If you’re looking for a genuinely soul-warming meal that doubles as comfort food and a brilliant way to use up leftover ham, this Split Pea Soup with Ham is the answer. Each spoonful is rich, hearty, and swirled with earthy sweetness from split peas, a depth of flavor from ham, and aromatic vegetables that all simmer together until irresistibly creamy. Whether you’re enjoying it on a chilly evening or just craving familiar flavors that hug you from the inside out, this is a recipe everyone should have in their back pocket.
Ingredients You’ll Need
This recipe keeps things refreshingly simple, relying on a handful of straightforward ingredients that come together for seriously big flavor. Each one plays its part to create the iconic taste and texture of Split Pea Soup with Ham.
- Olive oil: Adds richness and helps sauté the vegetables to build flavor from the very first step.
- Onion (1 medium, chopped): Gives the soup a savory foundation and mild sweetness as it cooks down.
- Carrots (2, peeled and diced): Bring a gentle sugariness and eye-catching color to the mix.
- Celery stalks (2, diced): Add a subtle herbal crunch and deepen the broth’s savory undertones.
- Garlic (2 cloves, minced): Heightens the aromatic profile with a powerful, fragrant punch.
- Dried split peas (1 lb, rinsed): The heart of the dish—these soften and dissolve into creamy goodness after simmering.
- Meaty ham bone or diced cooked ham (2 cups): Ham infuses the entire soup with salty, smoky, satisfying flavor.
- Low-sodium chicken broth (8 cups): The liquid base; go for low-sodium so you can control the seasoning.
- Bay leaves (2): Lend subtle herbal depth as they steep in the soup.
- Dried thyme (½ teaspoon): Provides a gentle earthiness that complements the split peas and veggies.
- Salt and black pepper: Essential for seasoning—taste and adjust at the end for perfect balance.
How to Make Split Pea Soup with Ham
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and let them cook down for about 5 to 6 minutes. Stir often as the veggies soften and develop a delicate sweetness—they’re the savory backbone of your Split Pea Soup with Ham.
Step 2: Add Garlic
Next, toss in the minced garlic and let it cook for just about a minute. You’ll notice the aroma immediately—don’t let it go too long, just until it’s fragrant and mingling with the veggies beautifully.
Step 3: Combine Peas, Ham, and Broth
Pour in the rinsed split peas, then nestle in your meaty ham bone or sprinkle over the diced ham. Add the chicken broth, bay leaves, and thyme. Give everything a good stir so it’s evenly mixed and the peas start to soak up all that delicious flavor.
Step 4: Simmer It Low and Slow
Bring the pot up to a gentle boil before reducing the heat to low. Simmer uncovered for 1 to 1½ hours, stirring occasionally so nothing sticks to the bottom. The peas will break down and the soup will thicken naturally into that classic creamy texture of Split Pea Soup with Ham.
Step 5: Finish and Adjust
If you used a ham bone, remove it and shred off any remaining meat to return to the soup. Discard the bay leaves. Taste and season generously with salt and black pepper—you’re looking for a savory, well-balanced bowl.
Step 6: Serve Hot
Spoon the piping hot soup into bowls and get ready for cozy comfort. It’s perfectly thick and hearty, just waiting for your favorite garnishes or a side of crusty bread.
How to Serve Split Pea Soup with Ham
Garnishes
For a bright finish, sprinkle fresh chopped parsley or chives on top just before serving. A few extra diced pieces of ham or a crack of freshly ground black pepper also add visual appeal and extra flavor. If you love a bit of creaminess, a dollop of crème fraîche or a swirl of olive oil goes a long way.
Side Dishes
You can’t go wrong with thick slices of buttered crusty bread for dipping into that velvety broth. A simple green salad dressed in a tangy vinaigrette also balances out the soup’s richness, or pair it with cheddar biscuits for an ultra-comforting meal.
Creative Ways to Present
Try serving your Split Pea Soup with Ham in rustic mugs for an informal lunch, or ladle it into hollowed-out bread bowls for a dinner party twist. For a weeknight family dinner, set up a topping bar with crumbled bacon, crunchy croutons, and finely diced red onions—let everyone customize their bowl!
Make Ahead and Storage
Storing Leftovers
Let any leftover Split Pea Soup with Ham cool completely, then transfer it to an airtight container. In the refrigerator, it’ll keep beautifully for up to 4 days. You’ll notice it thickens as it sits—simply add a splash of broth or water when you reheat it to get the consistency just right.
Freezing
This soup is a freezer superstar! Cool the leftovers, divide into single-portion containers or freezer bags, and freeze for up to 3 months. Thaw overnight in the fridge or gently reheat straight from frozen, adding extra liquid if needed to loosen things up.
Reheating
To reheat Split Pea Soup with Ham, pour it into a saucepan and warm gently over medium-low heat. Add a little water or broth, stirring until it’s smooth and steamy. If using the microwave, heat in short bursts, stirring between each, to avoid hotspots and maintain the creamy texture.
FAQs
Can I make Split Pea Soup with Ham in a slow cooker?
Yes, absolutely! Simply sauté the veggies and garlic first, then transfer everything to the slow cooker. Cook on low for 7 to 8 hours, or until the peas are completely softened and the flavors melded together perfectly.
What if I don’t have a ham bone?
No problem! Use about 2 cups of diced cooked ham instead. You’ll still get all the savory, smoky flavor and a satisfyingly meaty bite throughout the soup.
Can I blend the soup for a smoother texture?
Of course! For an ultra-silky Split Pea Soup with Ham, use an immersion blender to puree all or part of the soup until it’s just how you like it. Blending just half creates a lovely mix of creamy and chunky.
Is Split Pea Soup with Ham gluten-free?
Yes, this recipe is naturally gluten-free as long as your broth and ham don’t contain added gluten. Always double-check product labels to be sure if you need to avoid gluten completely.
Can I add other vegetables or herbs?
Definitely! Feel free to add leeks, potatoes, or parsnips for extra flavor and nutrition. Fresh herbs like dill or parsley stirred in at the end add brightness and a fresh pop of green.
Final Thoughts
If you’re after a bowl of true comfort and classic taste, you can’t go wrong with Split Pea Soup with Ham. It’s a recipe you’ll return to time and again, whether you’re feeding a crowd, craving leftovers, or just want something cozy in your kitchen. Give it a try—you’ll love every last spoonful!
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Split Pea Soup with Ham Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty Split Pea Soup with Ham recipe that is perfect for using up leftover ham. This flavorful soup is easy to make and great for a cozy dinner on a cold day.
Ingredients
Split Pea Soup with Ham:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 lb dried split peas, rinsed
- 1 meaty ham bone or 2 cups diced cooked ham
- 8 cups low-sodium chicken broth
- 2 bay leaves
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
- Heat olive oil: In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook vegetables: Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for 1 more minute.
- Add ingredients: Add split peas, ham bone or diced ham, chicken broth, bay leaves, and thyme. Bring to a boil, then simmer for 1 to 1½ hours until peas are soft.
- Adjust seasoning: Remove ham bone if used, shred meat, and return to soup. Discard bay leaves, season with salt and pepper.
- Serve: Serve hot with crusty bread.
Notes
- This soup thickens as it sits—add water or broth to adjust consistency when reheating.
- For a smoother texture, blend part of the soup with an immersion blender.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 360
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 14 g
- Protein: 25 g
- Cholesterol: 45 mg
