Split Pea Soup with Ham is one of those timeless, heartwarming dishes that has been cherished across generations. Its origins trace back to simple, rustic kitchens where nothing went to waste, and humble ingredients were transformed into hearty, nourishing meals.

This soup features dried green split peas simmered slowly with onions, carrots, celery, garlic, and a savory ham bone or chunks of ham, infusing every spoonful with rich, smoky flavor. The peas break down into a creamy consistency as they cook, creating a thick, comforting soup that’s perfect for cold days, family gatherings, or when you’re craving a wholesome bowl of old-fashioned goodness.

Why We Love This Recipe

We love this recipe because it beautifully balances hearty comfort with wholesome nutrition. The ham adds a smoky depth, while the split peas bring protein, fiber, and a natural creaminess without the need for heavy cream. It’s also a fantastic way to use up leftover holiday ham, stretching it into a full meal that the whole family can enjoy. This soup is economical, easy to make, and incredibly satisfying, making it a staple in our kitchen.

Why It’s a Must-Try Dish

This soup is a must-try because it’s the definition of comfort food done right—hearty, flavorful, and soul-soothing. Beyond its comforting taste, it’s packed with nutrients: split peas are an excellent source of plant-based protein, fiber, and essential vitamins, while ham brings protein and rich flavor. Plus, it freezes beautifully, making it an ideal make-ahead meal. If you’ve never tried homemade split pea soup, you’re in for a delicious surprise—it tastes far superior to anything store-bought.

Recipe Information:

• Preparation Time: 15 minutes
• Cooking Time: 1 hour 15 minutes (stovetop) or 6–8 hours (slow cooker)
• Total Time: 1 hour 30 minutes (stovetop) or 6–8 hours 15 minutes (slow cooker)
• Servings: 6 servings
• Calories: ~300–350 calories per serving (depending on ham and toppings)

Course and Cuisine

• Course: Soup / Main Course
• Cuisine: American / European comfort food

Ingredients

For the Soup:

• 2 cups dried green split peas, rinsed and sorted
• 1 meaty ham bone (or 2 cups diced cooked ham)
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme (or 2 sprigs fresh thyme)
• 6 cups chicken broth (or vegetable broth)
• 1–2 cups water (as needed for thinning)
• Salt and black pepper, to taste

For Serving (Optional):

• Croutons or crusty bread
• Fresh parsley, chopped
• Extra diced ham for garnish

Quick Directions

1. Sauté onions, carrots, celery, and garlic in a pot.
2. Add ham bone, split peas, broth, and seasonings.
3. Simmer until peas are tender and soup is creamy.
4. Remove ham bone, shred meat, and return to pot.
5. Season to taste, garnish, and serve hot.

Step-by-Step Preparation Method:

Step 1: Prep the Ingredients

• Rinse split peas under cold water and set aside.
• Chop vegetables and dice ham (if not using a ham bone).

Step 2: Sauté Aromatics

• In a large pot or Dutch oven, heat a little oil or butter over medium heat.
• Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.

Step 3: Simmer the Soup

• Add rinsed split peas, ham bone (or diced ham), bay leaves, thyme, and chicken broth.
• Stir well, then bring to a boil.
• Reduce heat, cover, and let simmer gently for 1 hour, stirring occasionally. Add more water if soup becomes too thick.

Step 4: Finish the Soup

• Remove the ham bone, shred any remaining meat, and return it to the pot.
• Stir soup until creamy (peas should break down naturally; mash lightly with a spoon for extra creaminess).

Step 5: Season and Serve

• Taste and adjust with salt and pepper.
• Ladle into bowls, garnish with parsley or croutons, and serve hot.

How to Serve

• Serve piping hot with crusty bread, garlic toast, or warm cornbread.
• Top with extra diced ham or a drizzle of olive oil for richness.
• Pair with a fresh side salad for a balanced meal.

Tips for the Recipe:

• Always rinse split peas before cooking to remove debris.
• Add water gradually if soup thickens too much—split peas absorb a lot of liquid.
• For extra smokiness, use a smoked ham hock instead of a ham bone.
• Soup tastes even better the next day as flavors develop overnight.

Variations:

• Vegetarian: Omit ham and use vegetable broth; add smoked paprika for flavor.
• Slow Cooker: Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
• Spicy: Add red pepper flakes or a dash of hot sauce.
• Creamier Texture: Blend half the soup with an immersion blender for a smoother finish.

Freezing and Storage

• Storage: Store leftovers in the fridge in an airtight container for up to 4 days.
• Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon for stirring
• Immersion blender (optional, for smoother texture)
• Slow cooker (optional, for hands-off cooking)

FAQ:

Q1: Do I need to soak split peas before cooking?
No, split peas cook quickly compared to other legumes—no soaking required.

Q2: Can I use yellow split peas instead of green?
Yes, yellow split peas work just as well, though they have a slightly milder flavor.

Q3: Why is my soup too thick?
Split peas absorb a lot of liquid. Simply stir in more broth or water until desired consistency is reached.

Q4: Can I make this soup ahead of time?
Yes! In fact, it tastes even better the next day as flavors deepen.

Conclusion

Split Pea Soup with Ham is a true comfort classic—hearty, smoky, and nourishing. With its creamy texture and rich flavor, it makes the perfect meal for chilly evenings or whenever you need something filling and wholesome. Whether made on the stovetop or in a slow cooker, this soup is easy, affordable, and endlessly satisfying. Once you try it, it’s sure to become a regular in your soup rotation.