- January 11, 2025
- Main Dishes
Dutch Oven Split Pea Soup
Hearty and comforting, this Dutch Oven Split Pea Soup is a classic one-pot meal made with tender split peas, smoky ham, and a medley of vegetables simmered to perfection. Ideal for chilly days, it delivers a rich, velvety texture and a depth of flavor that warms you from the inside out.
Why This Recipe Works
Full of Flavor: The combination of tender split peas and smoky ham creates an irresistible depth of flavor! The peas break down during cooking, creating a naturally creamy texture that carries the rich, savory notes of ham throughout every spoonful.
Cozy & Satisfying: This Dutch oven split pea soup is incredibly nourishing and satisfying, making it one of my go-to soup recipes. Packed with protein from the split peas and ham, plus a medley of fresh vegetables, it’s a complete meal that will keep you feeling full and content for hours.
Make-Ahead: It’s the perfect make-ahead meal that actually improves overnight as the flavors continue to meld. Make a big batch on Sunday, and you’ll have delicious lunches or quick dinners ready for busy weekdays.
Supplies Needed
- Dutch oven
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon
- Immersion blender or standard blender
Ingredients
- Olive Oil: Use a good quality extra virgin olive oil for sautéing.
- Onion, Carrots & Celery: This classic mirepoix provides the aromatic foundation; dice them uniformly for even cooking!
- Garlic: For a depth of savory flavor!
- Split Green Peas: Make sure to use dried split green peas.
- Ham Bone: The secret weapon for incredible flavor! A meaty ham bone from a holiday ham (like my bourbon maple glazed ham) is ideal, or you can use a ham hock.
- Chicken Stock: Use a good quality low-sodium stock here!
- Dried Thyme: Adds an earthy, cozy flavor that complements both the peas and ham beautifully.
- Salt & Pepper: Add salt and pepper to taste!
Preparation
- Sauté Veggies: Heat olive oil or butter in a large dutch oven over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add Peas, Ham, Stock and Seasonings: Stir in the split peas and add the ham bone (if using). Pour in the stock and add the thyme, salt, and pepper.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1-1.5 hours, stirring occasionally, until the split peas are tender and the soup has thickened. If the soup becomes too thick, add additional stock or water as needed.
- Shred Ham: If you used a ham hock, remove it from the pot and shred the meat, discarding the bone and fat. Return the shredded ham to the soup.
- Blend: For a creamier texture, use an immersion blender to partially blend the soup, or transfer half of the soup to a blender and puree before stirring it back into the pot.
- Serve: Taste and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and garnish with your favorite toppings.
Split Pea Soup Tips
- Cut your vegetables in uniform sizes to ensure even cooking throughout the soup!
- If using a ham bone, leave it whole during cooking and remove it at the end for easier meat removal.
- For a thinner consistency, add extra broth to the soup! If you want it thicker, let it simmer a little bit longer.
- For the perfect texture, try blending just half the soup while leaving the rest with whole peas and vegetables. That way you have a variety of textures!
- Taste and adjust seasonings at the end of cooking, as the salt content can vary depending on your ham and stock.
- To make a vegetarian Dutch oven split pea soup, omit the ham and use vegetable stock.
What To Pair With It
This soup pairs beautifully with a crusty loaf of bread or warm cornbread for dipping. I like to set out small bowls of crispy bacon bits, fresh chopped herbs, and homemade croutons so guests can customize their bowls!
For a complete meal, serve alongside a side dish like spinach artichoke puff pastry bites, acorn squash pot pies, or smoked biscuits!
More Recipes To Try
- Dutch Oven Beef Barley Soup
- Low Carb Beer Cheese Soup
- Wagyu Beef Bone Broth
- Spinach Artichoke Stuffed Shells
- Alaskan Smoked Salmon Chowder
Dutch Oven Split Pea Soup
Ingredients
- 1 tbsp Olive Oil
- 1 medium Onion diced small
- 2 Carrots diced
- 2 Celery Stalks diced
- 3 Garlic Cloves minced
- 1 lb Dried Split Green Peas rinsed
- 1 Ham Bone or Smoked Ham Hock or 1.5 diced ham
- 6 cups Chicken Stock or vegetable stock
- 1 tsp Dried thyme
- 1 tsp Salt
- 1/2 tsp Black Pepper
Optional Toppings
- Croutons
- Crispy ham or bacon
- Fresh Herbs
Instructions
- Heat olive oil or butter in a large dutch oven over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
- Stir in the split peas and add the ham bone (if using). Pour in the stock and add the thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1-1.5 hours, stirring occasionally, until the split peas are tender and the soup has thickened. If the soup becomes too thick, add additional stock or water as needed.
- If you used a ham hock, remove it from the pot and shred the meat, discarding the bone and fat. Return the shredded ham to the soup.
- For a creamier texture, use an immersion blender to partially blend the soup, or transfer half of the soup to a blender and puree before stirring it back into the pot.
- Taste and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and garnish with your favorite toppings.