Split Pea Soup

Yields 96

Prep Time 20 min

Cook Time 8 hr

Total Time 8 hrs 20 mins

A quintessential winter soup using leftover ham and dry split peas.


  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 4 stalks of celery, sliced
  • 1 large or 2 medium onions, chopped
  • 1 pkg of pre-sliced carrots or 4-6 carrots, sliced
  • 2 garlic cloves, minced
  • 1 pkg dry split peas (16 oz)
  • 1 ham bone or 16-20 oz of cooked, sliced ham
  • 2 Tbsp fresh thyme
  • 2 - 32oz boxes of chicken stock or equivalent fresh or canned
  • Salt and pepper
  • 1/2 cup half and half


  1. Put olive oil and butter in large pot and warm on medium heat until butter has melted.
  2. Add carrots, onions and celery and cook until onions are translucent. Add minced garlic and cook for an additional minute.
  3. Put peas, ham or ham bone, thyme, chicken stock and vegetables in a slow cooker.
  4. Cook on the lowest heat for 8 hours.
  5. Remove ham bone if used, cool and then remove meat and add meat back to pot.
  6. Add 1/2 cup of half and half; season to taste with salt and pepper.
  7. To thicken, blend partially with a stick blender or remove approximately 3 cups and blend in a countertop blender; return blended soup to pot and heat if necessary before serving.

Recipe Notes

This makes a lot of soup; enough to both serve and then freeze half for later.

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