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Split Pea & Ham Soup

This amazing recipe for Split Pea & Ham Soup is formed employing a ham bone or ham hocks. It also can be made during a slow cooker or on the stovetop.

Serve with a side of warm Homemade bread for a comforting meal everyone will adore!

Split Pea & Ham Soup
Split Pea & Ham Soup

Cook’s Tips:

  • For a kick of flavor, buy an additional leg and use it to form stock before time. to form it you'll follow this recipe on Epicurious.
  • Split peas absorb many liquid as they cook, so check the soup often and add extra stock as required .
  • The peas during this soup only got to be cooked until tender, but if you wish a smoother, creamier soup, cook them longer until they're soft and falling apart.
  • For a good silkier soup, puree it (before adding the shredded ham meat) with an immersion blender or in batches during a blender or kitchen appliance .
  • To make this recipe within the slow cooker, follow the instructions to where you lower the warmth to a simmer then add it to a slow cooker and cook on low for 4 hours, add the potatoes then cook an extra 1-2 hours.

Split Pea & Ham Soup


  • 1 Large Ham Bone or a large ham hock
  • 1 large yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 3 medium carrots, chopped into bite-sized pieces
  • 3 stalks of celery, chopped
  • 3 potatoes, peeled and diced
  • 1 pound dried split green peas, rinsed
  • 8 cups Ham Stock, Chicken or vegetable stock will work too
  • small bunch of parsley
  • 1 bay leaf
  • ½ teaspoon Smoked Paprika
  • olive oil
  • Salt and Pepper, to taste


  1. In a large soup pot, saute the onions over medium heat in olive oil until translucent (about 4-5 minutes) add the chopped garlic and cook another minute (being careful to not let it get too dark). Add the peas, hocks, carrots, and celery.
  2. Tie the parsley and bay leaf together with kitchen string. Add the herb bundle, stock, paprika, and salt & pepper to taste. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook (stirring often) 30 minutes. 
  3. Stir in the potatoes and cook until soup is thick and peas have almost disintegrated, about 30 minutes more.
  4. Remove the pot from the heat, and remove the bone to a bowl to cool.
  5. Pull meat from ham bone and shred.
  6. Remove the herb bundle from the soup and discard.
  7. Add the shredded ham and heat the soup to a simmer.
  8. If needed, season with salt and pepper.
  9. Serve hot.