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Overhead view of a single bowl of split pea soup with one hand holding the bowl and another hand spooning some of the soup out.
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5 from 12 votes

Split Pea Soup

This cozy Split Pea Soup will fill you up and warm you through on those cold winter days. Super satisfying and oh so delicious!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Dinner, Lunch
Cuisine: American
Total Cost: $9.86 recipe / $1.64 serving
Servings: 6 (1 1/3 cups each)
Calories: 458kcal
Author: Marsha McDougal

Equipment

  • Dutch Oven

Ingredients

  • 2 Tbsp olive oil $0.44
  • 1 yellow onion diced, $0.70
  • 3 ribs celery diced, $0.30
  • 3 carrots diced, $0.46
  • 2 garlic cloves minced, $0.16
  • 1 lb. green split peas dry & uncooked, $2.28
  • 1 smoked ham hock $3.65
  • 1 bay leaf $0.10
  • 6 cups chicken broth $1.02*
  • 1 russet potato peeled & diced, $0.75

Instructions

  • Heat a large pot or dutch oven over medium-high heat. Add the olive oil, diced onion, diced celery, and diced carrots. Sauté for about 4 minutes or until vegetables have softened. Stir in the minced garlic and sauté for an additional 30 seconds.
  • Add the split peas, ham hock, bay leaf, and chicken broth to the pot and gently stir.
  • Add a lid and bring the pot to a gentle boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour. Give the soup a stir periodically and flip the ham hock over once or twice, while the soup is simmering, so that it gets even exposure to the hot liquid.
  • After 1 hour the peas should have completely broken down almost to a mush. If they are still retaining their shape, continue to simmer for 10 more minutes.
  • Next remove the ham hock from the pot and set it aside to cool. Add the diced potato to the soup and stir to combine. Continue to simmer for about 12 more minutes or until potatoes are tender.
  • While the potatoes are simmering, and once the ham hock is cool enough to handle, remove the meat from the bone and shred into small pieces.
  • Add the ham meat back to the pot with the soup and gently stir to combine.
  • Feel free to season the soup with salt and freshly cracked black pepper to taste. Enjoy with crackers, homemade croutons, or crusty bread!

See how we calculate recipe costs here.

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Notes

*Make sure you use a good quality chicken broth as a lot of the soup flavor will come from the broth. I use Better than Bouillon to make our broth. It’s economical and has great flavor!

Nutrition

Serving: 1serving | Calories: 458kcal | Carbohydrates: 59g | Protein: 29g | Fat: 13g | Sodium: 994mg | Fiber: 21g