Split Pea Soup


  • 1 ½ tablespoon olive oil
  • 1 medium yellow onion chopped
  • 3 ribs celery chopped
  • 2 cloves garlic minced
  • ½ teaspoon marjoram
  • ½ teaspoon dried thyme
  • ½ teaspoon fresh ground black pepper
  • 68 cups low sodium chicken broth
  • 1 lb dried green split peas rinsed and sorted
  • 1 ½ lb ham bone
  • 2 bay leaves
  • 3 large carrots chopped
  • 1 large Yukon gold or red potato peeled and diced
  • Kosher salt
  • Fresh ground black pepper


  1. Heat the oil In a large pot or dutch oven over medium heat. Add the onion and celery and cook until softened.
  2. Reduce the heat to low and add the garlic, marjoram, thyme, and fresh ground black pepper. Cook for 1 minute while stirring constantly.
  3. Add 6 cups chicken broth, split peas, ham bone, and bay leaves. Bring the mixture to a boil and reduce to a simmer for 60-80 minutes. If needed, add more chicken broth.
  4. Add the carrots and potatoes and simmer until the split peas, ham, carrots, and potatoes are tender.
  5. Remove the ham bone and, working with a fork, pull the meat from the bones.  Discard any fat and bones and return the pulled ham to the pot.
  6. Remove the bay leaves. Add more chicken broth or water if needed. Season with kosher salt and fresh ground black pepper. Garnish with chopped fresh thyme or parsley.


  • Dried split peas are usually in the same aisle as the other dried beans. Rinse the split peas in a colander under cold water to remove any dirt. Discard any rocks or discolored peas.
  • Though it is not necessary to soak the split peas, doing so can expedite the cooking time. First, rinse and sort through the peas, discarding any rocks or discolored peas. Then, place the peas in a large bowl and cover them with at least 2 inches of cold water. Let them soak for 4 hours up to overnight. Cooking time will be slightly reduced with the longer soaking time. Before cooking, rinse the peas again in a colander.
  • Oregano can be substituted for the marjoram.
  • Use a smoked leftover ham bone, ham shanks, or ham hock.
  • The soup will thicken as the split peas break down. Add more chicken broth or water.
  • Remove the bay leaves before serving. They have sharp edges.
  • Garnish with chopped fresh thyme or parsley.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave at reduced power.
  • To freeze first, completely cool. Then ladle into marked freezer zipper bags and freeze for up to 3 months. Thaw in the fridge overnight.