Classic Split Pea Soup
A classic split pea soup features ham, carrots, celery, onion, and dried herbs, suitable for stovetop or slow cooker preparation.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
For the stovetop method:
-
Start boiling 2 quarts of water or broth with dried peas in a large saucepan or Dutch oven for 2 minutes.
-
Soak for 1 hour, then return to a boil after adding the ham bone, chopped onion, bay leaf, garlic powder, marjoram, thyme, and pepper.
-
Cover, reduce heat, and simmer for 2 hours, stirring occasionally.
-
Remove meat from the ham bone; dice and return to the soup with chopped celery and carrot, reserving some for garnish if desired.
-
Simmer for 45 minutes, stirring occasionally.
-
Remove the bay leaf, then taste and season with salt.
-
Garnish with reserved ham or crumbled bacon, if desired.
-
For the slow cooker method:
-
Rinse split peas and combine all ingredients (except salt and garnish) with 1 quart of water or broth in the slow cooker, omitting soaking.
-
Cook on low for 6-8 hours or high for 4-5 hours until peas are tender; add more liquid if needed when cooking on high.
-
Remove and chop meat from the ham bone, then return it to the soup.
-
Taste and season with salt, then garnish with reserved ham or crumbled bacon.