Split Pea and Ham Soup (Printable)

A rich, comforting soup with tender split peas and ham, simmered to perfection for cozy winter meals.

# What You 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 - 1/2 teaspoon freshly ground black pepper
12 - Salt to taste

# How To Make It:

01 - Heat a splash of oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery, stirring occasionally 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 to combine thoroughly.
04 - Bring mixture 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 soup.
07 - Season with black pepper and salt to taste. For creamier texture, partially mash peas or use immersion blender for smoother consistency.
08 - Ladle into bowls and serve hot, garnished with fresh herbs if desired.

# Expert Suggestions:

01 -
  • It tastes like comfort in a bowl, the kind of soup that makes a cold day instantly better without any fuss.
  • You're basically making something fancy from leftovers, which feels like a small kitchen victory every single time.
02 -
  • Don't skip the sorting step for the split peas, because one bite of grit will ruin the whole experience and haunt you.
  • The soup thickens more as it cools, so if it seems too thick when you're done, you can always thin it with a little extra broth the next day.
03 -
  • Save every ham bone from holidays and deli purchases, wrap it well, and freeze it until you're ready to make soup.
  • The immersion blender is optional, but it transforms the texture into something almost velvety without losing that honest, rustic feel.
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