Split Pea Soup

"The ultimate comfort food on a cold day!Although the recipe calls for a smoked ham hock, I prefer using a meaty bone from a spiral cut ham. This soup is much thicker on day 2 but if you prefer a thicker, more rustic soup, increase the amount of peas to 2 cups.Credit goes to Toronto chef Christine Cushing."
photo by a food.com user photo by a food.com user
Ready In:
2hrs 45mins




  • Heat the butter in a Dutch oven or large soup pot on medium heat.
  • Add the onion, carrot, celery, leek, and garlic and cook until soft, about 5 to 7 minutes.
  • Add the ham hock, bay leaves, thyme, chile flakes and split peas and cook 2 minutes longer.
  • Increase heat to high.
  • Add the stock and bring to a boil.
  • Reduce heat to low.
  • Simmer soup, partially covered, for 2 hours or until split peas are soft, stirring occasionally.
  • Remove the ham hock and take meat off bone and reserve.
  • Discard the bay leaves and thyme stalks.
  • With a hand held blender smooth purée some of the soup.
  • If the soup is too thick add some more water or stock to loosen.
  • Return meat to the pot, bring back to a boil and add the chopped coriander& parsley.
  • Season to taste with salt and pepper.
  • Serve hot.

Questions & Replies

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  1. WLynn Chambers
    This is hands down the very best split pea soup recipe I have ever eaten. I also used a spiral cut ham bone (plus, left over ham). Left out the chili flakes, coriander and flat leaf parsley. I put all of the ingredient in a crock pot about 1:00 p.m. and it was perfectly done at 5:30 p.m. It was nice and thick. My husband and a friend of ours truly loved this recipe. Thank you so much for sharing.
  2. Boca Pat
    We thought this soup was absolutely delicious.I used a bone from a honey baked spiral ham, added one cubed potato and left out the leeks(forgot to buy them) and I simmered it for 3 hrs. It wasn't as thick as I would have liked, but it sure wasn't lacking in flavor. Thanks for a great recipe CountryLady
  3. Jenny Sanders
    Lovely soup; the fresh herbs added a nice touch. This is more of a 'restaurant-style' pea soup than I am accustomed to; i.e. it was fairly thin and would be a good first course rather than a meal in itself. I used dried thyme rather than fresh and also threw in a little savory. I did use a piece of smoked ham with the bone rather than a ham hock.
  4. Marie
    I had no ham bone so I used a ham slice with a small bone in it. Also used 2 cups of split peas for the thicker soup. This is sure better than the recipe I have been using forever. Absolutely delicious! Thanks for another winner, CL.


In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">
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