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+ servings

Split Pea Soup

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!

Recipe from Two Peas & Their Pod

4.89 from 9 votes


  • 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