This cozy ham hock split pea soup from the Institute of Culinary Education is chef-approved and freezer-friendly.

If you don't have a ham bone, you could ask an independent or supermarket butcher. Also, see if they have any fresh pea shoots to garnish your bowl.

Thick, creamy, and deeply comforting this split pea soup is the ultimate cold-weather classic. With hearty vegetables and smoky ham, it’s a one-pot recipe you’ll come back to again and again.

The Stock Market is here to show us a gorgeous green soup perfect for St. Patty's Day!

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Red lentil & split pea soup. Picture: Supplied This red lentil and split pea soup, infused with savoury beef chuck and wholesome vegetables, is a perfect remedy for chilly days.

Split pea soup with ham, topped with oyster crackers, is a traditional post-Easter dish that Laguna Woods Globe columnist Carla Vigos makes, especially if April brings cool, rainy days.

This is a take on the classic Québécois ham and pea soup, but without the ham and with green split peas instead of yellow — plus spaghetti. It’s a nod to Toronto’s beloved United Bakers ...

Split pea soup offers satisfyingly smoky flavor Whether you use bacon, a ham hock or paprika, this recipe for a classic split pea soup is satisfyingly smoky.

Total time: 1 hour, 10 minutes Velvety and rich, this split pea soup gains lots of flavor from bits of smoked ham and musky bay leaf. A generous squeeze of lemon cheers up the homey soup.