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Split Pea Soup

Servings 6


  • 1 16 oz bag dried split peas rinsed and drained
  • 2 cloves garlic, minced
  • 1/2 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup yellow onion, chopped
  • 1 14 oz can reduced sodium chicken broth
  • 3 cups water
  • 1 tsp lemon juice
  • 1/4 tsp marjoram
  • 1/2-1 tsp black pepper
  • 1 bay leaf
  • 2 large ham hocks optional
  • fresh or dried choppled parsley for garnish optional


For slow cooker:

  1. Combine peas, ham hocks, vegetables and seasonings in slow cooker. Pour broth and water over top.

  2. Cover and cook on low for 8-10 hours or on high for 4-5 hours.

  3. When done, remove ham hocks and chop up meat off of bones. Add back in and discard bay leaf. Serve with warm homemade biscuits for a real treat.

For stove top:

  1. Combine peas, ham hocks, seasonings, water, and broth in a large saucepan or stock pot.

  2. Bring soup to boiling, reduce heat and let simmer for 1 hour, covered. Stir occasionally.

  3. Remove pork hocks and chop up meat off of bones. Add back in with carrots, celery, and onion.

  4. Return to boiling, then reduce heat and allow to simmer for another 20-30 minutes when vegetables become tender. Discard bay leaf and serve. Still amazing with warm biscuits.