Ham and Split Pea Soup Recipe — A Great Soup

Take a deep breath and work on this step-by-step.

Prep Time: 15 minutes
Cook Time: 2 hours (stovetop)
Total Time: 2 hours 15 minutes
Servings: 6–8

Introduction — a mouthwatering first taste

This ham and split pea soup is warm, simple, and honest. It tastes like slow afternoons and small comforts. The peas melt into the broth. The ham adds salt and depth. Carrots and celery give it a bright bite. A spoon of this soup fills you up without fuss. It’s the kind of dinner you can trust on a busy weeknight or bring to a potluck.

You don’t need fancy tools. You don’t need hours of babysitting. A good ham bone, dried green split peas, and a handful of vegetables make something steady and satisfying. The soup thickens on its own. The flavors get better after a day. That’s why this recipe is a win for leftovers too.

Why you’ll love this recipe

• Uses pantry basics: dried split peas and simple vegetables.
• Deep, smoky flavor from the ham bone or ham hock.
• Thick, hearty texture without added cream.
• Low-effort: mostly hands-off simmering.
• Economical: make a little ham go a long way.
• Freezer-friendly: freezes well for quick meals.
• Kid-friendly and adult-approved.
• Easy to adapt for more veggies or spices.

Ingredients (exact measurements)

• 1 pound (450 g) dried green split peas, rinsed and sorted
• 1 smoked ham bone or 1½ pounds (700 g) ham hock / smoked ham pieces
• 8 cups (1.9 L) low-sodium chicken or vegetable broth (plus extra water as needed)
• 1 medium yellow onion, diced (about 1¼ cups)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 stalks celery, diced (about 1 cup)
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1 teaspoon ground black pepper (adjust to taste)
• 1 teaspoon kosher salt, plus more to taste (careful; ham is salty)
• 2 tablespoons olive oil or butter
• 1 tablespoon apple cider vinegar or lemon juice (brightens flavor)
• Optional: 1 medium potato, peeled and diced (for a thicker, chunkier soup)
• Optional garnish: chopped fresh parsley, croutons, or a drizzle of olive oil

Equipment

• Large heavy-bottomed pot or Dutch oven (6–8 quarts)
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Ladle and bowl for serving

Step-by-step instructions (detailed) with extra tips

I keep the steps short and clear. Follow them, and the soup will turn out great.

1. Sort and rinse the peas

1. Empty the split peas onto a baking tray or clean surface.
2. Pick out small stones or debris. This takes a minute.
3. Place the peas in a fine-mesh sieve and rinse under cold water until the water runs clear.
   Tip: No soaking required. Split peas cook faster than whole dried peas.

2. Brown the aromatics

1. Heat 2 tablespoons olive oil or butter in your pot over medium heat.
2. Add the diced onion, carrots, and celery. Cook, stirring, 5–7 minutes until the onions are soft and edges begin to color.
3. Add the minced garlic and cook 30–60 seconds until fragrant.
   Tip: Browning the vegetables adds deeper flavor. Don’t rush this step.

3. Add the peas and ham

1. Stir the rinsed split peas into the pot with the vegetables. Mix well so peas get coated.
2. Add the smoked ham bone, ham hock, or chopped ham pieces. Press them into the peas a little so they sit well in the pot.
   Tip: If you only have leftover ham pieces, use them. The ham bone adds the best flavor, but cooked ham still works.

4. Pour in the broth and season

1. Add 8 cups of low-sodium broth. If the ham is very salty, use water for part of the liquid.
2. Add bay leaves, thyme, and black pepper. Hold back on added salt for now.
3. Bring the pot to a gentle boil over medium-high heat.
   Tip: Using low-sodium broth gives you control over the final salt level.

5. Simmer gently

1. Once boiling, reduce to low heat so the soup simmers gently.
2. Cover partially with the lid. Let it simmer 60–90 minutes. Stir occasionally to prevent sticking.
3. If it looks too thick before the peas are soft, add a cup of hot water or broth.
   Tip: Split peas break down and thicken the soup. A gentle simmer is best. High heat can scorch the bottom.

6. Check the peas and remove the ham

1. After 60 minutes, test peas for doneness. They should be very tender and falling apart.
2. Remove the ham bone and any large ham hock pieces. Place on a board. Let cool slightly.
3. Pull ham meat off the bone. Chop into bite-sized pieces. Return meat to the pot.
   Tip: If you used a fully cooked ham, shred or dice it and return it to the soup.

7. Adjust texture (optional)

1. For a smooth, velvety soup, use an immersion blender to puree part or all of the pot. Blend carefully until you get the texture you want.
2. For a chunky soup, mash a cup of the peas against the side of the pot with a large spoon. That thickens the base while leaving chunks.
   Tip: Don’t over-blend. You want body, not glue.

8. Final seasoning and brightening

1. Turn off the heat. Remove bay leaves.
2. Add 1 tablespoon apple cider vinegar or lemon juice. Stir. This lifts the flavors.
3. Taste and add salt if needed. Add more pepper if you want heat.
   Tip: Acid at the end improves the whole pot. Start small and taste.

9. Serve

1. Ladle soup into bowls. Top with chopped parsley, pepper, or croutons.
2. Serve with warm crusty bread or simple grilled cheese.
   Tip: A drizzle of good olive oil or a little plain yogurt can be nice on top.

Extra tips inside the steps (quick recap)

• Rinse peas well and pick out debris.
• Brown vegetables first for flavor.
• Use low-sodium broth when cooking with ham.
• Simmer gently; avoid high heat.
• Add acid at the end to brighten the soup.
• Puree partially for a pleasing texture.
• Freeze leftovers in meal-size portions.

Serving suggestions and party ideas

This soup fits many occasions. Here are ideas for serving and serving at gatherings.

Weeknight dinner

• Pair with toasted sourdough or a quick grilled cheese.
• Add a crisp green salad. Keep flavors simple.

Family dinner

• Serve with small bowls of grated cheddar, croutons, and chopped herbs. Kids can build their bowl.
• Offer pickles or a bright slaw on the side.

Potluck or church supper

• Keep soup warm in a slow cooker set to low. Bring a stack of bowls and ladles.
• Offer bread rolls and butter. Label the dish “Ham & Split Pea Soup” and note if it contains pork.

Soup and sandwich party

• Make a soup station with optional toppings: crumbled bacon, chopped chives, shredded cheese, hot sauce.
• Pair with half-sandwiches: ham and Swiss, turkey and cranberry, or simple tomato grilled cheese.

Cozy dinner for two

• Serve with a small salad and a slice of toasted garlic bread.
• Finish with a light dessert like baked apples or lemon bars.

Extended variations and themed ideas

You can tune this recipe to many styles. Keep the base, change the extras.

1. Smoky-Spicy version

• Add 1 teaspoon smoked paprika and a pinch of chili flakes while sautéing.
• Finish with a dash of hot sauce to taste.
  Why: Adds warmth and smoky depth.

2. Mediterranean twist

• Swap thyme for oregano and add 1 tablespoon tomato paste with the garlic.
• Serve with lemon wedges and chopped fresh parsley.
  Why: Tomato paste gives body and a tangy lift.

3. Vegetarian-ish swap

• Skip the ham bone. Use 10 cups vegetable broth and add 1 tablespoon smoked paprika or liquid smoke.
• Add 1 cup diced roasted mushrooms for meaty texture.
  Why: Not the same as ham, but still savory and satisfying.

4. Ham-and-bean hybrid

• Mix half split peas and half navy beans (soak beans separately first).
• Cook until both are tender.
  Why: Offers varied texture and a richer mouthfeel.

5. Potluck “Chunky” version

• Add 2 cups diced cooked potatoes and 1 cup diced smoked sausage.
• Leave more whole peas, less pureed.
  Why: Makes for a hearty stew-like serving.

6. Herb-forward spring version

• Use fresh tarragon, chives, and parsley at the end.
• Add lemon zest for brightness.
  Why: Lifts the heavy soup for a lighter meal.

7. Instant Pot or Pressure Cooker

• Use the sauté function for aromatics. Add peas, ham, and 6–7 cups broth. Cook high pressure 12–15 minutes, natural release 10 minutes.
  Why: Cuts cooking time and keeps hands-off.

Pro tips for success

• Use a ham bone if possible. It gives the best flavor for very little money.
• Low-sodium broth is safer. You can always add more salt later. Ham brings salt on its own.
• Don’t rush the simmer. Low, slow heat breaks peas down and builds flavor.
• Stir occasionally. Peas can foam and stick. Scrape the bottom if needed.
• Reserve some ham fat. If your ham has a good crust, a bit of rendered fat adds flavor while sautéing the veggies. Use sparingly.
• Acid brightens. A touch of vinegar or lemon at the end lifts the whole pot.
• Make ahead. The soup tastes better the next day after flavors meld.
• Freeze portions. Cool completely, then freeze in airtight containers for up to 3 months.
• Adjust thickness. If too thick, add hot water or broth. If too thin, simmer longer uncovered.
• Taste often. Flavors change as it cooks. Adjust seasoning near the end.

FAQ — 12 common questions (clear answers)

1. Do I need to soak split peas before cooking?
No. Split peas do not need soaking. They cook faster than whole dried peas. Rinse well and cook.

2. Can I use yellow split peas instead of green?
Yes. Yellow split peas work fine. Flavor and texture are similar. Color will be a bit different.

3. What if I don’t have a ham bone?
Use smoked ham hock or diced smoked ham. For the deepest flavor, use a bone. But leftover ham pieces still taste good.

4. How long does this soup stay good in the fridge?
Store covered in the fridge for 4–5 days. Reheat on the stove over low heat.

5. Can I freeze ham and split pea soup?
Yes. Freeze for up to 3 months. Leave space at the top of the container for expansion. Thaw in the fridge overnight and reheat gently.

6. Why did my soup get too thick when I reheated it?
Split peas absorb liquid after cooling. Add a splash of hot broth or water when reheating to loosen the texture.

7. Is split pea soup healthy?
Yes. Split peas are high in fiber and protein. The ham adds sodium and fat, so balance with portion size and low-sodium broth.

8. Can I make this in an Instant Pot?
Yes. Sauté aromatics, then add peas, ham, and broth. Cook 12–15 minutes at high pressure, with a 10-minute natural release. Finish with acid.

9. My soup is bland. What should I do?
Add a small pinch of salt, more black pepper, and 1 tablespoon of vinegar or lemon juice. Taste after each adjustment.

10. Can I use canned split peas?
Canned split peas exist, but they’re not common. If you do use canned legumes, adjust cooking time and reduce liquid. Flavor and texture will differ.

11. How can I make the soup creamier without cream?
Puree part of the soup with an immersion blender or mash some peas in the pot. Potatoes added during cooking also create a creamy texture.

12. Is it okay to use smoked sausage instead of ham?
Yes. Smoked sausage adds a different smoky, spicy flavor. Brown it first for best texture.

Extra make-ahead and batch-cooking notes

• Make a double batch. This soup freezes well and stretches your ham.
• Separate sides. Freeze soup in meal-sized portions with a slice of bread or separate containers.
• Reheat gently. Bring to a low simmer. Don’t blast it on high heat.
• Add fresh toppings after reheating. Fresh herbs, croutons, or a squeeze of lemon keep things bright.

Pairings and wine (simple ideas)

• Bread: Sourdough, crusty baguette, or warm rolls.
• Sandwich: Classic grilled cheese or ham and Swiss.
• Salad: Simple green salad with vinaigrette. The acidity contrasts with the soup.
• Wine: A light white like Pinot Grigio, or a medium red like Beaujolais. Avoid heavy tannic wines.

Party planning with this soup — quick checklist

• Cook soup ahead and reheat in a slow cooker.
• Set a toppings station: chopped herbs, shredded cheese, croutons, hot sauce.
• Offer two breads: one buttery and one hearty.
• Provide ladles and signs if in a buffet.
• Keep napkins and bowls on hand. Soup is easy but messy.

Nutrition snapshot (approximate per serving, 1 of 6)

• Calories: 350–450 (varies with ham fat and portion)
• Protein: 20–30 g
• Fiber: 8–12 g
• Sodium: variable — depends on ham and broth
  This is a rough guide. For exact numbers, plug your specific ingredients into a nutrition calculator.

Troubleshooting quick guide

• Peas never soften: Old dried peas can be stubborn. If they remain hard after long cooking, they may be too old. Try a new bag.
• Soup too salty: Add peeled, chopped potato and simmer 15–20 minutes. Potato soaks up some salt. Or add more water and simmer.
• Burning on the bottom: Reduce heat and stir. If toasted bits form, remove pot from heat, transfer soup to a clean pot, and continue.
• Sour or off flavor: Taste at stages. A small splash of vinegar balances many things, but if the ham was spoiled or off, discard.

Final thoughts and conclusion

This ham and split pea soup is simple, satisfying, and honest. It asks for little and gives a lot. The recipe uses basic ingredients. It tolerates swaps. It fits weeknights, potlucks, and leftovers.

Make it with a ham bone if you can. Let it simmer gently. Brighten it at the end with a touch of acid. Keep toppings simple: herbs, croutons, grated cheese. Serve with bread and a plain salad.

This soup rewards a small bit of patience. The flavors settle and deepen. The next day it tastes even better. It’s a meal you can make without fuss and share without apology.

If you try it, keep notes. Maybe you like it chunkier. Maybe you want more smoke or a hit of heat. That’s the point. Make it yours.

Enjoy the bowl.