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Split Pea Soup… that’s one of those soups that are so good, whether you like peas or not. My hubby has hated peas all of his life and he still won’t eat them to this today. However, I make 2 things that have peas in them that he absolutely loves, and this Split Pea Soup is one of them. I think the reason is because there’s so much ham in it, and it’s not a thick green soup, it’s more brothy and “soupy”, and full of lots of flavor.

You can make this in the instant pot, but I make it in the crock pot and let it cook slowly. Cooking it in the instant pot is also an alternative, but will make your peas cooked through more and results in a more starchy, thicker soup. Cooking it in the crock pot on low, or low and slow over the stove, will leave your peas with a little texture and provide a more “brothy” soup (the way we personally like it).

I serve it with my home made Beer Bread, and it’s a delicious meal on a cold winter night, and a great way to use that extra ham leftover from the holidays. I often just leave some ham on the bone, then throw the whole ham bone in a sealed bag and put it in the freezer until I’m ready to make the soup. Enjoy!

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Recipe List:
Prep Time: 20 Minutes
Cook Time: 8 Hours
Total Time: 8 Hours and 20 Minutes
Servings: 8


  • 1 lb bag of dried split peas, rinsed
  • 1 ham bone with ham meat
  • 1 large onion, roughly chopped
  • 4 stalks celery, sliced
  • 1/2 lb carrots, sliced
  • 1 tsp. coarsely ground pepper
  • 1 tsp. Herbs de Provence seasoning
  • 1 tsp. dried thyme
  • 1 tsp. dried marjoram
  • 2 bay leaves
  • 1 quart low sodium chicken broth
  • 2 quarts water


  1. Place ham bone in crock pot, or bottom of a large dutch oven. Pour peas over ham bone, then herbs and seasonings, then cover all with chicken broth and water. Cook on low for 6-8 hours. Once cooked, remove ham bone and pick off any meat that's left on the bone and put back in the pot. Discard bay leaves. Serve with warm bread (see the link to our Beer Bread recipe in the description).

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