Split Pea and Ham Soup (Printer Version)

Hearty winter soup with split peas, ham, and vegetables simmered to rich, savory perfection.

# What You'll 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 - ½ 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 the diced onion, carrots, and celery. Cook, stirring frequently, for 5-6 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute more until fragrant.
03 - Add the rinsed split peas, ham bone or diced ham, bay leaf, thyme, broth, and water. Stir to combine thoroughly.
04 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Remove the lid and continue simmering for an additional 20-30 minutes until the peas are completely tender and the soup reaches desired thickness.
06 - Discard the bay leaf. Remove the ham bone from the soup. If using a ham bone, pick off any remaining meat, chop it, and return it to the pot.
07 - Season with black pepper and salt to taste. For a creamier texture, partially mash the peas or use an immersion blender for a smoother consistency.
08 - Ladle hot soup into bowls and garnish with fresh herbs if desired.

# Expert Advice:

01 -
  • It practically makes itself once the pot is going, leaving you free to do anything else for ninety minutes.
  • The ham bone or leftover ham transforms what could be an ordinary soup into something genuinely rich and satisfying without any fussy technique.
  • Every spoonful tastes like comfort, and it actually tastes even better the next day when the flavors have had time to settle in.
02 -
  • Don't let the soup boil hard once the cover comes off—you want a quiet simmer that lets the peas soften without falling apart into mush before they've had time to properly thicken the broth.
  • If you're tempted to skip the sorting step with the peas, don't—biting down on a stone will teach you this lesson faster than any warning I could give you.
03 -
  • Use a ham bone from a truly meaty ham, not one that's been picked nearly clean—the difference between a flavorful result and a disappointing one comes down to this single choice.
  • An immersion blender kept right next to the pot lets you control the texture in real time, pulsing gently until you find the balance between creamy and chunky that feels right to you.
Go Back