split pea

The pressure cooker makes short work of pea soup, cooking the dried peas in half the time it would traditionally take and doing all the work of the blender as well. Rich, creamy comfort is just half an hour away.

30-Minute Pressure Cooker Split Pea and Ham Soup Recipe

unsalted butter

medium onion, finely diced (about 6 ounces; 170 grams)

rib celery, finely diced (about 4 ounces; 125 grams)

(170 grams) ham steak, diced (see note)

garlic, minced

(450 grams) dried green split peas

bay leaves

salt and black pepper

Melt butter in a pressure cooker over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.

Add peas, chicken stock or water, and bay leaves. Stir to combine, then cover pot and bring to high pressure. Cook for 20 minutes, then rapidly release pressure by opening the air valve. Open pot lid, stir contents until smooth, season to taste with salt and pepper, and serve. Carefully clean the pressure cooker's gasket and valves as soon as the pot is cool enough to handle; pea soup can easily clog valves, which can cause your cooker to over-pressurize the next time you use it. Soup can be stored in the refrigerator for up to 1 week.

A no-fuss, no-frills version of the classic, made with green split peas, broth, and ham.

Split Pea And Ham Soup Recipe

Split Pea and Ham Soup Recipe

Melt butter in a large Dutch oven or saucepan over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.

Add peas, chicken stock or water, and bay leaves. Stir to combine, bring to a boil, reduce to a bare simmer, and cover, leaving lid slightly ajar. Cook until peas are tender, about 1 hour. Remove ham hock, pick meat, and return to soup (if using). Roughly purée soup using a hand blender, or purée in batches using a countertop blender. Season to taste with salt and pepper. Soup can be stored in the refrigerator for up to 1 week.

Split peas are most often cooked in another recipe (like Split Pea and Ham soup), but you can also cook split peas &quot;straight&quot; for use in salads or other dishes.

Basic Cooked Split Peas Recipe

peas

water, vegetable broth, chicken broth,

Salt,

Pour the dried split peas into a bowl...

Pour the dried split peas into a bowl or tray, and pick through looking for any debris. Then rinse the split peas well in a fine-mesh sieve.

Add the split peas to a pot with...

Add the split peas to a pot with your preferred cooking liquid—water, vegetable broth, and bone broth are all good options.

Bring to a boil over high heat, stir,...

Bring to a boil over high heat, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed. about 20 minutes.

Remove from heat, and season with salt to...

Remove from heat, and season with salt to taste.

https://www.youtube.com/watch?v=R3bScI4JLeI

Split peas are a little overlooked, but they are one of the easiest pulses to work with! Here, turn one bag of split peas into three different recipes - hummus, curry, and a summer salad!

Full recipes: https://wholefully.com/split-peas-4

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Turn one bag of split peas into THREE healthy meals!

Classic Split Pea Soup with Ham Hock is perfect for a cool day. This recipe yields a protein packed, hearty soup loaded with smoky shredded ham and veggies.

Split Pea Soup with Ham Hocks

olive oil

onion

carrots

celery (diced)

garlic (minced)

chicken broth

thyme

rosemary

split peas (rinsed and picked over)

Heat olive oil in a large pot over medium heat.

Add onions, carrots, celery and garlic. Cook just until vegetables start to soften. About 3 minutes. 

Pour in chicken broth. Add in thyme, rosemary, split peas, bay leaves and ham hock. Bring soup to a boil, reduce heat and then cover. Cook until the peas are tender about an hour. 

Remove ham hock from the soup. Allow to cool for several minutes and then shred. 

Return the meat to the pot and cook for another 20 - 30 minutes or until the peas have broken down.

Ladle into soup bowls and serve.

To reheat leftovers add a little more liquid (broth or water) to thin it out a bit.

This Crockpot Split Pea Soup is as easy, and as satisfying, as it gets. Just chop up your veggies and some turkey bacon, dump them in the pot and press go.

Crockpot Split Pea Soup

dry split peas

turkey

celery (chopped)

carrots (chopped)

garlic

chicken broth (here's my homemade version)

water

Place all ingredients into a 6 quart crockpot. Cover and and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

Remove bay leaves before serving. We love to serve our Crockpot Split Pea Soup with grilled cheese sammies or some warm chunks of bread!

This is the perfect recipe for green split peas that isn&#039;t soup! This summer split pea salad recipe is easy, quick, simple, and tastes delicious the next day - perfect for meal planning and meal prepping.

Easy Summer Split Pea Salad

green split peas

vegetable broth

cherry tomatoes (halved)

sweet corn kernels (fresh, frozen, or canned)

red onion (finely diced)

parsley (chopped)

basil (chopped)

lemon

tbsp dijon mustard

honey

To cook the green split peas, bring the vegetable broth to a low simmer. Add the split peas and cook, uncovered, for 15 minutes or until all of the liquid has been absorbed. Sprinkle the MSG onto the cooked split peas and stir to combine, or salt to taste. Remove from heat and allow to cool as you finish preparing the other ingredients.

As the split peas are simmering, halve the cherry tomatoes, dice the onion, mince the garlic and zest and juice one lemon.

Combine the olive oil, mustard, lemon zest and juice, garlic, and honey or maple syrup in a small jar with a sealing lid. Shake vigorously to combine.

Add all the salad ingredients to a large mixing bowl: cooked split peas, cherry tomatoes, corn, red onion, parsley, and basil. Drizzle with the prepared dressing and gently fold together until well mixed. Serve immediately and enjoy, or store in the refrigerator and serve chilled if you prefer.

_**Editor's note:** The recipe and introductory text below are from_ [China Modern](http://www.ecookbooks.com/p-9862-china-modern.aspx?affiliateID=16283) _by Ching-He Huang._

In Chinese, _Xi-fan_ means "watery rice." This modern version contains both brown rice and mixed whole grains.

Vegetarian-Style Congee (_Xi-fan_)

vegetable oil

garlic cloves, crushed and finely chopped

ginger

Chinese

carrot,

brown basmati rice

red bell pepper, finely diced

vegetable stock

canned bamboo shoots, chopped

soy sauce

sesame oil

black pepper

cilantro leaves and stems, chopped

Editor's note: The recipe and introductory text below are from China Modern by Ching-He Huang.
In Chinese, Xi-fan means "watery rice." This modern version contains both brown rice and mixed whole grains.

Epicurious

Heat a wok over high heat and add the oil.

Stir-fry the garlic and ginger and Chinese mushrooms for less than 1 minute. Add the carrot, brown rice and whole grain mix. Stir-fry for less than 1 minute and add 4 cups boiling water.

Let the rice cook for 25–30 minutes, stirring and adding up to a further 8 cups water to make sure the rice and grains are thoroughly cooked. Add the red bell pepper, stir well, and then pour in the vegetable stock. Finally add the bamboo shoots and season with the light soy sauce, sesame oil and ground black pepper. Sprinkle in the chopped cilantro and serve immediately.

This amazing Yellow Split Pea Soup with Ham can not only be made and enjoyed after a holiday but all year round with ham hocks too. Serving this to your family will give them a nutritious bowl of comforting soul-warming food.

Yellow Split Pea Soup with Ham

Canola oil

celery stalks, diced

carrots,

½ large sweet onion, diced

ham bone

pepper

chicken stock (no salt added)

ham, diced

salt

Parsley

Looking for an easy, inexpensive recipe for a classic soup? This vegan split pea soup recipe comes together easily and cooks on the stovetop for about an hour. Most of the cooking is hands-off and you can make it ahead of time for meals throughout the week!

Vegan Split Pea Soup

Tablespoon of vegetable or olive oil

yellow onion, diced

garlic cloves,

celery,

split peas

Salt and pepper,

Heat oil in a large pot (with a lid) over medium heat.

Add onion, garlic, carrots, and celery, and sauté for 5 to 7 minutes.

Add split peas, and vegetable broth, cover with the lid, lower the heat to a simmer, and cook for 45 minutes. Uncover and cook for 15 minutes.

Serve garnished with salt and pepper.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695900247/fcovvxbm5va9ny7zg4k8.mp4

High on comfort and loaded with hearty slabs of roasted squash, this indulgent split pea stew is accented with fresh ginger along with pantry spices like cumin, turmeric and smoked paprika. Split peas take some time to cook, but the lengthy simmer provides a chance to make a tasty vegetable topping. Roasted winter squash, tossed with a little maple syrup or honey to bring out its natural sweetness, transforms the split pea stew experience. Thin-skinned varieties of winter squash like kabocha or acorn save on prep time, as the skin is edible, becoming tender after roasting. Nutty, roasted pumpkin seeds add a flavorful crunch to the final dish. For a stew that edges toward soup, loosen it up with up to 1 cup of water, depending on what your cravings dictate.

https://static01.nyt.com/images/2026/01/27/multimedia/HM-Spiced-Split-Pea-Soup-With-Roasted-Squash-tvhw/HM-Spiced-Split-Pea-Soup-With-Roasted-Squash-tvhw-videoSixteenByNineJumbo1600.jpg

Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.

Roasted Squash and Split Pea Stew

extra-virgin olive oil, divided, plus more for drizzling

garlic cloves, finely chopped

turmeric powder

smoked paprika

cumin, divided

Salt and pepper

winter squash,

maple syrup

¼ cup pepitas (raw pumpkin seeds)

cilantro leaves

NYT Cooking

https://static01.nyt.com/images/2026/01/27/multimedia/HM-Spiced-Split-Pea-Soup-With-Roasted-Squash-tvhw/HM-Spiced-Split-Pea-Soup-With-Roasted-Squash-tvhw-googleFourByThree.jpg

https://static01.nyt.com/images/2026/01/27/multimedia/HM-Spiced-Split-Pea-Soup-With-Roasted-Squash-tvhw/HM-Spiced-Split-Pea-Soup-With-Roasted-Squash-tvhw-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2026/01/27/multimedia/HM-Spiced-Split-Pea-Soup-With-Roasted-Squash-tvhw/HM-Spiced-Split-Pea-Soup-With-Roasted-Squash-tvhw-facebookJumbo.jpg

Heat a large Dutch oven or heavy pot on medium-high. Add 1 tablespoon of oil and the onion and stir until softened, 2 minutes. Add the garlic, ginger, turmeric, paprika and 2 teaspoons of the cumin; season with salt and pepper and stir until fragrant, 1 to 2 minutes.

Add the split peas and stock and bring to the boil. Cover, reduce heat to medium and cook, stirring every now and then, until the split peas are very tender, 50 to 60 minutes. Give it a good stir to help further break down the peas. Taste and season with salt and pepper (if needed).

While the split peas simmer, heat the oven to 425 degrees. Halve the squash, discard the seeds and cut into 1-inch wedges.

Place the squash wedges onto a rimmed baking sheet. Add the maple syrup, the remaining 2 tablespoons olive oil and the remaining 2 teaspoons cumin; season with salt and pepper. Toss to coat the squash on both cut sides and then lay them out into a single layer and roast until golden and tender, 20 to 25 minutes. Remove the baking sheet from the oven, reduce heat to 400 degrees, scatter the pepitas on top and return to the oven for 5 minutes, until the seeds are slightly golden. (You may hear them start to pop.)

Ladle the split pea stew into bowls and top with the squash and pumpkin seeds. To serve, drizzle with olive oil and top with cilantro.

Another great tasting lentil soup to add to all my faves from NYT. The spicing is just right. We used delicate squash but next time will opt for butternut. The final topping of toasted pepitas is what really rocks. Double the nuts - you won't be disappointed.

This split pea soup gets its velvety texture from its rich beginning (butter) and ending (cream). The soup is vegetarian by nature, but its ingredient list can be easily tweaked for vegan diners by swapping the dairy for equally rich coconut oil and coconut cream. Parsnips add sweetness, while onions and garlic contribute classic, savory notes that complement the earthy split peas. In the final minutes of bubbling, spinach is swirled into the soup until just wilted, retaining its color. Once an immersion blender is whirred in the pot — or the mixture is blended in batches in a regular blender — the color brightens to a pleasant pea green. Adding a touch of acid to a rich soup creates harmony, which is precisely why this soup is best served with lemon wedges.

Cream of Split Pea Soup

butter coconut oil

sweet onion, diced

parsnips,

Salt and black pepper

baby spinach spinach

heavy cream or coconut cream,

Lemon wedges,

https://static01.nyt.com/images/2026/01/30/multimedia/AL-Cream-of-Split-Pea-Soup-vqbm/AL-Cream-of-Split-Pea-Soup-vqbm-videoSixteenByNineJumbo1600.jpg

Christopher Testani for The New York Times. Food Stylist: Monica Pierini.

https://static01.nyt.com/images/2026/01/30/multimedia/AL-Cream-of-Split-Pea-Soup-vqbm/AL-Cream-of-Split-Pea-Soup-vqbm-googleFourByThree.jpg

https://static01.nyt.com/images/2026/01/30/multimedia/AL-Cream-of-Split-Pea-Soup-vqbm/AL-Cream-of-Split-Pea-Soup-vqbm-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2026/01/30/multimedia/AL-Cream-of-Split-Pea-Soup-vqbm/AL-Cream-of-Split-Pea-Soup-vqbm-facebookJumbo.jpg

Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onions, parsnips and garlic, then season with salt and pepper. Cook, stirring frequently, until the onions are golden and tender, 7 to 10 minutes.

Add the stock, split peas and 4 cups water, and bring to a boil over high heat. Season the broth with salt and pepper. Cover and simmer, stirring occasionally to prevent any scorching on the bottom of the pot, until peas are tender, about 1 hour or more.

Remove from heat. Stir in the spinach until it’s fully wilted and vibrant green. Using an immersion blender, purée the soup until mostly smooth. Alternatively, blend the soup in batches in a blender until the soup is smooth but still retains some texture. If the soup is quite thick, thin it with water, a splash at a time, until a velvety smooth but pourable consistency is achieved.

Whisk in the heavy cream, and taste and adjust seasoning if needed with salt and pepper. Serve with lemon wedges. (If you’d like to prepare this recipe in advance, see Tip for freezing info.)

Made this for a friend who loves split pea & ham soup, so I boiled a ham hock to substitute ham broth for the veggie stock. It added some of that classic smoky flavor and was a hit!

Did not love this. The parsnip was overpowering and I missed the smoky ham version of this soup with chunks of carrot. Glad I tried it but nobody liked it in my family :(

Made this last night. it was 1.5 hours from start to serving; about 15 min to prep, 15 to saute, and one hour to simmer. Substituted 3 unpeeled zucchini for the parsnip for a fresher, more "green" flavor, and chicken stock for veggie stock for a savory flavor. Used up the heavy cream I bought for the Marry Me Chicken last week and the soup was absolutely wonderful and filling.

Delicious. Worth the effort to blend in blender to get soup really smooth. I toasted my own croutons. Takes no time at all but is very good served on top of this soup. Take 1/4 of a baguette and cut up into crouton size. Drizzle with a little olive oil, salt, garlic powder and rosemary all to taste. Then heat some olive oil in a pan and toast them up.

we crumbled some fried bacon in there for the kids and it was a hit. upp

I do not like parsnips in my soups or stews. I subbed in 3 unpeeled zucchini and the flavor was very fresh and yummy.

@Stacy great choice because the parsnip was really overpowering and I don’t typically mind them.

Not a favorite in this house.  Something about the parsnips/spinach/split pea combo didn't work for us.  A fat squeeze of lemon helped, and the bright green is appealing for a split pea soup, but I probably won't make this again.

After reading the reviews and and comments, I confidently made a double batch. I used olive oil for the saute and replaced the spinach with parsley. I added a generous tablespoon of mustard to talk back to the sweetness of the parsnips.  It was so tasty at this point that I skipped adding the cream. It was a hit!

Very nice indeed! Used whipped cream as that is all what I had. Very yummy!

@Tess have used chicken and beef broth both. It’s fine

I used chicken stock, and it created a rich and savory flavor.

Has anyone tried this with chicken broth instead of veggie? I don't have any veggie on hand but don't want to mess up the flavors. I've never made split pea soup before!

I followed the recipe with reasonable precision and pureed it completely to hide any identifiable ingredients (the swirl of cream, notwithstanding) from my daughter - who is notoriously finicky in the soup department. The whole family loved it, and went for seconds!

Not having any homemade broth on hand, I used Better than Bouillon vegetable base.

this was surprisingly good?? we used coconut cream instead of heavy cream and it was delicious with the coconut flavor.

Cooked as written (added 2 carrots) and this was just delicious. Flavor profile so complex. Thank you for this!

This was amazing. Best split pea soup I’ve ever had. I added 2 tbs of Dijon mustard(a standard for pea soup in our house) and it was perfect.

Such a quick and delicious soup made with more affordable ingredients! I used olive oil and coconut milk (not coconut cream) because that's what I had on hand. Served with fresh bread!

Delicious but among the most oppressive producers of gaseous distress I can think of.

Excellent! Surprisingly complex flavor with a hint of sweetness from the parsnips that won over the kids. Served with Romano cheese toasts and was a big hit all around.

We ate this tonight. I made it per the recipe except I cannot digest onions, so used 2 large scallions instead.  

I used the butter at the beginning, used Better than Boullin soup base for the vegetable broth and added more to enrich the taste after I added the 4 cups of water because it was tasting thin.

I used 8 oz. of coconut milk instead of cream.  It was fabulous.  Absolutely fabulous.

WOW this is good! I reduced the fat a bit and made plant-based, and still give it 10/10. 

I halved the recipe and sautéed with 1 TBS of Olive Oil and added 1/2 cup of coconut milk (rather than coconut cream). Served with crusty bread, and it was a perfect veggie and protein-packed dinner. I love that the prep time is so fast - great weeknight meal!

Been making the Fannie Farmer version for 40+ years.

White-fleshed or yellow-fleshed sweet potato. Parsnips are quite sweet.

Top 11 split pea recipes from across the web

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Top Tags

30-Minute Pressure Cooker Split Pea...

Split Pea And Ham Soup Recipe

Basic Cooked Split Peas Recipe

Split Pea Soup with Ham Hocks

Crockpot Split Pea Soup

Easy Summer Split Pea Salad

Vegetarian-Style Congee (_Xi-fan_)

Yellow Split Pea Soup with Ham

Vegan Split Pea Soup

Roasted Squash and Split Pea Stew

Cream of Split Pea Soup

Top 11 split pea recipes from across the web

The most viewed split pea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

30-Minute Pressure Cooker Split Pea...

Split Pea And Ham Soup Recipe

Basic Cooked Split Peas Recipe

Split Pea Soup with Ham Hocks

Crockpot Split Pea Soup

Easy Summer Split Pea Salad

Vegetarian-Style Congee (_Xi-fan_)

Yellow Split Pea Soup with Ham

Vegan Split Pea Soup

Roasted Squash and Split Pea Stew

Cream of Split Pea Soup

The most viewed split pea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine