Polish Split Pea Soup

Pea soup with vegetables and bacon
arfo / Getty Images
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
158 Calories
2g Fat
27g Carbs
9g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 158
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 9mg 3%
Sodium 246mg 11%
Total Carbohydrate 27g 10%
Dietary Fiber 7g 25%
Protein 9g
Calcium 83mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Like American split pea soup, Polish split pea soup (zupa ​grochowka) makes use of a leftover ham bone. This version differs slightly in that it's left chunky and potatoes, bacon, and carrots are added.

Since ham is omnipresent on Polish tables, especially for major holidays, this soup is very common. If you can't make the soup right away, freeze the bone for when the spirit moves you. Serve with Polish rye bread and butter.


  • 3 slices bacon (cut in half)
  • 1 garlic clove (finely chopped)
  • 1 large onion (chopped)
  • 3 celery stalks (trimmed and cut into 1/2-inch pieces)
  • 3 large carrots (peeled and cut into 1/2-inch pieces)
  • 8 cups water
  • 1 (1 pound) bag split peas (green or yellow; rinsed)
  • 1 meaty ham bone
  • 1 bay leaf
  • 1 cup chopped ham
  • 2 large potatoes (peeled and cut into 1-inch pieces)
  • Salt and pepper to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a large stockpot, fry bacon until fully cooked. Remove, crumble when cool and set aside. Add garlic, onion, celery, and carrots to bacon grease in the pot and sauté over medium heat until limp.

  3. Add water, peas, ham bone, and bay leaf to the pot with other vegetables. Bring to a boil, skimming any foam that rises to the top. Add the chopped ham, potatoes, crumbled bacon, and salt and pepper to taste, and return to a boil. Reduce to a simmer, cover, and cook on low for 1 hour or until peas have completely broken down, stirring frequently to avoid scorching.