split pea soup with ham bone recipe
The Best split pea soup with ham bone recipe
What really makes this recipe special is how it’s both nourishing and adaptable. The ham bone gives the soup its depth, but you can easily swap in chicken or beef bones if you prefer. The peas are packed with fiber and plant-based protein, which keeps you full longer, and the slow cooking breaks down the nutrients in a way that’s easier for the body to absorb. My husband and I love it because it’s one of those meals that doesn’t require constant attention—just set it on low in the morning, and by lunchtime, it’s ready to serve. The kids love how it tastes, and it’s always a favorite during cold months when we’re craving something warm and satisfying. Plus, it’s a great way to use up any leftover ham or bones from holiday meals, so it’s practical too. Whether you’re feeding a big family or just a few people, this soup is a simple, reliable way to make a meal that feels like love.
Classic Split Pea Soup with Ham Bone
A hearty, comforting soup made with tender split peas, rich broth from a ham bone, and aromatic vegetables. Perfect for a cozy meal!
🥘Ingredients
- 1 lb (450g) bone-in ham hock or ham bone
- 1 large onion, roughly chopped
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 4 garlic cloves, peeled
- 1 bay leaf
- 1 tsp whole black peppercorns
- 4 cups water or beef broth
- 1 cup dried split peas (yellow or green)
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup chopped fresh parsley
- 1 cup chopped green beans (optional)
- 1 cup shredded ham (optional)
- Salt and black pepper to taste
👨🍳Directions
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1
Place the ham bone in a large stockpot. Add onion, carrots, celery, garlic, bay leaf, and peppercorns. Pour in water or beef broth, ensuring the ham bone is fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours. Skim off any foam that rises to the top. -
2
While the broth simmers, rinse the dried split peas under cold water. Drain and set aside. In a separate pot, sauté the diced onion, carrots, and celery in a bit of the ham broth until softened (about 5 minutes). Add minced garlic and cook for another minute. -
3
Add the tomato paste to the sautéed vegetables and cook for 1 minute. Stir in the dried split peas, thyme, rosemary, and bay leaf. Pour in the remaining ham broth from the stockpot and bring to a gentle simmer. Add shredded ham if using. -
4
Reduce heat to low, cover, and let the soup simmer for 30–45 minutes, stirring occasionally, until the peas are tender but not mushy. If using green beans, add them in the last 10 minutes of cooking. -
5
Remove the ham bone from the broth using tongs and set aside. Discard the bay leaf. Stir in fresh parsley and season with salt and black pepper to taste. If you prefer a smoother soup, blend a few ladles of soup with an immersion blender or transfer to a blender, then return it to the pot. -
6
Taste and adjust seasoning if needed. Serve hot with crusty bread or a side of steamed vegetables.
🔧Equipment
- Large stockpot
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Blender (optional, for creamier texture)
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of heavy cream or coconut milk at the end of cooking.
- To make it vegetarian, replace the ham bone with vegetable broth and omit the ham.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- For a quicker version, use canned split peas (drained and rinsed) instead of dried.
Watch Video Of How Classic Split Pea Soup with Ham Bone Works
❓ Frequently Asked Questions About Split Pea Soup with Ham Bone
1. What is the traditional purpose of using ham bone in split pea soup?
Ham bone in split pea soup serves multiple purposes: it adds rich, savory depth to the broth, infuses the soup with a deep, meaty flavor, and provides gelatinous texture that helps thicken the soup naturally. The ham bone also contributes a subtle sweetness and umami, balancing the earthy taste of the peas. Historically, it was a cost-effective way to utilize leftover ham or pork bones, making the soup both nourishing and economical.
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2. Can I substitute a pork bone for a ham bone in this recipe?
Yes, you can substitute a pork bone for a ham bone, though the flavor profile will differ slightly. Pork bones will add a slightly sweeter, more robust meaty taste compared to ham, which has a slightly tangier, saltier quality. If you prefer a more pronounced ham flavor, use a ham bone or a ham hock. For a neutral, deep pork broth, a pork shoulder or knuckle bone works well.
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3. How long should I simmer the ham bone before removing it for the soup?
For the best flavor extraction, simmer the ham bone (or pork bone) for at least 2–3 hours in the pot of water before removing it. This allows the collagen and flavor to fully infuse the broth. If you’re short on time, at least 1.5 hours will still yield a rich broth, but 4+ hours is ideal for maximum depth.
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4. Why do some recipes call for adding a splash of apple cider vinegar or white vinegar to the soup?
Vinegar (apple cider or white) is often added to split pea soup to enhance the natural sweetness of the peas and balance any bitterness or acidity in the broth. It also tenderizes the peas slightly and helps cut through the richness of the ham bone. A quarter-cup of vinegar added after the broth is simmered for 30 minutes can brighten the flavor without overpowering it.
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