Easy Split Pea Soup

A hearty, homemade and delicious split pea soup with chunky vegetables and lots of flavor. A perfect way to use leftover ham bones!

Prep Time 10

Cook Time 1 37

Total Time 1 47

Servings servings

Calories 99kcal

Author Sara

1 tablespoon olive oil
2 large onions diced
1 cup celery diced
3-4 medium carrots peeled and chopped
2 cloves garlic minced
Ham bone or use 1 ½ pounds ham hocks
1 teaspoon each of the following dried spices: marjoram thyme, parsley, dill and black pepper
½ teaspoon dried basil
6 cups chicken broth
2 bay leaves
1 16 ounce package dried split peas, rinsed and drained
3 cups cooked ham diced
1 tablespoon instant potato flakes optional (add if you'd like a thicker consistency)
½ teaspoon salt optional (I recommend waiting until the end to taste the soup before you add the salt to determine whether or not it's needed).
Fresh parsley for garnish optional
Fresh dill for garnish optional

Heat olive oil in a large stock pot over medium-high heat. Add onions, celery, carrots and garlic. Cook, stirring frequently, about 6-7 minutes.
Add ham bone to stock pot.
Stir in spices, chicken broth, bay leaves and split peas.
Bring mixture to a boil, then reduce to low. Cover and allow to simmer for 60 minutes, stirring occasionally.
Remove ham bone and bay leaves from soup.
Add cooked ham and simmer covered for 30 more minutes or until the majority of the peas have broken down, stirring occasionally.
Taste soup to determine if you'd like to add some salt. If so, add it here at the end.
Add potato flakes if you'd like a thicker consistency, otherwise omit if the soup is thick enough.
Serve warm, garnished with fresh parsley and dill if desired.