Split Pea and Ham Soup

Split Pea and Ham Soup is a hearty, comforting winter staple that turns simple pantry ingredients into a soul-warming meal. Perfect for chilly days, this soup relies on the slow-simmered flavor of a ham bone and split peas to create a rich, savory experience that is both nutritious and incredibly satisfying.

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As the soup simmers on the stove, the aroma of smoky ham and aromatic vegetables fills the kitchen. The split peas gradually soften and melt into the broth, resulting in a thick, velvety consistency that defines this traditional American comfort food.

Ingredients

• 1 meaty ham bone or 2 cups diced cooked ham
• 1 pound (450 g) dried split peas, rinsed and sorted
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 8 cups (2 liters) low-sodium chicken or vegetable broth
• 2 cups (480 ml) water
• 1 teaspoon dried thyme
• ½ teaspoon freshly ground black pepper
• Salt, to taste

Instructions

Step 1

In a large stockpot or Dutch oven, heat a splash of oil over medium heat. Add the onion, carrots, and celery. Cook, stirring, for 5–6 minutes until softened.

Step 2

Stir in the garlic and cook for 1 minute more until fragrant.

Step 3

Add the split peas, ham bone (or diced ham), bay leaf, thyme, broth, and water. Stir to combine.

Step 4

Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.

Step 5

Remove the lid and continue simmering for an additional 20–30 minutes, or until the peas are completely tender and the soup is thickened to your liking.

Step 6

Discard the bay leaf and remove the ham bone. If using a ham bone, pick off any meat, chop it, and return it to the soup.

Step 7

Season with black pepper and salt to taste. For a creamier texture, partially mash the peas or use an immersion blender for a smoother consistency.

Step 8

Serve hot, garnished with fresh herbs if desired.

Zusatztipps für die Zubereitung

Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. For extra heartiness, you can add diced potatoes or parsnips during the cooking process.

Varianten und Anpassungen

For a vegetarian version, omit the ham and use smoked paprika for depth. This recipe is also Gluten-Free, provided you verify that your chosen broth is gluten-free.

Serviervorschläge

This thick and savory soup is delicious served with crusty bread for dipping. Garnish with fresh herbs before serving to add a pop of brightness to the dish.

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Whether you're looking to use up holiday ham leftovers or simply want a nutritious meal that yields plenty of servings, this Split Pea and Ham Soup is a reliable classic that never goes out of style.

Recipe FAQs

→ Can I make this soup without a ham bone?

Yes, you can use 2 cups of diced cooked ham instead of a ham bone. The bone adds extra flavor, but diced ham works wonderfully and is often more convenient.

→ How do I store leftover split pea soup?

Store in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen for up to 3 months. Reheat gently on the stovetop, adding water or broth if needed to adjust consistency.

→ Why is my soup too thick?

Split peas naturally thicken as they cook and will continue to thicken as the soup cools. Simply add more broth or water while reheating to reach your desired consistency.

→ Can I make a vegetarian version?

Absolutely! Omit the ham and use vegetable broth. Add smoked paprika or liquid smoke for a deeper, smoky flavor that mimics the ham's richness.

→ Do I need to soak split peas before cooking?

No, split peas do not require soaking unlike whole dried peas or beans. Simply rinse and sort them before adding to the pot, and they'll cook perfectly in the simmering time.

→ What can I serve with this soup?

Crusty bread or dinner rolls are classic pairings. A simple green salad or cornbread also complement the soup beautifully for a complete, satisfying meal.