This delicious, hearty Pioneer Woman Split Pea Soup is a warm and cozy meal that’s perfect for chilly days. Quick to make with simple ingredients like ham, split peas, and fresh veggies, it’s a creamy, comforting bowl full of flavor. Customize it with pantry staples and enjoy a bowl of pure comfort!
Ingredients Needed
- 3 tablespoons olive oil
- 2 cups diced ham
- 1 yellow onion, chopped
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, chopped
- 1 pound dried green split peas
- 8 cups chicken stock
- 1 teaspoon dried thyme
- 1 bay leaf (optional)
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- Chopped fresh parsley (optional, for garnish)
How To Make Split Pea Soup
- Sauté the Ham and Vegetables: In a large Dutch oven or pot, heat olive oil over medium heat. Add the diced ham and cook, stirring occasionally, until golden brown, about 8–10 minutes. Increase heat to medium-high, add the chopped onion, carrots, and celery, and cook until vegetables are slightly softened, about 5 more minutes. Add garlic and cook for 1 additional minute.
- Rinse the Split Peas: Place split peas in a colander, rinse well, and pick out any small pebbles or debris.
- Combine Ingredients and Simmer: Add the rinsed split peas, chicken stock, dried thyme, and bay leaf (if using) to the pot. Bring to a simmer, then reduce heat to medium-low. Cook uncovered, stirring occasionally, for 1 hour and 30 minutes or until the peas are tender and “split.” If the soup stops simmering, raise heat to medium until simmering resumes, then lower heat back to medium-low. If needed, add 1/2 to 1 cup of water to adjust consistency.
- Season and Serve: Season with salt and black pepper to taste. Serve with a garnish of fresh parsley, if desired.
Recipe Tips
- Use Fresh Split Peas for Best Texture: Always check the expiration date on split peas, as older peas may not soften as well and can give the soup a grainy texture.
- Sauté the Ham First for More Flavor: Browning the ham in oil before adding other ingredients brings out rich, savory flavors that make the soup extra delicious.
- Add Liquid if the Soup Becomes Too Thick: As the soup cooks, it may thicken a lot. Add a little water or stock to reach the consistency you like.
- Adjust Seasonings at the End: The flavors deepen as the soup simmers, so wait until the end to add more salt or pepper to get the taste just right.
- Simmer Low and Slow for Perfect Creaminess: Cooking the soup at a low simmer for 1.5 hours helps the peas break down and makes the soup creamy without needing extra cream.
How To Store Leftovers
- Refrigerate: Transfer leftover Split Pea Soup to an airtight container and refrigerate for up to 4 days.
- Freeze: Pour leftover Split Pea Soup into a freezer-safe container. Freeze for up to 3 months. To thaw, move the soup to the fridge overnight before reheating on the stove or in the microwave until hot.
- Reheating: Warm leftover Split Pea Soup on the stove over medium heat for 2 minutes, stirring occasionally until heated through , or microwave it in 1-minute intervals, stirring between each, until hot.
Nutrition Facts
- Calories: 180
- Total Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 420mg
- Potassium: 463mg
- Total Carbohydrate: 30g
- Dietary Fiber: 5g
- Sugars: 13g
- Protein: 10g
More Pioneer Woman Recipes:
Pioneer Woman Split Pea Soup
Description
This delicious, hearty Pioneer Woman Split Pea Soup is a warm and cozy meal that’s perfect for chilly days. Quick to make with simple ingredients like ham, split peas, and fresh veggies, it’s a creamy, comforting bowl full of flavor. Customize it with pantry staples and enjoy a bowl of pure comfort!
Ingredients
Instructions
- Sauté the Ham and Vegetables: In a large Dutch oven or pot, heat olive oil over medium heat. Add the diced ham and cook, stirring occasionally, until golden brown, about 8–10 minutes. Increase heat to medium-high, add the chopped onion, carrots, and celery, and cook until vegetables are slightly softened, about 5 more minutes. Add garlic and cook for 1 additional minute.
- Rinse the Split Peas: Place split peas in a colander, rinse well, and pick out any small pebbles or debris.
- Combine Ingredients and Simmer: Add the rinsed split peas, chicken stock, dried thyme, and bay leaf (if using) to the pot. Bring to a simmer, then reduce heat to medium-low. Cook uncovered, stirring occasionally, for 1 hour and 30 minutes or until the peas are tender and “split.” If the soup stops simmering, raise heat to medium until simmering resumes, then lower heat back to medium-low. If needed, add 1/2 to 1 cup of water to adjust consistency.
- Season and Serve: Season with salt and black pepper to taste. Serve with a garnish of fresh parsley, if desired.
Notes
- Use Fresh Split Peas for Best Texture: Always check the expiration date on split peas, as older peas may not soften as well and can give the soup a grainy texture.
- Sauté the Ham First for More Flavor: Browning the ham in oil before adding other ingredients brings out rich, savory flavors that make the soup extra delicious.
- Add Liquid if the Soup Becomes Too Thick: As the soup cooks, it may thicken a lot. Add a little water or stock to reach the consistency you like.
- Adjust Seasonings at the End: The flavors deepen as the soup simmers, so wait until the end to add more salt or pepper to get the taste just right.
- Simmer Low and Slow for Perfect Creaminess: Cooking the soup at a low simmer for 1.5 hours helps the peas break down and makes the soup creamy without needing extra cream.
Pioneer Woman Split Pea Soup