Split Pea and Ham Soup (Print Version)

Hearty split peas and ham simmered into a rich, thick soup perfect for cold weather.

# What You'll Need:

→ Meats

01 - 1 meaty ham bone or 2 cups diced cooked ham

→ Legumes

02 - 1 pound dried split peas, rinsed and sorted

→ Vegetables

03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 bay leaf

→ Liquids

08 - 8 cups low-sodium chicken or vegetable broth
09 - 2 cups water

→ Seasonings

10 - 1 teaspoon dried thyme
11 - ½ teaspoon freshly ground black pepper
12 - Salt to taste

# Directions:

01 - Heat a splash of oil in a large stockpot over medium heat. Add diced onion, carrots, and celery, stirring frequently for 5-6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add split peas, ham bone or diced ham, bay leaf, thyme, broth, and water. Stir thoroughly to combine.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Remove lid and continue simmering for 20-30 minutes until peas are completely tender and soup reaches desired thickness.
06 - Discard bay leaf and remove ham bone. If using ham bone, pick off any meat, chop it, and return to the soup.
07 - Season with black pepper and salt to taste. For creamier consistency, partially mash peas or use an immersion blender.
08 - Ladle into bowls and serve hot, garnished with fresh herbs if desired.

# Expert Tips:

01 -
  • The soup actually improves overnight, making it the perfect make-ahead meal when you need something waiting for you after a long day.
  • Its a beautiful alchemy of frugality and luxury, transforming humble ingredients and leftover ham into something that tastes like it should cost far more than it does.
02 -
  • The soup will continue to thicken as it cools, so if youre planning for leftovers, you might want to keep it slightly thinner than your ideal serving consistency.
  • Split peas dont need soaking like other legumes, but a thorough rinse is crucial as I once skipped this step and ended up with gritty soup that no one finished.
03 -
  • If you dont have a ham bone, sauté a few slices of bacon at the beginning and use the rendered fat to cook your vegetables instead of oil for a similar smoky depth.
  • For emergency thickening when the soup seems too thin, mash a couple tablespoons of instant potato flakes into the hot liquid, where theyll disappear completely while adding body.
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