The Best Split Pea and Ham Soup – A Classic Comfort Bowl Done Right

There are some recipes that feel like home no matter where you are, and split pea and ham soup is one of them. It’s the kind of soup that gently simmers on the stove, filling the kitchen with a savory, smoky aroma that promises warmth, comfort, and nourishment in every spoonful. This is not a thin, forgettable soup. This is the best split pea and ham soup—thick, velvety, deeply flavorful, and built on simple ingredients that transform into something extraordinary with time and care.

Split pea soup has long been a staple in kitchens across generations, especially during colder months when hearty meals matter most. The beauty of this dish lies in its humility. Dried peas, a leftover ham bone, a few vegetables, and patience are all it takes. As the soup slowly cooks, the peas break down naturally, creating a creamy texture without any cream at all. The ham infuses the broth with smoky depth, while onions, carrots, and celery build a flavor base that feels rich and complete.

This version is designed to be foolproof and deeply satisfying. It’s thick but not gluey, smoky but not overpowering, and balanced with herbs that enhance rather than distract. Whether you’re using a holiday ham bone or diced leftover ham, this soup turns scraps into something special. Serve it with crusty bread, a grilled cheese sandwich, or enjoy it all on its own—it’s a meal that truly stands tall.

Ingredients:

• 1 pound dried green split peas, rinsed and picked over
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 smoked ham bone or 2 cups diced smoked ham
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 2 cups water, as needed for thinning
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and cook for 6–8 minutes until softened and fragrant. Stir occasionally to prevent browning.
2. Add the minced garlic and cook for another 30 seconds, just until aromatic.
3. Stir in the rinsed split peas, coating them in the vegetable mixture.
4. Add the ham bone (or diced ham), chicken broth, bay leaves, thyme, black pepper, and salt. Bring the soup to a gentle boil.
5. Reduce heat to low, cover partially, and simmer for 75–90 minutes, stirring occasionally, until the peas have broken down and the soup is thick and creamy.
6. If using a ham bone, remove it from the pot. Shred any remaining meat and return it to the soup, discarding the bone and excess fat.
7. If the soup becomes too thick, add water ½ cup at a time until the desired consistency is reached.
8. Taste and adjust seasoning as needed. Remove bay leaves before serving.
9. Ladle into bowls and garnish with fresh thyme or parsley if desired.

The Best Split Pea and Ham Soup

A thick, hearty, and comforting classic soup made with green split peas, smoky ham, and slow-simmered vegetables.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: American, European

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 1 lb green split peas rinsed
• 1 tbsp olive oil
• 1 large yellow onion diced
• 2 carrots diced
• 2 celery stalks diced
• 4 cloves garlic minced
• 1 smoked ham bone or diced ham
• 8 cups chicken broth low sodium

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Knife
• Cutting board

Method

 

1. Sauté onion, carrots, and celery in olive oil until softened.
2. Add garlic and cook briefly until fragrant.
3. Stir in split peas, ham, broth, and seasonings.
4. Simmer gently until peas break down and soup thickens.
5. Remove ham bone, shred meat, return to soup, and adjust seasoning.

Notes

Soup thickens as it cools. Add water or broth when reheating if needed.

Tips & Tricks

• Rinse split peas thoroughly to remove excess starch and debris.
• Stir from the bottom occasionally to prevent sticking as the soup thickens.
• For ultra-smooth texture, use an immersion blender briefly while still leaving some chunks.
• Let the soup rest for 10 minutes before serving—it thickens slightly and flavors deepen.

Variations

• Smoky Upgrade: Add a pinch of smoked paprika for extra depth.
• Vegetable-Forward: Add diced potatoes or parsnips for more body.
• No Ham Bone: Use diced smoked ham or even smoked turkey legs.
• Slow Cooker Version: Cook on low for 7–8 hours or high for 4–5 hours.

Serving Suggestions
Serve with crusty sourdough, buttered rye bread, or classic grilled cheese. A simple green salad with a tangy vinaigrette balances the richness beautifully.

Storage Information

• Refrigerate in an airtight container for up to 5 days.
• Freeze for up to 3 months. Thaw overnight and reheat gently with added water or broth.

FAQ

• Do split peas need soaking? No, just rinsing is enough.
• Why is my soup bland? It likely needs more salt or time to simmer and develop flavor.
• Can I make it vegetarian? Yes—omit ham and use vegetable broth with smoked paprika.

History / Fun Facts
Split pea soup dates back to ancient times and was popular across Europe due to its affordability and nutrition. In many cultures, it symbolized frugality and comfort, making it a true heritage dish that still holds relevance today.