Split pea soup recipe is easy to prepare.  Just throw the ingredients in the crock pot or slow cooker.   Serve it up with some cornbread muffins for a meal your family will enjoy.  We love any kind of soup at my house and I nearly always have soup on hand for lunch.  This is a hearty soup you will make over and over again and real comfort food.  This soup keeps well in the refrigerator for several days and can be reheated in the microwave or on the stove.  I really think most soups are better the second or third day myself.

1 cup dried split peas
4 cups water
2/3 cup onion, chopped
4 potatoes, peeled and cut into pieces
1/2 cup celery, chopped
1 (13 ounce) package beef smoked sausage, cut into pieces
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried marjoram
1/2 cup milk
1/2 cup sharp cheddar cheese, shredded
Wash peas, drain and add to crock pot along with the other ingredients. (Can sprinkle cheese over soup once cooked in the bowls or add to the crock pot).   Cook on high for 4 hours or low for 7 hours until potatoes are done.  Makes about 2 quarts of soup.  Enjoy!
Don’t Forget to Pin Split Pea Soup! 
©The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. 
Feel free to “share” by clicking on the Facebook, Pinterest or Twitter icons below.  You can print by clicking on the green printer icon.
Don’t forget to look on the right hand side of any page and sign up for our newsletter.  Your e-mail address will not be shared with anyone and it is free.  You will be the first to know of any new recipes posted, tips, quotes and what is going on in our cooking community.


Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Anu Riley says:

    Yet another home run. Your recipes do not disappoint. This was made, unplanned, when I realized I hadn’t planned ahead for dinner. I liked the sausage idea but didn’t have time to defrost one—but I had diced ham in the fridge.

    I sauteed the ham first; something I tend to do automatically so it doesn’t release too much water. I also used chicken broth, not water. I poured the milk in at the end and let it heat up. I used to have a recipe for meat/pea soup but it probably got put aside. This one is far better; and easier!5 stars

    1. The Southern Lady says:

      I’m just so thrilled that you are loving our recipes!

      1. Anu Riley says:

        My husband said this is one of the best soups he has ever had. You really know what you’re doing and it’s very kind of you to share your recipes with us.

      2. The Southern Lady says:

        Thank you so much! We’re thrilled he enjoyed it!!

  2. I use this same recipe for split pea soup as this, but most the time I use ham chucks, but when I do use the sausage I quick cook it first to get some of the grease out of the sausage that way it doesn’t leave a layer of oil on top of my soup. Also I have cooked the sausage then drained the oil off the pan then added 2/3 of the water I was going to put in the crockpot and add it to the pan I cooked the sausage in and bring it to a boil to get all the caramelized meat juices off the bottom of the pan and add that to my soup as well, kind of gives that extra flavor.

  3. I always add the milk a few moments before serving and never have a problem with curdling. Hope this helps.

  4. karen hamilton says:

    i will be making this soon! i have a question about the picture you have that is for the soup and salad on the right side of the page… looks like pinto beans(soup) with either dumpling or potatoes?? can you verify?? my mouth is watering for it! lol! thanks!

  5. Cassandra says:

    This looks delicious and I love split pea soup. Quick question, which type of potato do you think would work better?

  6. Wondering if Ham would be a good replacement for the beef sausage? I would love to make this.

  7. Sandy Whitehead says:

    Miss Judy, I must have missed something. I am cooking this right now and the milk has curdled. (I have not added cheese yet). Should I have waited to add the milk, too?


      1. Sandy Whitehead says:

        I promise! I am! I went to the store for fresh ingredients when you posted this recipe just so’s I could make it! Boo,hoo! (I am cooking it on high; I will try it again and use low next time. Maybe my pot is too strong!)

      2. Sandy, I cooked mine on high, too, but did not have any problems. I have never had milk to curdle in a crockpot. You might try whisking it with a whisk to see if you can get it to blend into the soup. I am sorry it happened to you.