Thursday, November 12, 2015

Split Pea Soup - How To Make Split Pit Pea and Ham Soup



  • 2 lbs - Dried Split Peas
  • 1 Gallon - Water
  • 1.5 lb - Ham Steak (cubed)
  • 2 - Bay Leaves
  • 1 - Large Yellow Onion (diced
  • 4 - Large Carrots (chopped)
  • 1 tsp - Granulated Garlic
  • Salt and Pepper to taste

  • Rinse and drain peas well.
  • In a large pot add peas and water.
  • Bring to a boil, cover, remove from heat and let sit for 1 hour.
  • Give the peas a mix and add remaining ingredients except the salt.
  • Bring to a simmer, cover and let cook for 1-1.5 hours (stirring every 30 minutes) until the peas are smooth and the carrots are tender.
  • Taste for salt and pepper before serving.


  1. Going to make tomorrow. Got 1lb bag how much water now do I use

    1. I only have a pound so I was just thinking of using half the gallon but I don't know if there is a science that changes sometimes when recipes are halved so wait for the experts to answer then probably. 🙂

  2. How many servings does your recipe make

  3. Is this recipe for the Instant Pot

  4. Made this today, thanks for the video and recipe!

  5. 4 thumbs up since there is only two people in our home. I prepared a half recipe which is good for our Saturday dinner and Monday's lunch leftovers.

    I love the simplicity of this recipe. I could easily see me swapping out the split peas for lentil and andouille sausage soup if we are in the mood for something a bit spicier. Thanks for sharing this recipe.

    For some anyone who is looking for instant pot/pressure cooker instructions. 15 minutes high pressure followed by 15 minutes natural release and then manually release the rest of the pressure. I'd also reduce the amount of water by around 1/4 since the stove top evaporation will not happen in a pressure cooker. I tend to not like to cook beans/legumes in the pressure cooker. They can turn to mush or still be hard as a rock depending on the age of the beans/peas themselves. It is just easier to put the pot on the stove and check on them every 30 minutes or so.

    1. Pressure cookers work super well with presoaked legumes. Some legumes only take 15 minutes to get soft, like pintos, kidneys about 25, soybeans the longest, about 60 minutes.