Split Pea and Ham Soup (Print view)

Hearty soup with split peas and ham, rich and savory comfort food perfect for winter.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

01 - Heat a splash of oil in a large stockpot over medium heat. Add diced onion, carrots, and celery, cooking and stirring for 5-6 minutes until vegetables soften.
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 thoroughly to combine.
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 finely, and return to pot.
07 - Season with black pepper and salt to taste. For creamier consistency, partially mash peas or use immersion blender for smoother texture.
08 - Ladle into bowls and serve hot, garnished with fresh herbs if desired.

# Expert Suggestions:

01 -
  • Hearty and comforting, perfect for cold winter weather.
  • A great way to use up leftover ham or a ham bone for incredible depth of flavor.
  • Easy to prepare in one pot with simple, wholesome ingredients.
02 -
  • Always rinse and sort your split peas to ensure no small stones or debris end up in your soup.
  • If using store-bought broth, check the labels to ensure it meets your dietary needs, especially for gluten-free diets.
  • For a perfectly smooth consistency, use an immersion blender to partially or fully puree the soup after removing the bone.
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