Save A hearty, comforting winter soup made with split peas and leftover ham or a ham bone, simmered to create a rich, savory flavor. This Split Pea and Ham Soup is perfect for chilly days when you want a meal that is both filling and deeply satisfying.
Save With a preparation time of about 20 minutes and a long, slow simmer, this soup transforms simple ingredients into a nutritious and flavorful bowl of comfort that the whole family will enjoy.
Ingredients
- 1 meaty ham bone or 2 cups diced cooked ham
- 1 pound (450 g) dried split peas, rinsed and sorted
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 8 cups (2 liters) low-sodium chicken or vegetable broth
- 2 cups (480 ml) water
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- Salt, to taste
Instructions
- Step 1
- In a large stockpot or Dutch oven, heat a splash of oil over medium heat. Add the onion, carrots, and celery. Cook, stirring, for 5–6 minutes until softened.
- Step 2
- Stir in the garlic and cook for 1 minute more until fragrant.
- Step 3
- Add the split peas, ham bone (or diced ham), bay leaf, thyme, broth, and water. Stir to combine.
- Step 4
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- Step 5
- Remove the lid and continue simmering for an additional 20–30 minutes, or until the peas are completely tender and the soup is thickened to your liking.
- Step 6
- Discard the bay leaf and remove the ham bone. If using a ham bone, pick off any meat, chop it, and return it to the soup.
- Step 7
- Season with black pepper and salt to taste. For a creamier texture, partially mash the peas or use an immersion blender for a smoother consistency.
- Step 8
- Serve hot, garnished with fresh herbs if desired.
Zusatztipps für die Zubereitung
For the best results, ensure you rinse and sort your split peas to remove any small debris or stones. If you prefer a completely smooth soup, use an immersion blender to puree the mixture once the peas are fully tender.
Varianten und Anpassungen
To make a vegetarian version, omit the ham and add smoked paprika for depth. For extra heartiness, you can also add diced potatoes or parsnips into the pot while the soup simmers.
Serviervorschläge
This soup is delicious when served with a side of crusty bread or rustic crackers. A garnish of fresh herbs like thyme or parsley adds a bright contrast to the savory, smoky broth.
Save Whether you're using up a holiday ham bone or just looking for a wholesome winter meal, this Split Pea and Ham Soup is a timeless recipe that provides warmth and satisfaction with every spoonful.
Recipe Help
- → Do split peas need to be soaked before cooking?
No, split peas don't require soaking unlike dried beans. They naturally soften and break down during simmering, creating that classic creamy texture. Just rinse them well before adding to the pot.
- → Can I make this with leftover holiday ham?
Absolutely. Leftover ham works perfectly, and a ham bone adds incredible depth. If you don't have a bone, diced cooked ham provides plenty of flavor. The soup is an excellent way to transform holiday leftovers into something completely new.
- → Why is my soup still watery after cooking?
Split peas continue thickening as they cool. If it seems too thin, simply simmer uncovered longer, or mash some peas against the side of the pot. An immersion blender also creates a thicker, creamier consistency if desired.
- → Can I freeze this soup?
Yes, it freezes beautifully for up to three months. The texture actually improves after freezing and reheating. Cool completely before transferring to freezer-safe containers, leaving some space for expansion.
- → What's a good vegetarian substitute?
Replace the ham with smoked paprika or liquid smoke for that savory depth. Using vegetable broth instead of chicken keeps it vegetarian while maintaining rich flavor. Some cooks add a potato for extra body.
- → How do I know when the peas are done?
The peas are fully cooked when they've completely broken down and the soup has thickened. This usually takes about 90 minutes of simmering. Taste a few peas to ensure they're tender with no gritty texture remaining.