There’s something almost magical about a bowl of split pea soup. It’s the kind of meal that whispers comfort, that fills your home with a savory, smoky aroma promising warmth from the inside out. This classic recipe is a hug in a bowl; rich, creamy, and packed with hearty flavor, yet it’s made with simple, wholesome ingredients. It’s the perfect way to transform a leftover holiday ham bone or a humble ham hock into something truly special.
This isn’t a soup that needs to be watched over. It’s a low and slow simmer that allows the dried peas to break down into silky, luxurious thickness while the ham infuses every spoonful with smoky depth. It’s budget friendly, make ahead magic that proves the most satisfying meals are often the simplest. Let’s get cozy and make a pot!
Why You’ll Love This Soup
- The Ultimate Comfort Food: Thick, creamy, and deeply savory, this soup is pure nostalgia. It’s the perfect antidote to a chilly day.
- Effortless & Hands Off: Sauté a few veggies, then let the pot do the work. It’s a set it and forget it kind of meal.
- Incredibly Nutritious: Split peas are a powerhouse of plant based protein and fiber, making this soup both satisfying and great for you.
- Budget Friendly & Waste Free: This is the perfect way to use up a leftover ham bone or a few cups of diced ham.
- Freezer Friendly Perfection: It tastes even better the next day and freezes beautifully for easy future meals.
Let’s Make Split Pea Soup with Ham
This recipe is all about building layers of flavor and then letting time work its magic. Don’t be alarmed by the long cook time; you’ll only be actively cooking for about 15 minutes.
Ingredients You’ll Need
- 1 (16 oz) bag dried green split peas
- 2 teaspoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 2 large carrots, chopped (about 1 cup)
- 8 cups low sodium chicken broth (or vegetable broth)
- 1 large (or 2 small) smoked ham hock OR 8 ounces diced cooked ham
- Kosher salt and freshly ground black pepper, to taste
- Optional: 2 stalks celery, chopped; 1-2 bay leaves; fresh thyme
Step by Step Instructions
1Rinse the Peas: Pour the dried split peas into a colander and rinse them thoroughly under cold water. Check for any small stones or debris (it’s rare, but it happens!). Set aside to drain.
2Sauté the Aromatics: In a large Dutch oven or heavy bottomed soup pot, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened and translucent. Add the garlic and cook for another 30 seconds until fragrant.
3Build the Soup: To the pot, add the rinsed split peas, chopped carrots, and the ham hock (or diced ham). Pour in all 8 cups of chicken broth. Give everything a good stir. If using, add optional celery or bay leaves now.
4Simmer to Perfection: Increase the heat to high and bring the soup to a boil. Once boiling, immediately reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid, leaving it slightly ajar. Let it simmer for about 1.5 to 2 hours, stirring occasionally, until the peas have completely broken down and the soup is thick and creamy.
5Final Touches: Carefully remove the ham hock from the pot and place it on a cutting board to cool slightly. Once cool enough to handle, pull the meat off the bone, discard the skin and bone, and chop or shred the meat. Stir the delicious ham meat back into the pot.
- Taste and Season: This is crucial! Give the soup a taste and season generously with salt and black pepper. The amount needed can vary greatly depending on the saltiness of your ham and broth.
6Serve & Enjoy: Ladle the hot soup into bowls. The soup will continue to thicken as it sits. If you prefer it thinner, simply stir in a splash of hot water or broth when reheating.
Serving Suggestions & Expert Tips
- The Ham Choice: A smoked ham hock will give you the deepest, smokiest flavor and the most tender, shreddable meat. Using diced leftover ham is a fantastic shortcut for a quicker soup.
- Soaking? Not Needed! Unlike other dried beans, split peas do not need to be soaked overnight. They break down perfectly during the simmer.
- Make it Your Own: For a fresh pop of color and flavor, garnish with chopped fresh parsley or a drizzle of good olive oil. A dash of smoked paprika can also enhance the smoky notes.
- Storage & Reheating: Store cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The soup thickens significantly when chilled, so you’ll likely need to add a little water or broth when reheating.
This Classic Split Pea Soup is more than just a meal; it’s a tradition. I hope it becomes a cherished, comforting staple in your home for years to come.
Classic Split Pea Soup with Ham
Ingredients
- 1 16 oz bag dried green split peas
- 2 tsp extra virgin olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic chopped
- 2 large carrots chopped
- 8 cups low sodium chicken broth
- 1 large or 2 small smoked ham hock, or 8 oz diced cooked ham
- Kosher salt and black pepper to taste
Instructions
- Rinse split peas in a colander under cold water. Drain.
- In a large Dutch oven or soup pot, heat oil over medium heat. Sauté onion for 4-5 mins until soft. Add garlic; cook 30 seconds until fragrant.
- Add rinsed peas, carrots, ham hock (or diced ham), and broth to the pot. Stir to combine.
- Bring to a boil, then reduce heat to low to maintain a simmer. Cover partially and simmer for 1.5 to 2 hours, stirring occasionally, until peas are very soft and soup is thick.
- Remove ham hock. Once cool, shred meat from bone, discard skin/bone, and return meat to soup.
- Season soup generously with salt and pepper to taste. Serve hot.
Notes
- No Soaking: Split peas do not require pre soaking.
- Consistency: Soup thickens as it cools. Add hot water or broth when reheating to reach desired thickness.
- Vegetarian Option: Omit ham, use vegetable broth, and add ½ tsp smoked paprika (optional) for depth.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
