split pea soup recipe with ham bone
The Best split pea soup recipe with ham bone
One of the best things about this recipe is how versatile it is. Itās perfect for a cozy night in with the family, but it also works well for meal prepājust portion it up and reheat it later. I love that itās packed with protein and fiber from the peas and bone, which keeps you full longer than most soups. Itās also naturally gluten-free if you donāt use any added flour, and the ham bone adds iron and collagen, which is great for overall health. Plus, itās one of those recipes that feels like a little treat because it tastes so good, but itās also so simple that anyone can make it without stress. Whether youāre serving it as a main dish or alongside some crusty bread, itās always a hit.
Classic Split Pea Soup with Ham Bone
A hearty, comforting soup made with tender split peas, rich ham bone broth, and a touch of sweetness from carrots and onions. Perfect for chilly days.
š„Ingredients
- 1 lb dried split peas (yellow or green)
- 1 ham bone (about 1.5 lbs), cut into chunks
- 4 cups water
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 cup diced ham (reserved from the bone)
- 2 cups low-sodium chicken broth
- 1 cup frozen peas (optional)
- Salt and black pepper to taste
šØāš³Directions
-
1
Place the ham bone in a large pot and cover with cold water. Bring to a boil, then reduce heat to low. Let it simmer for at least 30 minutes to infuse the broth with flavor. -
2
While the ham bone simmers, rinse the dried split peas under cold water to remove any debris. Drain and transfer them to the pot with the ham bone. -
3
Add the chopped onion, garlic, carrots, celery, bay leaves, thyme, and smoked paprika to the pot. Stir well to combine. Bring the mixture to a boil, then reduce heat to a gentle simmer. -
4
Simmer the soup for about 45 minutes, or until the peas are tender and the broth has thickened slightly. If using frozen peas, add them in the last 10 minutes of cooking. -
5
Remove the ham bone from the pot and shred it using two forks. Return the shredded ham to the pot, along with the reserved diced ham. Stir in the chicken broth and simmer for another 5 minutes. -
6
Season the soup with salt and black pepper to taste. If the soup is too thick, add a splash of water or broth. Remove the bay leaves before serving.
š§Equipment
- Large pot
- Wooden spoon
- Measuring cups
- Colander
šNutrition Facts (per serving)
šNotes
Watch Video Of How Classic Split Pea Soup with Ham Bone Works
ā Frequently Asked Questions About Split Pea Soup with Ham Bone
How do I adjust the soup for dietary preferences?
You can easily adapt this soup for vegetarian by omitting the ham bone and using vegetable broth instead. For gluten-free, ensure your canned beans and broth are certified gluten-free, and check the ham bone for hidden gluten additives.
Why does the soup taste better after it sits overnight?
The flavors meld and deepen as the soup rests, allowing the natural aromaticsālike the ham bone and onionāto infuse fully. A slow simmer also helps the beans break down slightly, creating a creamier texture.
What if I donāt have a ham bone?
Skip the ham bone entirely and use 1/2 pound (450g) of boneless, skinless ham hock or cooked ham shanks. If you donāt have ham, swap it for 1/2 cup (120ml) of extra vegetable broth and 1/4 cup (60g) of cooked bacon bits for richness.
How can I make the soup thicker?
To thicken naturally, simmer the soup uncovered for 10ā15 minutes at the end. For a stovetop boost, stir in 1ā2 tablespoons of cornstarch mixed with 2 tablespoons of cold water, then cook until thickened. Avoid thickening with flour or roux, as it may alter the soupās texture.
