Split Pea Soup with Ham
There’s something deeply comforting about a warm bowl of split pea soup — thick, rich, and infused with smoky ham. This Hearty Split Pea Soup with Ham is a nourishing, soul-soothing classic that brings together simple ingredients for bold, savory flavor.
Servings 6 bowls
Calories 320kcal
Cost $10-$12
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 medium carrots peeled and chopped
- 2 celery stalks chopped
- 1 pound (about 2 ¼ cups) dried green split peas, rinsed and sorted
- 1 ham bone or 1 ½ cups diced cooked ham
- 7 –8 cups chicken broth or water adjust for desired thickness
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional garnish: chopped parsley or croutons
Substitution Notes
- You can use smoked turkey leg instead of ham for a leaner option.
- For a vegetarian version omit the ham and use vegetable broth with 1 teaspoon smoked paprika for a hint of smokiness.
- Feel free to add diced potatoes or frozen peas for added texture and variety.
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant. This base builds essential flavor for the soup.
- Stir in the rinsed split peas, ham bone or diced ham, thyme, and bay leaf. Pour in 7 cups of broth or water. Give everything a good stir and bring the pot to a gentle boil.
- Once boiling, reduce the heat to low, cover slightly with a tilted lid, and simmer the soup for 60–75 minutes. Stir occasionally to prevent sticking. The split peas will begin to break down and thicken the soup naturally.
- After cooking, the soup should be thick and creamy. For a smoother texture, you can blend part of the soup using an immersion blender. If it becomes too thick, add a splash of water or broth to loosen it.
- If using a ham bone, remove it from the pot and shred any remaining meat into the soup. Discard the bone. Taste and adjust seasoning with salt and freshly ground black pepper.
- Ladle into bowls and garnish with fresh chopped parsley or crunchy croutons. Serve with crusty bread or a simple salad for a well-rounded meal.
Notes
1. Use a Ham Bone for Maximum Flavor
If you have one, a leftover ham bone infuses the broth with unbeatable depth. Let it simmer for the full cook time, and you’ll get tender meat and robust taste. 2. Stir Occasionally to Prevent Scorching
Split peas can settle and stick to the bottom of the pot. A good stir every 15–20 minutes ensures even cooking and prevents burning. 3. Adjust the Liquid to Your Preference
Some like it super thick, others prefer a looser soup. Add more broth near the end of cooking if needed — the peas thicken significantly as they cook. 4. Let It Rest Before Serving
Like many soups, this one improves after sitting for 15–20 minutes. It thickens up, and the flavors continue to develop — perfect for make-ahead meals.
If you have one, a leftover ham bone infuses the broth with unbeatable depth. Let it simmer for the full cook time, and you’ll get tender meat and robust taste. 2. Stir Occasionally to Prevent Scorching
Split peas can settle and stick to the bottom of the pot. A good stir every 15–20 minutes ensures even cooking and prevents burning. 3. Adjust the Liquid to Your Preference
Some like it super thick, others prefer a looser soup. Add more broth near the end of cooking if needed — the peas thicken significantly as they cook. 4. Let It Rest Before Serving
Like many soups, this one improves after sitting for 15–20 minutes. It thickens up, and the flavors continue to develop — perfect for make-ahead meals.