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Split Pea and Ham Soup

Split Pea & Ham Soup

  • Author: Barefoot Contessa (slightly modified)
  • Total Time: 1 hour, 40 minutes
  • Yield: 8 1x


This delicious filling soup recipe is slightly modified from the original recipe in The Barefoot Contessa Cookbook. A little goes a long way and it is great served with a salad and crusty bread.



1 cup chopped yellow onions

2 cloves garlic, minced

1/8 cup olive oil

1/2 teaspoon dried oregano

11/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups medium-diced carrots (3 to 4 carrots)

1 cup medium-diced red boiling potatoes, unpeeled (3 small)

1 pound dried split green peas

8 cups chicken stock or water

8 ounces small-diced ham


In a 4-quart stockpot on medium heat, sauté the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.

Add the carrots, potatoes, 3/4 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.

Add the remaining split peas and continue to simmer for another 35 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom.

Add the cubed ham and simmer for 5 minutes to warm through.

Taste for salt and pepper.

Serve hot with a drizzle of olive oil and freshly ground pepper (garnishes optional).

  • Prep Time: 10 minutes
  • Cook Time: 1 hour, 30 minutes
  • Category: Soups
  • Cuisine: American


  • Calories: 495.41
  • Sugar: 3.42 g.
  • Sodium: 590.75 mg.
  • Fat: 7.81 g.
  • Saturated Fat: 1.03 g.
  • Carbohydrates: 89.62 g.
  • Fiber: 13.82 g.
  • Protein: 27.3 g.
  • Cholesterol: 15.19 g.

Keywords: split green peas, ham, barefoot contessa