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4.59 from 97 votes

Split Pea Soup

Recipe from Two Peas and Their Pod

Loaded with nutritious veggies and bright color, this Split Pea Soup is a classic that’s perfect for chilly days and weeknights that call for comfort food! It is also a great recipe to use up leftover ham!
Prep Time15 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 40 minutes
Course: Soup
Cuisine: American
Keyword: split pea
Servings: 6
Calories: 476kcal


  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 celery ribs, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • 8 cups chicken broth or stock
  • 16 ounces dried green split peas, picked over and rinsed
  • 2 ham hocks (can use leftover ham bone from cooked ham)
  • Kosher salt and black pepper, to taste
  • 2 small carrots, chopped
  • 2 cups chopped cooked ham, optional
  • Chopped fresh parsley, for garnish, optional


  • In a large pot, heat the olive oil over medium heat. Add the onion and celery and cook until tender, about 3 to 5 minutes. Add the garlic and cook for an additional 2 minutes.
  • Add the bay leaves, thyme, rosemary, vegetable broth, peas, and ham hocks. Stir and season with salt and pepper. Cover the pot with a lid and let the soup simmer for 60 minutes, or until the peas are tender.
  • Remove the ham hocks and stir in the carrots and cooked ham, if using. Cook for an additional 20 minutes or until the soup thickens and carrots are soft.
  • Ladle the soup into bowls and garnish with parsley, if desired. Serve immediately.


Calories: 476kcal | Carbohydrates: 51g | Protein: 40g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 978mg | Potassium: 1350mg | Fiber: 20g | Sugar: 8g | Vitamin A: 3510IU | Vitamin C: 35mg | Calcium: 87mg | Iron: 5mg