split pea soup recipe with ham
The Best split pea soup recipe with ham
This soup is perfect for any occasion—whether you’re hosting a dinner party or just need a simple meal after a long day. It’s hearty enough to satisfy without being too heavy, and it’s something that feels special but doesn’t take forever to prepare. My husband always says it’s the kind of dish that makes the house smell amazing while it cooks, and honestly, that’s half the reason I love it. The ham adds a smoky depth that ties everything together, and the peas stay tender without turning mushy if you cook them just right. It’s a recipe that’s easy to adjust—you can swap in extra vegetables if you want, or add a splash of broth for more flavor. My kids especially love it when I make it with a little extra garlic and a pinch of cayenne if they’re feeling adventurous, but it’s still just as delicious without it. Plus, it’s got all the nutrients you need—iron from the peas, B vitamins from the ham, and vitamins from the veggies—so it’s a meal that’s as good for you as it is for the soul.
Classic Split Pea Soup with Ham
A hearty and comforting soup made with split peas, tender ham, and aromatic vegetables. Perfect for cold days, this recipe is both nutritious and deeply flavorful.
🥘Ingredients
- 2 cups dried yellow split peas, rinsed
- 1 lb (450g) smoked ham hock or boneless ham shanks, cut into chunks
- 4 cups vegetable or chicken broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 bay leaf
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp butter or olive oil
- 1 tbsp fresh parsley, chopped
- 1 tbsp butter or olive oil
- 1 tbsp cream or heavy cream (optional)
- Freshly cracked black pepper
👨🍳Directions
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1
In a large pot or Dutch oven, melt butter over medium heat. Add diced onion, carrot, and celery. Sauté for 5–7 minutes until softened. -
2
Add minced garlic to the pot and cook for 30 seconds until fragrant. Stir in the ham chunks and cook for another 2 minutes. -
3
Pour in the rinsed split peas, vegetable or chicken broth, thyme, bay leaf, salt, and black pepper. Stir well to combine. -
4
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 40–45 minutes, stirring occasionally, until the peas are tender and the soup has thickened. -
5
Remove the bay leaf and discard. If the soup is too thick, add a bit more broth to reach your desired consistency. Taste and adjust seasoning if needed. -
6
For serving, ladle the soup into bowls. Top each bowl with a pat of butter, a sprinkle of fresh parsley, and a dash of black pepper. Add a dollop of cream if using.
🔧Equipment
- Large Dutch oven or heavy pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Parchment paper (for serving)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a splash of cream or a spoonful of sour cream at the end.
- If using dried peas, soak them overnight in water to speed up cooking time.
- For a vegetarian version, replace ham with mushrooms, lentils, or vegetable broth with extra veggies.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Variations
- Add a pinch of smoked paprika for a deeper flavor.
- Include diced potatoes or sweet potatoes for added heartiness.
Watch Video Of How Classic Split Pea Soup with Ham Works
❓ Frequently Asked Questions About Split Pea Soup with Ham
What is the best way to prepare split pea soup with ham for a hearty meal?
To make the best split pea soup with ham, start by using dry yellow split peas (they cook faster than green or brown ones). Brown the ham in a large pot before adding water or broth—this adds deep flavor. Simmer with onions, carrots, celery, and a bay leaf for 30–40 minutes until peas are tender. Finish with a splash of cream or a pinch of smoked paprika for richness.
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How can I ensure my split pea soup with ham stays creamy without using dairy?
For a creamy texture without dairy, blend half the soup after cooking (with a little broth) until smooth, then stir it back in. Alternatively, add 1–2 tbsp cornstarch mixed with water and cook it in for 2–3 minutes. A splash of vegetable broth or cream of mushroom soup (dairy-free) also works well.
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What are the best ingredients to balance the flavors in this soup?
Start with a savory base: browned ham, garlic, and onion. Add carrots, celery, and a bay leaf for depth. For brightness, include fresh herbs like parsley or chives (added at the end). A touch of smoked paprika, thyme, or a bay leaf enhances richness, while a squeeze of lemon juice or apple cider vinegar cuts through the fat. Don’t forget salt and pepper—taste as you go!
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Why does my split pea soup taste bland, and how can I fix it?
Blandness often comes from overcooking or lack of acidity/umami. Fix it by:
1. Adding a splash of vinegar (apple cider or white) or tomato paste (½ tsp) for tang.
2. Boosting umami with soy sauce, Worcestershire sauce, or a dash of liquid smoke.
3. Simmering longer (up to 1 hour) to deepen flavors, or toasting spices (cinnamon, cumin) before adding.
4. Finishing with fresh herbs (parsley, chives) or a crusty bread to contrast blandness.
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Can I make this soup ahead of time, and how should I store it?
Yes! Split pea soup with ham tastes even better the next day as flavors meld. Store in an airtight container in the fridge for 4–5 days. For longer storage, freeze in portioned portions (up to 3 months). Thaw overnight in the fridge, then reheat gently with a splash of broth or cream to restore texture. Avoid overboiling frozen soup to prevent mushiness.
