, and carrot, to make the tastiest split pea soup you will ever have. A ham bone adds not only meat to the soup, but also lends it’s smoky saltiness, so that pepper is the only seasoning you’ll add! We love the variety of textures you get in every spoonful: softened split peas with chunks of ham and slices of carrot—such a delicious concoction to dive into. You are only 6 ingredients away from the best-tasting split pea soup around!
This is what your body craves, when there’s a chill in the air or it is plain cold outside. It is one for the winter dinner rotation or an amazing homemade lunch that warms you from the inside out.
This pea soup recipe is so simple, anyone can make it! For the exact proportions and directions, see the recipe above, but here’s the general skinny on this simple recipe:
Chop and Mix: Dried split peas are stirred together in a big pot on the stove with water, chopped onion, celery and black pepper before a ham bone is added.
No Waste Ham Bone: Wait…what? Is this pea soup with ham bone added? Yes--you can use a leftover ham bone from your holiday meal or get one from your butcher at larger grocery stores. The scraps of ham left on the bone will loosen while the soup simmers, adding a smokey saltiness without needing any extra salt. It’s a terrific way to keep ham bones from going to waste.
Simmer Away: The soup is simmered on the stove until the split peas are tender. No work here—just an occasional stir is all it needs.
Hammy Time: The ham bone is removed, the ham is cut into pieces and added back to the soup with sliced carrots to simmer again until the split peas literally break apart, thickening the soup while the carrots become tender.
It is crazy easy, and so satisfying! Want to make split pea soup in your slow cooker? Here’s our favorite recipe. It is a wonderful way to enjoy green pea soup any time of the year, as it will not heat up your kitchen.
Unbelievably, storing our split pea soup recipe can make it even more amazing! Making it in advance improves the flavor as well as making it thicker. Or you can keep any leftovers for another delicious meal that requires no prep beyond a simple reheat.
Cool It Down: Whatever the reason, it is good to cool it down quickly, to avoid any potential risk for food borne illness. You can do this by ladling the hot soup into small food storage containers. Let it sit uncovered up to 1/2 hour before covering.
Refrigerate It: Cover the containers and refrigerate for up to 7 days.
Freeze It: Cover the containers and freeze it up to 2 months.
Reheating: To reheat either refrigerated or frozen soup, remove cover and cover loosely with plastic wrap. Microwave on High (100%) refrigerated soup 2 to 4 minutes, stirring occasionally, or until heated through. If soup is too thick, stir in a little water, until desired consistency. Heat again until heated through; frozen soup: Microwave 5 to 6 minutes, stirring occasionally and breaking up clumps, or until heated through. Follow the same directions if the soup is too thick.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 2 g | % Value Not Available |
| Saturated Fat | 1 g | % Value Not Available |
| Cholesterol | 15 mg | % Value Not Available |
| Sodium | 30 mg | % Value Not Available |
| Total Carbohydrate | 33 g | % Value Not Available |
| Dietary Fiber | 13 g | % Value Not Available |
| Protein | 17 g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 2% |
| Iron | Value Not Available | 12% |
| Potassium | 690 mg | % Value Not Available |
| Vitamin A | Value Not Available | 86% |
| Vitamin C | Value Not Available | 4% |
| Folic Acid | Value Not Available | 24% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
