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Classic Split Pea Soup with Ham

Close-up of a thick, green pea soup topped with diced ham, carrots, and black pepper, served in a white bowl.
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Make a hearty and traditional split pea soup using dried split peas and leftover ham bone or ham pieces. This recipe yields a thick, comforting soup perfect for a cold day.

Ingredients

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  • 1 pound dried green split peas, rinsed
  • 8 cups chicken broth or water
  • 1 pound smoked ham hock or leftover ham bone
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Rinse the split peas under cold water until the water runs clear. Discard any small stones or debris.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the rinsed split peas, chicken broth, ham hock (or ham bone), thyme, bay leaf, and black pepper to the pot.
  5. Bring the mixture to a boil, then reduce the heat to low, cover the pot partially, and simmer for 1.5 to 2 hours, or until the peas are very tender and have broken down, thickening the soup. Stir occasionally to prevent sticking.
  6. Remove the ham hock or bone. Once cool enough to handle, shred any usable meat from the bone and return the meat to the soup. Discard the bone and bay leaf.
  7. If using ham pieces, stir them in during the last 15 minutes of cooking.
  8. Taste and adjust seasoning with salt and pepper if needed. For a smoother texture, you can use an immersion blender to partially blend the soup.

Notes

  • For a vegetarian version, omit the ham and ham hock. Use vegetable broth and add 1 teaspoon of liquid smoke during the last 30 minutes of simmering for a smoky flavor.
  • If the soup becomes too thick, add more broth or water until you reach your desired consistency.
  • This soup freezes well. Cool completely before transferring to airtight containers.

Nutrition

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