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Hearty Split Pea and Ham Soup

Cook Time 6 hours
Total Time 7 hours
Servings 12 cups soups


  • 2 tablespoons butter
  • 1 tablespoon vegetable oil safflower, canola etc.
  • 1 cup carrots coarsely chopped
  • 1 cup celery coarsely chopped
  • 1 1/2 cups coarsely chopped onions
  • 1 clove garlic minced
  • 2 cups finely shredded cabbage
  • 10 cups water
  • Large ham bone with some ham still attached or 1 vegetable bouillon cube or a small ham steak, chopped
  • 2 cups dried green split peas
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried summer savory
  • 1/8 teaspoon dried sage
  • 1/8 teaspoon dried tarragon
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon seasoned salt
  • salt and pepper to taste
  • 4 tablespoons fresh minced parsley or 4 teaspoons dried parsley


  • Finely shred the cabbage with a sharp knife, mandoline or food processor.
  • Dice the carrots, onions and celery.
  • Heat butter and vegetable oil in a large soup or stock pot over medium heat.
  • When butter is melted, add carrots, celery, onion, garlic and cabbage.
  • Saute for about five minutes, stirring often.
  • Add water, split peas, spices and ham bone ( or chopped ham or vegetable bouillon).
  • Turn up the heat and bring to a rolling boil.
  • Reduce heat to medium or medium low.
  • Cover and simmer soup for 6-8 hours, stirring every few hours.
  • Remove ham bone and cut remaining ham off the bone into bite size pieces (or shreds) and return ham to the soup.
  • Stir in parsley.
  • Season with salt and pepper to taste.
  • Serve soup hot with fresh bread or cornbread.


Use a ham bone for great flavor.
If you don't have a ham bone, add a cube of vegetable boullion.
Can also use a ham steak and add chopped ham.