Split Pea and Ham Soup (Printable)

A rich, comforting bowl of creamy split peas and ham, simmered until thick and savory.

# What You’ll Need:

→ Meats

01 - 1 meaty ham bone or 2 cups diced cooked ham

→ Legumes

02 - 1 pound dried split peas, rinsed and sorted

→ Vegetables

03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 bay leaf

→ Liquids

08 - 8 cups low-sodium chicken or vegetable broth
09 - 2 cups water

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon freshly ground black pepper
12 - Salt to taste

# How-To:

01 - Heat oil in a large stockpot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for 5-6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add split peas, ham bone or diced ham, bay leaf, thyme, broth, and water. Stir well to combine.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Remove lid and continue simmering for 20-30 minutes until peas are tender and soup reaches desired thickness.
06 - Discard bay leaf and remove ham bone. Pick off any remaining meat, chop, and return to soup.
07 - Season with black pepper and salt to taste. For creamier consistency, partially mash peas or blend with immersion blender.
08 - Serve hot, garnished with fresh herbs if desired.

# Expert Advice:

01 -
  • Hearty and comforting classic American flavors.
  • Excellent way to use a leftover ham bone or diced ham.
  • Simple, easy-to-follow steps suitable for any skill level.
  • Naturally thick and creamy texture without added dairy.
02 -
  • Verify broth labels to ensure the soup remains gluten-free if necessary.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • If the soup thickens too much after being chilled, simply add a splash of water or broth when reheating.
Return