Soups & Stews
Betty Crocker's split pea soup recipe delivers that classic, comforting bowl of smoky ham and tender peas in every spoonful. This one-pot wonder combines traditional techniques with simple ingredients to create a soup so rich and hearty, it feels like a hug on a chilly day.
The secret lies in simmering dried peas with a ham bone until they're perfectly tender—about 1.5 to 2 hours—while building layers of savory depth.
The magic happens when you let the soup develop naturally, skimming off any foam that rises to the surface and adjusting the seasoning as it cooks. Fresh carrots add natural sweetness that balances the smoky ham, while a touch of salt and pepper brings out all the flavors.
This isn't just soup—it's a meal that warms you from the inside out, perfect for cold evenings or family gatherings.
By the time you're done, you'll have a creamy, velvety soup with melt-in-your-mouth peas and tender ham that practically falls off the bone. The aroma alone will have everyone gathering around the table, and the first spoonful delivers that classic Betty Crocker comfort you've been craving.
Serve with crusty bread or crackers for dipping, and you've got a complete, satisfying dinner.
This recipe stays true to tradition while making it easy to recreate at home—no fancy equipment or complicated steps required. The long simmering time transforms simple ingredients into something extraordinary, proving that the best meals often take a little patience. Let's get cooking!
Ingredients for betty crocker split pea soup
Simple pantry staples transform into velvety split pea soup with smoky ham depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Green Split Peas 🌱 | 2 cups | Rinse before using |
| Ham Bone 🍖 | 1 whole | Smoked if possible |
| Fresh Carrots 🥕 | 2 medium | Peeled and chopped |
| Yellow Onion 🧅 | 1 whole | Diced medium |
| Celery Stalks 🌿 | 3 whole | Diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced fine |
| Bay Leaves 🍃 | 2 whole | Dried preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Water 💧 | 8 cups | Filtered preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For sautéing |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The ham bone is non-negotiable—it gives that classic smoky flavor. Costco or your local butcher usually have them in stock, often labeled as 'ham hocks'. Look for one with good meat still attached. If you can't find a bone, smoked ham steak works in a pinch, but the broth won't be as rich. The dried peas? Bob's Red Mill or any bulk bin brand works, but check the package date—older peas take longer to soften. I always soak mine for 30 minutes first to cut down on cooking time, though the intro says no fancy steps, so skip this if you're in a hurry.
No fresh carrots? Frozen chopped carrots work perfectly—they're pre-chopped and save time. The onion and celery are your flavor base, so don't skip them. Pre-diced mixes at Trader Joe's make this even easier. Short on bay leaves? Dried thyme at double the amount gets you close. The olive oil matters here—use something fruity and peppery, not that cheap canola oil. And if you're worried about the soup being too salty, start light on the salt and taste as you go. The ham bone adds plenty of saltiness on its own.
This soup tastes even better the next day as flavors meld. Keeps for 5 days in the fridge, or 3 months frozen. I always double the batch and freeze half—nothing beats pulling out a pot of soup on a cold day. Store it in airtight containers, and don't forget to label with the date. The ham bone? Save it for another batch—simmer it again with the new peas for even deeper flavor. Leftovers reheat beautifully—just add a splash of water if it's too thick.
Why You'll Love This Recipe
- Ham-Bone Magic: That ham bone? It’s the secret weapon. As it simmers, the marrow seeps into the soup, turning it from hearty to unexpectedly rich—like a hug in a bowl. The split peas soak up the salty, smoky flavor, and suddenly, something simple becomes deeply satisfying. (Between us, I’ve been known to add an extra bone if I’m feeling fancy.)
- Leftovers That Beg: This soup only gets better the next day. The flavors meld into something even deeper, and the texture? Creamy where it counts, with just enough bite from the peas. I make a double batch on Sundays because it turns into lunch, dinner, and even a quick reheated bowl for my kid’s school lunch—no one complains, and I always have a backup meal.
- Budget Meal for Crowds: A ham bone costs next to nothing, dried peas last forever, and a bag of carrots and celery stretches across multiple meals. This recipe feeds four for under $10 and still leaves me feeling like I’ve treated myself. Plus, it’s the kind of dish that makes you look like a hero when you bring it to potlucks—no one expects you to pull off something this good for so little.
Step-by-step instructions for hearty split pea soup
This one-pot method transforms simple ingredients into rich, smoky goodness you'll crave.
Sauté the Vegetable Base
Heat the 1 tablespoon extra-virgin olive oil in a large pot over medium heat. Add the 2 medium peeled and chopped fresh carrots, 1 whole diced yellow onion, and 3 whole diced small celery stalks. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
This foundational step builds flavor by caramelizing the vegetables. You'll know they're ready when they release their natural juices and smell sweetly aromatic. Here's the thing—don't rush this step. The deeper the color of your vegetables, the more complex your soup's flavor will become.
Add Aromatics and Seasonings
Push the vegetables to one side of the pot and add the 4 cloves minced fine garlic cloves to the empty space. Sauté for 30 seconds until fragrant—you'll smell that unmistakable garlic aroma. Stir everything together, then add the 1 whole ham bone (cleaned if needed), 2 whole bay leaves, 1.5 teaspoons salt, and 0.5 teaspoon black peppercorns. Stir for another 1 minute to coat everything with the seasonings.
The ham bone will infuse the soup with deep, smoky flavor as it simmers. The bay leaves add earthy depth, while the peppercorns provide just the right amount of warmth. This is where the magic begins—all those flavors melding together in the pot. Don't skip this step, even if it seems simple. These aromatics are the soul of your soup.
Simmer the Split Peas
Pour in the 8 cups water and add the 2 cups dried green split peas (rinsed first). Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer. Cover the pot and cook for 1.5 hours, stirring occasionally to prevent the peas from sticking to the bottom.
Real talk: This is where patience pays off. The peas need time to soften completely while absorbing all those wonderful flavors. You'll know they're ready when they're tender enough to mash slightly between your fingers. If you peek and see the peas aren't soft enough, just give them another 30 minutes—they'll catch up. The ham bone should also be falling apart easily at this stage.
Finish and Garnish
Once the split peas are tender, remove the ham bone (save it for sandwiches or crackers) and discard the bay leaves. Use a wooden spoon to gently mash about one-third of the split peas against the side of the pot, creating a creamy texture while keeping some whole peas for texture. Taste and adjust seasoning with more salt if needed.
To serve, ladle the soup into bowls and garnish each portion with 0.25 cup chopped fresh parsley. The parsley adds a fresh contrast to the rich, smoky flavors. I like to serve this with crusty bread to soak up every last drop of that delicious broth. The combination of creamy mashed peas, whole peas for bite, and smoky ham flavor makes this soup truly special.
Pro Tips For Making Betty Crocker Split Pea Soup
- Sear the Ham Bone: After rinsing the ham bone, pat it dry and sear it in a cold pot over medium-high heat for 5 minutes—skin-side down first. That crust locks in flavor and cuts down on the time you’ll need to simmer later. (Yes, even if you’re impatient like me, don’t skip this.)
- Soak Peas Overnight: Dried split peas expand like crazy, so toss them in cold water for 8–12 hours before cooking. I learned this the hard way—rushing them leads to a gummy, uneven texture. Drain and rinse them right before adding to the pot.
- Chop Veggies Small: Dice carrots, onions, and celery into ¼-inch pieces—they’ll cook faster and blend smoother if you do. Big chunks mean you’ll be staring at your pot for hours waiting for everything to soften. (Your future self will thank you.)
- Skim the Scum: The first 10 minutes of simmering will bring up a layer of foam—grab a ladle and skim it off. I used to ignore it, but it makes the soup cloudy and bitter. A quick skim keeps things clean and lets the real flavors shine.
Pro cooking tips for betty crocker split pea soup
Skimming for Smoothness
After the soup begins simmering, you'll notice a layer of foam rise to the surface—this is natural but can make your soup look unappetizing. Use a large spoon to skim off any foam that forms during the first 30 minutes of cooking.
I like to do this every 5-10 minutes to keep the broth clear and velvety. This step also helps prevent a skin from forming, which can make the soup taste bitter. 🌊
Ham Bone Technique
The ham bone is the secret weapon here—don't just toss it in and forget it. After 1 hour of simmering, use tongs to gently turn the bone over in the pot. This ensures even flavor infusion and prevents one side from burning.
When the bone is falling apart (usually around 1.5 hours
If your soup is too thick after simmering, don't panic—just add ½ cup hot water at a time until you reach your desired consistency. I prefer mine slightly thick but still spoonable. For extra creaminess without dairy, mash one-third of the peas against the pot's side using a wooden spoon. This creates a natural velvety texture without needing heavy cream. Taste as you go—seasoning often needs adjustment after adding liquid. 🥄 For an instant flavor upgrade, stir in 1 teaspoon Worcestershire sauce during the last 10 minutes of cooking. This adds umami depth that complements the ham perfectly. Another trick? Add ½ teaspoon smoked paprika when you first add the ham bone—it enhances the smoky notes without overpowering. These small additions take your soup from good to restaurant-quality in minutes. 💡 Use a heavy-bottomed pot like All-Clad or Le Creuset Dutch oven to prevent scorching and ensure even heat distribution. If you're using a lighter pot, reduce heat to medium-low to maintain a gentle simmer. A 6-quart pot is ideal for this recipe—it gives enough room for the peas to expand without overflowing. 🔥 Before serving, always do a final taste test. The ham bone and broth often provide enough salt, but sometimes you'll need just a pinch more. I also like to finish with a squeeze of lemon juice (about ½ teaspoon) to brighten the flavors. Freshly cracked black pepper adds a nice contrast to the creamy texture. Trust your taste buds—this is where home cooks shine over recipes. ✨Adjusting Thickness
Flavor Boost Shortcut
Pot Selection Matters
Final Seasoning Check
Nutrition facts
Frequently asked questions
Can I substitute dried peas with canned for Betty Crocker-style split pea soup?
While canned peas work in a pinch, they won't give you that authentic Betty Crocker texture. Dried peas develop deeper flavor and a satisfying creaminess when simmered for 1.5-2 hours. If you must use canned, drain them well and add them during the last 30 minutes of cooking to prevent mushiness. For best results, stick with dried peas—they're worth the wait!
Why does my soup taste bitter after simmering?
Bitterness usually comes from skimmed foam left too long or overcooked vegetables. Always skim foam during the first 30 minutes of simmering, and remove any dark brown bits from the bottom of the pot. If it's still bitter, add a splash of lemon juice or a pinch of sugar to balance the flavors. Fresh herbs like parsley also help brighten the taste.
How can I make this soup vegetarian?
Swap the ham bone for 1 cup smoked tofu or 1 smoked sausage (like kielbasa) for depth. For extra umami, add 1 tablespoon soy sauce or ½ teaspoon liquid smoke when sautéing the vegetables. The broth will be plant-based but still rich—just taste and adjust seasoning carefully since vegetarian versions often need more salt.
Can I make this soup in an Instant Pot?
Use the high-pressure setting for 25 minutes after sautéing the vegetables and adding all ingredients. Quick-release the pressure, then mash one-third of the peas for creaminess. The Instant Pot cuts cooking time by about 1 hour, but the flavor will still be hearty. Just remember to skim foam during the first 10 minutes of natural release.
What’s the best way to store leftovers?
Let the soup cool completely, then transfer to airtight containers. It keeps for 5 days in the fridge or 3 months in the freezer. For reheating, warm on the stove over medium-low heat, stirring occasionally. Add 1-2 tablespoons water if it thickens too much. The flavors actually improve overnight!