Pioneer Woman Split Pea Soup

Pioneer Woman Split Pea Soup is the definition of stick-to-your-ribs comfort food. Ree Drummond’s take on this classic dish transforms humble, inexpensive dried peas into a rich, velvety potage that is smoky, savory, and deeply satisfying. The secret lies in the long, slow simmer with a meaty ham bone, which infuses the broth with a depth of flavor that bouillon cubes simply cannot match. It is a rustic, “set it and forget it” meal that fills the house with an incredible aroma and tastes even better the next day—perfect for chilly afternoons on the ranch or in the city.

Try more Recipes:

• Pioneer Woman Turnip Green Soup
• Pioneer Woman Vegetable Beef Soup
• Pioneer Woman Slow Cooker Ham and Beans

💛Why You Will Love This Split Pea Soup Recipe:

• Incredible Flavor Depth: The use of a leftover meaty ham bone or hocks provides a natural smokiness and saltiness that seasons the soup from the inside out.
• Velvety Texture: As the split peas break down over time, they naturally thicken the soup into a creamy consistency without needing any flour, cream, or cornstarch.
• Budget Friendly: Dried split peas and carrots are some of the most affordable ingredients in the grocery store, making this a nutritious meal that costs pennies per serving.
• Nutrient Dense: Packed with fiber, protein, and vegetables, this soup is as healthy as it is hearty.
• Freezer Friendly: This soup freezes exceptionally well, making it an ideal candidate for meal prepping.

🧅 Split Pea Soup Ingredients

• 1 lb (450g) dried green split peas, rinsed and picked over
• 1 meaty ham bone or 2 smoked ham hocks
• 1.5 cups diced cooked ham (optional, for extra meatiness)
• 3 carrots, peeled and sliced or diced
• 2 stalks celery, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 6 to 8 cups chicken broth (or water, or a mix)
• 2 bay leaves
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 1/2 tsp ground black pepper
• 2 tbsp butter
• Salt (only add at the end, as ham is salty)
• Fresh parsley, chopped (for garnish)

🥘How To Make Pioneer Woman Split Pea Soup

1. Sauté Aromatics: In a large Dutch oven or heavy soup pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5 to 7 minutes until the onions are translucent and the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
2. Add Peas and Liquid: Pour in the rinsed split peas. Add the chicken broth (start with 6 cups, add more later if needed).
3. Add the Flavor: Nestle the ham bone (or ham hocks) into the liquid. Add the bay leaves, thyme, and black pepper. Do not add salt yet.
4. Simmer: Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot with a lid (leaving it slightly ajar to let steam escape). Simmer gently for 1.5 to 2 hours. Stir occasionally to prevent the peas from sticking to the bottom.
5. Check Consistency: The soup is done when the peas have completely broken down and the soup is thick and creamy. If it is too thick (like porridge), stir in the remaining cups of broth or water until you reach your desired consistency.
6. Meat Prep: Remove the ham bone/hocks from the pot. Let them cool slightly. Pull off any meat attached to the bone, shred it or chop it, and return the meat to the soup. Discard the bones and bay leaves.
7. Add Extra Ham: If you are using the extra diced cooked ham, stir it in now and let it heat through for 5 minutes.
8. Season: Taste the soup. Now is the time to add salt if needed (the ham bone usually releases plenty of salt). Adjust pepper to taste.
9. Serve: Ladle into bowls and garnish with fresh parsley and croutons.

💭Recipe Tips

• Rinse the Peas: Always rinse dried peas in a colander before using. This washes away dust and any debris. Remove any small stones or shriveled peas you might find.
• Don’t Rush It: The magic of this soup happens during the long simmer. If you try to boil it hard to speed it up, the texture will be gritty rather than creamy. Low and slow is the way.
• The Ham Bone: If you don’t have a leftover holiday ham bone, ask your butcher for smoked ham hocks or shanks. They are inexpensive and essential for that authentic smoky flavor.
• Vegetarian Option: You can make this vegetarian by omitting the ham and using vegetable broth. Add a teaspoon of smoked paprika or liquid smoke to mimic the flavor of the meat.

🥗What To Serve With Split Pea Soup Recipe?

This Split Pea Soup is thick and rich, so it needs something crunchy for contrast serve with Homemade Croutons, crusty Sourdough Bread, or warm Cornbread. A simple Green Salad with vinaigrette helps cleanse the palate between heavy spoonfuls.

❄️How To Store Leftovers Split Pea Soup?

• Refrigerate: Let the soup cool completely. Store in an airtight container in the fridge for up to 4 to 5 days. The soup will thicken significantly (almost becoming solid) when cold—this is normal.
• Freeze: Ladle cooled soup into freezer-safe bags or containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

🔥How To Reheat Leftovers Split Pea Soup?

Avoid: Do not reheat on high heat without stirring. The thick pea puree will scorch and burn on the bottom of the pot very quickly if left unattended.

The Golden Rule (Add Liquid): Because the peas continue to absorb moisture, leftover split pea soup will turn into a solid block. You must add a splash of water or chicken broth (about 1/4 to 1/2 cup) when reheating to loosen it back up

• Stovetop: Place the soup in a pot over medium-low heat. Add your liquid and stir frequently until smooth and hot.

❓FAQs

Try more Recipes:

• Pioneer Woman Turnip Green Soup
• Pioneer Woman Vegetable Beef Soup
• Pioneer Woman Slow Cooker Ham and Beans

📊Split Pea Soup Nutrition Facts

Serving Size: 1 bowl (approx 1.5 cups)

• Calories: 320 kcal
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 25mg
• Sodium: 890mg
• Total Carbohydrate: 45g
• Dietary Fiber: 16g
• Sugars: 8g
• Protein: 22g

Pioneer Woman Split Pea Soup

Recipe by Imen DridiCourse: Main, Lunch, Dinner, SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

320

kcal

Pioneer Woman Split Pea Soup is the definition of stick-to-your-ribs comfort food. Ree Drummond’s take on this classic dish transforms humble, inexpensive dried peas into a rich, velvety potage that is smoky, savory, and deeply satisfying. The secret lies in the long, slow simmer with a meaty ham bone, which infuses the broth with a depth of flavor that bouillon cubes simply cannot match. It is a rustic, “set it and forget it” meal that fills the house with an incredible aroma and tastes even better the next day—perfect for chilly afternoons on the ranch or in the city.

Ingredients

• 1 lb (450g) dried green split peas, rinsed and picked over

• 1 meaty ham bone or 2 smoked ham hocks

• 1.5 cups diced cooked ham (optional, for extra meatiness)

• 3 carrots, peeled and sliced or diced

• 2 stalks celery, diced

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 6 to 8 cups chicken broth (or water, or a mix)

• 2 bay leaves

• 1 tsp fresh thyme (or 1/2 tsp dried)

• 1/2 tsp ground black pepper

• 2 tbsp butter

• Salt (only add at the end, as ham is salty)

• Fresh parsley, chopped (for garnish)

Directions

• Sauté Aromatics: In a large Dutch oven or heavy soup pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5 to 7 minutes until the onions are translucent and the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
• Add Peas and Liquid: Pour in the rinsed split peas. Add the chicken broth (start with 6 cups, add more later if needed).
• Add the Flavor: Nestle the ham bone (or ham hocks) into the liquid. Add the bay leaves, thyme, and black pepper. Do not add salt yet.
• Simmer: Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot with a lid (leaving it slightly ajar to let steam escape). Simmer gently for 1.5 to 2 hours. Stir occasionally to prevent the peas from sticking to the bottom.
• Check Consistency: The soup is done when the peas have completely broken down and the soup is thick and creamy. If it is too thick (like porridge), stir in the remaining cups of broth or water until you reach your desired consistency.
• Meat Prep: Remove the ham bone/hocks from the pot. Let them cool slightly. Pull off any meat attached to the bone, shred it or chop it, and return the meat to the soup. Discard the bones and bay leaves.
• Add Extra Ham: If you are using the extra diced cooked ham, stir it in now and let it heat through for 5 minutes.
• Season: Taste the soup. Now is the time to add salt if needed (the ham bone usually releases plenty of salt). Adjust pepper to taste.
• Serve: Ladle into bowls and garnish with fresh parsley and croutons.

Notes

• Rinse the Peas: Always rinse dried peas in a colander before using. This washes away dust and any debris. Remove any small stones or shriveled peas you might find.
  Don’t Rush It: The magic of this soup happens during the long simmer. If you try to boil it hard to speed it up, the texture will be gritty rather than creamy. Low and slow is the way.
  The Ham Bone: If you don’t have a leftover holiday ham bone, ask your butcher for smoked ham hocks or shanks. They are inexpensive and essential for that authentic smoky flavor.
  Vegetarian Option: You can make this vegetarian by omitting the ham and using vegetable broth. Add a teaspoon of smoked paprika or liquid smoke to mimic the flavor of the meat.