Split Pea SoupSplit Pea SoupSplit Pea Soup

I am so excited to finally add one of my favorite soups to the site. My husband was kind enough on his day off to put together the soup so that I could can it tonight. He thinks after making it a dozen times since we have been married that this is the best batch. I tasted it before it went into the jars and it is fantastic. It’s sweet from the carrots and the smoked ham flavor gives this soup a classic hearty cold winter favorite.

Split Pea Soup

This recipe must be pressure canned but what a great joy it will be for us to have this soup ready during the upcoming winter.
5 from 1 vote
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Soup
Cuisine American
Servings 10


  • 1 16 oz package package split peas
  • 8 cups water
  • 1 pc. large onion
  • 4 pc. medium carrots diced
  • 4 stalks celery diced
  • 1 cup diced Ham (hubby used smoked ham)
  • 1 pc. Bay leaves
  • 4 pc. minced Cloves of Garlic
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1/2 t. sage


  • Saute carrots, onions and celery in a stainless steel pot with a tablespoon of olive oil until the onions are tender. Add garlic, bay leaf and sage.
  • Wash peas picking out rocks and dark peas. Add peas and water to the veggies and cook for about 1 hour or until soft stirring frequently to prevent sticking.
  • Chop left over ham in small ¼ inch cubes and cook for another 20 minutes stirring frequently. Remove bay leave.
  • Ladle into hot jars, remove air and fill to 1" headspace. Add hot lids and rings.
  • Process in pressure canner at 10 lbs. for weighted gauge and 11lbs for dial gauge. Quarts need 90 minutes, pints need 75 minutes.
  • Makes 4 to 5 pints of soup.
Keyword Pea, Split Pea Soup