Simple Split Pea Soup Recipe
Author: Meredith
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
  • 8 cups beef, chicken, vegetable broth or ham hock and 8 cups water
  • 1 pound dried yellow or green split peas
  • 2 T. olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 2 cups diced carrots
  • 1½ cups diced and peeled red potatoes
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  1. If using a ham hock, score it with a knife and sear it in a hot pan on both sides to release some of the fat. Set aside.
  2. Rinse 1 pound of dried peas with water and sort through them to ensure consistency.
  3. In a large stockpot, heat 2 T. of olive oil and sauté 1 cup of chopped yellow onion and 2 cloves of minced garlic. Stir them around on medium heat until the onions and garlic are translucent and fragrant - about 5 minutes.
  4. In the same stock pot, dump in 2 cups diced carrots, 1½ cups diced and peeled red potatoes, your rinsed peas, 1 tsp. salt and 1 tsp. fresh ground pepper. Pour 8 cups of chicken, beef or vegetable stock over all OR add your seared ham hock and 8 cups of water. Stir well and turn the soup on high until it boils.
  5. When the soup boils, turn the heat down low enough to allow a nice, rolling simmer (uncovered) for 45 minutes. Occasionally stir the soup during this time to allow for even cooking. If using a ham hock, skim off any heavy foam that floats to the top.
  6. After simmering, the peas will be soft. Add more salt/pepper if needed.
  7. If using a ham hock, pull off any meat and add it back in, if desired
Recipe by Cleverly Simple® : Recipes & DIY From Our Farmhouse at