Go Back
Split Pea Soup

Split Pea Soup

Krysta
This split pea soup recipe makes a nourishing, hearty meal on a blustery fall or winter day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Additional Time 8 hours
Total Time 10 hours 15 minutes
Course Healthy, Soup
Servings 6
Calories 310 kcal

Ingredients
  

  • 2 ¼ cups dried split peas
  • 2 quarts cold water plus more as needed
  • 1 ½ pounds ham bone
  • 2 onions thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pinch dried marjoram
  • 3 stalks celery chopped
  • 3 carrots chopped
  • 1 potato diced

Instructions
 

  • Gather all ingredients.
  • Place peas in a large stockpot and cover with several inches of cold water; let soak, 8 hours to overnight. Drain, rinse, and return peas to the pot.
  • Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally.
  • Remove ham bone; cut off meat, dice, and return meat to soup.
  • Add celery, carrots, and potatoes.
  • Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.
  • Serve and enjoy!

Notes

Recipe Tip

To make a cornstarch slurry: Add one tablespoon of cornstarch to one tablespoon of cold water or other liquid (wine or stock) and whisk until thick. Stir into the simmering soup and continue cooking, stirring occasionally, until the soup reaches the desired consistency.