Spicy Split Pea Soup

Total Time

Prep: 10 min. Cook: 2-1/2 hours


10 servings (about 2-1/2 quarts)

Updated: Jan. 21, 2023
I like to bake a ham just so I can use the leftover bone to make my split pea soup. After moving to New Mexico a few years ago, I discovered folks here put peppers or chiles in almost everything. So I decided to add some to this soup. —Cathy Dobbins, Rio Rancho, New Mexico


  • 1 package (16 ounces) dried green split peas
  • 6 cups water
  • 1 meaty ham bone or 2 pounds smoked ham hocks
  • 4 chicken bouillon cubes
  • 3 to 5 medium Anaheim peppers, roasted, peeled, seeded and chopped or 2 to 3 cans (4 ounces each) chopped green chiles
  • 2 medium carrots, sliced
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1-1/2 teaspoons dried oregano
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cumin


  1. In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
  2. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 215 calories, 3g fat (1g saturated fat), 11mg cholesterol, 477mg sodium, 32g carbohydrate (6g sugars, 13g fiber), 15g protein.