There’s nothing quite like a bowl of homemade split pea soup with ham on a chilly day. This classic comfort food is a staple in many households, and for good reason—it’s hearty, nutritious, and absolutely delicious. What makes this recipe so special is how simple it is to prepare, yet how incredibly satisfying the results are.
Split pea soup has been a beloved dish for centuries, with roots in European cuisine. The combination of tender split peas, smoky ham, and aromatic vegetables creates a soup that’s both nourishing and deeply flavorful. Whether you’re using leftover ham from a holiday meal or purchasing ham specifically for this recipe, you’ll find that this soup comes together effortlessly.
The beauty of split pea soup lies in its versatility and the minimal prep work required. Unlike many soup recipes that demand constant attention, this one allows you to let the ingredients meld together while you attend to other tasks. The split peas break down naturally during cooking, creating a naturally creamy texture without the need for heavy cream or elaborate techniques. This is perfect comfort food that tastes like you spent hours in the kitchen, but actually comes together in just over an hour of total time.
What I love most about this recipe is how it transforms simple, humble ingredients into something truly special. The ham provides a rich, smoky backbone, while the split peas add earthiness and substance. Carrots, celery, and onions build a flavor foundation that’s absolutely classic, and a bay leaf ties everything together beautifully. The result is a soup that’s perfect on its own, or paired with crusty bread, a grilled cheese sandwich, or a fresh chickpea salad for a complete meal.
This recipe yields a generous pot of soup that’s perfect for feeding a family or having leftovers for lunch throughout the week. Split pea soup actually tastes even better the next day as the flavors continue to develop. It freezes beautifully too, making it an ideal make-ahead option for busy weeknights or unexpected guests.
For those looking to explore more comforting soups and hearty dishes, you might also enjoy making creamy pasta dishes or trying a warm chicken alfredo on nights when you want something equally satisfying. For side dish inspiration, consider roasted shishito peppers or a creamy alfredo sauce to complement your soup course.
According to Bon Appétit’s split pea soup guide, the key to achieving the perfect consistency is allowing the peas to fully soften and break down. Serious Eats recommends using ham bone or ham hock for even deeper flavor development. The New York Times approach emphasizes the importance of quality ham and fresh vegetables. For more sophisticated variations, Bon Appétit’s soup collection offers inspiration, and Serious Eats’ soup and stew section provides additional techniques and troubleshooting tips.
Ingredients
- 2 tablespoons butter or olive oil
- 1 large onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 pound dried split peas, rinsed and sorted
- 8 cups chicken or vegetable broth
- 2 cups diced ham (about 10-12 ounces)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Crusty bread for serving
Instructions
- Heat butter or olive oil in a large pot over medium heat. Once melted and shimmering, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic, as this can make it bitter.
- Rinse the split peas under cold water and sort through them, removing any small stones or damaged peas. Add the rinsed split peas to the pot with the vegetables.
- Pour in the chicken or vegetable broth, stirring well to combine all ingredients. Add the bay leaf, dried thyme, black pepper, salt, and red pepper flakes if using.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and allow it to simmer gently. Skim off any foam that rises to the surface with a spoon during the first few minutes of cooking.
- Let the soup simmer uncovered for 45-50 minutes, stirring occasionally, until the split peas are very soft and beginning to break down. The soup will start to thicken as the peas soften.
- Add the diced ham to the pot and stir well to distribute it evenly throughout the soup. Continue simmering for another 15-20 minutes to allow the ham to warm through and the flavors to meld together.
- Taste the soup and adjust the seasoning as needed. Add more salt and pepper if desired, keeping in mind that ham can be salty, so taste before adding too much additional salt.
- For a creamier texture, you can use an immersion blender to partially blend the soup, leaving some texture and chunks, or blend it completely for a smooth consistency. Alternatively, carefully transfer 2-3 cups of soup to a blender, puree until smooth, and return it to the pot.
- Remove from heat and discard the bay leaf. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread on the side for dipping and soaking up every last drop of this delicious, warming soup.
Pro Tips
- Split peas do not require pre-soaking like dried beans do, which makes this recipe even more convenient. Simply rinse them under cold water to remove any dust and sort through them to check for any small stones.
- The ham you use can vary in intensity and saltiness. If using a very salty ham, you may want to reduce the amount of added salt in the recipe or taste and adjust at the end.
- Leftover ham from holiday meals, such as Easter or Christmas, works beautifully in this recipe. You can also use ham hock or ham bone for even deeper flavor, though you’ll need to remove the bone and shred the meat before serving.
- This soup freezes exceptionally well for up to three months. Allow it to cool completely, then transfer to freezer-safe containers or bags, leaving about an inch of headspace to account for expansion during freezing.
- For a vegetarian version, omit the ham and ham broth, using vegetable broth instead, and add smoked paprika for that smoky depth of flavor. Consider adding diced mushrooms for additional umami and texture.
- The soup will continue to thicken as it cools and sits. If you prefer a thinner consistency, simply add more broth when reheating. Conversely, if it’s too thin after cooking, you can simmer it uncovered for a few additional minutes to allow some liquid to evaporate.
- Fresh herbs like parsley, chives, or dill make wonderful garnishes and add brightness to this rich, hearty soup. A drizzle of good quality olive oil or a dollop of sour cream can also elevate the presentation and flavor.
- This recipe is naturally high in protein and fiber, making it a nutritious and filling meal. Pair it with a light salad or fresh vegetables to round out the meal.
- If you have an Instant Pot or pressure cooker, you can reduce the cooking time significantly. Sauté the aromatics using the sauté function, add remaining ingredients, and cook on high pressure for 20 minutes, then quick release.