It may not be the prettiest of soups, but Old-fashioned Ham Bone Split Pea Soup is always dependably hearty, comforting, and easy on the budget. Oh, and it’s delicious, too!
Old-fashioned Ham Bone Split Pea Soup & Sweet Skillet Cornbread
As you may have noticed, at least half the recipe content here on GHW is devoted to what I like to call “reasonably healthy and/or slightly lighter comfort food.” Within that category, if there is one thing I am known for making well, it is Soup.
When my kids were growing up, I made soup almost every week (Souper-Tuesday, anyone?!), and got quite adept at creating new and unique combinations. Soup – always an easy, economical way to repurposed leftovers – was also often the way I introduced new cuisines and foods to my kids.
This post may contain affiliate links, but don’t worry – they won’t bite.
When you create a soup using the “handful of this, pinch of that” seat-of-your-pants method, you sometimes make a dud now and then, but the real problem arises when you make something wonderful, because it can be almost impossible to replicate it.
THEM: “Hey Mom, remember that new soup you made last month? The one with the eggplant and the weird licorice onions? Can you make that again?”
ME: “Um… Sure???”
So I’ve been working harder at documenting my soup recipes, starting with the traditional soups I’ve adapted from my mother’s kitchen.
Hearty, comforting, and always delicious, Old-fashioned Ham Bone Split Pea Soup has been one of my favorites since I was a child, when my mom used to make it for us in the week following every “ham holiday” (i.e., Easter, Christmas, etc.). I make this split pea soup in the slow cooker four or five times a year, every year, and I have the recipe nailed down pat!
I won’t call this recipe Completely fool-proof, because there is always that one cook… However, barring anyone who might try to substitute Skittles for split peas, this recipe is as close to fool-proof as you’re ever going to find.
How to Make Old-Fashioned Split Pea Soup in a Slow Cooker
[Scroll down for ingredients and printable recipe]
1. Rinse peas and combine with remaining ingredients in slow cooker.
2. Give everything a quick stir, and then set slow cooker to HIGH and cook 4-6 hours. (I usually stir it about halfway through.)
3. After cooking for 4-6 hours, the meat on the ham-bone should be falling apart. Reduce the slow cooker to LOW. Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate to cool.
4. When the ham bone is cool enough to handle, remove any ham and return the meat to the soup. Discard the ham bone.
5. Adjust seasonings to taste and serve.
That is literally all there is to it! If you follow the directions and use the ingredients as directed, this recipe is virtually fool-proof.
IMPORTANT INGREDIENT NOTE: The type of ham bone you use will determine the underlying flavor profile of your soup. If you use a honey or glazed ham bone, your soup will be slightly sweeter. If you use a smoked ham bone (or ham hock), your soup will taste more smokey. Personally, I prefer my split pea soup on the sweet side, but it really is just a matter of personal preference.
PRO TIP: Split pea soup is always best eaten “the day after,” when the flavors have melded, and the starches have had a chance to do their job as they naturally thicken the soup.
Old-fashioned Ham Bone Split Pea Soup
Equipment
Ingredients
- 1 pound green split peas about 2 1/4 cups
- 1 meaty ham bone
- 1 1/2 cups chopped onion about one large onion
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon dried oregano
- 1 1/2 - 2 tablespoons honey (or agave; or brown sugar)
- 1 cup diced celery 2-3 stalks
- 1 cup diced carrots 2 large or 3 medium carrots
- 1 dash hot sauce optional
- 6 cups water up to eight cups for thinner soup
Instructions
- Rinse peas, and combine with remaining ingredients in slow cooker.
- Give everything a quick stir, and then set slow cooker to HIGH and cook 4-6 hours. If possible, stir it about halfway through.
- After cooking for 4-6 hours, the meat on the ham-bone should be falling apart. Reduce the slow cooker to LOW. If your soup seems too thick, add more water at this time.
- Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate to cool.
- When the ham bone is cool enough to handle, remove any ham and return the meat to the soup. Discard the ham bone.
- Adjust seasonings to taste and serve.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
SERVING SUGGESTION: Serve with my Sweet Skillet Corn Bread {with Pan-fried Maple Corn}.
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Yum! Looks so good and I love that it’s made in slow cooker. I also loved the part about “that one cook” ha ha. Hopefully no one tries to put skittles in their soup!
Always a fan of slow cooker meals! And I love skillet corn bread 🙂 Yum!
Ok.. I may or may not be “that one cook” lol.. but I think even I can master this easy recipe! Which is saying a lot. Can’t wait to try it!!
Split pea soup is one of my family’s favorites. My kids even love it! I never thought about adding some hot sauce… that does sound delicious!
I love slow cooker recipes in the summer when I don’t want to heat up the oven! Such a perfect recipe!
This is so flavorful and the peas have the most perfect velvet texture.
This looks so comforting and filling. I love slow cooker soups since they’re so easy. Great recipe!
Time for some soup! I’ve been searching for a good way to use up my pea stock, and this it! I will look no further because your recipe looks amazing, and I can’t wait to try it out!
ooo this looks so good! I love split pea soup! My mom makes a hambone potato soup thats also really good!
Have always wanted to try making this soup and this is the best recipe we have seen! And that cornbread!?!? Looks DELISH! Thanks for sharing!
Be sure to check back in – the cornbread recipe will go live next week!
Yum! I love a good homemade soup, and it looks like it pairs perfectly with that cornbread!
xoxo A
http://www.southernbelleintraining.com
Yum! I love all soups. And you’re so right, they are always better the next day.
This looks really delicious, perfect for the rainy season. I wonder if I get ham bones at the supermarket.
You can definitely buy them at the supermarket. Also, if you happen to have a Honey Ham place near you, they sell the bones on certain days of the week, and they make fabulous soup!
My mom would love this! I’ll have to send it her way.
This looks amazing! My girls LOVE soup so I’ll have to save this and try it soon.
My husband would love this 🙂 I’ll have to check out that skillet corn bread too. Looks delicious
Split pea soup and cornbread are made for one another!
One of my favorites and I love that it’s made in the slow cooker.
The slow cooker makes it so convenient!
I haven’t had split pea soup in forever! Definitely need to make a batch or this!
It’s so good – and so easy to make!
I’ve been looking for a tried and true split pea soup recipe, your’s looks like all your recipes, WONDERFUL!!
Thanks so much, Shayla! This recipe is definitely a keeper!
Did you mean 2 quarts of water.? That is 8 cups. I made this exactly as your recipe stated and it was way too watery.
Thanks so much for your feedback, Donna.
It’s important to note that split pea soup is always best eaten “the day after,” when the flavors have melded, and the starches have had a chance to do their job as they naturally thicken the soup. A soup that appears thin on the day it is made can be thick enough to stand a spoon in on the next.
I’ll assume that your comment was offered after that day had passed; in which event, I think the thin consistency you experienced could possibly be attributed to both the size of the ham bone and the quality of the peas used. In my own experience, I’ve noticed these factors can definitely influence the soup’s density: dried peas are particularly finicky. I’ve had to add water when making this recipe; even when starting with eight cups (for a total of ten cups of water!). However, in light of feedback from you and other readers, I’m amending the recipe to start with six cups of water instead of eight, adding up to two more cups if necessary toward the middle of the cooking time.
I love eating soup, especially in the colder months, and particularly hearty soups like split pea with ham. I haven’t eaten this in so long and can’t wait to try your recipe!
This sounds so yummy! perfect for the colder months
I’m always up for an easy and delicious soup especially on these cold days.
This soup looks so warm and comforting! I need to add this one too my cooking list.
This is one of my favorite soups! This recipe looks delicious, can’t wait to try it!!!
Mine came out wayyyy too thin and watery 🙁 I even put a bit less water then recommended
I wonder what happened? I’ve made more than 50 batches of this soup over the last decade (yes – really), and never had one fail. One thing to keep in mind: Split pea soup thickens dramatically with time.