Ham And Split Pea Soup Recipe

Ah, there’s nothing quite like a warm, hearty bowl of Ham and Split Pea Soup to comfort you on a cold, brisk day. This classic dish has been loved for generations, offering a perfect balance of smoky, savory ham paired with the earthy richness of split peas. The beauty of this soup is that it’s not only nourishing and filling but also extremely versatile. Whether you’re trying to use up leftover ham or you’re craving a comforting meal that won’t take forever to make, this recipe delivers both in spades. It’s hearty enough to be a meal on its own but also pairs wonderfully with a thick slice of crusty bread or a simple salad.

What makes this soup so great is how easily it adapts to different tastes and dietary needs. You can go classic, as this recipe will show, or you can play around with spices, vegetables, and even the type of ham you use. Let’s dive into the full recipe so you can start preparing this delicious soup today.

This Ham and Split Pea Soup is the ultimate comfort food. It has everything you want: the richness of ham, the earthiness of split peas, and the deep, savory flavor that comes from slow simmering all the ingredients together. It’s an easy recipe that gives you a satisfying, nutritious dish without the fuss.

Ingredients Needed

For this recipe, we’ll use a combination of ingredients that gives the soup its iconic flavor profile. Let’s break it down:

1 lb split peas – Split peas are the backbone of this soup. They’re high in fiber and protein, making them a great base for the dish. Yellow or green split peas work equally well, but yellow tends to make the soup a bit lighter in color.
1 lb ham (preferably with bone) – A bone-in ham hock or a leftover ham bone works best for flavor, as it imparts a rich, smoky taste. If you don’t have a bone, diced ham can also work well, though the flavor might not be as deep.
1 medium onion (diced) – Onion adds that sweet, savory depth to the soup.
2 carrots (peeled and diced) – Carrots give the soup a slight sweetness and add to the overall texture.
2 celery stalks (diced) – Celery provides an earthy, fresh flavor that complements the richness of the ham and peas.
3 cloves garlic (minced) – Garlic brings in a bit of a pungent kick, cutting through the richness of the ham and peas.
6 cups chicken broth – Chicken broth (or vegetable broth for a lighter version) provides the soup with a full-bodied base. You can also use water, but broth will give you more flavor.
1 bay leaf – Bay leaves are the secret ingredient that adds subtle, herbal undertones to the soup. Don’t skip this!
Salt and pepper to taste – Seasoning is key here. Salt brings out the flavors, while pepper adds a gentle spice.
1 tsp thyme (dried or fresh) – Thyme is an aromatic herb that gives the soup a lovely fragrance. You can use fresh thyme if you have it on hand for a more vibrant flavor.

Cooking Instructions

Now, let’s get into the process of making this amazing soup. The steps are simple, but the results are absolutely fantastic. Here’s how to do it:

Prepare The Split Peas

Before cooking, give the split peas a good rinse under cold water to remove any dust or debris. This step is important to ensure your soup doesn’t have any gritty particles in it.
Sauté Vegetables

In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables are softened and the onions are translucent. This brings out their natural sweetness.
Add Garlic

Once the vegetables are softened, add the minced garlic and sauté for another 30 seconds to release its aroma. You want the garlic fragrant but not burnt.
Combine Broth And Peas

Add the rinsed split peas, chicken broth, bay leaf, thyme, and the ham (bone or diced) into the pot. Stir everything together, making sure the peas are evenly distributed. If you’re using a ham hock or bone, don’t worry too much about chopping it up just yet.
Simmer

Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low and cover the pot. Let the soup simmer for about 1.5 to 2 hours. If you’re using a bone-in ham hock, this simmering time will allow the ham’s smoky flavor to infuse the broth fully. Check the soup occasionally, adding more broth or water as needed.
Shred The Ham

If you used a ham hock or bone, once the meat is fully cooked and tender, carefully remove the ham from the pot. Let it cool slightly, and then shred the meat from the bone. Return the shredded ham to the pot, discarding any fat or bones.
Final Seasoning

Taste the soup and add salt and pepper to taste. If you want a thicker soup, you can mash a portion of the split peas with a potato masher or an immersion blender to give the soup a creamier texture.
Serve

Once the soup is at your desired thickness, serve it hot with a sprinkle of fresh herbs (optional). Pair it with a piece of crusty bread or some homemade rolls for the perfect meal.

Ingredient Insights

Let’s take a deeper look at the ingredients that make this soup truly special:

Split Peas: These little legumes pack a punch when it comes to nutrition. High in protein and fiber, they help make the soup filling and provide a creamy texture as they break down during the cooking process. Additionally, they’re a great source of iron, folate, and other essential vitamins and minerals.
Ham: Using a ham bone or hock not only adds flavor but also releases collagen into the broth, giving it a rich, silky texture. It’s the ultimate source of smoky goodness.
Carrots and Celery: These two vegetables are part of the classic mirepoix, a French culinary base that provides the soup with sweetness and depth. They’re also loaded with antioxidants and fiber.
Chicken Broth: This is the base of your soup. Using a rich, high-quality broth (or homemade if you can!) makes all the difference in flavor. You can opt for low-sodium broth if you’re concerned about salt content.

Expert Tips

Use Leftover Ham

If you have leftover ham from a holiday dinner, this is the perfect recipe to use it up. Just be sure to remove any skin and fat before adding the meat to the soup. The flavors of the leftover ham can add even more depth to the dish.
Customize The Texture

If you like a chunkier soup, skip mashing the peas. For a smoother, creamier texture, puree part of the soup with an immersion blender. You can also use a regular blender, but be cautious when blending hot liquids.
Let It Rest

Soups like this often taste better the next day as the flavors have more time to meld. If you can, let it cool completely, then refrigerate and reheat before serving. It will have a deeper, more developed taste.
Don’t Forget The Bay Leaf

Bay leaves have a subtle but essential flavor that elevates the overall dish. Just make sure to remove them before serving.
Add A Splash Of Vinegar

To balance out the richness, consider adding a small splash of vinegar (white wine vinegar or apple cider vinegar) at the end of cooking. It cuts through the fat and enhances the flavors.

Recipe Variations

While this classic recipe is delicious on its own, you can always get creative with the ingredients and spices. Here are some variations you might want to try:

Spicy Ham and Split Pea Soup: Add a diced jalapeño or a pinch of red pepper flakes for a spicy kick.
Vegetarian Version: Skip the ham and use smoked paprika to replicate the smoky flavor. Add extra veggies like potatoes or parsnips for texture.
Herb Variations: Experiment with herbs like rosemary or sage in place of thyme for a different flavor profile.
Creamy Split Pea Soup: For an ultra-creamy version, stir in a little cream or coconut milk at the end.

Final Words

Ham and Split Pea Soup is a dish that brings warmth, comfort, and nourishment all in one bowl. It’s simple to make, but the flavors are anything but basic. With just a handful of ingredients, you can create a meal that’s both satisfying and healthy. Whether you’re making it from scratch or using leftover ham, this soup is bound to become a family favorite.

Ham And Split Pea Soup Recipe