Mama’s Homemade Split Pea Soup

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I am a huge fan of healthy recipes with minimal ingredients and big flavor. This soup recipe is one of those recipes. Since I can remember, my mama has made the best homemade split pea soup. She often made it after Christmas or Easter with the leftover ham bone from the holiday dinners. When I asked her for the recipe years ago, she said she was happy to share it with me. I was so excited!

As I waited for the email or text message of the recipe, I was dreaming about finally making her delicious split pea soup for my family at home. However, I never received the recipe.

The next time I saw my mama, I asked, “What happened to you sharing your split pea soup recipe with me?” She replied, “Oh I forgot, I can give it to you right now.” Then, she proceeded to rattle off ingredients which included a lot of words like, “a little bit of this…” “a pinch of that…” and very vague instructions. She basically told me, “Throw it all in a crockpot, and voila!”

Now I love an easy recipe as much as the next person, but I couldn’t help feeling like there were some details missing in my mama’s dictated recipe. It became clear, very quickly that I was going to have to do my best to recreate her amazing recipe using the “notes” she gave me. Clearly, it was just one of those recipes that she “whips up.” Therefore, I took my notes, got my ingredients, and hunkered down in the kitchen to piece it all together.

I am happy to report, I nailed it! Even my mom gave me an enthusiastic nod of approval and two thumbs up when she tasted my split pea soup. “You got it!” she said. Now, it is my honor and pleasure to officially share the recipe for my mama’s homemade split pea soup with y’all.

• Onion, carrots, and garlic – They provide a beautiful and flavorful foundation for the soup.
• Celery and celery leaves – According to my mama, this is her “secret ingredient.”
• Chicken broth and water – I like to use a combination of both so that the flavor of the peas isn’t overpowered by the flavor of the broth.
• Dried split peas – These do not have to soak overnight. However, you do want to pick through the split peas, rinse and drain them to be sure that there are no pebbles or debris in them.
• Bay leaves and thyme – They enhance the flavor and bouquet of the soup.
• Salt and pepper – I wait until the end to add salt to the soup. The ham adds some salt as the soup cooks. Therefore, adding salt at the end ensures the soup is not over-salted.
• Ham – A meaty ham bone is ideal, but cubed ham is good too. This soup is the perfect way to use up the leftover ham bone from a Sunday supper or holiday dinner.
• Fresh parsley – Parsley is the perfect fresh herb to add color and enhance the flavor of the soup before serving.

According to my mama, the secret ingredient is… celery leaves. That’s right I said it, celery leaves. Don’t throw them away. As a matter of fact, try to buy the bunch of celery with the most leaves. Throw the leaves in the crockpot and (according to my mama) they add the best flavor and elevate the soup. The celery leaves disintegrate into the soup as it cooks.

It doesn’t get easier than this! The soup is made in a crockpot (or slow-cooker). Simply throw all the ingredients (except for the parsley) in a 5-quart crockpot in the morning, turn it on low, and let the soup cook for 7-8 hours. You can also cook it on high for 5-6 hours.

If you want to make it in an Instant Pot:

• Press the “saute” setting on Instant Pot. Add 1 tablespoon of olive oil, celery, and onion, saute for 3 minutes, add garlic and saute 1 minute longer. Press “cancel” on the Instant Pot.
• Pour in broth and water, split peas, carrots, thyme, bay leaves, and season with salt and pepper to taste. Add the ham/ham bone.
• Cover and press “manual” mode then set to 15 minutes.
• Once time is up allow pressure to release naturally for 15 minutes, then quick release any remaining pressure.
• Shred ham from bone (if you’re using it) into pieces and return to soup.

If on the off chance there are any leftovers, my mama’s homemade split pea soup freeze beautifully. Store it in an airtight container for up to 3 months in the freezer. Thaw the soup in the refrigerator overnight and then reheat it on the stove the next day. It’s delicious!

I hope you and yours enjoy my mama’s homemade split pea soup recipe as much as we do here on the farm. If you are looking for more delicious, nutritious, and easy soup recipes, you may enjoy these:

Loaded Potato Soup

PopPop’s Minestrone Soup

Creamy Cauliflower Soup with Basil Olive Oil

Mexican Chicken Soup

Italian Wedding Soup

Pin this recipe for later so you have it ready when it’s time to cook.