A bowl of Split Pea Soup with Ham is one of those meals that feels like home.
The kind of dish that simmers slowly, filling the air with its rich, smoky aroma. It’s thick, loaded with tender split peas, and made even better with bits of ham that melt into the broth.
Whether you’re using leftover ham or a smoked ham hock, this soup turns simple ingredients into something deeply flavorful.
It’s the perfect meal for cold nights, meal prep, or when you just want something warm and hearty. The split peas break down into a creamy consistency, while the ham infuses the soup with a subtle smokiness.
A bowl of this soup is filling on its own, but it’s even better with crusty bread or a side of cornbread to soak up every last spoonful.
What Makes This Split Pea Soup Special?
This isn’t just any split pea soup—it’s rich, smoky, and packed with layers of flavor that develop as it simmers. The ingredients blend together beautifully, creating a soup that’s both simple and deeply satisfying.
- Naturally Thick and Creamy – The split peas break down as they cook, creating a silky texture without needing cream.
- Smoky and Savory – Ham adds depth to the broth, making every spoonful hearty and rich.
- Great for Leftovers – The flavors get even better the next day, making it perfect for meal prep.
- Filling Without Being Heavy – Packed with protein and fiber, this soup keeps you full and warm without feeling too heavy.
A bowl of this soup delivers comfort in every bite, making it a go-to recipe for colder months.
Key Ingredients for a Flavorful Split Pea Soup
A few simple ingredients come together to build a deep, rich broth, with plenty of smoky and savory notes.
- Dried Split Peas – The base of the soup, breaking down as they cook for a creamy texture.
- Smoked Ham or Ham Hock – Adds saltiness and a smoky, meaty flavor that defines the dish.
- Onion, Carrots, and Celery – The classic trio that builds depth and sweetness in the broth.
- Garlic & Bay Leaves – Infuse the soup with a subtle, aromatic flavor.
- Chicken or Vegetable Broth – Forms the base, adding richness without overpowering the split peas.
- Thyme & Black Pepper – Enhances the natural flavors, keeping the soup balanced and warming.
Each ingredient plays a role in creating a smooth, flavorful soup that’s both comforting and easy to make.
How to Make Split Pea Soup with Ham
This soup is as easy as simmering everything together until the flavors meld. The longer it cooks, the better it tastes.
- Sauté the Vegetables – In a large pot, cook onions, carrots, and celery until softened. Add garlic and cook for another minute.
- Add the Ham and Seasonings – Stir in the split peas, ham hock (or chopped ham), thyme, bay leaves, and black pepper.
- Pour in the Broth – Add the broth, stir everything together, and bring to a boil.
- Simmer Until Tender – Reduce the heat and let the soup simmer for about 1.5 to 2 hours, stirring occasionally.
- Remove the Ham Hock – If using a ham hock, take it out, shred the meat, and return it to the pot.
- Adjust Seasoning and Serve – Taste and add salt if needed. Serve hot with bread or crackers.
As the soup cooks, the peas soften, the ham adds depth, and the broth thickens naturally, creating a rich and hearty dish.
Best Side Dishes to Serve with Split Pea Soup
A good bowl of soup deserves an equally good side. Whether you want something crunchy, soft, or slightly sweet, these options pair perfectly.
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| Side Dish | Why It Works |
|---|---|
| Crusty Bread | Soaks up the thick, flavorful broth. |
| Cornbread | Slightly sweet, balancing the smoky ham. |
| Garlic Butter Biscuits | Buttery, flaky, and great for dipping. |
| Grilled Cheese Sandwich | Melty cheese pairs well with the creamy soup. |
| Roasted Vegetables | A lighter contrast to the rich flavors of the soup. |
Pairing the soup with something toasty or slightly crisp makes for a well-rounded meal.
How to Store and Reheat Leftovers
Split pea soup stores well and even improves in flavor after a day in the fridge. It thickens as it sits, so a little extra broth or water may be needed when reheating.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Keep in a freezer-safe bag or container for up to 3 months.
- Reheat on the Stove: Warm over low heat, adding broth as needed to thin it out.
- Avoid Microwaving Too Long: Heat in short bursts and stir frequently to prevent uneven heating.
Stored properly, this soup remains just as rich and flavorful, making it a great make-ahead meal.
Frequently Asked Questions
1. Can I make this soup without ham?
Yes! Simply use vegetable broth and add a little smoked paprika for depth.
2. Do I need to soak the split peas before cooking?
No soaking is required! Split peas cook down easily in broth without pre-soaking.
3. How do I make the soup thinner or thicker?
If it’s too thick, add a bit of broth or water while reheating. For a thicker soup, let it simmer longer.
4. Can I use leftover ham instead of a ham hock?
Absolutely! Chopped ham works just as well and still adds great flavor.
5. What’s the best way to blend the soup?
For a smoother texture, use an immersion blender before adding the ham back in.
This Split Pea Soup with Ham is thick, rich, and filled with layers of smoky flavor, making it a go-to meal for cold nights or easy meal prep.
Split Pea Soup with Ham
Equipment
- Large Pot or Dutch Oven For simmering the soup
- Wooden spoon For stirring the ingredients
- Ladle For serving the soup
Ingredients
- 1 lb dried split peas rinsed and drained
- 1 ham hock or 2 cups chopped ham
- 1 cup onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 cloves garlic minced
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
Instructions
- In a large pot over medium heat, sauté the onions, carrots, and celery until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the split peas, ham hock, bay leaves, thyme, and black pepper.
- Pour in the broth and bring the mixture to a boil.
- Reduce heat to low and let the soup simmer for 1.5 to 2 hours, stirring occasionally.
- Remove the ham hock, shred the meat, and return it to the soup.
- Taste and adjust seasoning as needed before serving.
Notes
- For a creamier texture, blend half the soup with an immersion blender.
- Use a smoked turkey leg instead of ham for a different twist.
- Leftovers thicken over time; add extra broth when reheating.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!