Split Pea and Ham Soup (Printable View)

A rich, hearty winter classic featuring tender split peas and smoky ham, simmered with vegetables until thick and comforting.

# What You'll Need:

→ Meats

01 - 1 meaty ham bone or 2 cups diced cooked ham

→ Legumes

02 - 1 pound dried split peas, rinsed and sorted

→ Vegetables

03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 bay leaf

→ Liquids

08 - 8 cups low-sodium chicken or vegetable broth
09 - 2 cups water

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon freshly ground black pepper
12 - Salt to taste

# How To Make It:

01 - Heat a splash of oil in a large stockpot over medium heat. Add diced onion, carrots, and celery. Cook, stirring frequently, for 5-6 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add split peas, ham bone or diced ham, bay leaf, dried thyme, broth, and water to the pot. Stir thoroughly to combine all ingredients.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking.
05 - Remove lid and continue simmering for 20-30 minutes until peas are completely tender and soup reaches desired thickness.
06 - Discard bay leaf and remove ham bone. If using ham bone, pick off any meat, chop it, and return to the soup.
07 - Season with black pepper and salt to taste. For creamier texture, partially mash peas or use immersion blender for smoother consistency.
08 - Ladle soup into bowls and serve hot. Garnish with fresh herbs if desired.

# Expert Advice:

01 -
  • It transforms a leftover ham bone into something that feels like you spent all day cooking.
  • The soup gets better as it sits, thickening into something almost creamy without any cream at all.
  • You can walk away from the stove for long stretches and it forgives you completely.
02 -
  • Don't skip rinsing the split peas or you'll end up skimming foam for the first twenty minutes.
  • If the soup gets too thick after sitting, just add water or broth and warm it gently.
  • A ham bone with a little meat still clinging to it makes all the difference in flavor.
03 -
  • Taste the soup before adding any salt because the ham and broth may have already brought enough.
  • Simmering it low and slow is what makes the peas melt into the broth instead of staying grainy.
  • If you're using a ham bone, let it simmer the full hour so all the flavor pulls into the soup.
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