Ham And Split Pea Soup
Ham And Split Pea Soup
A hearty and comforting soup featuring tender split peas, smoky ham, and a medley of vegetables simmered to perfection. Thick, creamy, and full of flavor, this classic soup is perfect for chilly days or as a satisfying meal any time of year.
Ingredients
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2 cups dried green split peas, rinsed and sorted
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1 lb cooked ham, diced (or ham bone for extra flavor)
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1 medium onion, diced
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2 carrots, peeled and diced
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2 celery stalks, diced
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3 cloves garlic, minced
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6 cups low-sodium chicken or vegetable broth
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2 cups water
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1 bay leaf
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1/2 tsp dried thyme
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Salt and pepper to taste
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Optional garnish: chopped fresh parsley or croutons
Instructions
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Prepare Ingredients: Rinse and sort split peas. Dice ham and vegetables.
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Sauté Aromatics: In a large pot or Dutch oven, sauté onions, carrots, celery, and garlic over medium heat until softened, about 5 minutes.
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Add Peas and Liquid: Stir in split peas, broth, water, bay leaf, and thyme. Add diced ham or ham bone.
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Simmer: Bring to a boil, then reduce heat and simmer, uncovered, for 60–75 minutes, stirring occasionally, until peas are soft and soup has thickened.
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Adjust Seasoning: Remove bay leaf and ham bone (if used). Taste and season with salt and pepper.
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Serve: Garnish with fresh parsley or croutons if desired. Serve hot with crusty bread.
Equipment
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Large pot or Dutch oven
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Cutting board
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Chef’s knife
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Measuring cups and spoons
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Wooden spoon or ladle
Timing
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Prep Time: 15 minutes
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Cook Time: 1 hour 15 minutes
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Total Time: 1 hour 30 minutes
Serving Size
Serves 6–8
Ham And Split Pea Soup
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or ladle
Ingredients
- 2 cups dried green split peas rinsed and sorted
- 1 lb cooked ham diced (or ham bone for extra flavor)
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups low-sodium chicken or vegetable broth
- 2 cups water
- 1 bay leaf
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Optional garnish: chopped fresh parsley or croutons
Instructions
- Prepare Ingredients: Rinse and sort split peas. Dice ham and vegetables.
- Sauté Aromatics: In a large pot or Dutch oven, sauté onions, carrots, celery, and garlic over medium heat until softened, about 5 minutes.
- Add Peas and Liquid: Stir in split peas, broth, water, bay leaf, and thyme. Add diced ham or ham bone.
- Simmer: Bring to a boil, then reduce heat and simmer, uncovered, for 60–75 minutes, stirring occasionally, until peas are soft and soup has thickened.
- Adjust Seasoning: Remove bay leaf and ham bone (if used). Taste and season with salt and pepper.
- Serve: Garnish with fresh parsley or croutons if desired. Serve hot with crusty bread.
Frequently Asked Questions (FAQs)
Can I use a ham bone instead of diced ham?
Yes. A ham bone adds extra flavor. You can remove it before serving and shred any meat attached.
Can I make this soup vegetarian?
Yes. Omit the ham and use vegetable broth. Add smoked paprika or liquid smoke for a smoky flavor.
Can I use yellow split peas instead of green?
Yes. Yellow split peas will work, though the color and slightly sweeter flavor will differ.
Do I need to soak the split peas?
No. Split peas cook quickly and do not require soaking.
Can I make this soup in a slow cooker?
Yes. Combine all ingredients in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Can I freeze this soup?
Yes. Freeze in airtight containers for up to 3 months. Avoid freezing if you have added potatoes, as they may change texture.
Can I use leftover ham?
Absolutely. Leftover ham works perfectly and adds flavor to the soup.
How thick should the soup be?
It should be thick and creamy from the split peas, but you can add extra broth or water to reach your desired consistency.
Can I use canned peas?
No. Canned peas won’t thicken the soup properly and have a different texture.
Can I make this soup ahead of time?
Yes. It tastes even better the next day as flavors meld. Reheat gently on the stove.
How To Store Ham And Split Pea Soup
Refrigerator:
Store in an airtight container for up to 4–5 days. Reheat on the stovetop over medium heat, adding a splash of water or broth if too thick.
Freezer:
Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
Reheating:
Reheat gently over medium heat, stirring occasionally. If soup has thickened in storage, add extra water or broth to reach desired consistency.
