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Split Pea Soup with Red Wine and Ham

Split Pea Soup with Red Wine and Ham

This hearty split pea soup is brimming with comforting flavors and textures. A bit of red wine makes for a special twist on a classic recipe. Methods for the stove-top and slow cooker included.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 12
Calories 207kcal
Author Toni Dash


  • 2 cups dried green split peas rinsed
  • 4 cups water
  • 4 cups low sodium chicken broth
  • 1 strip kombu seaweed*
  • 3 large garlic cloves finely chopped
  • 3 large carrots finely chopped
  • 3 stalks celery finely chopped
  • 1 ½ tablespoons celery leaf fresh, diced
  • 3 medium-large red new potatoes peeled and cubed (1/2” cubes)
  • 1 bay leaf
  • 1 large red onion finely chopped
  • 1 ham bone
  • ¼ cup dry red wine
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried sage
  • 1 cup ham cubed (1/2” cubes)
  • Salt and pepper to taste


  • In a soup pot or dutch oven, combine the split peas, water, chicken stock, kombu seaweed, garlic, carrots, celery, celery leaf, potato, bay leaf, onion, ham bone and bring to a boil.  
  • Reduce to simmering, cover and cook until split peas are completely soft and become mushy (approximately 60-90 minutes).
  • Add wine, dried herbs and ham.  Allow to simmer 30 additional minutes.  
  • Remove kombu seaweed and ham bone. Salt and pepper to taste.

Crock Pot Method

  • Follow instructions above substituting a crock pot, adding all ingredients in Step 1 to the crock pot set for 6 hours.  
  •  When 6 hours is complete add ingredients in Step 2 and allow to simmer 30 additional minutes for flavors to fully develop.


Calories: 207kcal | Carbohydrates: 32g | Protein: 13g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 7mg | Sodium: 200mg | Potassium: 756mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2645IU | Vitamin C: 7.3mg | Calcium: 42mg | Iron: 2.2mg