Split Pea Soup with Ham

Split Pea Soup with Ham is a comforting, hearty soup perfect for chilly days or anytime you crave a nourishing meal. This traditional recipe combines tender green split peas with savory ham, vegetables, and herbs, creating a rich and flavorful dish that satisfies both hunger and the soul.

Ideal for home cooks looking to make a delicious soup from scratch, this recipe balances ease with flavor. In just over an hour, you’ll have a thick, creamy soup with tender pieces of ham and vegetables, making it a perfect family meal or a great way to use leftover ham.

Why you’ll love this Split Pea Soup with Ham

• This soup is packed with protein and fiber from the split peas, keeping you full and energized.
• The ham adds a smoky, savory depth that elevates the soup’s flavor profile.
• It’s an economical dish that uses simple pantry staples and can stretch to feed a crowd.
• Slow simmering allows flavors to meld beautifully, resulting in a rich, satisfying texture.
• Easy to customize with optional ingredients like potato or extra vegetables for variety.

Ingredients

• 1 pound dried green split peas, rinsed
• 1 meaty ham bone or 2 cups diced ham
• 1 tablespoon butter or olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, sliced
• 1 small potato, diced (optional)
• 2 cloves garlic, minced
• 6 cups chicken stock or water
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, plus more to taste

Servings: 6 servings

Preparation time: 15 minutes

Cooking time: 1 hour 15 minutes

The key ingredients in this split pea soup are the dried green split peas and ham, which provide the base flavors and hearty texture. When choosing split peas, opt for good quality ones without any discoloration or debris. The ham bone adds deep smoky flavor, but diced ham works well if you don’t have a bone. Fresh vegetables like onion, celery, and carrots add sweetness and balance, while chicken stock enhances the soup’s richness. Using a small potato is optional but adds creaminess without needing extra thickening agents.

Instructions

1. Prepare the peas: Rinse the dried split peas thoroughly and remove any small stones or debris to ensure a clean base for your soup.
2. Sauté the vegetables: Heat the butter or olive oil in a large soup pot over medium heat. Add the diced onion, celery, and sliced carrots, cooking for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Add main ingredients: Pour in the rinsed split peas, ham bone or diced ham, chicken stock or water, bay leaf, dried thyme, black pepper, and diced potato if using. Stir to combine all ingredients evenly.
4. Simmer the soup: Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered or partially covered for 60 to 90 minutes, stirring occasionally to prevent sticking and to help the peas break down.
5. Remove the ham bone: If you used a ham bone, carefully take it out once the peas are tender. Shred any remaining meat from the bone and return the meat to the pot.
6. Blend for texture: Lightly mash or partially blend the soup using a potato masher or immersion blender. Leave some chunks of vegetables and ham pieces visible to maintain a pleasing texture.
7. Season and serve: Taste the soup and add salt as needed. Serve the soup hot for a warming, satisfying meal.

Tips for the best results

• Rinse the split peas well to remove dust and debris for a smoother soup.
• Simmer gently to avoid burning the peas on the bottom of the pot; stir occasionally.
• Partially blending the soup creates a creamy texture without losing the rustic feel of the vegetables and ham.
• If the soup thickens too much during cooking, add a little more stock or water to reach your desired consistency.
• Use a ham bone with some meat for the best flavor, but diced ham is a good shortcut.
• Adjust seasoning at the end, especially salt, since ham and stock can add saltiness.

Variations and substitutions

• Vegetarian version: Omit ham and use vegetable broth instead of chicken stock for a meat-free option.
• Smoked sausage: Substitute diced ham with smoked sausage for a different smoky flavor.
• Herb variations: Add rosemary or parsley for fresh herbal notes instead of thyme.
• Spicy kick: Include a pinch of cayenne pepper or smoked paprika for extra warmth.
• Thicker soup: Add more diced potatoes or blend a larger portion of the soup for creaminess without cream.

Serving suggestions

Split Pea Soup with Ham is wonderful served piping hot with crusty bread or warm dinner rolls for dipping. A side salad of fresh greens or roasted root vegetables complements the soup’s hearty flavors. For a cozy meal, garnish with chopped fresh parsley or a dollop of sour cream to add brightness and creaminess. This soup also pairs nicely with a simple sandwich or a cheese platter for lunch or dinner.

Storage and reheating

Store leftover split pea soup in an airtight container in the refrigerator for up to 4 days. The soup thickens as it cools, so when reheating, add a splash of water or stock to loosen the texture. Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Frequently asked questions

Can I use yellow split peas instead of green?

Yes, yellow split peas can be used as a substitute and will yield a slightly sweeter and milder flavor. The cooking time and method remain the same, but the soup color will be lighter.

Do I need to soak the split peas before cooking?

No soaking is required for split peas, which makes them convenient for quick preparation. Just rinse them well before adding to the soup.

What if I don’t have a ham bone?

If you don’t have a ham bone, diced ham works perfectly. While the bone adds extra depth of flavor, the diced ham will still provide the classic smoky taste.

How can I make the soup creamier?

For a creamier texture, partially blend the soup with an immersion blender or mash some of the peas and vegetables. Adding diced potato also helps thicken the soup naturally.

Can I make this soup in a slow cooker?

Yes, you can prepare split pea soup in a slow cooker by combining all ingredients and cooking on low for 6-8 hours or on high for 3-4 hours until peas are tender and soup is thick.

Final thoughts

Split Pea Soup with Ham is a classic, comforting dish that’s both easy to prepare and deeply satisfying. Its rich flavors and hearty ingredients make it a perfect meal for any day, especially when you want something wholesome and warming. Give this recipe a try and enjoy the cozy taste of homemade soup that brings family and friends together around the table.

ENJOY