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Ham and Split Pea Soup Recipe

Ham and Split Pea Soup

iamwinfred
This ham and split pea soup is the kind of dinner that turns a leftover holiday ham bone into something everyone actually looks forward to eating. It's thick, savory, and packed with smoky ham flavor in every spoonful. You only need one pot, a handful of pantry staples, and a little patience while it simmers away on the stove. By the time it's done, the peas melt into a creamy base studded with tender chunks of ham, carrots, and celery.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 320 kcal

Equipment

  • Dutch oven or heavy stockpot
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon
  • Immersion blender Optional, for a creamier texture
  • Ladle

Ingredients
  

  • 1 pound dried green split peas about 2 cups, rinsed and sorted
  • 1 meaty ham bone or 2 cups diced cooked smoked ham hock
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 8 cups low sodium chicken broth or chicken bouillon base
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • salt to taste, add at the end
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Rinse the split peas in a colander under cold water, removing any stones or debris. Set aside.
  • Peel and dice the onion, carrots, and celery into small, even pieces. Mince the garlic finely.
  • Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery and cook for 5-6 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
  • Nestle the ham bone into the pot with the vegetables. Add the rinsed split peas, chicken broth, bay leaves, thyme, and black pepper. Stir to combine.
  • Bring the soup to a boil, then reduce heat to low and simmer partially covered for 1 to 1.5 hours, stirring every 15-20 minutes, until the peas have broken down and the soup is thick and creamy.
  • Remove the ham bone, shred the meat into bite-sized pieces, and discard the bone and bay leaves. Return the meat to the pot. Use an immersion blender to pulse for a creamier texture if desired. Season with salt to taste.
  • Ladle the hot soup into bowls and garnish with fresh parsley. Serve immediately.

Notes

  • Rinse the split peas well to remove any dust or debris before cooking.
  • Hold off on adding salt until the very end, since ham varies in saltiness.
  • Stir occasionally during the simmer so the peas don't stick and scorch.
  • Use a ham bone with some meat still attached for the deepest flavor.
  • Let the soup rest for 10 minutes off the heat before serving, since it thickens as it cools.
  • Swap green split peas for yellow split peas for a milder, slightly sweeter flavor.
  • Add a diced potato for extra heartiness or stir in a splash of heavy cream at the end for a richer soup.
  • Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat on the stovetop over medium-low heat, adding a splash of broth or water if too thick.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 38gProtein: 24gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 780mgPotassium: 650mgFiber: 14gSugar: 6gVitamin A: 45IUVitamin C: 8mgCalcium: 6mgIron: 15mg
Keyword creamy soup, ham and split pea soup, hearty soup, leftover ham bone recipe, one pot meal
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