Split Pea Soup

Total Time:
2 hr
10 min
1 hr 50 min

8 servings

  • 1/2 cup olive or vegetable oil
  • 1 stalk celery, chopped
  • Pork bone
  • Piece country ham, desired size of choice
  • 2 white onions, chopped
  • 2 pounds dried split peas
  • 1 gallon chicken stock
  • Salt and freshly ground white pepper
  • Croutons
  • Heat the oil in a large soup pot over medium heat. Add the celery, pork bone, ham and onions. Cook stirring for 5 to 10 minutes.

  • Add the peas, stock, and salt and pepper, to taste. Cook over low heat until thickened and the peas are broken down, stirring constantly so the mixture doesn't burn.

  • Strain into a large serving bowl, using a strainer with large holes, to force the pulp through the holes. Cook's Note: The ham can be chopped into small pieces and added to the soup before serving, if desired.

  • Ladle the soup into serving bowls and top each serving with croutons.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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5.0 6
Excellent and easy to follow recipe. I added garlic to the onions and celery.We also used a honey baked sweet ham hock left over from Christmas diner which gave it a great sweet taste. Used chicken broth instead of stock. Combined with two bay leaves and simmering the soup for three hours this is the best split pea soup I have ever made. item not reviewed by moderator and published
Very easy recipe. I added one minced large carrot, a couple of bay leaves and a couple cloves of garlic to the veggie saute. I didn't have chicken stock, so I dissolved four Goya chicken bouillon packets in 8 cups of boiling water and added 8 cups of water as the rest of the liquid. I added a bit of salt to the veggies, but next time I'll just omit it. I don't think it needed it. And the 1/2 cup olive oil I think could be scaled down a bit. Maybe next time I'll just add half. After I had sauteed the veggies for 10 minutes and added the split peas and liquid, I left it on a low heat on the stove for 90 more minutes which seemed to be enough time. In the last 20 minutes, I added some ham steak that I had trimmed away from the bone and diced, and added both the bone and the ham for extra flavor. Next time I will probably just use low sodium chicken broth and skip the salt altogether. Excellent recipe for a cold winter day! item not reviewed by moderator and published
I combined jared74's suggestion about adding frozen peas with didereaux's suggestions about bacon and adding ham at the end, and this has become the best pea soup I can ever hope to make. My family loves it and it's a frequent make-ahead meal. item not reviewed by moderator and published
This a very good basic recipe for split pea soup. It will come out great if made exactly as directed but I see no harm in a few tweaks. I didn't have any ham so I substituted two big smoked turkey legs. I made this for my family and guests and got rave reviews. I added a one pound bag of frozen peas for the last 20 minutes of cooking. Between the pop of the fresh peas and the croutons this gave it a great texture than split pea soup is usually missing and everyone loved it. I will defitely make this again. item not reviewed by moderator and published
This is an old, old traditional recipe. It is still around because it can't be improved upon. You can scale this to any portion. It also freezes very well. No one for four generations in our family ever recalled when it wasn't a staple. One suggestion and a caveat. Do not cook the ham in the peas, it loses all its flavor. Cut it up and add it at the last. An even better additive is to fry bacon cut up into small chunks and then saute the celery and onion in that...this makes the best pea soup. item not reviewed by moderator and published
I scaled down the recipe in half. It was easy to make and it was delicious. I would recommend this recipe. item not reviewed by moderator and published

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Recipe courtesy of Bobby Flay