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Split Pea Soup with Ham Recipe

ByLucy
Jump to Recipe· 4.6 from 8 reviews

If you’re craving something comforting and hearty, you’ve got to try this Split Pea Soup with Ham Recipe. It’s one of those dishes that just wraps you up in a warm hug on chilly days. I remember making this for the first time on a rainy weekend, and the aroma filled the entire house—it was like instant coziness! Whether you’re a soup newbie or a seasoned pro, stick with me because this recipe is straightforward, flexible, and downright delicious.

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Why This Recipe Works

  • Simple, Real Ingredients: Uses pantry staples that blend into deep, authentic flavor.
  • Perfect Texture Balance: Offers options from chunky to creamy depending on your mood.
  • Hands-Off Simmering: Letting it cook slowly builds rich flavors with minimal active time.
  • Flexible Flavor Tweaks: You can personalize seasoning and ham quantity with ease.
Split Pea Soup with Ham, hearty ham and split pea soup, comforting ham and pea soup, easy split pea ham recipe, cozy ham and pea stew - A close-up view of a thick yellow-green soup inside a white pot with a dark rim. The soup has small orange carrot pieces and some green herbs mixed throughout, sprinkled with black pepper on top. A metal butter knife is lifting some soup in the center, showing its creamy but slightly chunky texture. The background features a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Split Pea Soup with Ham Recipe is in how the ingredients complement each other. Split peas give creaminess without needing cream, and those ham hocks add that smoky depth that just can’t be beat. Plus, the veggies bring freshness and texture that round out every spoonful. When shopping, fresh carrots, celery, and a quality ham hock make all the difference.

Split Pea Soup with Ham, hearty ham and split pea soup, comforting ham and pea soup, easy split pea ham recipe, cozy ham and pea stew - Flat lay of dried split peas spilling gently from a rustic burlap sack, a plump white onion diced and whole, fresh celery ribs sliced with crisp green leaves, bright orange carrot rounds, two smoked ham hocks with a rich mahogany color, and a small pile of dried thyme leaves scattered artfully, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • Split Peas: Naturally starchy and creamy, they cook down beautifully to thicken the soup.
  • Salted Butter: Adds a rich, silky base to sauté the veggies—much better than oil for this soup.
  • White Onion: Offers a subtle sweetness once softened, balancing the smoky ham.
  • Celery: Brings a mild, herbaceous crunch that brightens the broth.
  • Carrots: Sweet earthiness that melts into the soup as it cooks.
  • Water and Chicken Broth: The broth adds savory body, while water helps keep it light enough to simmer down into perfection.
  • Ham Hocks: The star smoky ingredient that imparts deep meaty flavor and tender ham bits.
  • Dried Thyme: A classic herb that pairs beautifully with ham and split peas’ earthiness.
  • Salt and Black Pepper: Essential for seasoning—add gradually and adjust to taste.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Split Pea Soup with Ham Recipe is how easy it is to make it your own. Whether you want a smooth, velvety bowl or something chunkier and rustic, you’ve got options. I usually start chunky but sometimes blitz half the soup to get that lovely mix of textures. Also, you can easily add vegetables or adjust seasonings to suit your taste.

  • Vegetarian Variation: I swapped the ham hocks for smoked paprika and mushrooms once, and it was surprisingly rich and satisfying.
  • Spice It Up: Adding a pinch of cayenne or smoked chili powder gives a subtle warmth that wakes up the flavors.
  • Extra Creamy: Stir in a splash of cream or coconut milk at the end for a luscious twist.
  • Seasonal Veggies: In spring, peas and fresh herbs brighten the soup, and in fall, diced squash fits in perfectly.

Step-by-Step: How I Make Split Pea Soup with Ham Recipe

Step 1: Prep Your Peas and Veggies

Start by rinsing the dried split peas in a colander under cold water. You’ll want to look out for any little stones or bits that sometimes sneak in—it’s a small step that pays off! While the peas are draining, dice your onion and slice the celery and carrots. This fresh veggie trio forms the flavor base, so getting them ready early helps everything flow seamlessly.

Step 2: Sauté the Veggies in Butter

Melt a generous 1/4 cup of salted butter in a large pot over medium-high heat. Toss in the onion, celery, and carrots, and cook for about 5 to 7 minutes until the onions are soft and translucent. This step really unlocks the sweetness and depth in your soup—and that buttery aroma? Pure home-cooking bliss.

Step 3: Bring It All Together

Add the rinsed split peas to the pot along with 4 cups of water and 6 cups of chicken broth. Stir everything together, then toss in your ham hocks and sprinkle in the thyme. Bring the pot to a good boil over medium-high heat, then reduce the heat to medium-low. Cover and let it simmer—this is where the magic happens as those flavors marry and the peas soften.

Step 4: Shred the Ham and Finish

After about 90 minutes, your soup should be thick and the peas tender. Carefully remove the ham hocks—you’ll find the meat falling off the bones easily. Shred the ham and chop it into bite-sized pieces. Now decide on your texture: leave the soup chunky, partially blend for a mix, or puree it fully for that silky finish. Stir the ham back into the pot, season with salt and pepper to taste, and you’re ready to serve!

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Tips from My Kitchen

  • Rinsing and Sorting: I never skip rinsing the peas well; it prevents grit and uneven cooking, trust me.
  • Butter Over Oil: Butter makes the veggie base taste richer and mellower, so I highly recommend swapping out oil here.
  • Simmer With the Lid Slightly Ajar: To avoid over-thickening, I prop the lid up a bit after the first hour, which controls evaporation perfectly.
  • Adjust Seasonings Last: Since ham is salty, I wait until the end to add extra salt, so the soup isn’t over-seasoned.

How to Serve Split Pea Soup with Ham Recipe

Split Pea Soup with Ham, hearty ham and split pea soup, comforting ham and pea soup, easy split pea ham recipe, cozy ham and pea stew - A white bowl filled with thick, yellowish-green soup that has a chunky texture. Inside the soup, there are visible pieces of orange carrots and light brown shredded meat, topped with small green herb bits and black pepper specks. A dark spoon is partly dipped into the soup, resting inside the bowl. The bowl sits on a wooden surface with sprigs of fresh green herbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling a handful of fresh chopped parsley or a few thyme leaves on top for a pop of color and brightness. Sometimes, I add a dollop of sour cream or Greek yogurt for tang and creaminess, especially when serving on colder nights. Crusty bread crumbs toasted in butter can also add a delightful crunch if you’re feeling fancy.

Side Dishes

This soup really shines with simple sides. I usually pair it with thick slices of rustic sourdough or a warm baguette to soak up every last drop. A crisp green salad with a lemon vinaigrette is a nice contrast to the creamy soup as well. For heartier meals, roasted root vegetables or a baked potato make delicious partners.

Creative Ways to Present

For special occasions, I like serving this split pea soup in small ramekins or mini soup bowls as part of a starter course. You can even top each serving with a thin slice of crispy ham or parmesan crisps for a gourmet touch. Presenting it with edible flowers or microgreens elevates the rustic dinner into something a little more memorable.

Make Ahead and Storage

Storing Leftovers

I store leftover split pea soup in airtight containers in the fridge for up to 4 days. The soup thickens as it cools, so I usually pour a little broth or water on top before sealing—it helps keep it from drying out when reheating.

Freezing

This Split Pea Soup with Ham Recipe freezes beautifully. I portion it out in freezer-safe containers or heavy-duty bags for up to 3 months. When you’re ready, thaw overnight in the fridge for the best texture. Avoid freezing if you’ve added any dairy garnishes—you can add those fresh after reheating.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it seems too thick. I find that reheating slowly helps the flavors come back to life without burning or over-thickening the soup.

FAQs

  1. Can I use fresh peas instead of dried split peas for this Split Pea Soup with Ham Recipe?

    Fresh peas have a very different texture and water content compared to dried split peas, so they won’t give you the same thick and creamy consistency. Dried split peas are essential here because they break down during cooking, thickening the soup naturally. If you want to use fresh peas, you might need to add a thickener like potatoes and adjust cooking times.

  2. What type of ham can I substitute if I don’t have ham hocks?

    If ham hocks aren’t available, you can use diced smoked ham or a smoked ham bone. The key is to have something with smoky, salty qualities to infuse the broth. Avoid lean cooked ham as it might dry out during the long simmering process and won’t add as much depth of flavor.

  3. How do I prevent split pea soup from becoming too thick or gummy?

    Keep an eye on the soup’s consistency as you simmer. If it starts looking very thick, add extra broth or water gradually. Also, stirring occasionally prevents peas from sticking and clumping at the bottom. Some people prefer to cook it with the lid slightly ajar after the first hour to control evaporation, which I recommend trying.

  4. Can I make this Split Pea Soup with Ham Recipe in a slow cooker?

    Absolutely! Start by sautéing the veggies as outlined, then transfer everything to your slow cooker. Cook on low for about 6-8 hours or until peas are tender. Keep the ham hocks in there during cooking, then shred the meat at the end. Just note you might need to adjust liquid amounts slightly and give it a good stir before serving.

Final Thoughts

This Split Pea Soup with Ham Recipe holds a special spot in my kitchen because it’s not only comfort food but also a dish that brings family and friends together around the table. I hope you’ll enjoy making it as much as I do—easy to prepare, satisfying, and always forgiving for a busy weeknight or a lazy weekend. Give it a try, tweak it to your liking, and soon you might find it becoming a go-to winter staple in your home too.

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Split Pea Soup with Ham Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Description

A hearty and comforting Split Pea Soup made with tender split peas, savory ham hocks, and aromatic vegetables simmered to perfection. This classic soup can be enjoyed chunky, partially pureed, or completely smooth, making it a versatile and satisfying meal for cooler days.

Ingredients

Main Ingredients

  • 1 pound dried split peas
  • 1/4 cup salted butter
  • 1 medium white onion, diced
  • 3 medium celery ribs, sliced
  • 3 medium carrots, sliced
  • 4 cups water
  • 6 cups chicken broth
  • 2 ham hocks
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Instructions

  1. Rinse Split Peas: Place 1 pound dried split peas in a colander and rinse thoroughly under cold running water. Pick out any debris or discolored peas. Drain well.
  2. Sauté Vegetables: Melt 1/4 cup salted butter in a large pot over medium-high heat. Add 1 medium diced white onion, 3 sliced celery ribs, and 3 sliced medium carrots. Cook for 5 to 7 minutes until onions become soft and translucent.
  3. Add Peas and Liquids: Stir in the rinsed split peas, 4 cups water, and 6 cups chicken broth. Bring the mixture to a boil.
  4. Add Ham and Seasoning: Add 2 ham hocks and 2 teaspoons dried thyme to the pot. Reduce heat to medium-low, cover, and simmer for 1 hour 30 minutes until peas are tender and ham is easily removed from the bone.
  5. Prepare Ham: Remove ham hocks from the pot. Shred the ham, discard the bones, and chop into bite-sized pieces.
  6. Blend Soup (Optional): For a chunky soup, leave the soup as is and stir the shredded ham back into the pot. For a partially pureed soup, use an immersion blender to blend a portion while leaving some chunks. For a smooth soup, transfer soup to a blender or use an immersion blender to puree until smooth.
  7. Finalize and Serve: Stir the chopped ham back into the soup. Taste and adjust seasoning with additional salt and black pepper if needed. Serve the soup hot.

Notes

  • Soaking peas overnight can reduce cooking time and improve digestibility.
  • For a vegetarian version, omit ham hocks and use vegetable broth.
  • Adjust thickness by adding more broth or water if needed during cooking.
  • Use an immersion blender carefully to avoid burns when blending hot soup.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Season gradually to avoid over-salting, especially if using salted butter and ham hocks.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 280 kcal
  • Sugar: 6 g
  • Sodium: 850 mg
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 12 g
  • Protein: 18 g
  • Cholesterol: 45 mg

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