How to Make Split Pea Soup
Split pea soup is my favorite soup. Period. There are others that come close and others still that are better suited to specific occasions (like chicken noodle soup when you’re feeling sick), but split pea soup beats them all. It is one of the reasons I love it so is because it’s embedded in my childhood memories. I can remember my father coming home on Sundays around noon with a baguette in hand and my mother serving split pea soup for lunch. I distinctly remember buttering the baguette and pouring a little soup on top with my spoon and then eating that combination and loving it each and every time. It was a “thing” for me.
Ham to Use For Split Pea Soup
The best split pea soups are made with a ham bone simmering along with the peas, flavoring and seasoning them gently as they soften. I usually wait to make my favorite soup until I have a leftover ham bone. I know I could just buy a ham hock at the grocery store and sometimes I do, but they are never as good as the ham bone that you have leftover. Knowing that you have split pea soup to look forward to allows you to carve around the bone a little recklessly, knowing that none of the ham left on the bone will go to waste. In fact, I usually try to leave as much meat on the bone as I can get away with and then chop that up into the soup at the very end.
Split Peas to use for Soup
Sometimes I make split pea soup with yellow split peas instead of green. I never even knew yellow split peas existed until I was an adult, but they are very common and traditional in Quebec. The yellow peas are just ever so slightly sweeter and obviously give you a different final color to the soup. You really can use either type of pea, honestly, I recommend them both.
Ways to Cook Split Pea Soup
I also vary the method of making split pea soup. Sometimes I simmer it on the stovetop in a cast iron Dutch oven and sometimes I use a pressure cooker. I’ve given you instructions for both methods below. It really depends on how much time you have to spend making the soup.
Although I don’t eat it as often, I still enjoy split pea soup from time to time, and still pour a little soup over a buttered piece of baguette bread when I’m feeling indulgent. It always takes me back.
Comments (21)Post a Reply
What would be the cooking time for stovetop cast iron pot? Thank you. Happy New Year!
Hi Gayle. I would simmer the soup on the stovetop for at least 30 minutes or as long as an hour. It depends on how old your peas are, actually. Sometimes if they are older, they take longer to soften. Because you are cooking on the stovetop, you may also need to add a little more water because of evaporation (there’s little to no evaporation in a pressure cooker).
I love pea soup also, As a matter of fact I have a pot of it on the stove right now!!! The only problem I have is getting those peas to soften up. I have used a hand mixer some time. They are hard little buggers!!!
I’m new to this pressure cooker craze. Do I have to adjust the recipe if I’m using a smaller pressure cooker?
Hi Nancy. You do need to adjust the quantities, obviously, but not the time. I have some information on converting recipes to smaller cookers in this article on converting recipes. You’ll also find lots of information about pressure cooking on this page, including a basic video explaining everything.
This was sooo easy & so very delicious. Really enjoyed it after Christmas ham. Thank you so very much for sharing this lovely recipe!🥣
Loved this soup. The flavor is the pea was sweet and contracted nicely with the ham. We drizzled w EVOO and a splash of malt vinegar. Not a drop of soup was left. A true comfort food.
I made. This last month using the Christmas ham bone defrosted from the freezer. So good! I may have to buy a ha just to make the soup again 😋
I make this for my vegetarian daughter. Veggie broth and liquid smoke make it a very tasty option.
I made this stovetop version last week and it was absolutely delicious. I added some chicken broth in place of part of the water because I didn’t have the ham hocks for flavor. I did add some chopped ham but should have had the ham hocks. Next time.
Just think that picture of Lou-Lou and Hazel would make a very nice Christmas card pic.
Hi there! Your split pea soup recipe looks really good but it’s just a little different than my mother made and now, I make. All the ingredients are the same except I don’t put garlic in mine and I add diced potatoes. The potatoes thicken it and add flavor. It’s my favorite soup too!!!
Hi Meredith, Can you please post the stove top instructions because I’ve been through this post I went through all the videos and I’m not showing the stove top method to make the split pea soup with the ham bone.
Hi Kim, instead of using a pressure cooker, you can simmer this soup on the stovetop for 60-90 minutes.
Did my soup in the IP. I’ve never been a big fan of pea soup but this is good. I changed the thyme to Herbes de provence as I had no thyme. Highly recommend this.
We loved this recipe. I made on the stove top and added a diced russet potato – just seemed the thing to do???😊 I added a bit more chicken stock and at the end I used the “boat motor” (hand blender) for lightly purée it. Leaving some chunks in the presentation. Your seasoning are spot on.
I’m a New Hampshire gal retired in Kentucky. Your recipes suit my taste perfectly! Thank you.
I use my ham bone for navy beans and ham soup
We love this recepie and make it everytime we have ham. Which is twice a year. Which makes this a treat evey time. You are my go to for ideas. Love the air fryer and pressure cooker.
If I don’t have the ham bone, will the soup still be ok
Yes, it will still be good. The ham bone adds flavor, but it’s not critical.
I just made the soup for our family Christmas book club. I doubled the recipe but rather than doubling the onion I added a large finely chopped leek. I also ran short of green peas so I added a cup of Eh Puy green lentils. They’re also from Quebec so I figure it’s still authentic French Canadian pea soup. The soup is delicious- so hearty.