Classic Split Pea Soup with Ham

This Classic Split Pea Soup with Ham is the epitome of a hearty, comforting, and frugal meal. This one-pot recipe transforms a handful of simple ingredients into a thick, savory, and incredibly flavorful soup. Tender split peas are slow-simmered with a smoky ham hock and a classic mirepoix of carrots, celery, and onion, creating a rich, satisfying soup that tastes like it has been cooking all day, yet is surprisingly easy to make.

Perfect for a chilly day, this soup is a fantastic way to use up a leftover ham bone from a holiday meal. It’s a soul-warming, stick-to-your-ribs dish that is packed with flavor and nostalgia. Get ready for a new family favorite!

this recipe

Why You’ll Love This Recipe

• Hearty & Comforting: The ultimate cozy meal that’s thick, savory, and incredibly filling.
• Simple Ingredients: Made with affordable pantry staples like dried peas, carrots, and celery.
• Packed with Flavor: The smoky ham hock infuses the entire soup with a deep, savory flavor.
• Perfect for Leftovers: The absolute best way to use a leftover holiday ham bone.

Ingredients

• 1 lb (2 1/4 cups) Green Split Peas, rinsed and picked over
• 1 Smoked Ham Hock or leftover meaty ham bone
• 2 Carrots, chopped
• 2 Celery Stalks, chopped
• 1 Yellow Onion, chopped
• 3 cloves Garlic, minced
• 8 cups Low-Sodium Chicken or Vegetable Broth (or water)
• 1 Bay Leaf
• 1/2 teaspoon Dried Thyme
• 2 tablespoons Olive Oil
• Salt and Black Pepper, to taste

Step-by-Step Instructions

1. Prep the Peas: Place the dried split peas in a colander and rinse them thoroughly under cold water. Pick out any small stones or debris.
2. Sauté the Vegetables: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes, until the vegetables have softened.
3. Add Aromatics: Stir in the minced garlic and cook for one more minute until fragrant.
4. Combine and Simmer: Add the rinsed split peas, the ham hock, the chicken broth, the bay leaf, and the dried thyme to the pot.
5. Cook the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally, until the peas are completely tender and have started to break down, creating a thick soup.
6. Shred the Ham: Carefully remove the ham hock from the pot. Once it’s cool enough to handle, shred the meat from the bone, discarding the bone and any excess fat.
7. Finish and Serve: Return the shredded ham to the soup. Remove the bay leaf. Season the soup generously with salt and pepper to taste. Ladle into bowls and serve hot.

Tips & Variations

• Pro Tip: There’s no need to soak the split peas overnight for this recipe. A simple rinse is all that’s required before they go into the pot.
• Vegetarian/Vegan Option: To make this vegetarian, omit the ham hock and use vegetable broth. For a smoky flavor, add 1 teaspoon of smoked paprika with the other seasonings.
• Creamy vs. Chunky: For a smoother, creamier soup, you can use an immersion blender to blend a portion (or all) of the soup before adding the shredded ham back in.
• Different Ham: If you don’t have a ham hock, you can use 2 cups of diced cooked ham. Add it during the last 30 minutes of cooking.

Frequently Asked Questions (FAQ)

• How do I store and reheat leftovers?
  • Store the soup in an airtight container in the refrigerator for up to 5 days. The soup will thicken considerably as it cools. Reheat it on the stovetop over low heat, adding a splash of broth or water to reach your desired consistency.
• Can I freeze split pea soup?
  • Yes, this soup freezes beautifully. Let it cool completely, then store it in freezer-safe containers for up to 3 months.
• Why is my soup not getting thick?
  • It likely just needs more time. Split pea soup thickens as the peas break down. Continue to simmer, stirring occasionally, until it reaches the desired thickness.

Serving Suggestions

• This hearty soup is a meal in itself. It’s best served hot with a side of crusty bread for dipping, a dollop of sour cream, or some crunchy croutons on top.

Abby

Split Pea Soup Recipe

This Split Pea Soup is thick, creamy, and full of hearty vegetables, smoky ham, and flavorful split peas. A classic comfort food recipe that’s humble in appearance but rich in flavor!

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 218

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 2 cups onion, finely diced (about 2 medium)
• 1 cup carrot, finely diced (2–3 large)
• 1 cup celery, finely diced (3–4 stalks)
• Salt and pepper, to taste
• 1 tablespoon garlic, minced (about 4 cloves)
• 1 tablespoon Italian seasoning
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried thyme
• 1/8 teaspoon red pepper flakes
• 1 1/2 cups green split peas, rinsed
• 2 small bay leaves (or 1 large)
• 1 meaty ham bone or ham hocks (plus more ham if desired)
• 8 cups reduced-sodium chicken broth
• Fresh thyme leaves, for garnish (optional)
• Hearty buttered bread, for serving

Equipment

• Large heavy-bottomed pot (5.5 qt or larger)
• Wooden spoon
• Blender or immersion blender (optional)
• Ladle

Method

 

1. In a large heavy-bottomed pot, heat olive oil over medium heat. Add onion, carrot, celery, and a pinch of salt and pepper. Cook 5–8 minutes until softened and onion begins to turn golden. Stir in garlic, Italian seasoning, cumin, thyme, and red pepper flakes. Cook 1 minute. Add rinsed split peas and stir to combine.
2. Add ham bone, bay leaves, and chicken broth. Bring to a boil, then reduce to low and simmer uncovered for 60–90 minutes, stirring occasionally so peas don’t stick. Add extra broth if soup becomes too thick.
3. Near the end of cooking, remove ham bone, shred off meat, and return ham to the pot. Add additional chopped ham if needed (about 2 cups total). Remove bay leaves.
4. For extra creaminess, blend 2 cups of the soup until smooth and stir back into the pot. Adjust seasoning with salt and pepper as needed.
5. Ladle into bowls and serve hot with hearty buttered bread and fresh thyme garnish, if desired.

Notes

🧂 Add salt slowly — ham hocks can be quite salty. Replace 2 cups of broth with water if needed.
🍖 Try to use a meaty ham bone for the best flavor. If short on ham, add up to 2 ½ cups chopped ham near the end.
⏱️ Cooking time may vary. Split peas should be tender, and for creamier soup, cook longer until peas fall apart.
⚠️ If blending, remove blender lid knob and cover with a towel to allow steam to escape safely.
❄️ Storage: Refrigerate 3 days (add broth when reheating as it thickens). Freezes well for 2–3 months.