Easy Split Pea And Ham Soup Recipe

There’s something about a steaming bowl of soup on a chilly day that brings comfort like nothing else. Split pea and ham soup is one of those heartwarming, classic recipes that makes you feel all cozy inside. Not only does it have that rich, savory flavor that’s perfect for the colder months, but it’s also incredibly easy to make, budget-friendly, and packed with nutrients. Whether you’re making it for a weeknight dinner or prepping it in large batches to freeze, this soup is both satisfying and versatile. Plus, it’s a fantastic way to use up leftover ham or even ham bones that you might not know what to do with.

In this guide, I’ll walk you through an easy and foolproof recipe that’ll have you sipping away happily in no time. I’ll break everything down, from ingredients to expert tips, and even offer some recipe variations if you’re feeling a little adventurous in the kitchen.

Easy Split Pea And Ham Soup Recipe

If you’re looking for something uncomplicated that delivers maximum flavor, then you’re in the right place. This recipe doesn’t require hours of prep or complex techniques-just simple, wholesome ingredients coming together to make something utterly delicious. The split peas break down during cooking, creating a naturally creamy texture, and the ham adds that deep, smoky, savory punch that makes this soup truly special.

This recipe is perfect for beginners and seasoned cooks alike. Whether you’re working with a stovetop, slow cooker, or pressure cooker, I’ve got you covered with different methods to make the process as easy as possible.

Ingredients Needed

Before you begin, let’s gather everything you’ll need. Here’s what’s required to make a pot of hearty split pea and ham soup:

• Split Peas: About 2 cups. These dried peas will cook down into a creamy consistency. Make sure to rinse them well before using to get rid of any dirt or debris.
• Ham (or Ham Bone): Around 1 to 1.5 cups of diced ham or, even better, a ham bone with some meat left on it. The bone adds rich flavor to the soup.
• Carrots: 2 medium carrots, peeled and diced. These add sweetness and color.
• Celery: 2 stalks, diced. Celery brings freshness and a nice crunch.
• Onion: 1 large onion, diced. Onion provides a savory base flavor.
• Garlic: 2-3 cloves, minced. Garlic is essential for that aromatic punch.
• Bay Leaves: 2 leaves. Bay leaves add depth and aroma.
• Thyme: 1 teaspoon dried or 1 tablespoon fresh thyme leaves. This herb adds a subtle earthy note.
• Chicken or Vegetable Broth: 6 cups. This will form the liquid base of your soup. Chicken broth gives it a richer flavor, but vegetable broth is perfect for a vegetarian version.
• Salt & Pepper: Season to taste. Keep in mind that if you’re using a ham bone, you may need less salt because it will release its own salty goodness as it cooks.

Cooking Instructions

Now, let’s dive into the steps. The beauty of this recipe is that it’s very hands-off, leaving you time to do other things while the soup simmers away.

Stovetop Method

1. Prep Your Ingredients: Rinse the split peas under cold water to remove any dirt. Chop the carrots, celery, onion, and garlic. If you’re using a ham bone, you can leave it as is for now.
2. Sauté Vegetables: In a large pot, heat a little bit of oil or butter over medium heat. Add the onion, carrots, and celery. Cook them for about 5 minutes until they’re softened and slightly browned.
3. Add Garlic and Herbs: Stir in the minced garlic, thyme, and bay leaves. Let it cook for another minute or so to bring out the flavors.
4. Combine Everything: Add the split peas, ham (or ham bone), and broth to the pot. Bring it to a boil.
5. Simmer: Once boiling, reduce the heat to low and let the soup simmer for about 1.5 to 2 hours, stirring occasionally. The split peas should break down and create a nice, thick consistency.
6. Season and Serve: Remove the ham bone if you used one. If there’s still any leftover meat, shred it and return it to the soup. Taste the soup and adjust the seasoning with salt and pepper. Serve hot!

Slow Cooker Method

1. Prep Ingredients: Rinse the split peas, chop your veggies, and dice the ham.
2. Layer in the Slow Cooker: Add all the ingredients-split peas, vegetables, ham, garlic, herbs, and broth-into the slow cooker. Stir to combine.
3. Cook: Set the slow cooker to low and cook for 6-8 hours, or until the split peas are tender and the soup has thickened. If you’re using a ham bone, remove it and shred the meat once it’s done.
4. Season: Add salt and pepper to taste. Serve warm!

Pressure Cooker/Instant Pot Method

1. Prep Ingredients: Rinse the split peas, chop the veggies, and dice the ham.
2. Sauté: Use the sauté function on your pressure cooker to cook the onions, carrots, celery, and garlic until softened (about 5 minutes).
3. Add Remaining Ingredients: Add the split peas, ham, bay leaves, thyme, and broth. Stir to combine.
4. Pressure Cook: Set the pressure cooker to high for 15 minutes. Once done, allow for a natural release of pressure for about 10 minutes before manually releasing any remaining pressure.
5. Finish: Remove the ham bone, shred any meat, and return it to the soup. Adjust seasonings and serve!

Ingredient Insights

Let’s break down a few of the key ingredients and why they’re so important in this soup:

• Split Peas: These small, dried legumes are packed with protein and fiber, making them a perfect base for a hearty, filling soup. As they cook, they absorb flavors and break down into a creamy texture without any added cream.
• Ham: Whether you use leftover ham or a ham bone, it’s what imparts that deep, smoky flavor that makes this soup stand out. The fat from the ham also adds richness to the broth.
• Broth: The liquid base is essential to the flavor profile of the soup. Chicken broth gives a fuller, meatier taste, while vegetable broth offers a lighter alternative. Either way, it’s a good idea to use low-sodium options, especially if your ham is already salty.

Expert Tips

• Don’t Skip the Rinsing: Make sure to rinse your split peas thoroughly to remove any dust or dirt that might have accumulated during packaging. This ensures a cleaner, smoother texture in the finished soup.
• Ham Bone Magic: If you’re using a ham bone, make sure to cook it long enough to let all that smoky goodness infuse into the soup. The longer you let it simmer, the richer the flavor will be.
• Texture Control: For a smoother soup, use an immersion blender or regular blender to purée a portion of the soup. This will give it a velvety consistency.
• Freeze the Leftovers: This soup freezes beautifully, so make a big batch and store individual portions in airtight containers for a quick meal on another day.

Recipe Variations

• Vegetarian Version: Leave out the ham and ham bone, and use vegetable broth instead of chicken. Add extra vegetables like potatoes or parsnips for a hearty, plant-based alternative.
• Spicy Kick: If you like a little heat, throw in some red pepper flakes or a diced jalapeño when you sauté the vegetables.
• Smoky Flavor Without the Ham: If you’re avoiding meat, you can add smoked paprika to infuse that smoky flavor into the soup without using any ham.
• Add More Greens: For an extra boost of nutrition, stir in some fresh spinach, kale, or Swiss chard during the last 10 minutes of cooking.

Final Words

Split pea and ham soup is one of those recipes that never gets old. It’s easy, nourishing, and brimming with comforting flavors. Whether you stick to the traditional method or try one of the variations, it’s a soup that can be customized to fit your tastes and needs. The best part? It’s an all-in-one meal-protein, vegetables, and plenty of fiber-all in a single bowl.