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Simple Recipes for Every Day

Split Pea Soup

homemade split pea soup in a bowl with carrots, ham, bacon
  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  1 hr 15 min

Ingredients

  • 4 slices bacon, chopped
  • 1 medium yellow onion, diced (about 1½ cups)
  • 3 celery ribs, finely chopped (about 1½ cups)
  • 2 large carrots, finely chopped (about 1½ cups)
  • 4 garlic cloves, minced
  • 8 cups chicken stock
  • 1 (16-ounce) bag dried split peas, rinsed
  • 1 1/2 teaspoon chopped fresh thyme (1 teaspoon dried thyme)
  • 1/2 teaspoon smoked paprika
  • ½ pound sliced smoked ham, 1/4 inch thick, cut into bite-size pieces.
  • 1 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon freshly cracked black pepper
  • Freshly grated Parmesan cheese, for serving

Method

  1. Place the bacon in a large soup pot. Set the pot over medium-high heat and cook, stirring occasionally, until the bacon crisps and fat is rendered, about 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving 2 to 4 tablespoons of fat in the pot.

  2. Add the onion, celery, and carrots to the bacon fat and cook, using a wooden spoon to scrape any browned bits from the bottom, until just softened, about 5 minutes. Add 2 to 3 tablespoons of chicken stock if the vegetables begin to brown too quickly. Add the garlic and cook, stirring often, until fragrant, about 2 minutes more.

  3. Add the chicken stock, split peas, thyme, and paprika. Increase the heat to high and bring to a boil, then reduce the heat to medium-low. Cover and simmer, stirring occasionally, until peas are very tender, about 45 minutes.

  4. Stir in the ham and bacon until combined. Season with salt and pepper to taste.

  5. Ladle the soup into bowls. Top with Parmesan, if desired, and serve.

Note: If you’d like the soup to be slightly creamier, transfer 1/3 of the soup to a blender or use an immersion blender and blend until smooth. Return the blended soup to the pot.

To make this soup in an Instant Pot: Set Instant Pot on sauté and add the bacon. Cook, stirring occasionally, until the bacon is crisp and fat is rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving 2 to 4 tablespoons of fat in the pot. Add the onion, celery, and carrots to the bacon fat and cook until just softened, 5 to 6 minutes. Add the garlic and cook for 2 minutes more. Stir in the stock, peas, thyme, paprika, salt, and pepper. Cover and secure the lid with the valve set to seal. Using the manual pressure cook setting, cook for 20 minutes. Allow the steam to release naturally for 10 minutes, then open the valve to manually release the steam.

To make this soup in a slow cooker: Place the bacon in a large skillet. Set the skillet over medium heat and cook, stirring occasionally, until the bacon crisps and the fat is rendered, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving 2 to 4 tablespoons of fat in the pan.Add the onion, celery, and carrots to the bacon fat and cook until just softened, 5 to 6 minutes. Add the garlic and cook for 2 minutes more. Carefully transfer vegetables to the slow cooker. Stir in the stock, peas, thyme, paprika, salt, and pepper. Cook on HIGH for 6 hours or LOW for 8 hours.