This Split Pea and Ham Soup is the ultimate comfort meal. It’s thick, hearty, and transforms simple ingredients into something special. The smoky ham and creamy split peas create a deeply satisfying bowl.
Love Split Pea and Ham Soup? So do we! If you're into Soup Recipes or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Split Pea and Ham Soup
- Comforting & hearty: Thick, rich, and deeply nourishing.
- Phenomenal flavor: Smoky ham and earthy peas create a savory broth.
- Economical & resourceful: Perfect for using a leftover ham bone.
- One-pot wonder: Maximum flavor with minimal cleanup.
Ingredients & Tools
- 1 tablespoon olive oil or butter
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound (about 2 ¼ cups) dried green or yellow split peas, rinsed and drained
- 1 meaty ham bone or 2 cups diced ham
- 8 cups low-sodium chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- to taste salt and freshly ground black pepper
- for garnish fresh parsley, chopped
Tools: A large stockpot or Dutch oven (at least 6 quarts), a wooden spoon, and a sharp knife for chopping.
Notes: Don’t skip sautéing the onion, carrots, and celery—this builds a crucial flavor foundation. Using a good, flavorful broth makes a difference.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 25 g |
| Fat: | 8 g |
| Carbs: | 55 g |
| Fiber: | 22 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours 5 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the rinse! Always give your split peas a good rinse in a fine-mesh strainer before using. This washes away any dust or debris and ensures your soup is clean and tastes its best.
- What if I don’t have a ham bone? No worries! You can use 2 cups of pre-diced ham. For that deep, smoky flavor, you might add a teaspoon of smoked paprika to the pot when you add the broth. It’s a fantastic workaround.
- To soak or not to soak? The beauty of split peas is that they don’t require any soaking at all. They’ll break down perfectly during the cooking process, which is what gives this soup its signature thick and creamy texture.
- Broth is key. Since ham can be quite salty, I highly recommend using a low-sodium broth. This gives you full control over the final seasoning, allowing you to salt to your own taste at the end.
How to Make Split Pea and Ham Soup
Step 1: Heat the olive oil or butter in your large stockpot or Dutch oven over medium heat. Once it’s shimmering, add the diced onion, carrots, and celery. You’ll want to cook these, stirring occasionally, for about 7-8 minutes, until the onion has turned translucent and the vegetables have started to soften. This step, called sweating, is where you build the foundational flavor of your soup—so don’t rush it!
Step 2: Add the minced garlic to the pot and stir constantly for about 60 seconds, just until it becomes incredibly fragrant. You have to be careful here, as garlic can burn quickly and turn bitter. The aroma at this point should be absolutely heavenly.
Step 3: Now, pour in the rinsed split peas and give everything a good stir to coat them in the oil and vegetable mixture. Add the ham bone (or diced ham), followed by the 8 cups of broth. The liquid should just cover everything. Then, stir in the bay leaves and dried thyme.
Step 4: Bring the soup to a lively boil over high heat. Once it’s bubbling vigorously, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently. This slow and low cooking is what coaxes the starches out of the peas and tenderizes the ham.
Step 5: Let the soup simmer for about 1 hour and 30 minutes to 1 hour and 45 minutes. You’ll want to check on it every so often, giving it a stir to prevent anything from sticking to the bottom of the pot. You’ll notice the peas breaking down and the soup thickening considerably.
Step 6: After the simmering time, carefully remove the ham bone from the pot and place it on a cutting board to cool slightly. If you used diced ham, you can skip this step. At this point, the soup should be very thick and the peas should be completely soft and mushy.
Step 7: Once the ham bone is cool enough to handle, use your fingers or a fork to shred any remaining meat from the bone. Be sure to discard the bone itself and any large pieces of fat. Return all the delicious shredded ham back to the pot.
Step 8: This is the most important step for seasoning! Taste your soup. Now, and only now, should you season with salt and a generous amount of black pepper. Remember, the ham adds a lot of saltiness, so start with a little and add more as needed. Remove the bay leaves and discard them.
Step 9: Give the soup one final stir, ladle it into bowls, and garnish with a sprinkle of fresh parsley. The vibrant green of the parsley against the deep green of the soup makes it look as good as it tastes. Serve it piping hot and enjoy the comfort!
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers (leave 1-inch headspace) for up to 3 months. Thaw in fridge before reheating.
- Reviving: Thin with broth or water when reheating, as soup thickens when chilled.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty bread or a warm dinner roll — It’s absolutely essential for dipping and scooping up every last bit of this thick, delicious soup from the bottom of the bowl.
- A simple, crisp green salad with a sharp vinaigrette — The freshness and acidity of the salad provide a wonderful contrast to the rich, hearty, and earthy flavors of the soup.
- Buttery cornbread or savory biscuits — The slight sweetness of cornbread or the flaky, buttery layers of a biscuit are a classic and comforting pairing that just feels right.
Drinks
- A crisp, cold lager or pilsner — The carbonation and slight bitterness of the beer help to cut through the richness of the soup, cleansing your palate between bites.
- A glass of dry hard cider — The apple notes and bright acidity are a fantastic, refreshing counterpoint to the smoky, savory depth of the ham and peas.
- Sparkling water with a squeeze of lemon — A simple, non-alcoholic option that provides a bubbly, clean finish that keeps you coming back for another spoonful.
Something Sweet
- A warm apple crisp with vanilla ice cream — The sweet, spiced apples and cool cream are the perfect cozy finale after a bowl of savory soup.
- A few squares of dark chocolate with sea salt — It’s a simple, elegant way to end the meal. The bitterness of the chocolate and the pop of salt balance the lingering savory notes.
- Classic shortbread cookies — Their simple, buttery sweetness is a light and delightful finish that doesn’t overwhelm you after a hearty main course.
Top Mistakes to Avoid
- Mistake: Adding salt too early. Ham is naturally very salty, and as it simmers, it will release that salt into the broth. If you add more salt at the beginning, you risk ending up with an inedibly salty soup. Always season at the end.
- Mistake: Cooking at a rolling boil. Once the soup comes to an initial boil, you must reduce it to the gentlest of simmers. A hard, rolling boil can cause the peas to stick and burn on the bottom of the pot, giving the soup a scorched flavor.
- Mistake: Not stirring occasionally. As the starches release from the peas, the soup becomes very thick and can easily stick to the bottom of your pot. A quick stir every 20-30 minutes prevents this and ensures even cooking.
- Mistake: Using old split peas. While split peas have a long shelf life, very old ones will take forever to soften and may never achieve that creamy texture. If your peas aren’t breaking down after two hours, they might be past their prime.
Expert Tips
- Tip: For an extra layer of flavor, use a parmesan rind. If you have a leftover rind of parmesan cheese in your fridge, toss it into the pot with the broth. It will melt into the soup, adding a subtle, savory, umami richness that is just incredible.
- Tip: Customize the texture to your liking. If you prefer a completely smooth soup, you can use an immersion blender to puree it for a minute or two before adding the shredded ham back in. For a chunkier texture, just leave it as is.
- Tip: Make it ahead—it’s even better! This soup is a fantastic make-ahead meal. The flavors deepen and meld together beautifully overnight in the fridge. Just be aware it will thicken considerably, so you may need to thin it with a little broth or water when reheating.
- Tip: Add a splash of acidity at the end. Right before serving, stir in a teaspoon of fresh lemon juice or a dash of apple cider vinegar. This little trick brightens up all the flavors and makes the soup taste less heavy.
FAQs
Can I make this soup in a slow cooker?
Absolutely! This recipe adapts wonderfully to a slow cooker. Simply sauté the onions, carrots, and celery on the stove first for the best flavor (this step is worth it), then transfer everything to your slow cooker. Add the remaining ingredients, cover, and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Follow the same steps for removing the ham bone and seasoning at the end.
My soup is too thick! How can I thin it out?
No problem at all—this happens, especially with leftovers. Simply stir in a little additional broth, stock, or even water, a half-cup at a time, over low heat until it reaches your desired consistency. You’ll be surprised how easily it loosens up.
Can I freeze split pea and ham soup?
You can, but with one important caveat. The texture of the potatoes and peas can become a little grainy upon thawing, but the flavor will still be great. For the best results, let the soup cool completely, then store it in airtight containers, leaving about an inch of space for expansion. It will keep well for up to 3 months.
What’s the difference between green and yellow split peas?
The main difference is really just color and a very subtle flavor variation. Green split peas are slightly sweeter and hold their shape a tiny bit better, while yellow split peas are a bit earthier and tend to break down into a smoother puree. You can use them interchangeably in this recipe with fantastic results either way.
Why isn’t my soup getting creamy?
This is almost always a sign that the soup needs more time. Split peas need a long, gentle simmer to fully break down and release their starches. If your soup is still watery after the suggested cooking time, just let it go for another 20-30 minutes with the lid off, stirring frequently. The extra evaporation will help it thicken up.
Split Pea And Ham Soup
Make the best Split Pea and Ham Soup with this easy recipe. Thick, smoky, and incredibly comforting. Get the step-by-step guide and cook it tonight!
Ingredients
For the Ingredients & Tools
-
1 tablespoon olive oil or butter
-
1 large yellow onion (diced)
-
2 medium carrots (peeled and diced)
-
2 celery stalks (diced)
-
3 cloves garlic (minced)
-
1 pound dried green or yellow split peas (about 2 ¼ cups, rinsed and drained)
-
1 meaty ham bone or 2 cups diced ham
-
8 cups low-sodium chicken or vegetable broth
-
2 bay leaves
-
1 teaspoon dried thyme
-
salt and freshly ground black pepper (to taste)
-
fresh parsley (chopped, for garnish)
Instructions
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Heat the olive oil or butter in your large stockpot or Dutch oven over medium heat. Once it’s shimmering, add the diced onion, carrots, and celery. You’ll want to cook these, stirring occasionally, for about 7-8 minutes, until the onion has turned translucent and the vegetables have started to soften. This step, called sweating, is where you build the foundational flavor of your soup—so don’t rush it!01
-
Add the minced garlic to the pot and stir constantly for about 60 seconds, just until it becomes incredibly fragrant. You have to be careful here, as garlic can burn quickly and turn bitter. The aroma at this point should be absolutely heavenly.02
-
Now, pour in the rinsed split peas and give everything a good stir to coat them in the oil and vegetable mixture. Add the ham bone (or diced ham), followed by the 8 cups of broth. The liquid should just cover everything. Then, stir in the bay leaves and dried thyme.03
-
Bring the soup to a lively boil over high heat. Once it’s bubbling vigorously, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently. This slow and low cooking is what coaxes the starches out of the peas and tenderizes the ham.04
-
Let the soup simmer for about 1 hour and 30 minutes to 1 hour and 45 minutes. You’ll want to check on it every so often, giving it a stir to prevent anything from sticking to the bottom of the pot. You’ll notice the peas breaking down and the soup thickening considerably.05
-
After the simmering time, carefully remove the ham bone from the pot and place it on a cutting board to cool slightly. If you used diced ham, you can skip this step. At this point, the soup should be very thick and the peas should be completely soft and mushy.06
-
Once the ham bone is cool enough to handle, use your fingers or a fork to shred any remaining meat from the bone. Be sure to discard the bone itself and any large pieces of fat. Return all the delicious shredded ham back to the pot.07
-
This is the most important step for seasoning! Taste your soup. Now, and only now, should you season with salt and a generous amount of black pepper. Remember, the ham adds a lot of saltiness, so start with a little and add more as needed. Remove the bay leaves and discard them.08
-
Give the soup one final stir, ladle it into bowls, and garnish with a sprinkle of fresh parsley. The vibrant green of the parsley against the deep green of the soup makes it look as good as it tastes. Serve it piping hot and enjoy the comfort!09
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