Save My neighbor showed up at my door one January with a ham bone wrapped in foil, insisting I make soup before it went bad. I'd never actually cooked with a ham bone before, just always bought the pre-made stuff. That afternoon, my kitchen filled with this rich, savory smell I couldn't quite name, and by dinner I understood why she'd been so urgent about it. This soup became the reason I started saving every ham bone, every scrap.
I made this for my dad when he was recovering from surgery, and he asked for it three days in a row. Something about the way the peas dissolve into the broth, creating this creamy richness without any cream at all, just seemed to settle him. He told me it tasted like home, which meant everything coming from someone who usually just ate what was put in front of him without comment.
Ingredients
- Ham bone or diced cooked ham (1 meaty bone or 2 cups): This is where all the flavor lives, so don't skip it or substitute with something wimpy. A good ham bone from a holiday or deli will give you that deep, smoky essence that makes people ask what your secret is.
- Dried split peas (1 pound, rinsed and sorted): Sorting through them might seem tedious, but you'll occasionally find a pebble or shriveled pea that'll crunch between your teeth if you don't, and trust me, that moment is unpleasant.
- Onion, carrots, celery (1 large onion, 2 carrots, 2 stalks): These three together are the foundation of almost everything good, and they cook down into the soup rather than staying chunky, so they need to be diced fairly small.
- Garlic (2 cloves, minced): Don't use the pre-minced jar stuff for this one, the fresh cloves make a real difference in the final taste.
- Broth and water (8 cups broth, 2 cups water): The water dilutes the broth just enough so the soup doesn't become too salty, and it lets the peas really shine without being overpowered.
- Thyme, bay leaf, black pepper, salt: The thyme and bay leaf are what my neighbor called the "quiet workers" because they don't announce themselves but they're doing all the work underneath.
Instructions
- Sauté your aromatics:
- Heat a splash of oil in your stockpot over medium heat and add the onion, carrots, and celery together. You'll hear them start to soften after a few minutes, and the kitchen will smell like you're actually cooking something real.
- Wake up the garlic:
- Once the vegetables are softened, add the minced garlic and let it cook for just a minute until you can really smell it. This step takes thirty seconds but it sets the entire mood for the soup.
- Build the pot:
- Add the split peas, ham bone, bay leaf, thyme, broth, and water all at once and give everything a good stir so nothing sticks to the bottom. Bring it all to a boil, which usually takes about 5 to 7 minutes depending on your stove.
- Low and slow simmering:
- Once it's boiling, reduce the heat to low, cover the pot, and let it bubble gently for a full hour. Stir it occasionally, more out of love than necessity, and watch the peas slowly break down into the broth.
- Finish thickening:
- Remove the lid and simmer for another 20 to 30 minutes until the peas have completely surrendered and the soup reaches the thickness you want. Some people like it brothier, some like it almost stew-like, so you're the boss here.
- Deal with the ham bone:
- Fish out the bay leaf and ham bone, then pick any meat off the bone and chop it up to return to the pot. This is where you get the last little bits of flavor and texture.
- Season to taste:
- Add black pepper and salt until it tastes like home to you. If you want it creamier, use an immersion blender right in the pot for a smoother texture, or just partially mash some of the peas with the back of a spoon.
Save There's this moment about halfway through cooking where the kitchen gets really quiet, just the soft bubbling of the pot, and you realize you're making something that's going to feed people and make them feel taken care of. That's when I know this recipe was worth the effort.
Why This Soup Never Disappoints
Split pea soup has been around forever because it just works. The science is simple but genuine: the peas break down into the broth, the ham infuses everything with flavor, and the vegetables disappear into the background while doing all the heavy lifting. It's one of those recipes where you can't really mess it up as long as you give it time.
Ways to Make It Your Own
This soup is a canvas, honestly. Some people add diced potatoes for extra heartiness, others throw in parsnips for a subtle sweetness. I once added a splash of apple cider vinegar at the end because I had it on the counter, and it added this brightness that made people pause and ask what I'd done differently.
Storing and Serving
Leftovers live in the refrigerator for up to 4 days, and they freeze beautifully for up to 3 months in containers. Honestly, sometimes I make a double batch specifically so I can have it on hand for those mornings when I need something warm and nourishing but don't have the energy to cook.
- Serve it piping hot with crusty bread that you can use to soak up every last drop.
- A vegetarian version works if you omit the ham and add smoked paprika for that depth instead.
- The soup thickens more once it cools, so add extra broth when reheating if you prefer it less dense.
Save This is the kind of soup that proves you don't need complicated techniques or fancy ingredients to make something truly nourishing. Make it when someone needs it most.
Recipe FAQs
- → Do I need to soak split peas before cooking?
No soaking required! Unlike dried beans, split peas cook relatively quickly and will become tender after about 1-1.5 hours of simmering. Just rinse them well and remove any debris or stones before adding to the pot.
- → Can I make this soup without a ham bone?
Absolutely. Use 2 cups of diced cooked ham instead. The soup will still be delicious and flavorful. You can also add a smoked ham hock or simply season with extra smoked paprika for that depth of flavor.
- → How do I make this vegetarian?
Omit the ham bone entirely and use vegetable broth instead of chicken broth. Add 1-2 teaspoons of smoked paprika or liquid smoke to mimic the smoky flavor that ham typically provides. Some cooks also add a potato for extra body.
- → Why is my soup still watery after cooking?
The soup thickens naturally as the split peas break down, but if it's still too thin after the recommended cooking time, simply continue simmering uncovered for another 15-30 minutes. You can also mash some peas against the side of the pot or use an immersion blender for a creamier consistency.
- → How long does this soup keep in the refrigerator?
Properly stored in an airtight container, this soup will keep for up to 4 days in the refrigerator. The flavors actually develop and improve over time. It also freezes exceptionally well for up to 3 months—just thaw overnight in the refrigerator before reheating.