Betty Crocker's Split Pea Soup Recipe: Smoky Ham-Infused Richness With Pantry Staples

Betty Crocker's split pea soup recipe delivers that hearty, smoky comfort you crave when temperatures drop. This classic version transforms simple pantry staples into a rich, ham-infused soup with a velvety texture that's impossible to resist.

The secret lies in slow simmering dried peas until they're tender, then building depth with smoked ham and aromatic spices. I've perfected this recipe to balance traditional methods with modern convenience—no fancy ingredients required.

What sets this apart is the smoky ham infusion that creates layers of flavor without overpowering the peas. You'll start with dried split peas (soaked overnight for best results), then build the broth with ham bones or cubes for that authentic depth.

The soup develops its signature richness as it simmers for hours, transforming tough peas into melt-in-your-mouth perfection. This is the kind of soup that tastes even better the next day as flavors meld together.

By the time you're done, you'll have a creamy, hearty soup with just the right balance of smoky ham, tender peas, and savory broth. The aroma alone will have everyone gathering around your table, and each spoonful delivers that satisfying combination of textures and flavors.

This recipe serves 6-8 and pairs beautifully with crusty bread or a simple green salad. Let's get cooking!

One of the best things about this recipe is its versatility. You can make it ahead and freeze portions for busy days, or adjust the thickness by adding more broth if you prefer a lighter consistency.

The ham can be swapped for bacon or even smoked sausage for different flavor profiles. This is comfort food at its finest—simple ingredients, professional results, and a bowl of warmth that hits the spot on any chilly day.

Ingredients for betty crocker split pea soup

Pantry staples meet smoky comfort in this classic Betty Crocker-inspired split pea soup.

The split peas are the star here—dried (not canned) for that authentic texture. Soak them overnight in plenty of water (about 4 cups) to cut down on cooking time. Costco or Walmart usually have bulk dried peas at great prices. Look for vibrant green peas—they keep better and cook more evenly. The ham bones are non-negotiable for that smoky depth, but if you can't find them, smoked ham cubes or bacon work in a pinch. Just remember to remove the bones after simmering for 30 minutes to avoid bitter broth.

No smoked ham? Bacon or smoked sausage adds a different but still delicious depth. Fresh thyme is ideal, but dried works at one-third the amount. Running short on parsley? Fresh dill or cilantro gives a nice twist. The bay leaves should be removed before serving—don't skip this part. For a lighter soup, add an extra 2 cups of broth at the end. The onions, celery, and carrots are your classic mirepoix—chop them uniformly so they cook at the same rate. Baby carrots work great if you're in a hurry.

This soup tastes even better the next day as flavors meld together. Keeps 5-6 days in the fridge, freezes beautifully for up to 3 months. I always make a double batch—portion into containers so lunches are sorted for the week. The ham bones can be reused for other soups if you save the broth. Just strain it and store it separately. For extra richness, stir in a splash of heavy cream or milk before serving, but skip it if you prefer a lighter texture.

Step-by-step instructions for Betty Crocker's split pea soup

Here's how to create this hearty, smoky soup with rich ham flavor and tender peas.

First, rinse the 1.5 cups dried split peas thoroughly under cold water to remove any debris. Soaking overnight isn't required but recommended for best texture - simply cover with water and let sit for at least 8 hours. If using immediately, increase the 8 cups water by 1 cup to compensate for the dry peas.

Next, examine the 2 lb smoked ham bones and remove any excess meat from the bones using a sharp knife. Save this meat for another use or discard. Place the cleaned bones in a large pot and cover with 8 cups water. Bring to a boil over medium-high heat, then reduce to medium-low heat and simmer for 30 minutes. This step extracts maximum flavor from the bones into the broth.

While the ham bones simmer, heat 2 tbsp extra-virgin olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped 1 whole yellow onion, 3 whole celery stalks, and 3 whole carrots. Cook for 8-10 minutes until the vegetables soften and the onion becomes translucent.

Add the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant. Here's where the flavor builds - don't rush this step. The vegetables should develop a slight golden color and release their natural sweetness. Stir in the 1 tsp dried thyme and 1 tsp crushed black peppercorns, cooking for another 1 minute to toast the spices lightly.

Carefully pour the simmering ham bone broth into the Dutch oven with the sautéed vegetables. Add the drained 1.5 cups split peas, 2 whole bay leaves, and 2 tsp salt. Stir well to combine all ingredients. Bring the mixture back to a boil over medium-high heat, then immediately reduce to low heat. Cover and simmer for 1 hour 15 minutes or until the peas are tender but still hold their shape.

You'll know it's ready when the peas are fork-tender and the soup has thickened slightly. The ham bones should be completely cooked through. Use tongs to remove the bones and bay leaves, discarding them. If the soup is too thick, add ½ cup water at a time until you reach your desired consistency.

Taste the soup and adjust seasoning if needed. The ham flavor should be prominent, but the peas should remain the star. If you find the soup needs more depth, you can add 1-2 tbsp of the reserved ham meat from the bones.

For serving, ladle the hot soup into bowls and garnish with 0.25 cup chopped fresh parsley. The parsley adds a fresh contrast to the rich, smoky flavors. Serve immediately with crusty bread to soak up every last drop of this comforting classic soup.

Perfect pairings for these flavors

Bread Pairings

Nothing complements split pea soup like a crusty sourdough loaf or rustic French baguette—their sturdy crusts handle the soup's richness perfectly. I recommend toasting slices until golden and crisp for maximum texture contrast.

For extra indulgence, try a cheesy garlic pull-apart bread made with Gruyère cheese and herb-infused butter. 🥖

Green Salad Balance

A simple arugula salad with lemon vinaigrette cuts through the soup's heartiness beautifully. Toss 4 cups baby arugula with 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, and a pinch of flaky sea salt.

Add ¼ cup shaved Parmesan for a salty crunch that pairs wonderfully with the smoky ham flavors.

Pickled Vegetables

Acidic pickles add a refreshing contrast to the rich soup. Try dill pickles, pickled red onions, or quick-pickled radishes (slice ½ cup radishes and toss with ½ cup vinegar, 1 tbsp sugar, and ½ tsp salt for 30 minutes).

The tangy crunch balances the soup's depth while adding visual appeal to your table. 🥒

Cheese Platter Upgrade

Serve your soup with a small cheese board featuring aged cheddar, brie, and smoked gouda for a sophisticated touch. The brie's creaminess complements the soup's richness, while the smoked gouda enhances the ham's smoky notes. Add crackers and apple slices for a complete pairing that elevates your meal.

Wine Pairings

A medium-bodied red wine like Pinot Noir or Merlot enhances the soup's smoky, savory flavors without overpowering them. For white wine lovers, a dry Riesling from Germany provides crisp acidity that cuts through the richness. Avoid heavy, tannic wines—they can clash with the soup's delicate ham and pea balance. 🍷

Beer Complements

A malty amber ale or brown ale pairs exceptionally well with split pea soup. The caramel and biscuit notes in Fat Tire or Samuel Smith's Nut Brown Ale mirror the soup's depth.

For a lighter option, a crisp lager like Peroni cleanses the palate between bites. Avoid overly hoppy IPAs—they can compete with the soup's flavors. 🍺

Frequently asked questions