Serves 4-6
Prep Time: 5 minutes
Cook Time: 40 minutes

Serves 4-6
Prep Time: 5 minutes
Cook Time: 40 minutes


  • Ham (optional)

    Ham (optional)

    ¾ - 1 cup

  • Dried split peas

    Dried split peas

    1 cup

  • Smoked paprika

    Smoked paprika

    1 tsp

  • Carrots


    2 units

  • Celery


    2 stalks

  • Onion


    1 unit

  • Garlic


    2 cloves



  1. If using ham, cut into ½-inch cubes (canned ham works well here too!) Halve, peel, and finely dice onion. Peel and finely chop garlic. Trim, peel, and dice carrots (you should have about 1 cup). Trim and halve celery lengthwise, then dice into ½-inch pieces (you should have about 1 cup).
  2. Heat a drizzle of oil in a large pot (with a lid) over medium-high heat. Add ham and cook, stirring occasionally, for 5 minutes. Add diced onions, garlic, and 1 tsp smoked paprika. Cook until fragrant for 2 minutes more. Season generously with salt and pepper.
  3. Stir in 1 cup split peas and 3 cups water. Cover and cook for 40 minutes.
  4. Stir in carrots and celery; season with salt and pepper. Cover and cook until split peas have dissolved, 20-30 minutes more.

Cooking Tips: Ham can be salty, so be careful with adding additional salt. Be sure to taste and season accordingly as you cook. Serve with crusty, toasted bread or crackers on the side. For a smoother texture, blend half the soup and then add it back to the pot.

Stock Freezer Bag: Add carrot, onion, and garlic peels to your stock freezer bag. If there are any celery leaves or trimmings, add those as well!