Split Pea Soup With Ham – Hearty, Comforting, and Simple

This is the kind of soup that makes a chilly day feel cozy. Split pea soup with ham is thick, savory, and surprisingly easy to pull together with pantry staples. It’s a smart way to use up a ham bone or leftover ham after a holiday meal, but it’s just as good any time of year.

The peas break down into a velvety base, while carrots, celery, and onions add sweetness and depth. With a little time on the stove, you get a bowl that tastes like it simmered all day.

Split Pea Soup With Ham - Hearty, Comforting, and Simple

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 pound (about 2 cups) dried green split peas, rinsed
• 1 meaty ham bone or 1 smoked ham hock (about 1 pound)
• 8 cups low-sodium chicken broth or a mix of broth and water
• 1 large yellow onion, diced
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1 tablespoon olive oil or butter
• Salt and black pepper, to taste
• Optional add-ins: 1 cup diced leftover ham, a splash of apple cider vinegar, chopped parsley

Method

 

1. Prep the peas: Place split peas in a colander and rinse under cool water. Pick out any debris.No soaking needed.
2. Sauté the aromatics: Warm the olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes, stirring, until softened and lightly golden.Add garlic and cook 30 seconds more.
3. Layer the flavor: Stir in the split peas, thyme, bay leaves, and a few grinds of black pepper. Let the peas toast for 1 minute to bring out their nuttiness.
4. Add liquid and ham: Nestle the ham bone or ham hock into the pot. Pour in the broth (start with 8 cups).Bring to a gentle boil, then reduce to a simmer.
5. Simmer low and slow: Partially cover and simmer for 60–90 minutes, stirring occasionally. The peas should break down and the soup will thicken. Add a splash of water if it gets too thick before the peas are tender.
6. Shred the meat: Remove the ham bone or hock to a plate.Pick off any tender meat, chop it, and return it to the pot. Discard skin, fat, and bones.
7. Adjust the texture: For a creamier soup, use an immersion blender to blend a portion right in the pot. Or scoop 2 cups into a blender, puree carefully, and stir back in.Keep some chunks for body.
8. Season smartly: Taste before salting—ham and broth can be salty. Add salt as needed, more black pepper, and a small splash of apple cider vinegar to brighten the flavor if desired.
9. Finish and serve: Stir in diced leftover ham if you’re using it for extra heartiness. Ladle into bowls and top with chopped parsley.Serve with crusty bread.

What Makes This Special

There are lots of split pea soups out there, but a few choices make this one stand out.

• Ham bone or smoked ham hock: Adds rich, smoky flavor and body you can’t get from broth alone.
• Balanced aromatics: Onion, celery, garlic, and carrots build a classic base that doesn’t overpower the peas.
• Simple seasoning: Bay leaves, thyme, and black pepper let the ham and peas shine.
• Flexible texture: Leave it chunky or blend part of it for a creamier finish without cream.
• Budget-friendly: Split peas are inexpensive, high in protein, and cook down beautifully.

Shopping List

• 1 pound (about 2 cups) dried green split peas, rinsed
• 1 meaty ham bone or 1 smoked ham hock (about 1 pound)
• 8 cups low-sodium chicken broth or a mix of broth and water
• 1 large yellow onion, diced
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1 tablespoon olive oil or butter
• Salt and black pepper, to taste
• Optional add-ins: 1 cup diced leftover ham, a splash of apple cider vinegar, chopped parsley

Step-by-Step Instructions

1. Prep the peas: Place split peas in a colander and rinse under cool water. Pick out any debris.No soaking needed.
2. Sauté the aromatics: Warm the olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes, stirring, until softened and lightly golden.Add garlic and cook 30 seconds more.
3. Layer the flavor: Stir in the split peas, thyme, bay leaves, and a few grinds of black pepper. Let the peas toast for 1 minute to bring out their nuttiness.
4. Add liquid and ham: Nestle the ham bone or ham hock into the pot. Pour in the broth (start with 8 cups).Bring to a gentle boil, then reduce to a simmer.
5. Simmer low and slow: Partially cover and simmer for 60–90 minutes, stirring occasionally. The peas should break down and the soup will thicken. Add a splash of water if it gets too thick before the peas are tender.
6. Shred the meat: Remove the ham bone or hock to a plate.Pick off any tender meat, chop it, and return it to the pot. Discard skin, fat, and bones.
7. Adjust the texture: For a creamier soup, use an immersion blender to blend a portion right in the pot. Or scoop 2 cups into a blender, puree carefully, and stir back in.Keep some chunks for body.
8. Season smartly: Taste before salting—ham and broth can be salty. Add salt as needed, more black pepper, and a small splash of apple cider vinegar to brighten the flavor if desired.
9. Finish and serve: Stir in diced leftover ham if you’re using it for extra heartiness. Ladle into bowls and top with chopped parsley.Serve with crusty bread.

Storage Instructions

• Refrigerate: Cool completely, then store in airtight containers for up to 4 days. The soup thickens as it chills; thin with water or broth when reheating.
• Freeze: Portion into freezer-safe containers or bags. Freeze up to 3 months.Thaw overnight in the fridge, then reheat gently on the stove with added liquid as needed.
• Reheat: Warm over medium-low heat, stirring often to prevent scorching. Add a splash of water, broth, or even a little milk to loosen.

Health Benefits

• High in fiber: Split peas are packed with soluble fiber, which supports digestion and can help maintain healthy cholesterol levels.
• Plant-based protein: Even without the ham, split peas offer a solid protein boost. The ham adds extra protein and iron.
• Low in fat: The soup is naturally low in fat but still filling thanks to fiber and protein.
• Rich in micronutrients: You get potassium, folate, magnesium, and B vitamins from the peas and veggies.
• Balanced meal: Pair with whole-grain bread or a side salad for a complete, satisfying dinner.

Pitfalls to Watch Out For

• Over-salting early: Ham and broth bring salt.Wait to salt until the end to avoid a salty soup.
• Sticking and scorching: Thick pea soups can catch on the bottom. Keep heat moderate and stir every 10–15 minutes.
• Too thick or too thin: If it’s too thick, add hot water or broth a little at a time. If too thin, simmer uncovered to reduce.
• Undercooked peas: Old peas take longer to soften.If they’re stubborn, keep simmering and add a bit more liquid. Avoid acidic ingredients (like vinegar or tomatoes) until peas are tender.
• Greasy finish: Trim excess fat from the ham hock and skim any surface fat during cooking for a cleaner taste.

Recipe Variations

• Smoky vegetarian: Skip the ham. Use vegetable broth and add smoked paprika and a splash of soy sauce or liquid aminos for depth.
• Herb-forward: Stir in fresh dill or parsley at the end for a bright, garden-fresh note.
• Spiced twist: Add a pinch of curry powder, cumin, or coriander with the aromatics for a warm, earthy flavor.
• Creamy deluxe: Blend half the soup and finish with a tablespoon of butter or a swirl of cream for extra richness.
• Slow cooker method: Add all ingredients to a slow cooker (except vinegar and fresh herbs).Cook on Low 7–8 hours or High 4–5 hours, then shred ham, season, and adjust texture.
• Instant Pot method: Sauté aromatics on Sauté, add peas, ham bone, and 7 cups broth. Pressure cook 15 minutes, natural release 15 minutes. Shred ham, season, and thin if needed.

FAQ

Do I Have To Use a Ham Bone?

No.

A smoked ham hock, diced leftover ham, or even smoked turkey works well. If you skip all meat, boost seasoning with smoked paprika, extra thyme, and a splash of soy sauce for umami.

Why Didn’t My Split Peas Soften?

Old peas take longer. Acid can also slow softening, so add vinegar or tomatoes at the end.

If needed, keep simmering and add more liquid. Make sure your simmer stays gentle but steady.

Can I Use Yellow Split Peas Instead?

Yes. Yellow split peas cook similarly and yield a slightly sweeter, milder flavor.

The color will be golden instead of green.

How Do I Prevent the Soup From Getting Too Thick When Reheated?

Add a bit of water or broth when warming it up and stir often over low heat. The starches continue to absorb liquid as it cools, so thinning is normal.

What Sides Go Well With Split Pea Soup?

Crusty bread, cornbread, garlic toast, or a simple green salad are great. For something heartier, serve with grilled cheese or a baked potato.

Can I Make It Dairy-Free and Gluten-Free?

Yes.

The base recipe is naturally dairy-free if you use oil instead of butter. It’s also gluten-free as long as your broth and add-ins are certified gluten-free.

How Long Can I Simmer It?

About 60–90 minutes is typical on the stovetop. Longer simmering won’t hurt, but keep the heat low, stir occasionally, and add liquid if it reduces too much.

Final Thoughts

Split pea soup with ham is humble, satisfying, and easy to make your own.

With a good ham bone and a little time, you get deep, comforting flavor in one pot. Keep the seasoning simple, adjust the texture to your liking, and enjoy it fresh or from the freezer when you need a quick, hearty meal. This is the kind of recipe that becomes a household standby—reliable, affordable, and always welcome at the table.