This yellow split pea recipe is somewhere between a soup and a stew. It is hearty, meaty and can be made on the stovetop, slow cooker or instant pot.

Overhead photo of pea soup. — Photo Credit: Binky’s Culinary Carnival.

Did you know there were yellow split peas? I didn’t for the longest time. Yellow peas are closely related to green split peas and in a group of vegetables called pulses or legumes. They include all of the beans, peas and lentils.

These vegetables are a wonderful addition to a healthy diet. They are high in fiber and protein. They are also very low in fat.

What you need

meaty ham bone, ham hocks or diced, cooked ham
vegetable broth, chicken broth or water
onion
carrots
celery
garlic
dried peas
fresh thyme
fresh parsley
bay leaf
salt and pepper

Ingredients for yellow split peas soup. See details in recipe below.

How to make it in your slow cooker

Chop vegetables.
Rinse and sort peas carefully. Check for small pebbles or other foreign items from the fields.
Brown the ham bone in a heavy bottom pan over medium high for a few minutes.
Turn to brown all sides.
Add to crockpot.
Reduce heat to medium. In the same pan, sauté the vegetables for about 5 minutes until soft.
Add garlic, continue to sauté‚ for a minute or two.
Then add vegetables to slow cooker.
Add peas and stock. If stock doesn’t cover the food, add enough water to cover. Add herbs and spices.
Slow cook on low for 6-8 hours, until thick and peas are soft. If your bone isn’t meaty enough, add diced ham the last hour just to heat through. Remove ham bone and discard.
Remove the bone from the soup and cut any meat left on the bone into bite sized pieces. Add to soup.
Remove bay leaf and thyme sprig.
Season with salt and pepper to taste after soup is done. Depending on how salty your ham is, you may not need to add any salt.

Step by step photographs of the process for making Yellow pea soup. See details in recipe below.

How to make it on the stovetop

Use a Dutch oven to do the same thing as you would do in the slow cooker. (step 1-5 instruction lines.)
Cook on low heat for 2-3 hours until peas and vegetables are soft. If your bone isn’t meaty enough, add diced ham the last hour just to heat through. Remove ham bone and discard.
Remove the bone from the soup and cut any meat left on the bone into bite sized pieces. Add to soup.
Remove bay leaf and thyme sprig.
Season with salt and pepper to taste after soup is done. Depending on how salty your ham is, you may not need to add any salt.

How to make it in your Instant pot

See important notes below.
Rinse and sort peas carefully. Check for small pebbles or other foreign items from the fields.
Brown ham with your pressure cooker on saute mode. Remove bone and add vegetables. Add a splash of oil if needed.
Scrape the bottom of the instant pot well to avoid a burn notice. Add peas, liquid and herbs and spices.
Attach lid. Set vent to sealing. Set to Pressure cook mode high and then set timer for 15 minutes. Let pressure naturally release for 10 to 15 minutes.
Remove the bone from the soup and cut any meat left on the bone into bite sized pieces. Add to soup.
Remove bay leaf and thyme sprig.
Season with salt and pepper to taste after soup is done. Depending on how salty your ham is, you may not need to add any salt.

How to store leftovers

Leftovers can be refrigerated for 4-5 days.

For longer storage, freeze in air tight containers for up to 6 months.

What if you don’t have a ham bone?

When you eat a ham during the year, always pop it in the freezer so that you can make this delicious yellow split pea recipe. If you go to friend or relative for a ham dinner, ask them if they will use it. If not beg for it. 🙂

In lieu that, you can use ham hocks. They generally come 2 to a package, so use them both. The problem is they do not have much meat on them, so you will need to add diced ham, if you want it meaty.

Use a ham steak or ask your butcher or deli to cut ham about 1/2″ thick, rather than buying thin sliced deli ham.

Pro tips for making this yellow split pea recipe

If you don’t have a ham bone, you can substitute ham hocks or diced ham for that smoky flavor. Use a ham steak, or ask your butcher or deli to cut you a 1″ thick slice of ham.
If your ham bone is very fatty, cut some of the fat off to make the soup healthier and less greasy.
Add salt to taste at the end of the cooking process, when soup is done. If you use salty stock or have a salty ham, you may not need to add any salt.
Only use smoked, cooked ham for this recipe. Do not use a fresh ham.
For vegan and vegetarian, omit ham and add a half teaspoon of liquid smoke for a nice smoky flavor.
Can cook in slow cooker on high three to four hours, but stir it occasionally so that it doesn’t stick.
For Instant pot, you will need a small ham bone if using the bone. The bone should fit nicely into you pot. If your bone is too big, cook it on the stovetop or slow cooker.
Refrigerate leftovers about 5 days.
For longer storage, freeze in air tight containers for up to six months. Soup freezes well.
Recipe can be doubled. You don’t need to have two ham bones, just use one. Add additional diced pork if it is not meaty enough for you.
For a smoother texture, puree the soup with an immersion blender or blend in batches in a blender.

Why you’ll love this recipe

Peas are high in fiber and protein and low in fat.
Very economical. If using a leftover ham bone and dried peas, this recipe costs about $3 to make 10 servings!
Recipe can be doubled so make a big batch that you can freeze in containers for an easy addition to dinner.
Incredibly easy to make.
You can make it in the slow cooker or Instant pot or on the stovetop.
Perfect comfort food.
Tastes delicious.