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    Split Pea Soup

    Updated January 10, 2025 / By Holly Erickson & Natalie Mortimer

    In the mood for a hearty and creamy soup that is loaded with smoky ham and bacon? Get a pot of this split pea soup going and you’ll be on your way to a real comforting meal.

    a bowl of homemade split pea soup with ham and bacon sprinkled with fresh parsley
    Photography by Gayle McLeod

    More legume soups

    Homemade Split Pea Soup Recipe

    This classic split pea soup recipe is easy to make on the stove, in the Crock Pot, or in an Instant Pot. Each method yields a thick and hearty soup of split peas cooked with carrots, celery, paprika and thyme. It’s a great way to use leftover ham from the holidays (you can use it in place of bacon!). We serve our best split pea soup recipe with Parker House Rolls and a crisp Italian Salad.

    peas, onion, celery, carrots, parsley, ham, bacon, chicken stock and spices in prep bowls for split pea soup

    Split Pea Soup Ingredients

    • Mirepoix – carrots, celery and onion

    • Bacon and smoked ham

    • Chicken stock

    • 1 (16-ounce) bag dried split peas

    • Thyme. Fresh or dried are both fine. This earthy herb is a really classic pair for split pea soup.

    • Smoked paprika. Sometimes called pimentón or smoked Spanish paprika, we’re so into this brick red, deeply flavorful spice. It adds so much to a dish, and here it really amplifies the smoky flavors of the ham and bacon.

    • Parmesan cheese, for serving

    • Salt and black pepper

    chopped bacon being cooked in a large soup pot
    diced onion, celery and carrots being cooked in bacon fat in a large soup pot
    chicken stock, split peas, thyme, and paprika being added to a pot with carrots, celery and onions
    ham and bacon being added to a soup pot with chicken stock, split peas, thyme, and paprika, carrots, celery and onions

    How Do You Make Split Pea Soup From Scratch?

    1. Crisp the bacon in the pot you’ll make the soup in. When the bacon is cooked, take it out using tongs, but leave some of the fat that rendered out.

    2. Cook the onion, celery and carrots in the bacon drippings and, after a few minutes, add the garlic.

    3. Pour in the chicken broth, split peas, thyme and smoked paprika and bring it to a boil.

    4. Simmer for about 45 minutes, or until the peas are very, very soft and have almost melted into a singular sort of mush—the best kind of soupy mush.

    5. If you’d like, you can use an immersion blender to blend about ⅓ of the soup and make it extra, extra smooth, but it’s also delicious as-is.

    6. Stir the ham and bacon to the finished split pea soup. Season to taste and dig in!

    a pot of homemade split pea soup with ham, bacon, celery, carrots, onion, chicken stock and spices
    a bowl of homemade split pea soup made with ham, bacon, celery, onion and carrots topped with fresh parsley

    How to Store Leftover Soup + Tips

    • If you’re not going to finish leftovers within a week, you can store the soup in airtight containers in the freezer for up to three months. To thaw, move it to the refrigerator the day before you plan to eat it, or warm it from frozen on the stove top over low heat.

    • Is split pea soup healthy? Split peas are loaded with fiber and protein, so although this is not a vegetarian soup, it’s not incredibly meat-heavy and it’s nonetheless a terrific source of protein. Split pea soup can easily be made vegetarian by omitting the bacon and ham. If you’re looking for a tasty vegetarian soup, our Red Lentil Soup is one of our favorites.

    • Split peas are similar to lentils, and we have plenty of hearty lentil recipes to make.

    a pot of homemade split pea soup with ham, bacon, celery, carrots, onion, chicken stock and spices
    a bowl of homemade split pea soup with ham and bacon sprinkled with fresh parsley

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    Split Pea Soup Recipe

    Updated January 10, 2025

    By Holly Erickson & Natalie Mortimer

    • Serves:  6
    • Prep Time:  15 min
    • Cook Time:  1 hr 15 min
    • Calories:  198
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    Description

    In the mood for a hearty and creamy soup that is loaded with smoky ham and bacon? Get a pot of this split pea soup going and you’ll be on your way to a real comforting meal.

    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
    • 1½ teaspoons chopped fresh thyme (1 teaspoon dried thyme)
    • ½ teaspoon smoked paprika
    • ½ pound sliced smoked ham, cut into bite-size pieces
    • 1 teaspoon sea salt, plus more to taste
    • ¼ teaspoon freshly cracked black pepper
    • Parsley, for serving, (optional)

    Method

    1. Place the bacon in a large 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. (If the vegetables begin to brown too quickly, add 2 to 3 tablespoons of the chicken stock). Add the garlic and cook, stirring often, until fragrant, about another 2 minutes.

    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. For a creamier soup transfer ⅓ of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.

    4. Stir in the ham and bacon and season with salt and pepper to taste.

    5. Ladle the soup into bowls. Top with parsley, if using, and serve.


    For an Instant Pot:

    1. Set Instant Pot to 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.

    2. 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 another 2 minutes.

    3. Stir in the chicken stock, peas, thyme, paprika, salt, and pepper. Cover and secure the lid with the valve set to seal.

    4. Using the pressure cook setting, cook for 20 minutes. Allow the steam to release naturally for 10 minutes, then open the valve to manually release the remaining steam.

    5. For a creamier soup transfer ⅓ of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.

    6. Stir in the ham and bacon and season with salt and pepper to taste. Ladle the soup into bowls. Top with Parsley, if using, and serve.


    For a slow cooker:

    1. 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.

    2. 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 another 2 minutes. Carefully transfer vegetables to the slow cooker.

    3. Stir in just 7 cups chicken stock, peas, thyme, paprika, salt, and pepper.

    4. Cook on HIGH for 6 hours or LOW for 8 hours.

    5. For a creamier soup transfer 1/2 of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.

    6. Stir in the ham and bacon and season with salt and pepper to taste. Ladle the soup into bowls. Top with Parmesan, if using, and serve.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 198
    • Protein 17 g
    • Carbohydrates 24 g
    • Total Fat 4 g
    • Dietary Fiber 7 g
    • Cholesterol 5 mg
    • Sodium 525 mg
    • Total Sugars 9 g

    Split Pea Soup

    Questions & Reviews

    Join the discussion below.

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    • Gigi

      I live a good smokey split pea soup and this looks delicious. I have never, with any recipe had success with the ham being tender. Any tips?

      Perhaps it is getting overcooked. Make sure just to throw it in in the last step with the bacon. It should be pre-cooked when you throw it inso it doesn't need to cook any longer in the soup. Just needs warmed up if it has gotten cold. Hope you enjoy Gigi.

    • Andrew

      This looks delicious! Could you swap the peas for lentils?

      Hi Andrew, We haven't tested this out!

    • Robyn

      Hello from PNW suburbia! I have the ham bone leftover from the Costco Applewood smoked ham. If I make bone broth from hock, would that work in lieu of the chicken stock?

      Sure!

    • Joyce

      If you leave out the bacon and ham, would the calories be lower?

      Hi Joyce, Yes it would, you can calculate the calories using any free online calorie tracker to ge the correct amount for the specific ingredients you are using.

    • Susan

      Does this soup freeze well?

      Yes! Thaw out before reheating.

    • Mickella

      Delicious soup!! best split pea soup I've ever had (and I've had some before).

      Thanks Mickella, so happy you love it!

    • Beth

      I had a recipe that I had made for yearscrockpot methodbut I felt like it just wasnt great. But this recipetruly the best split pea Ive ever made! While this is not a soup I grew up on, Ive learned to like it as it was a childhood favorite of my husbands. Tonight, he raved and went on and on about how much he loved the version I made tonight. This will be our go-forwardso simple and satisfyingthank you!

      Aww this is so great to hear. Thanks Beth, we are so glad you loved it!

    • Marsha

      I made this soup today 1/2 yellow 1/2 green split peas and I used turkey bacon.
      It is so delicious!

      Thanks Marsha, we are so glad you loved it!

    • Sharon

      Smells delicious. Smoked paprika adds a lot.

      Thanks so much, we are so happy you loved it Sharon!

    • Genevieve

      Delicious. I wanted an excellent version of Split Pea Soup that revived the memories of my childhood, when my mom would make it. This recipe is delicious, and the addition of smoked paprika works very well—it doesn't dominate, but adds to the overall flavor. It's now a staple in my home. I speed up the chopping process by chopping/mincing the carrot, celery, onion, and garlic in my food processor. MY TIP: So, I love bacon. I usually think that everything is better with bacon. But one day I made this, and had no bacon in the house, so I had to skip that ingredient and sautéed the veggies in 2 tablespoons olive oil and 2 tablespoons butter to make up for the lack of bacon fat used in the recipe. I was amazed to find that it tasted even better. My husband, who didn't know I had to skip the bacon, was raving and saying how my "split pea soup was to die for." So.....I now make it without bacon! (But there's still ham!) If you don't have bacon, try the butter/olive oil combo for sautéing.

      Thanks Genevieve, we are so glad you love this soup. Thanks for sharing your butter tip with others!