Split Pea Soup

This is a slow cooker recipe for split pea soup that has notes for how to make on the stove top. Split pea soup is a simple soup with very few ingredients, the most important being a ham bone (traditional) of a smoked turkey bone if you want to try something different. This is a slow cooking soup because split peas take a long time to soften and you need time to get the marrow flavors out of the bone.


  • 454 g dried split peas ~ 1 lb or 2 1/4 cups
  • 1 ham bone
  • 454 g ham – trimmed and diced ~1 lb
  • 2,000 g water ~ 8cups
  • 1 large onion – diced ~ 1 cup
  • 2 medium celery stalks – finely chopped ~ 1 cup
  • 3 medium carrots – in 1/4″ slices ~ 1.5 cups
  • 1/4 tsp pepper
  • Kosher salt to taste (depends on saltness of ham)


  1. Mise en Place – measure and prepare your ingredients prior to starting.
    1. Sort peas by removing any dark or discolored ones.
    2. Put peas in bowl and cover with water. Soak two mins. then remove any shells or peas that float to the top.
    3. Discard water and rinse the split peas in a colander.
  2. For slow cooker: heat peas and water on high for 1 hour.
    1. For stove top: bring peas and water to a boil in 4-quart Dutch oven. Boil uncovered 2 mins, then remove from heat, cover and soak 1 hr.
  3. Stir in onion, celery and pepper. Add ham bone. Slow cook 2 hrs.
    1. For stove top: Add ingredients and heat to boil, then reduce heat, cover, and simmer ~1.5 hrs. or until peas are tender.
  4. Remove ham bone and clean meat from bone.
  5. Stir ham and carrots into soup.
    1. For slow cooker: heat on high for 30 mins then lower heat to warm.
    2. For stove top: heat to boil, reduce to simmer, cover and cook ~30 mins. or until carrots are tender.