Nothing beats a bowl of hearty ham split pea soup on a cold day. This traditional recipe yields a rich, creamy texture without dairy, thanks to the natural starches in split peas. With just 15 minutes of prep and 90 minutes of simmering, you'll have a nourishing meal that serves 6-8 people. The secret to exceptional flavor lies in using a smoked ham hock rather than pre-cooked ham cubes, which infuses the broth with deep smokiness while keeping the soup naturally thick.
Why This Ham Split Pea Soup Recipe Works
Unlike many modern adaptations that rely on cream or thickeners, authentic split pea soup achieves its signature texture through proper cooking technique. The split peas break down naturally during simmering, creating a velvety consistency. Our tested method ensures perfectly tender peas without becoming mushy, while the ham hock provides just the right amount of saltiness without requiring additional seasoning.
Essential Ingredients for Traditional Split Pea Soup
Quality ingredients make all the difference in this simple recipe. Don't substitute dried peas with canned—they won't achieve the proper texture. Here's what you'll need:
| Ingredient | Quantity | Key Purpose |
|---|---|---|
| Dried green split peas | 2 cups (1 lb) | Base ingredient that thickens soup naturally |
| Smoked ham hock | 1 (about 1 lb) | Provides deep smoky flavor and meat |
| Yellow onion, diced | 1 large | Foundation for aromatic base |
| Carrots, diced | 2 medium | Sweetness and texture |
| Celery stalks, diced | 2 | Essential aromatic component |
| Garlic cloves, minced | 3 | Flavor depth |
| Bay leaves | 2 | Subtle herbal note |
| Thyme | 1 tsp dried or 3 sprigs fresh | Classic soup herb |
| Chicken or vegetable broth | 6 cups | Preferable to water for richer flavor |
| Olive oil | 2 tbsp | For sautéing vegetables |
Step-by-Step Cooking Instructions
- Prepare ingredients: Rinse split peas thoroughly under cold water, picking out any debris. Dice onion, carrots, and celery into uniform 1/4-inch pieces.
- Sauté aromatics: Heat olive oil in a 6-quart pot over medium heat. Add onions, carrots, and celery. Cook for 8-10 minutes until softened but not browned.
- Add garlic and herbs: Stir in minced garlic, thyme, and bay leaves. Cook for 1 minute until fragrant.
- Combine all ingredients: Add rinsed split peas, ham hock, and broth to the pot. Bring to a gentle boil.
- Simmer: Reduce heat to low, cover partially, and simmer for 90 minutes to 2 hours, stirring occasionally. The soup is ready when peas are completely broken down and texture is creamy.
- Finish the soup: Remove ham hock. Shred meat from bone, discarding fat and cartilage. Return meat to soup. Adjust seasoning if needed (often unnecessary due to salt from ham).
Cooking Time Breakdown
- Prep time: 15 minutes
- Cook time: 90-120 minutes
- Total time: 1 hour 45 minutes to 2 hours 15 minutes
- Servings: 6-8
Pro Tips for Perfect Split Pea Soup
Mastering this easy ham split pea soup recipe requires attention to a few key details:
- Don't skip the mirepoix: The onion-carrot-celery trio forms the flavor foundation. Cook until softened but not browned for the cleanest taste.
- Ham selection matters: Smoked ham hock provides superior flavor to pre-cooked ham cubes. If unavailable, use a ham bone with some meat attached.
- Resist stirring too much: Excessive stirring can make peas too mushy. Stir only occasionally during simmering.
- Adjust consistency: If soup becomes too thick, add additional broth or water 1/4 cup at a time until desired consistency is reached.
- Resting improves flavor: Like most soups, split pea soup tastes even better the next day after flavors have melded.
Serving Suggestions
This traditional split pea soup with smoked ham pairs perfectly with:
- Freshly baked crusty bread or cornbread
- A simple green salad with vinaigrette
- Crusty baguette for dipping
- Crumbled bacon on top for extra smokiness
For a complete meal, serve with a side of roasted vegetables or a grilled cheese sandwich.
Storage and Reheating Instructions
Homemade ham and split pea soup stores exceptionally well:
- Refrigeration: Cool completely and store in airtight container for up to 5 days
- Freezing: Freeze in portion-sized containers for up to 3 months (thaw overnight in refrigerator before reheating)
- Reheating: Warm gently over medium-low heat, adding small amounts of broth or water if needed to reach desired consistency
Common Recipe Variations
Adapt this authentic split pea soup recipe to suit your preferences:
- Slow cooker method: After sautéing vegetables, transfer everything to slow cooker and cook on low for 6-8 hours
- Vegetarian option: Omit ham and use smoked paprika with vegetable broth for similar depth
- Instant Pot version: Cook on high pressure for 15 minutes with natural release for faster preparation
- Extra vegetables: Add diced potatoes or parsnips during last 30 minutes of cooking
- Spicy kick: Include a pinch of red pepper flakes with the herbs
Frequently Asked Questions
Can I make split pea soup without a ham hock?
Yes, you can make a vegetarian version by substituting the ham hock with smoked paprika (1-2 tsp) and using vegetable broth. For meat-based alternatives, try a ham bone or 1 cup diced cooked ham added near the end of cooking to prevent overcooking.
Why is my split pea soup too thick or too thin?
Split pea soup naturally thickens as it cools. If too thick when serving, add additional broth or water 1/4 cup at a time while reheating. If too thin, simmer uncovered for 10-15 minutes to reduce, or blend a portion of the soup to release more starch from the peas.
Do I need to soak split peas before making soup?
No soaking is required for split peas. Unlike dried beans, split peas cook relatively quickly without pre-soaking. Simply rinse them thoroughly to remove any dust or debris before adding to your soup.
How can I make my split pea soup creamier without dairy?
The natural starches in split peas create creaminess as they break down during cooking. For extra creaminess, blend about one-third of the finished soup with an immersion blender, then stir it back into the pot. Avoid adding dairy as it can curdle when added to hot soup.
Can I freeze ham and split pea soup?
Yes, this soup freezes exceptionally well. Cool completely, then store in airtight containers or freezer bags with 1-inch headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove with a splash of broth if needed.
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