Course Entrees, Soups
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free, Vegetarian
Recipe Contributed By chrisskitchen

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Split Pea Soup


  • 4 cups unsalted chicken broth
  • 6 cups water
  • 1 16 oz bag dried split peas, picked and rinsed
  • 3 bay leaves
  • 4 sprigs fresh thyme
  • 1 sprig rosemary
  • 2 cups ham, diced
  • 2 cups carrots, diced
  • 2 cups potatoes, diced
  • 4 tbsp butter
  • parsley, for garnish
  • salt, to taste


  • Heat butter in a large pot over medium-high heat. Add onion and celery and sauté for 2 minutes. Add garlic until fragrant.
  • Pour in chicken broth and water. Add split peas, bay leaves and thyme. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas are tender; about 50 minutes.
  • Add carrots, potatoes and ham to soup. Cover soup and continue to simmer, stirring until peas have mostly broken down, about 30 mins longer. 
  • Serve, garnish with parsley and enjoy.