Split Pea Soup with Ham
A thick, hearty, and smoky soup that's pure comfort in a bowl. Tender split peas and savory ham come together in this classic recipe, perfect for a chilly day. It's an easy, one-pot meal that tastes even better the next day.
For 6 servings
8 steps. 90 minutes total.
- 1
Rinse the dried split peas under cold running water
- a.Sort through them to remove any small stones or debris. Drain well and set aside.
- 2
Step 2
- a.In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- 3
Step 3
- a.Stir in the minced garlic and cook for one more minute until fragrant.
- 4
Step 4
- a.Add the rinsed split peas, low-sodium chicken broth, smoked ham hock, bay leaf, and dried thyme to the pot. Stir to combine and increase the heat to high, bringing the soup to a boil.
- 5
Step 5
- a.Once boiling, reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently for 75-90 minutes. Stir every 15-20 minutes to prevent the peas from sticking to the bottom. The soup is done when the peas are tender and have broken down, creating a thick, creamy consistency.
- 6
Carefully transfer the ham hock from the pot to a cutting board
- a.Let it cool for a few minutes until it's safe to handle. Using two forks, shred the meat from the bone. Discard the bone, skin, and any excess fat.
- 7
Return the shredded ham to the soup
- a.Remove and discard the bay leaf. Taste and season with salt and freshly ground black pepper. Be cautious with the salt, as the ham hock is already salty.
- 8
Step 8
- a.If the soup is thicker than you prefer, stir in a splash of hot water or broth to reach your desired consistency. Serve hot, garnished with fresh parsley if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother, creamier soup, use an immersion blender to partially blend it before adding the shredded ham back in.
- 2If you don't have a ham hock, a leftover ham bone works great. You can also use 1.5 cups of diced cooked ham, adding it during the last 30 minutes of cooking.
- 3Split pea soup thickens significantly as it cools. When reheating, you'll likely need to add a splash of broth or water to thin it out.
- 4While not required for modern split peas, soaking them for 4-6 hours can reduce the cooking time by about 20-30 minutes.
- 5This soup freezes beautifully. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months.
Adapt it for your goals.
Vegetarian/Vegan
Omit the ham hock and use vegetable broth. To add a smoky flavor, stir in 1/2 teaspoon of smoked paprika or a few drops of liquid smoke at the end of cooking.
Different MeatDifferent Meat
Instead of a ham hock, you can use a smoked turkey leg or diced bacon/pancetta (sauté it with the onions at the beginning).
Herbaceous TwistHerbaceous Twist
Add other herbs like a sprig of fresh rosemary or a teaspoon of marjoram along with the thyme for a more complex flavor profile.
Spicy VersionSpicy Version
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic for a gentle kick of heat.
Why this is on our healthy list.
Excellent Source of Fiber
Split peas are packed with dietary fiber, which is crucial for digestive health. Fiber helps promote regular bowel movements, feeds beneficial gut bacteria, and can help lower cholesterol levels.
High in Protein
This soup provides a significant amount of protein from both the split peas and the ham. Protein is essential for building and repairing tissues, muscle maintenance, and keeping you feeling full and satisfied.
Rich in Micronutrients
Split peas are a good source of important minerals like iron, which is vital for oxygen transport in the blood, and potassium, which helps regulate blood pressure and fluid balance.
Frequently asked questions
A 1.5-cup serving of this soup contains approximately 350-450 calories, depending on the fat content of the ham hock used. It's a nutrient-dense meal packed with protein and fiber.