Split Pea Soup with Ham

Split Pea Soup with Ham: A Hearty & Classic Comfort

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1. Introduction

There’s a special kind of warmth and satisfaction that only a bowl of classic Split Pea Soup with Ham can provide. This timeless soup is a testament to turning humble ingredients into something truly extraordinary – a rich, thick, and deeply savory soup that’s both nourishing and incredibly comforting. It’s a cold-weather staple, but its hearty goodness is welcome on any day you crave a bowl of pure, unadulterated comfort.

At the heart of this soup are dried green split peas, which break down as they simmer, creating a wonderfully thick and creamy texture naturally, without the need for added thickeners.1 This creamy base is infused with the savory flavors of sautéed onion, carrots, and celery, aromatic garlic, and earthy dried thyme. The crucial element that elevates this soup is the smoked ham hock. As it simmers slowly with the peas and vegetables, it imparts a rich, smoky depth and contributes gelatin, giving the soup body and flavor that diced ham alone simply can’t replicate.

The tender shredded ham returned to the pot adds satisfying meaty bites to every spoonful. This Split Pea Soup with Ham is more than just a recipe; it’s a comforting tradition, perfect for a family meal, a cozy lunch, or even using up a leftover ham bone, much like our Hearty Navy Bean & Ham Bone Soup Recipe celebrates the use of ham bones for flavor. Get ready to simmer up a pot of this classic comfort!

2. Recipe Summary Block

  • Cuisine: American / European / Comfort Food
  • Course: Main Course, Soup
  • Difficulty Level: Easy
  • Prep Time: 15 minutes (chopping vegetables, rinsing peas)
  • Cooking Time: 2 hours 10 minutes (approximately, including sautéing and simmering)
  • Total Time: Approximately 2 hours 25 minutes
  • Servings: 6 servings
  • Dietary Classification: Contains Meat (Ham). Naturally Gluten-Free and Dairy-Free. Can be adapted to be Vegetarian or Vegan (omit ham hock, use vegetable broth).

3. Equipment and Utensils Needed

To make this classic Split Pea Soup with Ham, you’ll need standard kitchen equipment:

  • Large Dutch oven or stock pot (6-8 quart / 5.7-7.6 liter capacity): A heavy-bottomed pot is ideal for even heat distribution and simmering the soup for an extended period.
  • Cutting board and knife: For dicing the onion, carrots, and celery, and mincing the garlic.
  • Measuring cups and spoons: For accurate measurement of all ingredients, including liquids and dried ingredients.
  • Strainer or colander: For rinsing the dried split peas.
  • Stirring spoon (wooden or heat-resistant spatula): For sautéing vegetables and stirring the soup during simmering.
  • Slotted spoon or tongs: For safely removing the ham hock from the hot soup.
  • Forks: To shred the cooked ham hock meat.
  • Ladle: For serving the finished soup.
  • Bowls: For enjoying the hearty soup.

4. Ingredients Section

Gather these simple yet flavorful ingredients to create a comforting pot of Split Pea Soup with Ham.

  • 1 tablespoon (15ml) olive oil: For sautéing the aromatic vegetables.
  • 1 medium yellow onion (approx. 1 cup / 150g), diced: Provides a savory base flavor.
  • 2 medium carrots (approx. 1 cup / 120g), peeled and diced: Add sweetness and color to the soup.
  • 2 celery stalks (approx. 1 cup / 100g), diced: Contributes to the classic savory mirepoix base.
  • 3 cloves garlic, minced: Adds aromatic depth.
  • 1 teaspoon (2g) dried thyme: An earthy herb that pairs wonderfully with split peas and ham.
  • 1 bay leaf: Adds a subtle, aromatic layer to the broth. Remember to remove it before serving.
  • 1 pound (approx. 450g) dried green split peas, rinsed: The star of the soup. Rinsing removes any dust or debris. Unlike larger dried beans, split peas do not require presoaking.2
  • 1 ham hock (about 1.5 pounds / 680g): A smoked ham hock adds incredible smoky flavor, richness, and gelatin that thickens the soup and provides tender meat.3 Look for a smoked ham hock at your grocery store’s meat counter. As an alternative, you could use a smoked ham bone or about 1-1.5 cups of diced smoked ham steak, though the flavor and richness will be slightly different.
  • 6 cups (1.4 liters) low-sodium chicken broth: The primary liquid base. Using low-sodium allows you to control the saltiness, especially since ham is salty. For a vegetarian/vegan version, use vegetable broth.
  • 2 cups (480ml) water: Adds additional liquid for simmering the peas.
  • Salt and freshly ground black pepper, to taste: For seasoning the soup. Season at the end after the ham hock has added its saltiness.

Notes on Ingredient Preparation:

  • Vegetables: Dice the onion, carrots, and celery into small, roughly 1/2-inch pieces. Mince the garlic finely.
  • Split Peas: Measure out the dried split peas and rinse them thoroughly under cold water in a colander.

5. Step-by-Step Instructions

Follow these detailed steps to create a perfectly hearty and flavorful Split Pea Soup with Ham.

  1. Sauté Aromatics:
    • Heat the 1 tablespoon (15ml) olive oil in a large Dutch oven or stock pot over medium heat.
    • Add the diced onion, carrots, and celery to the pot.
    • Sauté the vegetables, stirring occasionally, until they are softened and the onion is translucent, with some pieces beginning to brown slightly on the edges, about 8 to 10 minutes. This longer sauté time helps develop deeper flavors.
  2. Add Garlic and Herbs:
    • Add the 3 cloves of minced garlic, 1 teaspoon (2g) dried thyme, and the 1 bay leaf to the pot with the sautéed vegetables.
    • Stir and cook for just about 30 seconds, or until the garlic is fragrant. Be careful not to let the garlic burn.
  3. Add Peas and Ham Hock:
    • Add the 1 pound (450g) of rinsed dried green split peas to the pot.
    • Place the 1 ham hock in the pot, nestled among the vegetables and peas. Stir everything together to combine.
  4. Add Liquids:
    • Pour in the 6 cups (1.4 liters) of low-sodium chicken broth and the 2 cups (480ml) of water.
    • Make sure the ham hock is mostly submerged in the liquid. Add a little more water or broth if needed.
  5. Simmer Until Peas are Tender:
    • Bring the soup to a boil over medium-high heat, then immediately reduce the heat to low to maintain a gentle simmer.
    • Cover the pot and cook for about 2 hours, stirring occasionally (every 15-20 minutes) to prevent the peas from sticking to the bottom of the pot. The peas are done when they have broken down and are very soft, thickening the soup significantly. The ham hock meat should also be very tender and easily shredded.
  6. Shred the Ham:
    • Carefully remove the ham hock from the pot using tongs or a slotted spoon. Place it on a cutting board or plate.
    • Once cool enough to handle, shred the meat from the ham hock using two forks. Discard the bone, skin, and any excess fat.
    • Return the shredded ham meat to the pot of soup. Stir to combine.
  7. Season and Serve:
    • Remove and discard the bay leaf from the pot.
    • Season the soup with salt and freshly ground black pepper to taste. Start with a small amount of salt, as the ham will add saltiness, and add more only if needed.
    • Stir well to heat the ham through.
    • Ladle the hot soup into bowls. Serve immediately. The soup naturally thickens as it cools, so if it’s too thick, you can add a splash more broth or water when reheating. As the recipe notes, it pairs well with crusty bread.

7. Expert Tips and Variations

Master your Split Pea Soup with Ham with these expert insights and explore delicious variations.

Expert Tips from a Professional Chef:

  1. Rinse Your Peas! It might seem simple, but rinsing dried split peas is important to remove any dust, debris, or small stones that might be present.
  2. Sautéing Builds Flavor: Taking the time to properly sauté the onion, carrots, and celery until they start to brown (“sweating” them) develops a deeper, richer flavor base for the soup. Don’t rush this step.
  3. Ham Hock Power: A smoked ham hock is highly recommended over just diced ham for its superior flavor contribution. It adds smoky depth, gelatin (which helps thicken the soup naturally), and incredibly tender meat after simmering. For ideas on using ham bones, check out our Southern White Beans and Ham Recipe.
  4. Patience During Simmering: The 2-hour simmer time is necessary for the split peas to fully break down and thicken the soup to its desired consistency, and for the ham hock to become fork-tender. Stirring occasionally is crucial to prevent the peas from sticking to the bottom of the pot, especially as the soup thickens.
  5. Season at the End: Since the ham hock is smoked and cured, it contributes a significant amount of saltiness to the soup as it simmers. Wait until the end, after the ham is shredded and returned to the pot, to taste and adjust the salt and pepper.

Common Mistakes to Avoid:

  1. Not Rinsing Split Peas: Can result in gritty soup.
  2. Under-Simmering: Peas won’t break down properly, resulting in a thinner soup and less tender ham.
  3. Not Stirring Enough: Leads to peas sticking and potentially scorching on the bottom of the pot.
  4. Salting Too Early: Can result in an overly salty soup once the ham’s saltiness is released.
  5. Forgetting the Bay Leaf: While small, it adds a subtle aromatic layer that makes a difference. Remember to remove it before serving.

Creative Recipe Variations:

  1. Vegetarian/Vegan Split Pea Soup: Omit the ham hock entirely and use vegetable broth instead of chicken broth. For a smoky flavor, add a teaspoon of smoked paprika or a few drops of liquid smoke during the last 30 minutes of simmering. You can also add other hearty vegetables like diced potatoes, sweet potatoes, or leeks (instead of onion) during the initial sauté. For another vegan pea soup option, see our Easy Creamy Pea Soup Recipe (Vegan Option).
  2. Smoother Texture: If you prefer a smoother soup, you can use an immersion blender to blend part or all of the soup after removing the ham hock and before adding the shredded meat back in. Be careful of splattering hot soup.
  3. Add Other Meats: Instead of or in addition to the ham hock, you could add diced smoked ham steak or sliced smoked sausage (like kielbasa or andouille) during the last 30 minutes of simmering. Crispy crumbled bacon can also be added as a garnish.
  4. Yellow Split Peas: You can substitute green split peas with yellow split peas. Yellow split peas tend to cook a little faster, so reduce the simmering time to about 1.5 hours or until they are soft.
  5. Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the soup during the last 15-20 minutes of simmering for a subtle kick.

8. Serving Suggestions

Split Pea Soup with Ham is a hearty main course that is best enjoyed hot and often paired with simple accompaniments.

  • Plating and Presentation: Ladle the thick, comforting soup into deep bowls. Its rustic appearance is part of its appeal.
  • Garnish: Garnish with extra shredded ham meat, a sprinkle of fresh chopped parsley or chives, or a few homemade croutons for added texture. A swirl of good quality olive oil can add a touch of richness.
  • Complementary Pairings:
    • Bread: The most classic pairing is crusty bread for dipping or dunking. Warm biscuits or a slice of cornbread (like our Honey Butter Cornbread Poppers Recipe) also make excellent companions.
    • Sandwiches: A grilled cheese sandwich is a popular pairing for a comforting lunch.
    • Salad: A simple, light side salad with a vinaigrette dressing can offer a refreshing contrast to the richness of the soup.
  • Occasions: Split Pea Soup with Ham is perfect for:
    • Cozy weeknight dinners, especially during cooler months
    • A satisfying lunch
    • Using up leftover ham bones
    • A comforting potluck dish.

9. Nutritional Information (Per Serving)

Nutritional information is approximate and can vary based on specific ingredients and portion sizes used (e.g., size/fat content of ham hock, sodium level of broth).

Estimated Nutritional Breakdown (per serving, assuming 6 servings):

  • Calories: Approximately 350 kcal
  • Protein: Approximately 30 g (High in protein!)
  • Carbohydrates: Approximately 40 g
  • Fiber: Approximately 15 g (Excellent source of fiber!)
  • Sugars: Approximately 8 g
  • Fat: Approximately 10 g
    • Saturated Fat: Approximately 3 g
  • Cholesterol: Approximately 40 mg
  • Sodium: Approximately 800 mg (Can be higher or lower depending on broth/ham)
  • Potassium: Approximately 800 mg
  • Vitamin A: Approximately 80% DV (Daily Value, primarily from carrots)
  • Vitamin C: Approximately 15% DV (Primarily from carrots, celery)
  • Calcium: Approximately 4% DV
  • Iron: Approximately 15% DV

This Split Pea Soup with Ham is a very nutritious soup, offering high amounts of protein and dietary fiber, along with good amounts of Vitamin A and Iron. It is a filling and wholesome meal option.

10. Storage and Reheating Instructions

Split Pea Soup with Ham stores and reheats wonderfully, often tasting even better the next day as the flavors continue to meld.4

  • Proper Storage: Once the soup has cooled completely to room temperature, transfer it to airtight containers.
  • Refrigeration Guidelines: Store in the refrigerator for up to 3-4 days. Note that split pea soup thickens considerably as it cools.
  • Freezing Recommendations:
    • Split pea soup freezes very well. Once completely cooled, transfer the soup to freezer-safe containers or heavy-duty freezer bags, leaving some headspace (liquids expand slightly when frozen). Freeze for up to 3 months. The texture may become slightly more solid or mealy upon thawing and reheating, but it is still enjoyable.
  • Thawing Frozen Soup:
    • Thaw frozen soup in the refrigerator overnight before reheating. For quicker thawing, you can place the frozen container in a sink of cold water.
  • Reheating Methods:
    • Stovetop (Recommended): The best way to reheat split pea soup is gently on the stovetop. Transfer the soup to a saucepan. As it heats, you will likely need to add extra liquid (broth or water) to reach your desired consistency, as it will have thickened significantly in the fridge or freezer. Heat over medium-low heat, stirring occasionally, until it is hot and bubbly.
    • Microwave: Individual portions can be reheated in the microwave in a microwave-safe bowl, stirring halfway through, until heated through.5 You may need to add a splash of liquid before or after heating to adjust the thickness.

11. Frequently Asked Questions (FAQ)

Here are some common questions about making and enjoying your Split Pea Soup with Ham:

  • Do I need to soak dried split peas before cooking? No, dried green split peas do not require presoaking like some other dried beans. Just a thorough rinsing under cold water is sufficient before adding them to the pot.
  • Can I use yellow split peas instead of green? Yes, you can substitute green split peas with yellow split peas. Yellow split peas tend to have a slightly milder flavor and cook a little faster, so you might need to reduce the simmering time slightly (check for tenderness around 1.5 hours).
  • Can I omit the ham hock? Yes, you can omit the ham hock to make a simpler pea soup. However, you will lose the smoky flavor and richness that the ham hock provides. You can substitute with diced smoked ham steak for meat, but the texture and depth from the bone and gelatin of the hock are unique. For a vegetarian/vegan version, omit the ham hock and use vegetable broth (see Creative Variations).
  • Why is my split pea soup too thick or too thin? Split pea soup naturally thickens as the peas break down during simmering and as it cools.6 If your soup is too thick, simply stir in more chicken broth or water until you reach your desired consistency, especially when reheating. If it’s too thin, remove the lid and simmer for a bit longer, stirring frequently, to allow some liquid to evaporate.
  • Can I make this soup vegetarian or vegan? Yes, it’s easy to make this soup vegetarian or vegan. Omit the ham hock and use vegetable broth instead of chicken broth. You can add smoked paprika or a touch of liquid smoke for a smoky flavor, and add other hearty vegetables like potatoes or leeks.
  • How long does split pea soup last? When stored in an airtight container in the refrigerator, split pea soup with ham will last for 3-4 days. It also freezes well for up to 3 months.
  • Can I blend the soup for a smoother texture? Yes, you can. After removing the ham hock and bay leaf, use an immersion blender to blend part or all of the soup to your desired smoothness. Be cautious of splattering hot soup. Return the shredded ham to the pot after blending.

Enjoy the comforting warmth and hearty goodness of this classic Split Pea Soup with Ham!

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