There are few dishes as comforting and satisfying as a classic Split Pea and Ham Soup. This recipe transforms simple ingredients into a rich, smoky, and incredibly flavorful meal that warms you from the inside out. It’s the perfect way to use a leftover ham bone, creating a soup that’s both budget-friendly and deeply nourishing. Whether you’re simmering it on a chilly afternoon or looking for a hearty weeknight dinner, this recipe delivers pure comfort in every spoonful.
We’ve designed this recipe to be straightforward and foolproof, resulting in a perfectly thick and creamy soup every single time. Forget complicated steps; this is classic cooking at its finest.
Why You’ll Love This Hearty Soup Recipe
- Incredibly Flavorful: Using a leftover ham bone imparts a deep, smoky flavor that you simply can’t get from diced ham alone. The meat becomes fall-off-the-bone tender and shreds beautifully into the soup.
- Simple, Wholesome Ingredients: Made with a handful of pantry staples like dried split peas, carrots, celery, and onions, this soup is as nutritious as it is delicious.
- Perfectly Thick & Creamy: As the split peas cook, they break down and create a naturally thick, luxurious texture without any cream or special thickeners.
- Great for Meal Prep: This soup tastes even better the next day! It stores and reheats beautifully, making it an ideal choice for lunches or easy dinners throughout the week.
The Key to Flavor: Ingredients You’ll Need
The magic of this Split Pea and Ham Soup lies in its simple, high-quality ingredients. Here’s what you’ll need to create this comforting classic.
- Dried Green Split Peas: The star of the show! There’s no need to soak them beforehand; just give them a good rinse.
- Smoked Ham Hock or Ham Bone: This is the secret to a deeply savory and smoky broth. A leftover bone from a holiday ham is perfect.
- Mirepoix (Onion, Carrots, Celery): This classic vegetable trio forms the aromatic base of the soup, adding sweetness and depth.
- Garlic: Provides a pungent, aromatic kick that complements the other flavors.
- Chicken or Vegetable Broth: Use a low-sodium broth to better control the saltiness, as the ham will add plenty of its own.
- Bay Leaf & Thyme: These herbs add a subtle, earthy background note that enhances the overall flavor profile.
- Black Pepper: For a touch of gentle spice.
How to Make Split Pea and Ham Soup: Step-by-Step
Follow these simple steps to create a rich and hearty soup that will have everyone asking for seconds. It’s a straightforward process of sautéing, simmering, and shredding.
- Sauté the Aromatics: In a large Dutch oven or stockpot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
- Combine and Simmer: Add the rinsed split peas, the ham bone or hock, chicken broth, water, bay leaf, and thyme to the pot. Stir everything together and bring to a boil.
- Cook Low and Slow: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 60-90 minutes. Stir occasionally to prevent the peas from sticking to the bottom. The soup is ready when the peas are tender and have started to break down, and the ham is very tender.
- Shred the Ham: Carefully remove the ham bone from the pot and set it on a cutting board to cool slightly. Once cool enough to handle, shred the meat from the bone, discarding any fat or gristle.
- Finish and Season: Return the shredded ham to the soup. Stir well and continue to simmer for another 10-15 minutes to allow the flavors to meld. Remove the bay leaf. Taste the soup and season with black pepper. Add salt only if needed, as the ham often provides enough.
Expert Tips for the Best Results
- No Soaking Necessary: Modern split peas are processed in a way that makes soaking unnecessary. Simply rinse them under cold water to remove any dust or debris before adding them to the pot.
- Control the Thickness: The soup will naturally thicken as it cooks and cools. If you prefer a thinner consistency, simply stir in a bit more broth or water until it reaches your desired thickness.
- Use a Ham Bone for Max Flavor: While you can use diced ham, a meaty ham bone or smoked hock releases collagen and deep, smoky flavor into the broth as it simmers, creating a much richer soup.
- Immersion Blender for Creaminess: For an extra creamy texture, use an immersion blender to partially blend the soup before adding the shredded ham back in. This breaks down the peas even further for a velvety finish.
What to Serve With Your Soup
This hearty soup is a meal in itself, but it pairs wonderfully with a few simple sides. We love serving it with a piece of crusty homemade French bread for dipping or some savory garlic herb and cheese bread. A simple green salad also makes a refreshing contrast to the rich soup.
Storage and Reheating Instructions
This Split Pea and Ham Soup is a fantastic make-ahead meal. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The soup will thicken considerably once chilled. To reheat, simply warm it on the stovetop over medium-low heat, adding a splash of broth or water to loosen it to your desired consistency. You can also freeze it for up to 3 months.
If you’re looking for other ways to use up leftover ham, be sure to try our delicious creamy potato and ham soup.
Frequently Asked Questions
Yes, you can make it with diced, cooked ham instead. However, using a ham bone or smoked hock adds a significantly deeper, smokier flavor to the broth. If using diced ham, add it during the last 20-30 minutes of cooking.
No, you do not need to soak split peas before cooking them. Modern processing makes them tender enough to cook directly. Just be sure to rinse them under cold water to remove any dust or debris before adding them to your soup pot.
Split pea soup naturally thickens as the peas break down during cooking. For an even thicker soup, you can let it simmer uncovered for the last 15-20 minutes, or use an immersion blender to puree a small portion of the soup before serving.
You can store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken significantly when chilled. It also freezes well for up to 3 months.
This soup is a hearty meal on its own but pairs wonderfully with crusty bread for dipping, cornbread, a simple green salad, or croutons for a bit of crunch.
Share Your Creation!
We hope you love this classic Split Pea and Ham Soup recipe as much as we do! It’s a timeless dish that brings warmth and comfort to any table. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
Split Pea and Ham Soup Recipe
Split Pea and Ham Soup (The Ultimate Comfort Food Recipe)
Equipment
- 1 Large Dutch oven or stockpot
- 1 Cutting board
Ingredients
- 1 tbsp Olive Oil
- 1 large onion chopped
- 2 large carrots chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 lb dried green split peas rinsed
- 1 meaty ham bone or smoked ham hock about 1.5 lbs
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp black pepper freshly ground
Instructions
- Sauté the Aromatics: In a large Dutch oven or stockpot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine and Simmer: Add the rinsed split peas, ham bone, chicken broth, water, bay leaf, and thyme to the pot. Stir and bring to a boil.
- Cook Low and Slow: Reduce heat to low, cover, and simmer for 60-90 minutes, stirring occasionally. The soup is ready when the peas are tender and the ham is falling off the bone.
- Shred the Ham: Carefully remove the ham bone. Once cool enough to handle, shred the meat from the bone, discarding fat.
- Finish and Season: Return the shredded ham to the soup. Simmer for another 10-15 minutes. Remove the bay leaf. Season with black pepper and salt only if needed.
Notes
For an extra creamy soup, use an immersion blender to partially blend it before returning the shredded ham to the pot.
