🥣 Split Pea and Ham Soup
Few soups bring as much warmth, nostalgia, and satisfaction as Split Pea and Ham Soup. Thick, hearty, and loaded with flavor, this traditional soup is the ultimate comfort food for cold days or cozy nights in. Made with green split peas, chunks of tender ham, vegetables, and flavorful herbs, it’s the kind of dish that fills your kitchen with an irresistible aroma and your bowl with nourishing goodness.
Historically, split pea soup has roots in European and American cuisine, often made to use up leftovers, particularly ham bones from holiday dinners. But it’s far from a throwaway meal—it’s a smart, budget-friendly way to get the most from simple ingredients. The magic lies in the slow simmer, where the peas melt into a creamy base while the ham infuses every spoonful with rich, smoky depth.
Let’s walk through everything you need to make the ultimate split pea and ham soup—step-by-step.
🍽️ Recipe Preparation Equipment
To prepare this comforting soup, you’ll need:
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
- Ladle
- Immersion blender (optional for smoother texture)
🛒 Ingredients
- 1 pound (about 2 1/4 cups) dried green split peas, rinsed
- 1 meaty ham bone (or 2 cups diced cooked ham)
- 1 tablespoon olive oil or butter
- 1 large onion, diced
- 2–3 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth (or water with bouillon)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
👨🍳 How to Make Easy Split Pea and Ham Soup
Step 1: Prepare the Ingredients
Rinse the dried split peas under cold water and pick out any debris. Dice the onion, carrots, and celery. If using leftover ham, cut it into bite-sized cubes.
Step 2: Sauté the Aromatics
In a large soup pot or Dutch oven, heat olive oil or butter over medium heat. Add the onions, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in garlic and cook for 1 more minute.
Step 3: Add the Peas and Ham
Add the rinsed split peas to the pot, along with the ham bone or diced ham. Pour in the chicken broth and stir to combine.
Step 4: Season and Simmer
Add the bay leaf and thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 60–90 minutes, or until the peas are completely soft and beginning to break down.
Step 5: Shred the Ham and Adjust
Remove the ham bone and bay leaf. If using a bone, shred off any remaining meat and return it to the pot. Discard the bone. Season the soup with salt and pepper to taste.
Optional Step 6: Blend (If Desired)
If you prefer a smoother texture, use an immersion blender to partially puree the soup—just a few pulses will do. Leave some chunks for texture.
🔄 Variations
- Vegetarian Version: Skip the ham and use smoked paprika or liquid smoke for flavor. Add more veggies or mushrooms for richness.
- Spicy Kick: Add a pinch of crushed red pepper or a diced jalapeño when sautéing the aromatics.
- With Potatoes: Add cubed potatoes during simmering for extra heartiness.
- Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 8–10 hours or high for 4–6 hours.
🍳 Cooking Note
- Split peas do not require soaking. Just rinse and cook!
- Stir occasionally during simmering to prevent sticking.
- If soup becomes too thick, thin it with additional broth or water to your desired consistency.
🍴 Serving Suggestions
- Serve hot with crusty bread, cornbread, or a grilled cheese sandwich.
- Add a side salad for a complete meal.
- Sprinkle freshly chopped parsley or a swirl of cream on top for a beautiful presentation.
- Serve in a bread bowl for a cozy touch at dinner parties.
💡 Helpful Tips
- Ham Bone Magic: Using a leftover ham bone adds incredible depth and body to the soup. If unavailable, smoked ham hocks or diced ham work well.
- Storage: Soup thickens as it cools. Store in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
- No Blender? Just mash some of the peas with a spoon against the pot for a creamier texture.
⭐ Tips for the Best Split Pea and Ham Soup
- Use Quality Ham: Whether it’s a bone or leftover ham chunks, the better the ham, the better the flavor.
- Let It Sit: This soup tastes even better the next day as flavors meld.
- Don’t Oversalt: Ham can be salty, so season at the end after tasting.
- Simmer Low and Slow: Resist rushing the cooking time—the slow simmer breaks down the peas into a creamy, rich consistency.
⏱️ Prep Time:
15 minutes
⏱️ Cooking Time:
1 hour 15 minutes
⏱️ Total Time:
1 hour 30 minutes
🥗 Nutritional Information (per serving, approx.)
- Calories: 280
- Protein: 17g
- Sodium: 590mg
- Fat: 7g
- Carbohydrates: 35g
- Fiber: 12g
- Sugar: 4g
(Exact values vary depending on ham and broth used.)
❓ FAQs
Q: Can I make split pea soup without ham?
Yes, it’s still delicious! Use extra veggies and seasonings for flavor, and consider adding a dash of liquid smoke.
Q: How do I thicken or thin the soup?
To thicken, simmer longer uncovered. To thin, add more broth or water as needed.
Q: Can I freeze it?
Absolutely! Let the soup cool completely, then portion into containers and freeze for up to 3 months.
Q: Are split peas the same as regular peas?
No. Split peas are field peas that are dried and split in half for quicker cooking and a creamy texture.
Q: What kind of ham is best?
Leftover holiday ham, ham hocks, or even deli-style smoked ham work. Bone-in is best for flavor!
✅ Conclusion
Split Pea and Ham Soup is a timeless, soul-warming classic. Whether you’re using leftovers from a holiday feast or simmering a pot just because you crave a comforting bowl, this soup delivers big flavor with humble ingredients. It’s economical, nutritious, and incredibly satisfying—truly a recipe worth mastering.
Make a big batch, freeze some for later, and enjoy the nourishing, smoky goodness anytime. Whether you go chunky or smooth, classic or spicy, this is one soup that always hits the spot.
