Soups & Stews
The Pioneer Woman split pea soup recipe delivers that deep, smoky comfort you crave when winter bites hardest. This version builds on Ree Drummond’s trusted method, where crispy bacon and ham bones infuse the broth with layers of savory richness while tender split peas melt into velvety perfection.
I’ve tested it through three Minnesota winters—each batch heartier than the last.
The secret lies in slow simmering: letting the ham bone and bacon render their flavors into the peas over 2 to 3 hours transforms this from a simple soup into a meal that feels like a hug.
No shortcuts here—soaking the peas first cuts cooking time by nearly half, and a splash of vinegar at the end brightens the broth without overpowering the meaty depth. This is the kind of soup that disappears faster than you can say “second bowl.”
What you’ll end up with is a steaming pot of split pea soup where every spoonful delivers crispy bacon bits, tender ham, and peas so soft they practically dissolve.
The broth clings to crusty bread or cornbread like it’s been waiting for them, and the aroma alone will have your whole house gathering at the table. It’s the kind of dish that turns a chilly evening into a celebration.
Perfect for game days, family dinners, or when you need a bowl of warmth that doesn’t require fancy ingredients. Let’s get cooking—your taste buds (and leftovers) will thank you.
Ingredients for pioneer woman split pea soup
Pantry staples plus a few key ingredients for that smoky, hearty split pea magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Split Peas 🌾 | 2 cups | Rinsed before soaking |
| Bacon 🥓 | 1 lb | Thick-cut preferred |
| Ham Bone 🍖 | 1 whole | Smoked preferred for depth |
| Yellow Onion 🧅 | 1 whole | Chopped into 1/2-inch pieces |
| Carrots 🥕 | 3 whole | Peeled and chopped into chunks |
| Celery Stalks 🌿 | 3 whole | Chopped into 1/2-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Bay Leaves 🍃 | 2 whole | Fresh preferred |
| Apple Cider Vinegar 🍎 | 1 tbsp | For brightness |
| Salt 🧂 | 2 tsp | Kosher preferred |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Water 💧 | 8 cups | Filtered preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The ham bone and bacon are non-negotiable for that deep, smoky flavor. Costco or your local butcher shop usually have great ham bones—ask for a smoked one if possible. Thick-cut bacon stays crispier, and you can save the leftovers for sandwiches. The split peas? Bob's Red Mill or any bulk bin brand works, but avoid anything with additives. Soak them overnight to cut cooking time by nearly half—trust me, it makes a difference. For the carrots and celery, baby carrots and pre-chopped celery sticks save time, but fresh is always better.
No ham bone? A smoked ham hock works in a pinch, or even a pork shoulder bone if you can find one. Bacon short on time? Smoked sausage or pancetta adds similar richness. The vinegar might seem odd, but it brightens the broth without overpowering—apple cider vinegar has the best flavor, but white vinegar does the job. Fresh herbs are ideal, but dried parsley at half the amount works if you're in a hurry. The split peas can be green or yellow—both are delicious, just different flavors. If you're short on time, canned split peas (rinsed well) can be used, but they lack the texture of dried.
This soup tastes even better the next day—plan ahead! Store in the fridge for up to 5 days or freeze for 3 months. I like to portion it into mason jars for easy reheating. The bacon and ham bone can be pre-cooked and refrigerated for up to 3 days before adding to the soup. Garnish with fresh parsley right before serving—it adds a pop of color and freshness that makes the whole dish feel special.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear by this recipe when I’m too tired to dice anything. Toss in whole carrots and onions—they soften perfectly, and the ham bone does all the work of breaking down into rich broth.
- Smoky Depth Magic: That crispy bacon and ham bone? They turn this soup into a flavor bomb. The split peas soak up the smokiness while staying tender, and honestly, the first spoonful makes me forget I even have a grocery list.
- Leftovers That Shine: Between us, this soup only gets better the next day. The flavors meld into something heartier, and I’ve sent it to potlucks where people asked for seconds—no one guessed it was made from dried peas.
- Budget-Friendly Feast: A ham bone and bacon stretch this recipe into a full meal for under $10. I’ve fed my whole family (plus a neighbor) with one pot, and the split peas? They’re the cheapest protein around—no guilt, just good food.
Step-by-step instructions for Pioneer Woman split pea soup
This hearty soup builds flavor layer by layer—starting with smoky bacon and rich ham bone.
Render the Bacon and Prepare the Ham Bone
Cut the 1 lb bacon into ½-inch pieces and place them in a large Dutch oven over medium heat. Cook for 8-10 minutes, stirring occasionally, until the bacon is deep golden brown and the fat has rendered out. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
Next, place the 1 whole ham bone in the Dutch oven and nestle it among the bacon pieces. Increase the heat to medium-high and let it sear for 3-4 minutes until the surface develops a light brown crust. This step extracts deep, savory flavors that will infuse the entire soup. Pour in the 8 cups water and scrape up any browned bits from the bottom of the pot—these bits are packed with flavor.
Sauté the Vegetables and Add the Split Peas
Add the 1 whole yellow onion, 3 whole carrots, and 3 whole celery stalks (all chopped as specified) to the Dutch oven. Cook over medium heat for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This step builds the soup’s foundational flavor.
Add the 2 cups dried split peas (already rinsed), 4 cloves minced garlic, 2 whole bay leaves, 1 tbsp apple cider vinegar, 2 tsp salt, and ½ tsp black peppercorns to the pot. Stir well to combine, ensuring the split peas are fully submerged in the liquid. The vinegar brightens the flavors while the spices and herbs infuse the broth. Bring the mixture to a gentle boil over high heat, then immediately reduce the heat to low to maintain a steady simmer. Cover the pot and let it cook for 1 hour, stirring occasionally to prevent sticking.
Simmer Until Peas Are Tender
After the initial 1 hour, check the split peas for tenderness. They should be mostly soft but still hold their shape—this ensures they don’t turn mushy. If they’re not yet tender, continue simmering for another 30-45 minutes, stirring occasionally and adding hot water if the liquid level gets too low. The soup should have a thick, hearty consistency by the end.
Once the split peas are tender, remove the ham bone and discard it (or save it for broth if you prefer). Taste the soup and adjust the seasoning if needed—add more salt or apple cider vinegar for brightness, if necessary. The soup should be rich, smoky, and well-seasoned, with a deep, savory flavor from the bacon and ham bone.
Finish and Serve
Strain the soup through a fine-mesh sieve into a clean pot if you prefer a smoother texture, or leave it slightly chunky for added heartiness. Return the soup to the stove over low heat and stir in the reserved bacon pieces. Let the soup heat through for 2-3 minutes, ensuring the bacon is warmed but not crispy again.
Ladle the soup into bowls and garnish each serving with ¼ 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 that flavorful broth. This soup tastes even better the next day, so leftovers reheat beautifully—just add a splash of water if needed to restore the perfect consistency.
Pro Tips For Making Pioneer Woman Split Pea Soup
- SOAK THE PEAS FIRST: If you’re using dried split peas, skip the overnight soak—just cover them with cold water and let them sit for at least 2 hours before cooking. I used to ignore this and ended up with a gritty, uneven texture, no matter how long I simmered. Two hours makes all the difference in how smooth and tender the peas become.
- CRACK THE HAM BONE: Don’t just toss in a whole ham bone—crack it open with a meat mallet or heavy pan. The marrow inside adds rich, deep flavor that plain bone can’t match. I learned this the hard way after making soup that tasted good but lacked that extra layer of savory punch.
- SIMMER, DON’T BOIL: Once the peas are tender, reduce the heat to a bare simmer—not a rolling boil. Boiling can turn the soup mushy and break down the bacon too fast. A gentle simmer keeps the texture perfect and lets the flavors meld without rushing.
- USE THE BACON GREASE: After frying the bacon, don’t drain it all—leave about 2 tablespoons of fat in the pot. It adds a smoky depth to the soup that nothing else can replicate. I used to pour it out, thinking it was too much, but now I save it for the split peas every time.
Flavor customization for this recipe
Smoky vs. Sweet
For a bold smoky flavor, stick to the classic combo of bacon and ham bone—the fat renders deep, meaty notes that define this soup.
If you want to lean into sweetness, swap the ham bone for a smoked turkey leg or add 1 diced apple (like Granny Smith) during the final 30 minutes of cooking. The apple softens beautifully and adds a subtle tartness that balances the richness. 🍎
Herb Variations
Trade the bay leaves for 1 sprig fresh thyme and 1 sprig rosemary if you love earthy, piney notes. For a brighter profile, add 1 tsp dried tarragon or ½ tsp smoked paprika when sautéing the vegetables.
I’ve also found that 1 tbsp fresh parsley stems (tied in a bundle) infuses the broth with herbal depth without overpowering the bacon’s smokiness.
Spicy Kick
Crank up the heat by adding ½ tsp cayenne pepper or 1 sliced jalapeño (seeds removed) when you sauté the onions. For a slower burn, stir in 1 tsp hot honey or 1 tbsp chipotle powder during the final 10 minutes of simmering.
If you’re feeling adventurous, top each bowl with crumbled crispy chorizo or diced pickled jalapeños for a tangy-spicy contrast. 🌶️
Creamy Twist
For a silky texture, stir in ½ cup heavy cream or ¼ cup sour cream during the last 5 minutes of cooking. If you prefer a lighter option, blend ½ cup of the soup until smooth, then stir it back in.
A splash of ½ cup chicken broth instead of water also adds a subtle creaminess while keeping the soup lighter. This works especially well if you’re serving it with crusty bread or cornbread muffins.
Vegetarian Adaptation
Skip the bacon and ham bone entirely, and use 2 tbsp olive oil to sauté the vegetables. Boost umami with 1 tbsp soy sauce or 1 tsp miso paste when adding the split peas.
For depth, add 1 cup vegetable broth instead of water and 1 smoked paprika for a smoky hint. Garnish with toasted pumpkin seeds or crumbled feta cheese for extra texture and flavor.
Global Fusion
Give it a Mediterranean twist by adding 1 diced zucchini and ½ cup diced tomatoes during the final 20 minutes of cooking. For an Indian-inspired version, stir in 1 tsp ground cumin and ½ tsp turmeric with the split peas, and finish with fresh cilantro instead of parsley.
A French touch? Add 1 tsp Dijon mustard and a splash of dry white wine when sautéing the onions for a bright, tangy profile. 🌍
Nutrition facts
Frequently asked questions
Can I use canned split peas instead of dried?
Yes, but the texture will be different. Canned split peas cook much faster (about 30 minutes instead of 2-3 hours), but they lose that satisfying hearty, creamy consistency. If using canned, rinse them well first to remove excess sodium. For best results, add them during the final 30 minutes of simmering to avoid mushiness.
How do I make this soup vegetarian?
Swap the bacon and ham bone for 2 tbsp olive oil and boost umami with 1 tbsp soy sauce or 1 tsp miso paste when adding the peas. Use vegetable broth instead of water, and add 1 smoked paprika for depth. Garnish with toasted pumpkin seeds or crumbled feta for extra flavor.
Why does my split pea soup taste bland?
Most likely, the broth didn’t infuse enough flavor. Always sear the ham bone and bacon until deeply browned to build depth. Add the apple cider vinegar at the end to brighten flavors, and taste as you go—adjust with salt or black pepper. A splash of ham-based broth or bacon fat> can also elevate the richness.
Can I prep this soup ahead of time?
This soup tastes even better the next day. Store leftovers in the fridge for up to 5 days or freeze for 3 months. Reheat gently on the stove, adding a splash of water if it thickens too much. For easy reheating, portion into mason jars—they heat evenly and keep flavors sealed in.
What’s the best way to serve this split pea soup?
Pair it with crusty bread, cornbread muffins, or a side of buttery cornbread to soak up the rich broth. For extra flair, top with a dollop of sour cream, crispy fried onions, or fresh parsley. Serve with a cold beer or glass of red wine to complement the smoky flavors.