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+ servings
Split Pea Soup with Carrots and Ham

Split Pea Soup

A quintessential winter soup using leftover ham and dry split peas.
Course Soups and Stews
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 Servings
Calories 2635kcal
Author Barb


  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 4 stalks of celery sliced
  • 1 large or 2 medium onions chopped
  • 1 pkg of pre-sliced carrots or 4-6 carrots sliced
  • 2 garlic cloves minced
  • 1 pkg dry split peas 16 oz
  • 1 ham bone or 16-20 oz of cooked sliced ham
  • 2 Tbsp fresh thyme
  • 2 - 32 oz boxes of chicken stock or equivalent fresh or canned
  • Salt and pepper
  • ½ cup half and half


  • Put olive oil and butter in large pot and warm on medium heat until butter has melted.
  • Add carrots, onions and celery and cook until onions are translucent. Add minced garlic and cook for an additional minute.
  • Put peas, ham or ham bone, thyme, chicken stock and vegetables in a slow cooker.
  • Cook on the lowest heat for 8 hours.
  • Remove ham bone if used, cool and then remove meat and add meat back to pot.
  • Add 1/2 cup of half and half; season to taste with salt and pepper.
  • To thicken, blend partially with a stick blender or remove approximately 3 cups and blend in a countertop blender; return blended soup to pot and heat if necessary before serving.


This makes a lot of soup; enough to both serve and then freeze half for later.


Serving: 18 | Calories: 2635kcal | Carbohydrates: 86g | Protein: 368g | Fat: 92g | Saturated Fat: 19g | Polyunsaturated Fat: 47g | Cholesterol: 1004mg | Sodium: 15590mg | Fiber: 22g | Sugar: 32g