Split Pea and Ham Soup
A thick, hearty soup made from tender split peas simmered slowly with smoky ham. This classic American comfort food delivers deep, savory flavor in every spoonful, perfect for cold days and using up leftover ham bone.
For 4 servings
- prep
Prepare the split peas and ham.
1.Rinse 2 cups dried green split peas under cold water until water runs clear.2.Pick over and discard any discolored peas or debris.3.Dice 300g smoked ham into 1-inch cubes, reserving the bone. - saute · ~5 min
Sauté the aromatic vegetables.
1.Heat 1 tbsp olive oil in a large heavy-bottomed pot over medium heat.2.Add chopped onion and sauté until translucent (3-4 minutes).3.Add minced garlic and sauté until fragrant (30 seconds). - simmer · ~65 min
Simmer the soup.
1.Add rinsed split peas, diced ham, ham bone, diced carrots, and diced celery to the pot.2.Pour in 6 cups water and add 2 bay leaves with 1 tsp dried thyme.3.Bring to a boil over high heat, then reduce heat to low.4.Cover and simmer, stirring occasionally, until peas are tender (60-75 minutes).TIPStir every 15 minutes and add more water if the soup becomes too thick. - other
Remove the ham bone and bay leaves.
1.Turn off the heat and remove the pot from the stove.2.Using tongs, carefully lift out the ham bone and bay leaves.3.Discard the bay leaves and set the ham bone aside to cool slightly. - mix
Finish and season the soup.
1.Pick any remaining meat off the cooled ham bone, shred it, and return it to the pot.2.Discard the bare bone.3.Season with a pinch of black pepper.4.Taste before adding salt; ham provides significant saltiness. Add a pinch only if needed.TIPThe soup thickens as it cools. Thin with a splash of water when reheating if necessary. - serve
Ladle into bowls and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pick over the split peas thoroughly; a stray pebble can ruin the texture.
- 2Reserve the ham bone and simmer it with the soup for deep smoky flavor.
- 3Stir the soup every 15 minutes during simmering to prevent sticking on the bottom.
- 4Do not add salt until the end; the smoked ham releases enough sodium.
- 5For a creamier texture, lightly mash a portion of the peas with a potato masher before serving.
- 6Make the soup a day ahead; flavors meld and improve overnight in the fridge.
- 7If the soup thickens too much upon cooling, thin it with a splash of water or broth when reheating.
Adapt it for your goals.
Vegetarian
Omit the ham and bone; use 1 tablespoon liquid smoke and 2 tablespoons nutritional yeast, plus a vegetable bouillon cube for savory depth. Ideal for plant-based diets.
Smoky TurkeySmoky Turkey
Replace ham with 300g smoked turkey drumstick and bone. Perfect for those who prefer poultry over pork, with a lighter but still smoky flavor.
Extra Veggie LoadedExtra-Veggie Loaded
Add 1 diced potato and 1 chopped zucchini during the last 20 minutes of simmering. Great for boosting fiber and vegetable variety.
Herb BoostHerb Boost
Stir in 2 tablespoons fresh parsley and 1 tablespoon fresh dill just before serving. Adds a bright, fresh counterpoint to the rich, smoky soup.
Why this is on our healthy list.
High in Plant Protein
Green split peas are packed with protein and fiber, making this soup a filling, muscle-friendly meal that supports satiety.
Rich in Dietary Fiber
A single serving offers a significant amount of soluble and insoluble fiber from peas, carrots, and celery, aiding digestion and heart health.
Good Source of B Vitamins
Split peas supply folate and thiamine, which help convert food into energy and support red blood cell formation.
Low in Saturated Fat
Using lean smoked ham and minimal olive oil keeps the saturated fat content low, supporting cardiovascular wellness.
Frequently asked questions
Old or improperly stored split peas can take much longer to soften. Ensure peas are fresh and not from an opened bag stored for months; older peas may need up to 90 minutes or more.
