Split Pea Soup

Name: Split Pea Soup
Total time: 3 h 4 min
Yield: 4 servings
Cuisine: american
Ingredients: 400 g green split peas; 2,000 ml Water; 150 g Yellow onion; 200 g Carrots; 100 g Celery sticks; 3 clove Garlic; 30 g Butter; 900 g smoked ham hock; 2 piece Bay leaf; 1 tsp Dried thyme; 2,000 ml Water; 1 tsp Salt; 1 tsp Ground black pepper

3 hr 4 min · 21 min active · makes ~5.8 l · Easy

Split pea soup with smoked ham hock, carrots, celery and onion. Green split peas create a naturally creamy base when simmered with garlic and butter.

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Split Pea Soup

Split pea soup with smoked ham hock, carrots, celery and onion. Green split peas create a naturally creamy base when simmered with garlic and butter.

See more →

TOTAL TIME

3 hr 4 min

ACTIVE TIME

21 min

QUANTITY

~5.8 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/12

Tools0/12

Ingredients

0/12 gathered · 4 servings

400g

4,000ml

150g

200g

100g

3clove

30g

900g

2piece

1tsp

#	Quantity	Notes	State
1	400g	—	—
2	4,000ml	—	—
3	150g	—	—
4	200g	—	—
5	100g	—	—
6	3clove	—	—
7	30g	—	—
8	900g	—	—
9	2piece	—	—
10	1tsp	—	—
11	1tsp	—	—
12	1tsp	—	—

Tools

17 items

Serveware

1 item

Procedure

39 steps

1 of 39

Tip the split peas into a large bowl.

Green split peas · 400 g

⏱ 10s

ResultGreen split peas

2 of 39

Pour enough cold water over the split peas to cover them generously by at least 5 cm.

Water · 2,000 ml

⏱ 30s

ResultGreen split peas and water

3 of 39

Leave the peas to soak for at least 1 hour.

⏱ 1 hr

ResultSoaked split peas

4 of 39

Tip the soaked peas into a colander and rinse well under cold running water.

Soaked split peas · step 3

⏱ 20s

ResultDrained split peasused in step 27

5 of 39

Peel the onion and discard the skin.

Yellow onion · 150 g

⏱ 20s

ResultPeeled yellow onion

6 of 39

Finely chop the peeled onion into small, even dice.

Peeled yellow onion · step 5

⏱ 40s

ResultFinely chopped yellow onion

7 of 39

Transfer the chopped onion to a small bowl and set aside.

Finely chopped yellow onion · step 6

⏱ 10s

ResultFinely chopped yellow onionused in step 19

8 of 39

Peel the carrots and discard the skins.

Carrots · 200 g

⏱ 30s

ResultPeeled carrots

9 of 39

Cut the peeled carrots into small, even dice about 1 cm across.

Peeled carrots · step 8

⏱ 40s

ResultDiced Carrots

10 of 39

Transfer the diced carrots to a second small bowl and set aside.

Diced Carrots · step 9

⏱ 10s

ResultDiced carrotsused in step 23

11 of 39

Trim the root ends and leafy tops from the celery sticks.

Celery sticks · 100 g

⏱ 20s

ResultTrimmed celery

12 of 39

Slice the trimmed celery into pieces about 1 cm thick.

Trimmed celery · step 11

⏱ 30s

ResultThinly sliced celery

13 of 39

Transfer the sliced celery to a third small bowl and set aside.

Thinly sliced celery · step 12

⏱ 10s

ResultThinly sliced celeryused in step 24

14 of 39

Crush each garlic clove under the flat of the knife to loosen the skin, then peel the skin away and discard it.

Garlic · 3 clove

⏱ 20s

ResultPeeled garlic cloves

15 of 39

Finely chop the peeled garlic cloves into a fine mince.

Peeled garlic cloves · step 14

⏱ 30s

ResultFinely chopped garlic

16 of 39

Scrape the chopped garlic into a fourth small bowl and set aside.

Finely chopped garlic · step 15

⏱ 10s

ResultMeasured garlicused in step 21

17 of 39

Add the butter to a large heavy-based saucepan.

Butter · 30 g

⏱ 10s

ResultButter

18 of 39

Set the pan over a medium heat and let the butter melt, swirling the pan once or twice, until it is foaming but not yet coloured.

⏱ 1 min

ResultMelted butter

19 of 39

Add the finely chopped onion to the pan.

Finely chopped yellow onion · step 7

⏱ 10s

ResultFinely chopped yellow onion and melted butter

20 of 39

Cook the onion, stirring frequently, for about 5 minutes until it is soft and translucent but not browned.

⏱ 5 min

ResultSoftened onion

21 of 39

Stir in the finely chopped garlic.

Measured garlic · step 16

⏱ 10s

ResultMeasured garlic and softened onion

22 of 39

Cook, stirring constantly, for 1 minute until the garlic is fragrant and just starting to turn golden.

⏱ 1 min

ResultFragrant onion and garlic base

23 of 39

Add the diced carrots to the pan.

Diced carrots · step 10

⏱ 10s

ResultFragrant onion and garlic base and diced carrots

24 of 39

Add the sliced celery to the pan.

Thinly sliced celery · step 13

⏱ 10s

ResultDiced carrot mixture

25 of 39

Stir everything together and cook for 3 minutes, stirring occasionally, until the carrots and celery have begun to soften.

⏱ 3 min

ResultSweated vegetables

26 of 39

Nestle the smoked ham hock into the pan among the vegetables.

Smoked ham hock · 900 g

⏱ 15s

ResultSweated vegetables and smoked ham hock

27 of 39

Tip the drained split peas into the pan around the ham hock.

Drained split peas · step 4

⏱ 15s

ResultSweated vegetables and smoked ham hock and drained split peas

28 of 39

Tuck the bay leaf into the pan.

Bay leaf · 2 piece

⏱ 5s

ResultSweated vegetable and smoked ham hock mixture

29 of 39

Sprinkle the dried thyme over the contents of the pan.

Dried thyme · 1 tsp

⏱ 5s

ResultSweated vegetable and smoked ham hock mixture

30 of 39

Pour in the water, making sure the ham hock is well submerged.

Water · 2,000 ml

⏱ 20s

ResultSweated vegetable and smoked ham hock mixture

31 of 39

Bring the liquid to a full rolling boil over a high heat, skimming off any grey foam that rises to the surface with a spoon.

⏱ 5 min

ResultBoiled soup base

32 of 39

Reduce the heat to low so the liquid settles to a gentle, steady simmer.

⏱ 10s

ResultGently simmering soup base

33 of 39

Simmer the soup, partially covered, for about 1 hour 30 minutes, stirring occasionally, until the split peas have completely dissolved into the broth and the ham is falling off the bone.

⏱ 1 hr 30 min

ResultSimmered soup with tender ham

34 of 39

Lift the ham hock out of the soup onto a chopping board and leave it to cool for a few minutes, leaving the broth in the pan.

⏱ 20 min

ResultSimmered soup with tender ham

35 of 39

Fish the bay leaf out of the broth with a spoon and discard it.

Split pea broth · step 34

⏱ 15s

36 of 39

Use two forks to pull all the meat from the ham hock bone, discarding the skin, fat and bone, and shred the meat into rough, generous pieces.

⏱ 3 min

ResultPulled ham

37 of 39

Return the shredded ham meat to the pan.

⏱ 15s

ResultPulled ham

38 of 39

Stir in the salt, tasting as you go, bearing in mind the ham is already salty.

Salt · 1 tsp

⏱ 10s

ResultPulled ham and salt

39 of 39

Stir in the ground black pepper and mix well to combine.

Ground black pepper · 1 tsp

⏱ 10s

ResultSeasoned split pea soup

Total Time3 hr 4 min

#	Product	Action
1	400 g	Tip the split peas into a large bowl.⏱ 10sResultGreen split peas
2	2,000 ml	Pour enough cold water over the split peas to cover them generously by at least 5 cm.⏱ 30sResultGreen split peas and water
3	—	Leave the peas to soak for at least 1 hour.⏱ 1 hrResultSoaked split peas
4	Soaked split peasstep 3	Tip the soaked peas into a colander and rinse well under cold running water.⏱ 20sResultDrained split peasused in step 27
5	150 g	Peel the onion and discard the skin.⏱ 20sResultPeeled yellow onion
6	Peeled yellow onionstep 5	Finely chop the peeled onion into small, even dice.⏱ 40sResultFinely chopped yellow onion
7	Finely chopped yellow onionstep 6	Transfer the chopped onion to a small bowl and set aside.⏱ 10sResultFinely chopped yellow onionused in step 19
8	200 g	Peel the carrots and discard the skins.⏱ 30sResultPeeled carrots
9	Peeled carrotsstep 8	Cut the peeled carrots into small, even dice about 1 cm across.⏱ 40sResultDiced Carrots
10	Diced Carrotsstep 9	Transfer the diced carrots to a second small bowl and set aside.⏱ 10sResultDiced carrotsused in step 23
11	100 g	Trim the root ends and leafy tops from the celery sticks.⏱ 20sResultTrimmed celery
12	Trimmed celerystep 11	Slice the trimmed celery into pieces about 1 cm thick.⏱ 30sResultThinly sliced celery
13	Thinly sliced celerystep 12	Transfer the sliced celery to a third small bowl and set aside.⏱ 10sResultThinly sliced celeryused in step 24
14	3 clove	Crush each garlic clove under the flat of the knife to loosen the skin, then peel the skin away and discard it.⏱ 20sResultPeeled garlic cloves
15	Peeled garlic clovesstep 14	Finely chop the peeled garlic cloves into a fine mince.⏱ 30sResultFinely chopped garlic
16	Finely chopped garlicstep 15	Scrape the chopped garlic into a fourth small bowl and set aside.⏱ 10sResultMeasured garlicused in step 21
17	30 g	Add the butter to a large heavy-based saucepan.⏱ 10sResultButter
18	—	Set the pan over a medium heat and let the butter melt, swirling the pan once or twice, until it is foaming but not yet coloured.⏱ 1 minResultMelted butter
19	Finely chopped yellow onionstep 7	Add the finely chopped onion to the pan.⏱ 10sResultFinely chopped yellow onion and melted butter
20	—	Cook the onion, stirring frequently, for about 5 minutes until it is soft and translucent but not browned.⏱ 5 minResultSoftened onion
21	Measured garlicstep 16	Stir in the finely chopped garlic.⏱ 10sResultMeasured garlic and softened onion
22	—	Cook, stirring constantly, for 1 minute until the garlic is fragrant and just starting to turn golden.⏱ 1 minResultFragrant onion and garlic base
23	Diced carrotsstep 10	Add the diced carrots to the pan.⏱ 10sResultFragrant onion and garlic base and diced carrots
24	Thinly sliced celerystep 13	Add the sliced celery to the pan.⏱ 10sResultDiced carrot mixture
25	—	Stir everything together and cook for 3 minutes, stirring occasionally, until the carrots and celery have begun to soften.⏱ 3 minResultSweated vegetables
26	900 g	Nestle the smoked ham hock into the pan among the vegetables.⏱ 15sResultSweated vegetables and smoked ham hock
27	Drained split peasstep 4	Tip the drained split peas into the pan around the ham hock.⏱ 15sResultSweated vegetables and smoked ham hock and drained split peas
28	2 piece	Tuck the bay leaf into the pan.⏱ 5sResultSweated vegetable and smoked ham hock mixture
29	1 tsp	Sprinkle the dried thyme over the contents of the pan.⏱ 5sResultSweated vegetable and smoked ham hock mixture
30	2,000 ml	Pour in the water, making sure the ham hock is well submerged.⏱ 20sResultSweated vegetable and smoked ham hock mixture
31	—	Bring the liquid to a full rolling boil over a high heat, skimming off any grey foam that rises to the surface with a spoon.⏱ 5 minResultBoiled soup base
32	—	Reduce the heat to low so the liquid settles to a gentle, steady simmer.⏱ 10sResultGently simmering soup base
33	—	Simmer the soup, partially covered, for about 1 hour 30 minutes, stirring occasionally, until the split peas have completely dissolved into the broth and the ham is falling off the bone.⏱ 1 hr 30 minResultSimmered soup with tender ham
34	—	Lift the ham hock out of the soup onto a chopping board and leave it to cool for a few minutes, leaving the broth in the pan.⏱ 20 minResultSimmered soup with tender ham
35	Split pea brothstep 34	Fish the bay leaf out of the broth with a spoon and discard it.⏱ 15s
36	—	Use two forks to pull all the meat from the ham hock bone, discarding the skin, fat and bone, and shred the meat into rough, generous pieces.⏱ 3 minResultPulled ham
37	—	Return the shredded ham meat to the pan.⏱ 15sResultPulled ham
38	1 tsp	Stir in the salt, tasting as you go, bearing in mind the ham is already salty.⏱ 10sResultPulled ham and salt
39	1 tsp	Stir in the ground black pepper and mix well to combine.⏱ 10sResultSeasoned split pea soup
Total Time		3 hr 4 min

Serving

Ladle the soup into warm bowls, making sure each serving gets a good amount of shredded ham.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	928kcal
	70g
	40g
	16g
	76g
	9g
	10g
	3,468mg

Ingredients0/12

Tools0/12

Recipe

Split Pea Soup

Split pea soup with smoked ham hock, carrots, celery and onion. Green split peas create a naturally creamy base when simmered with garlic and butter.

What you’ll doYou will soak split peas for at least an hour, then prepare onion, carrots, celery and garlic by dicing and mincing them. Sauté the onion and garlic in butter until fragrant, add the other vegetables, then nestle in a ham hock with the drained peas, bay leaf, thyme and water. Bring to a rolling boil, skim the foam, then simmer gently for about 90 minutes until the peas dissolve completely and the ham falls from the bone. Remove the ham to cool, fish out the bay leaf, shred the meat, return it to the pot, season to taste with salt and pepper, then ladle into bowls.

Serves4

Total3 hr 4 min

LevelEasy

Ingredients

Green split peas400 g
Water4,000 ml
Yellow onion150 g
Carrots200 g
Celery sticks100 g
Garlic3 clove
Butter30 g
Smoked ham hock900 g
Bay leaf2 piece
Dried thyme1 tsp
Salt1 tsp
Ground black pepper1 tsp

Tools

SpoonYellow onion bowl (small bowl)Carrots bowl (small bowl)Thinly celery bowl (small bowl)Measured bowl (small bowl)Large heavy based saucepanChef's knifeLarge bowlWooden spoonColanderBowlPeelerLadleForkChopping boardPan lidSoup bowl

Method

Tip the split peas into a large bowl.

10sLarge bowlGreen split peas · 400 g

Pour enough cold water over the split peas to cover them generously by at least 5 cm.

30sLarge bowlWater · 2,000 ml

Leave the peas to soak for at least 1 hour.

1 hrLarge bowl

Tip the soaked peas into a colander and rinse well under cold running water.

Result · Drained split peas · used in step 27

20sColanderSoaked split peas · step 3

Peel the onion and discard the skin.

20sChopping board, Chefs knifeYellow onion · 150 g

Finely chop the peeled onion into small, even dice.

40sChopping board, Chefs knifePeeled yellow onion · step 5

Transfer the chopped onion to a small bowl and set aside.

Result · Finely chopped yellow onion · used in step 19

10sYellow onion bowl (small bowl)Finely chopped yellow onion · step 6

Peel the carrots and discard the skins.

30sChopping board, PeelerCarrots · 200 g

Cut the peeled carrots into small, even dice about 1 cm across.

40sChopping board, Chefs knifePeeled carrots · step 8

Transfer the diced carrots to a second small bowl and set aside.

Result · Diced carrots · used in step 23

10sCarrots bowl (small bowl)Diced Carrots · step 9

Trim the root ends and leafy tops from the celery sticks.

20sChopping board, Chefs knifeCelery sticks · 100 g

Slice the trimmed celery into pieces about 1 cm thick.

30sChopping board, Chefs knifeTrimmed celery · step 11

Transfer the sliced celery to a third small bowl and set aside.

Result · Thinly sliced celery · used in step 24

10sThinly celery bowl (small bowl)Thinly sliced celery · step 12

Crush each garlic clove under the flat of the knife to loosen the skin, then peel the skin away and discard it.

20sChopping board, Chefs knifeGarlic · 3 clove

Finely chop the peeled garlic cloves into a fine mince.

30sChopping board, Chefs knifePeeled garlic cloves · step 14

Scrape the chopped garlic into a fourth small bowl and set aside.

Result · Measured garlic · used in step 21

10sMeasured bowl (small bowl)Finely chopped garlic · step 15

Add the butter to a large heavy-based saucepan.

10sLarge heavy based saucepanButter · 30 g

Set the pan over a medium heat and let the butter melt, swirling the pan once or twice, until it is foaming but not yet coloured.

1 minLarge heavy based saucepan

Add the finely chopped onion to the pan.

10sLarge heavy based saucepanFinely chopped yellow onion · step 7

Cook the onion, stirring frequently, for about 5 minutes until it is soft and translucent but not browned.

5 minLarge heavy based saucepan, Wooden spoon

Stir in the finely chopped garlic.

10sLarge heavy based saucepanMeasured garlic · step 16

Cook, stirring constantly, for 1 minute until the garlic is fragrant and just starting to turn golden.

1 minLarge heavy based saucepan, Wooden spoon

Add the diced carrots to the pan.

10sLarge heavy based saucepanDiced carrots · step 10

Add the sliced celery to the pan.

10sLarge heavy based saucepanThinly sliced celery · step 13

Stir everything together and cook for 3 minutes, stirring occasionally, until the carrots and celery have begun to soften.

3 minLarge heavy based saucepan, Wooden spoon

Nestle the smoked ham hock into the pan among the vegetables.

15sLarge heavy based saucepanSmoked ham hock · 900 g

Tip the drained split peas into the pan around the ham hock.

15sLarge heavy based saucepanDrained split peas · step 4

Tuck the bay leaf into the pan.

5sLarge heavy based saucepanBay leaf · 2 piece

Sprinkle the dried thyme over the contents of the pan.

5sLarge heavy based saucepanDried thyme · 1 tsp

Pour in the water, making sure the ham hock is well submerged.

20sLarge heavy based saucepanWater · 2,000 ml

Bring the liquid to a full rolling boil over a high heat, skimming off any grey foam that rises to the surface with a spoon.

5 minLarge heavy based saucepan, Spoon

Reduce the heat to low so the liquid settles to a gentle, steady simmer.

10sLarge heavy based saucepan

Simmer the soup, partially covered, for about 1 hour 30 minutes, stirring occasionally, until the split peas have completely dissolved into the broth and the ham is falling off the bone.

1 hr 30 minLarge heavy based saucepan, Pan lid

Lift the ham hock out of the soup onto a chopping board and leave it to cool for a few minutes, leaving the broth in the pan.

20 minChopping board

Fish the bay leaf out of the broth with a spoon and discard it.

15sYellow onion bowl (small bowl), SpoonSplit pea broth · step 34

Use two forks to pull all the meat from the ham hock bone, discarding the skin, fat and bone, and shred the meat into rough, generous pieces.

3 minChopping board, Fork

Return the shredded ham meat to the pan.

15sLarge heavy based saucepan

Stir in the salt, tasting as you go, bearing in mind the ham is already salty.

10sLarge heavy based saucepanSalt · 1 tsp

Stir in the ground black pepper and mix well to combine.

10sLarge heavy based saucepanGround black pepper · 1 tsp

Ladle the soup into warm bowls, making sure each serving gets a good amount of shredded ham.

Result · Split Pea Soup

30sSoup bowl, LadleSeasoned split pea soup · step 39

Printed 10 October 2026