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A photo of a bowl of hot split pea soup served in a deep ceramic dish. The thick, golden-green broth is topped with shredded ham, fresh parsley, and a sprinkle of black pepper. A side of crusty bread sits next to the bowl, ready for dipping.

Split Pea Soup with Ham

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This Split Pea Soup with Ham is a rich and hearty dish made with tender split peas, smoky ham, and flavorful aromatics. Slow-simmered for deep flavor, this comforting soup is perfect for chilly days and meal prep.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

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
  • ½ teaspoon black pepper

Equipment

  • Large Pot or Dutch Oven For simmering the soup
  • Wooden spoon For stirring the ingredients
  • Ladle For serving the soup

Method
 

  1. In a large pot over medium heat, sauté the onions, carrots, and celery until softened, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the split peas, ham hock, bay leaves, thyme, and black pepper.
  4. Pour in the broth and bring the mixture to a boil.
  5. Reduce heat to low and let the soup simmer for 1.5 to 2 hours, stirring occasionally.
  6. Remove the ham hock, shred the meat, and return it to the soup.
  7. 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.

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