Split Pea and Ham Soup

The kitchen smelled like smoke and something burning when I first tried making this soup. I had tossed everything into the pot without watching the heat, and the bottom scorched while I answered emails. But even half-ruined, with bits of ham floating in cloudy green broth, it tasted like exactly what I needed on that gray February afternoon. I've made it dozens of times since, and now I know to keep the flame low and stir when I remember.

I made a double batch the week my sister stayed with us after her move. We ate it three nights in a row, with different bread each time, and she kept saying it tasted like the soup our grandmother used to make, though I'm certain our grandmother never made this. Sometimes a recipe just fits a moment so well it rewrites your memory.

Ingredients

• Meaty ham bone or diced cooked ham: The bone adds a deep, smoky richness that diced ham alone can't quite match, but both work beautifully.
• Dried split peas: They break down into the broth as they cook, thickening everything naturally without any flour or cornstarch.
• Onion, carrots, celery: This trio softens into sweet, savory bites that balance the earthiness of the peas.
• Garlic: Just two cloves, but they bloom in the pot and make the whole kitchen smell like comfort.
• Bay leaf and thyme: They simmer quietly in the background, adding layers you notice only when they're missing.
• Chicken or vegetable broth: Low-sodium is key because the ham brings plenty of salt on its own.
• Water: It thins the broth just enough so the soup doesn't turn into paste as it cools.
• Black pepper and salt: Season at the end when you can actually taste what the soup needs.

Instructions

Soften the vegetables:

Heat a little oil in your largest pot and toss in the onion, carrots, and celery. Stir them around for five or six minutes until they smell sweet and start to go soft at the edges.

Add the garlic:

Stir in the minced garlic and let it cook for just one minute. You'll know it's ready when the smell hits you.

Build the base:

Add the split peas, ham bone or diced ham, bay leaf, thyme, broth, and water. Stir everything together so nothing sticks to the bottom.

Bring to a boil and simmer:

Turn the heat up until the pot bubbles, then drop it to low, cover, and let it simmer for an hour. Stir it every now and then if you're nearby.

Thicken the soup:

Take off the lid and let it simmer another twenty to thirty minutes. The peas will break down and the soup will thicken into something hearty and thick.

Remove the bone and bay leaf:

Fish out the bay leaf and toss it. If you used a ham bone, pull it out, pick off any meat, chop it up, and stir it back in.

Season and blend if you like:

Taste it, then add pepper and salt. If you want it creamier, mash some of the peas with a spoon or buzz it lightly with an immersion blender.

Serve hot:

Ladle it into bowls and top with fresh herbs if you have them. Crusty bread on the side is not optional.

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One Sunday I brought a container of this to a friend who'd just had a baby. She texted me later that night saying she ate it straight from the container standing at the counter, still in her robe. That's when I knew this soup had become one of my reliable things, the kind you make when someone needs to feel taken care of.

Making It Your Own

If you want to skip the ham entirely, a teaspoon of smoked paprika gives the soup a warm, almost meaty depth. I've also stirred in diced potatoes or parsnips halfway through cooking when I needed the soup to stretch further. It's forgiving enough that you can toss in whatever feels right.

Storing and Reheating

This soup lives happily in the fridge for up to four days and freezes beautifully for three months. When you reheat it, add a splash of water or broth because it thickens dramatically overnight. I've pulled it from the freezer on a Wednesday evening more times than I can count, and it tastes just as good as the day I made it.

What to Serve Alongside

A thick slice of sourdough or a warm baguette is really all you need. I've served it with cornbread, too, which soaks up the broth in a way that feels almost indulgent.

• Try a simple green salad with lemon vinaigrette to cut through the richness.
• Pickled vegetables on the side add a bright, sharp contrast.
• If you have leftover roasted vegetables, they're wonderful stirred in just before serving.

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This is the kind of soup that makes your house smell like someone's been cooking all day, even if you've barely been paying attention. I hope it becomes one of those recipes you reach for without thinking when the weather turns cold.

Questions & Answers

→ Do I need to soak split peas before cooking?

No soaking required! Unlike dried beans, split peas cook relatively quickly and break down naturally during simmering. Just rinse them thoroughly and sort through to remove any debris or small stones before adding to the pot.

→ Can I make this soup in a slow cooker?

Absolutely. Combine all ingredients in your slow cooker and cook on low for 6–8 hours or on high for 3–4 hours until the peas are tender. The ham bone will infuse incredible flavor during the long, gentle cooking time.

→ How do I store and reheat leftovers?

Cool completely and refrigerate in airtight containers for up to 4 days, or freeze for up to 3 months. The soup will thicken significantly in the refrigerator—simply add a splash of broth or water when reheating to reach your desired consistency.

→ What can I use instead of a ham bone?

Diced cooked ham works beautifully and provides plenty of smoky flavor. For a vegetarian option, substitute the ham with smoked paprika and liquid smoke, or add a Parmesan cheese rind during cooking for savory depth.

→ Why is my soup too thin or too thick?

Soup thickness depends on simmering time and the peas themselves. If too thin, continue cooking uncovered to reduce and thicken naturally. If too thick, simply add more broth or water until you reach the perfect consistency—this soup is very forgiving!

→ Can I add other vegetables?

Certainly! Diced potatoes, parsnips, or turnips add wonderful heartiness. Spinach or kale stirred in during the last 5 minutes brings color and nutrition. Just keep total vegetable additions reasonable so the split peas remain the star.