Split Pea and Ham Soup (Printable)

Hearty split pea and ham soup, simmered with vegetables for rich flavor. Perfect winter comfort food.

# 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 - ½ teaspoon freshly ground black pepper
12 - Salt to taste

# Directions:

01 - In a large stockpot or Dutch oven, heat a splash of oil over medium heat. Add the onion, carrots, and celery. Cook, stirring, for 5-6 minutes until softened.
02 - Stir in the garlic and cook for 1 minute more until fragrant.
03 - Add the split peas, ham bone or diced ham, bay leaf, thyme, broth, and water. Stir to combine.
04 - Bring 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, or until the peas are completely tender and the soup reaches desired thickness.
06 - Discard the bay leaf and remove the ham bone. If using a ham bone, pick off any meat, chop it, and return it to the soup.
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 - Serve hot, garnished with fresh herbs if desired.

# Expert Tips:

01 -
  • Each spoonful delivers that perfect balance of smoky ham and earthy peas that somehow makes you feel like youre being hugged from the inside.
  • The recipe is beautifully forgiving, letting you cook by feel rather than precision, which makes it perfect for days when you need culinary certainty.
02 -
  • Split peas dont need soaking, but they do need thorough rinsing or youll end up with gritty soup, a lesson I learned after ruining an entire batch for a dinner party.
  • If your soup seems too thin after the full cooking time, remove the lid and increase the heat slightly to reduce and thicken, rather than adding more peas which would remain undercooked.
03 -
  • The soup will continue to thicken as it cools, so if youre serving later, make it slightly thinner than your ideal consistency.
  • For an exceptional depth of flavor, save and freeze the cooking liquid from any smoked ham or pork shoulder to use in place of some of the broth.
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