Split Pea and Ham Soup

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The best split pea soup recipe is made with green split peas and ham bone with plenty of vegetables, all simmered to perfection! So hearty, savory, and smoky! It's hearty, savory, and perfect with fluffy cornbread!

Why you'll love this recipe

• Split pea soup is comforting, satisfying, and family-loved.
• Feeds an army on a budget.
• Easy recipe for any cooking level.
• Split peas are nutrient-dense and low in fat and calories.
• Great way to use a leftover holiday ham bone.

What are split peas?

Split peas are legumes harvested from dried peas that are split in half. The yellow variety is a staple ingredient in Eastern cuisine, whereas green split peas are commonly attributed to split pea soup in Western culture. Both pea varieties are excellent for soup because they break down easily and thicken foods efficiently. They're very versatile and nutrient-dense.

Ingredient notes

• Dried green split peas - The star of the show. No need to soak them because they cook fast. Just sort, rinse, and you're good to go!
• Olive oil - Or preferred cooking oil or fat.
• Onions - Use any color onions for this recipe.
• Carrots - These add color, flavor, texture, volume, and nutrients to the soup.
• Celery - This is optional but adds texture and volume for minimal cost.
• Garlic - I recommend fresh garlic, if possible. When using granulated garlic, one-half teaspoon will be plenty.
• Gam bone - Simmering soup with ham bone from a spiral ham or store-bought ham hock gives the soup a smoky, savory, and meaty flavor.
• Salt and pepper - Essential seasonings for soup because they bring all of the flavors together. Of course, they can be adjusted to your liking.
• Bay leaf - This gives the soup a more complex and robust flavor. It's inedible, so it gets removed before serving.
• Thyme - Fresh or dried thyme adds a savory, aromatic, mint and lemon flavor, which enhances the sweet and smoky flavors of this soup.

How to make split pea and ham soup

Enjoy these step-by-step instructions and get the full, printable recipe below.

Step 1. Sort, rinse, and drain the DRIED SPLIT PEAS. Set aside. (No need to soak)

Step 2. Sauté onions in olive oil on medium-high heat. Add carrots, celery, and garlic. Sauté a few minutes until tender.

Step 3. Add dried split peas, ham bone, broth, thyme, salt, and pepper. Bring everything to a boil for a few minutes. Reduce heat and simmer with a loose-fitting lid for 45 minutes or until peas are cooked, stirring as needed.

Step 4. Remove and discard the bay leaf and thyme sprigs. Transfer the ham bone to a cutting board. It's hot, so use utensils to remove any ham meat from it and chop the ham into small pieces. Discard the ham bone.

(optional) To puree the soup, use an immersion blender or other heat-safe blender. You can see in my photos that I prefer the rustic texture of not blending.

Step 5. Add chopped ham back to the soup. Adjust the seasoning as needed. Serve split pea soup warm, and enjoy!

Recipe tips

• Just like my black eyed peas recipe, green split peas do not require soaking because they will fully cook in about an hour.
• To blend or not to blend. My photos show I prefer the rustic texture of not blending split peas. However, I did include an optional blending step in the recipe instructions below.
• The amount of meat available from ham bone or ham hock can vary, so I recommend having extra ham on hand to add to the soup.
• To thicken split pea soup, allow it to simmer until it reaches your desired consistency since the liquid reduces as it cooks. To make the soup thinner, add splashes of broth.
• To freeze split pea soup, allow it to cool completely and freeze in temperature-safe containers for up to 90 days or longer if vacuum sealed.

Recipe variations

• Substitute bacon fat for olive oil when sautéing the vegetables for this recipe for a smoky bacon flavor. Bacon crumbles also make a delicious garnish for split pea soup.
• You can use a bone from holiday spiral ham or make split pea soup with ham hocks instead. They're widely available in the meat department at most grocery stores.
• Split pea soup with ham can easily be made without ham or a ham bone by simply omitting it from the recipe. To make it vegetarian, replace the chicken broth with vegetable broth.

Serving ideas

Serve creamy split pea soup with fresh bread, rolls, cornbread, crackers, or crostini for dunking. Pair a whole grain side with this soup, such as brown rice or quinoa, to make it even more filling.

Recommended soup recipes

• Ham and Bean Soup
• Zuppa Toscana
• Mushroom Soup Recipe
• Stuffed Pepper Soup
• Italian Sausage Soup
• Minestrone Soup Recipe

📖 Recipe

Split Pea and Ham Soup

The best split pea soup recipe is made with green split peas and ham bone with plenty of vegetables, all simmered to perfection! So hearty, savory, and smoky!

Cook ModePrevent your screen from going dark

Prep TimePrep Time: 10 minutes mins

Cook TimeCook Time: 45 minutes mins

Total timeTotal Time: 55 minutes mins

Yield 8 cups

Author Traci Antonovich

5 from 10 votes

Print Pin

Ingredients 

1x2x3x

• ▢ 1 (16-ounce package) Dried Green Split Peas 2 cups
• ▢ 1 tablespoon Olive Oil
• ▢ 1 Onion diced
• ▢ 2 Carrots coarsely chopped
• ▢ 2 ribs Celery diced
• ▢ 3 cloves Garlic minced
• ▢ 8 cups Chicken Broth
• ▢ 1 Ham Bone or ham hock
• ▢ 1 teaspoon Sea Salt or add to taste
• ▢ ½ teaspoon Black Pepper
• ▢ 1 Bay Leaf
• ▢ 3-4 sprigs Fresh Thyme or ½ teaspoon dried thyme

Equipment

• chef's knife
• cutting board
• baking sheet to sort split peas
• colander
• 4.5-quart dutch oven or soup pot
• stirring utensil
• immersion blender optional for pureeing soup

Instructions

• Sort, rinse, and drain SPLIT PEAS. Set aside. Soaking is not required for this recipe.
• Heat OLIVE OIL in pot on medium-high heat setting.
• Add ONION and sauté until tender.
• Add CARROTS, CELERY, and GARLIC. Sauté a few minutes until tender.
• Add PEAS, HAM BONE, CHICKEN BROTH, THYME, SALT, and pepper to the pot. Increase heat to high and bring to a boil for a few minutes.
• Reduce heat and simmer with a loose-fitting lid for 45 minutes, or until peas are cooked through, stirring as needed.
• Remove and discard the bay leaf and thyme sprigs. Transfer ham bone to a cutting board. It's hot, so use utensils to remove any ham meat from it and chop the ham into small pieces. Discard the ham bone.
• (optional) Use blender to puree the soup, if desired.
• Add chopped ham back to the soup and continue simmering, if needed. Adjust the seasoning as needed.
• Serve split pea soup warm and enjoy!
• To store, allow soup to cool completely and refrigerate in an airtight container up to five days or 30 days in the freezer.

Final step

Click stars to vote. Please visit 'Comments' below for reviews.

5 from 10 votes

Video

Recipe Notes

• Green split peas do not require soaking for this soup because they will fully cook in about an hour.
• To blend or not to blend. You can see in my photos that I prefer the rustic texture from not blending split peas. However, I did include an optional blending step in the recipe instructions.
• The amount of meat available from ham bone or ham hock can vary, so I recommend having extra ham on hand to add to the soup.
• To thicken split pea soup, simply allow it to simmer until it reaches your desired consistency since liquid reduces as it cooks. To make the soup thinner, add splashes of broth.
• To freeze split pea soup, allow it to cool completely and freeze in temperature-safe containers up to 90 days, or longer if vacuum sealed.
• Check out the recipe variations too!

Did you make this recipe? I'd love to see it!Follow @thekitchengirl on Instagram, snap a photo, and tag #thekitchengirl. This always makes my day!

Nutrition

Serving: 1cup | Calories: 46kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 1182mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2617IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 0.4mg

Course Dinner Recipes, Soup

Cuisine American

Diet Gluten Free

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