Go Back

Easy Split Pea Soup

Easy Split Pea soup is a hearty, one pot meal full of vegetables and leftover ham that will keep you warm this winter.

Course Soup
Cuisine American
Keyword Soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people


  • 2 tbsp olive oil
  • 3 medium carrots, peeled and diced
  • 1 small onion, diced
  • 1 stalk of celery, diced
  • 2 Thick slices of ham, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 lb dried split peas
  • 32 oz low sodium chicken broth (or equivalent amount of vegetable broth)
  • 2 cups water
  • salt and pepper


  1. Place a soup pot on the stove over medium heat and add olive oil, heating for about 1-2 minutes. Add the diced carrots, onion, and celery (you can add each one as you dice it) and stir. 

  2. Allow the vegetables to cook for 3-4 minutes, and then add the ham, and stir again. Sauté for another 5-6 minutes. Add the garlic, split peas, chicken broth, water, about 1/2 teaspoon of salt and a few sprinkles of pepper, and stir. Reduce the heat to medium low and cover, stirring every 5-10 minutes.

  3. The soup is done when the split peas are completely cooked through and mushy (appetizing, I know). If the soup is too thick, you can add water (1/4 cup at a time) until it is the desired consistency. Add salt and pepper to taste before serving.
  4. If reheating leftovers, add more water to achieve desired consistency. 

Recipe Notes

You can substitute all water for the chicken broth, or use vegetable broth instead. 

To make this in the Instant Pot: Complete steps 1 and 2 in the Instant Pot, instead of on the stove. After you have added the split peas and liquid, seal the pot, and set the timer for 13 minutes on high pressure. When the timer goes off, allow natural pressure release for about 7-8 minutes, and then carefully manually release the remaining pressure. Stir, and add more liquid, if desired.