Makes 8 servings. Vegan and Vegetarian options below recipe


  • 1 lb. dried green split peas, rinsed
  • 2 T extra virgin olive oil
  • 1-1/2 C onion, chopped
  • 1 C organic celery, chopped
  • 4 T minced fresh garlic
  • 1 C organic carrots, diced
  • 1 C organic yukon gold potatoes, diced (no need to peel)
  • 4 bay leaves
  • 1 T dry thyme
  • 2 Qrts of organic chicken broth (or ham stock)
  • 1 tsp cracked black pepper (you can add more)
  • 5-6 cups diced smoked ham
  • 1 tsp Kosher salt
  • Cracked black pepper
Rinse split peas and set aside.  In a large stock pot, warm olive oil on medium high heat and add in onions and celery.  Cook for 7-8 minutes and then lower heat to medium and add in garlic, carrots, potatoes, bay leave and thyme.  Cook 5-6 minutes longer, stirring ingredients constantly so they don’t burn.  Add in stock, bring to a boil and add in split peas.  Let boil for  a few minutes, then reduce to a simmer.  Add ham and cover.  Cook for one hour, checking in to stir about every 10 minutes or so.  IMPORTANT: Do not add salt until peas have fully cooked.
When peas are soft, check for consistency.  If too thick you can add more stock or water.  If too thin, I often take a cup or two out and blend, then pour back into soup.  Serve with a garnish or herbs, maybe some sour cream AND a big salad and crusty bread!


  • By eliminating the ham and substituting Vegetable Stock for the Chicken Stock, you have a beautiful vegan or vegetarian split pea soup! You may need to add a little more of the vegetables and adjust seasoning with a little more salt and thyme to add more flavor.
  • This is a really good freezer friendly soup so if you make extra, FREEZE IT for a rainy day when you need a spoon full of comfort.