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When the weather turns brisk, this is the soup I crave: thick, creamy split pea loaded with tender carrots, potato cubes, and savory ham. It’s humble, affordable, and so satisfying. I love that it practically cooks itself once everything is in the pot, which makes it a staple in my cold‑weather meal prep right alongside Creamy Wild Mushroom Soup, French Onion Soup, and Homemade Tomato Soup.
Why You’ll Love This Recipe
- One pot, minimal effort: A quick sauté and then the pot does the rest.
- Ultra comforting: Naturally creamy from the peas—no dairy needed.
- Great for using leftovers: That last bit of ham shines here.
- Meal‑prep friendly: Tastes even better the next day and freezes well.
Tools That Make It Easier
- Dutch oven: Even heat and plenty of room for long, gentle simmering.
- Wooden spoon: Gentle on the pot and perfect for stirring thick soups.
- Measuring cups & spoons: Keeps seasoning balanced and repeatable.
- Cutting board & sharp knife: For quick, uniform veggie prep.
What You’ll Need From Your Pantry
Base
- 2 tablespoon olive oil
- 1 cup yellow onion, chopped (about 1 small)
- 3 cloves garlic, minced
- 2 cups carrots, diced (about 3 large)
- 4 medium potatoes, peeled and cubed
- 1½–2 lb ham, chopped (leftover or deli‑sliced works)
- 1 lb dried split peas, rinsed and picked over
- 8 cups chicken broth (or vegetable broth)
Seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon ground black pepper
Garnish
- Fresh parsley, chopped
- Croutons
Before You Start: My Quick Tip
- Rinse the peas: A quick rinse removes dust and helps them cook evenly.
- Texture control: For extra‑creamy soup, mash a few potato cubes against the pot at the end or blend a small portion and stir it back in.
- No ham on hand? Add a Parmesan rind while simmering, then remove before serving. It’s a great umami boost.
- Make‑ahead magic: I often cook this a day early—flavors deepen overnight.
- Thickness fix: If the soup gets too thick, splash in warm broth or water until it’s just right.
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Let’s Make It Together
- Prep: Chop and measure everything first—smooth cooking starts here.
- Sauté aromatics: Warm olive oil in a Dutch oven over medium heat. Add onion and garlic; cook until fragrant.
- Veggies in: Stir in carrots; cook 2–3 minutes. Add broth.
- Build the soup: Add ham, split peas, potatoes, salt, and pepper. Stir and bring to a boil.
- Low and slow: Cover, reduce heat to low, and simmer 90 minutes, stirring occasionally, until peas are creamy and potatoes tender.
- Serve: Ladle into bowls and finish with parsley and a handful of croutons.
Recipe variations
- Smoky: Add ½ teaspoon smoked paprika with the salt and pepper.
- Veggie version: Skip the ham, use vegetable broth, and add 1–2 teaspoon soy sauce or miso for depth.
- Herby: Stir in fresh dill or thyme during the last 5 minutes.
- Crispy topping: Finish with crisped pancetta or toasted breadcrumbs for texture.
Storage
- Freeze: Up to 3 months in freezer‑safe containers or bags (freeze bags flat to save space). Thaw overnight in the fridge; reheat gently on the stovetop.
- Refrigerate: Up to 1 week in an airtight container. It will thicken—loosen with a splash of broth when reheating.
Serve With (and more cozy recipes)
- Easy mains that pair well: Stuffed Peppers, Baked Chicken Breasts, or One‑Pot Pasta
- Buttered sourdough or a warm slice of Spicy Cornbread Muffins
- Soup‑night staples: Creamy Wild Mushroom Soup, French Onion Soup, or Homemade Tomato Soup
Split Pea Soup
This split pea soup is a comforting, one-pot recipe made with dried green peas, carrots, celery, onion, and leftover ham. Slowly simmered until creamy and thick, it’s a hearty meal perfect for cozy nights, cold weather, and easy meal prep. Flavorful, nourishing, and simple to make on the stovetop with minimal ingredients.
Ingredients
- 2 tablespoon Olive Oil
- 1 cup Yellow Onion 1 small onion, chopped
- 3 Cloves of Garlic minced
- 2 cups Carrots 3 large carrots, diced
- 8 cups Chicken broth 2 boxes of 32 oz
- 1 ½-2 lb Sliced ham
- 1 lb split peas dried, 16 oz bag
- 4 Potatoes medium, cubed
- ½ teaspoon salt
- ¼ teaspoon Ground Pepper
Instructions
- Start by measuring out all the soup ingredients using cups and spoons. Place a dutch oven on the stove and preheat it over medium heat.
- Add the oil to the dutch oven and warm it for about 1 minute. Stir in the chopped onion and minced garlic, cooking until fragrant.
- Toss in the sliced carrots and sauté until they’re just starting to soften.
- Pour the chicken broth into the pot.
- Mix in the ham chunks, dried split peas, cubed potatoes, salt, and pepper.
- Bring everything to a boil.
- Cover the pot, reduce the heat, and let the soup simmer for 90 minutes, stirring from time to time.
- Ladle the soup into bowls and garnish with fresh parsley and crunchy croutons before serving.
Notes
Storing Split Pea Soup
- Refrigerate: Transfer to an airtight container and keep in the fridge for up to 1 week.
- FreezeFreeze: Pour into a freezer-safe Ziploc bag, label with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 462kcalCarbohydrates: 53gProtein: 32gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 47mgSodium: 1853mgPotassium: 1399mgFiber: 16gSugar: 7gVitamin A: 4841IUVitamin C: 37mgCalcium: 73mgIron: 4mg
Tried this recipe?Let us know how it was!
From My Kitchen to Yours
I’ve Got Answers
Do I need to soak split peas?
No soaking needed—just rinse. They soften beautifully during the long simmer.
Why is my soup thin?
Keep simmering; peas release starch as they cook and the soup will naturally thicken.
Can I use a ham bone?
Absolutely. Simmer it with the soup for extra flavor, then remove before serving.
Salt at the end?
Ham and broth vary in saltiness, so I taste and adjust just before serving.
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