A bowl of classic, homey split-pea soup is the cure for a cold winter day. Flavored with a ham bone and brightened by fresh dill and lemon juice, the rich soup gets textural contrast from a sprinkling of crunchy croutons.

Prep time: 10 min

Cook time: 25 min

Total time: 35 min

Split Pea and Ham Soup
Copyright Recipe © 2015 Woodland Foods


Makes 6 servings

  • 1 Pound Green Split Peas

  • 1 Ham Bone

  • 2 Carrots, chopped

  • 1 Large Onion, chopped

  • 1 Celery Stalk, chopped

  • 6 Cups Beef Stock

  • 2 Tablespoons Fresh Dill, chopped and divided

  • 1 Teaspoon Lemon Juice

  • 1/2 Teaspoon Kosher Sea Salt Flakes

  • 1/4 Teaspoon Black Peppercorns, freshly ground

  • 1/4 Teaspoon Hot Sauce

  • 1 Cup Fresh Croutons


  1. Place peas, ham bone, carrots, onions, celery, stock and 1 tablespoon dill in heavy soup pan. Bring to a boil over high heat, reduce to a simmer, cover, and cook until peas are tender and soup is thickened.

  2. Discard ham bone. Stir in lemon juice, salt, black pepper and hot sauce and heat through.

  3. Spoon soup into bowls, and garnish with remaining dill and croutons.