Split Pea Soup

Split Pea Soup
Barbara Kiebel


  • 2 Tablespoons  olive oil
  • 1 Tablespoon  butter
  •   4-6 carrots, sliced
  • large or 2 medium-sized onions, chopped
  • stalks celery, sliced
  • cloves garlic, minced
  • 16 Ounces  dry split peas
  • ham bone or 16-20 ounces cooked sliced ham
  • 2 Tablespoons  fresh thyme
  •   Two 32-ounce cartons chicken stock
  • 1/2 Cup  half-and-half
  •   Salt and pepper, to taste

I love split pea soup, and I have for as long as I can remember. I wasn't a super fussy eater as a kid but I think we all remember the things we didn't like, even if over the years our tastes have changed and we're more adventurous as adults. I'm sort of surprised that this soup isn't on that list of "no like" as a kid, but I remember loving both split pea and the even uglier brown lentil soup. Go figure right?

Like the ugly duckling, this soup has its beautiful side, but you have to taste it to make that discovery. Rich with the mirepoix blend of sautéed onion, carrots, and celery, I've always done one thing that I think has this simple mixture stand head and shoulders above the others I've had. It's simple, too… I substitute chicken stock for the water that is most often called for when making a bean soup. Wait… guess there are a few more things I do differently!

See all pea recipes.

Click here to see Reinventing Campbell's Soups at Home.


Put the olive oil and butter in a large pot and warm over medium heat until the butter has melted. Add the carrots, onions, and celery and cook until the onions are translucent. Add the garlic and cook for 1 more minute.

Transfer to a slow cooker and add the peas, ham bone or ham, thyme, and chicken stock. Cook on the lowest setting for 8-10 hours. If using a ham bone, remove the meat and add back to the pot.

Add the half-and-half and season with salt and pepper, to taste. To thicken, blend partially with an immersion blender. Or, remove about 3 cups, blend in a countertop blender, and return the blended soup to the pot. Reheat before serving, if necessary.


Calories per serving:

322 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 131g 201%
  • Carbs 411g 137%
  • Saturated 43g 214%
  • Fiber 129g 518%
  • Trans 1g
  • Sugars 92g
  • Monounsaturated 60g
  • Polyunsaturated 17g
  • Protein 274g 547%
  • Cholesterol 441mg 147%
  • Sodium 7,152mg 298%
  • Calcium 590mg 59%
  • Magnesium 483mg 121%
  • Potassium 8,994mg 257%
  • Iron 33mg 184%
  • Zinc 32mg 211%
  • Phosphorus 3,490mg 499%
  • Vitamin A 2,849µg 317%
  • Vitamin C 54mg 89%
  • Thiamin (B1) 7mg 436%
  • Riboflavin (B2) 4mg 242%
  • Niacin (B3) 78mg 390%
  • Vitamin B6 5mg 244%
  • Folic Acid (B9) 1,451µg 363%
  • Vitamin B12 3µg 53%
  • Vitamin D 0µg 0%
  • Vitamin E 9mg 47%
  • Vitamin K 154µg 193%
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