Perfect Split Pea Soup with Ham Recipe: Easy & Hearty

The best recipe for split pea soup with ham combines 2 cups dried green split peas, 1.5 lbs smoked ham hock or 2 cups diced leftover ham, 1 large onion, 2 carrots, 2 celery stalks, 3 garlic cloves, 6 cups broth, and aromatic herbs. Simmer for 60-90 minutes until peas are tender and flavors meld. This hearty, protein-rich soup serves 6 and freezes well for up to 3 months. For creamy texture without dairy, simply blend half the soup before serving.

Nothing beats a steaming bowl of homemade split pea soup with ham on a chilly day. This traditional recipe delivers rich, smoky flavor with minimal effort, transforming humble ingredients into a satisfying meal that's packed with protein and fiber. Whether you're using a ham bone from Sunday dinner or starting fresh with smoked ham hock, this foolproof method guarantees perfect results every time.

Why This Split Pea Soup Recipe Works

Unlike many simplified versions, this authentic recipe balances traditional techniques with modern convenience. The secret lies in properly layering flavors: sautéing vegetables before adding peas creates depth, while the long simmer allows natural starches to thicken the broth. Using both smoked ham hock and diced ham provides complex smokiness without overwhelming saltiness. This easy split pea soup recipe with ham achieves the ideal creamy texture without dairy—perfect for those seeking dairy-free comfort food.

Essential Ingredients for Perfect Split Pea Soup

The magic happens through quality ingredients working in harmony. Don't skip these key components:

Dried green split peas (2 cups) - The foundation, providing protein and natural thickening
Smoked ham hock (1.5 lbs) - For authentic smoky depth (or substitute with 2 cups diced leftover ham)
Aromatic vegetables - 1 large onion, 2 carrots, 2 celery stalks, all finely diced
Garlic (3 cloves) - Minced for flavor complexity
Broth (6 cups) - Chicken or vegetable, low-sodium preferred
Bay leaves (2) and thyme (1 tsp) - Essential herbs
Olive oil (2 tbsp) - For sautéing vegetables
Salt and pepper - To finish (ham adds significant salt)

Equipment You'll Need

This traditional split pea soup with ham recipe requires basic kitchen tools:

6-quart heavy-bottomed pot or Dutch oven
Wooden spoon for stirring
Sharp knife and cutting board
Measuring cups and spoons
Ladle for serving
Immersion blender (optional, for creamier texture)

Step-by-Step Preparation Guide

Follow these detailed instructions for foolproof results every time you make split pea soup with ham bone:

Prepare ingredients: Rinse split peas thoroughly under cold water, picking out any debris. Dice onion, carrots, and celery into uniform 1/4-inch pieces. Mince garlic.
Sauté aromatics: Heat olive oil in your pot over medium heat. Add onions, carrots, and celery. Cook for 8-10 minutes until softened but not browned. Stir in garlic and cook 1 minute more.
Add core ingredients: Pour in rinsed split peas, broth, smoked ham hock, bay leaves, and thyme. Bring to a gentle boil.
Simmer to perfection: Reduce heat to low, cover partially, and simmer for 60-90 minutes. Stir occasionally and skim any foam that forms on top. The soup is ready when peas are completely tender and the ham hock meat easily pulls away from the bone.
Finish preparation: Remove ham hock. Shred meat from bone, discarding fat and cartilage. Return meat to pot. Discard bay leaves. Season with salt and pepper to taste (remember ham adds salt).
Adjust consistency: For creamier texture, blend half the soup with an immersion blender. For thinner soup, add additional broth or water.

Cooking Stage	Time	Temperature	Key Indicator
Sautéing vegetables	8-10 minutes	Medium heat	Vegetables softened but not browned
Initial boil	5-7 minutes	Medium-high heat	Gentle rolling boil
Simmering	60-90 minutes	Low heat	Peas completely tender, ham meat pulls away easily
Final seasoning	2-3 minutes	Off heat	Taste balanced, not overly salty

Serving Suggestions for Your Ham and Split Pea Soup

This hearty soup shines when served properly. Ladle hot soup into pre-warmed bowls. The best split pea soup with ham hock pairs beautifully with:

Freshly baked crusty bread or cornbread
A sprinkle of fresh parsley or chives
Crusty baguette for dipping
Simple green salad with vinaigrette
Crusty artisan bread for a complete meal

For an extra touch, add a dollop of sour cream or a drizzle of good olive oil just before serving. This healthy split pea soup with ham makes an excellent standalone meal, but works equally well as a starter for more formal dinners.

Storage and Reheating Instructions

One of the best features of this traditional split pea soup with ham recipe is its excellent storage properties:

Refrigeration: Store in airtight container for up to 5 days. The flavors actually improve overnight as ingredients meld.
Freezing: Portion into freezer-safe containers, leaving 1-inch headspace. Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
Reheating: Warm gently over medium-low heat, stirring occasionally. Add broth or water if soup has thickened too much during storage.

Common Mistakes to Avoid

Even the best split pea soup recipe with ham can go wrong without proper technique. Steer clear of these pitfalls:

Skipping the vegetable sauté - Raw vegetables won't develop proper flavor foundation
Adding salt too early - Ham contributes significant salt; season at the end
Boiling too vigorously - Causes peas to break down unevenly
Using old split peas - Peas over 1 year old won't soften properly
Overcooking after adding ham - Makes meat tough and stringy

Delicious Variations to Try

Once you've mastered the basic recipe for split pea soup with ham, experiment with these adaptations:

Slow cooker version: After sautéing vegetables, transfer everything to slow cooker and cook on low for 6-8 hours
Vegan option: Omit ham, use smoked paprika and liquid smoke for depth, add extra mushrooms
Spicy kick: Add 1/4 tsp cayenne pepper or a diced jalapeño with the vegetables
Extra vegetables: Stir in diced potatoes or sweet potatoes during last 30 minutes of cooking
Creamy version: Blend entire batch for ultra-smooth texture (no dairy needed)

Frequently Asked Questions

Can I make split pea soup with leftover holiday ham?

Yes, leftover holiday ham works perfectly in this recipe. Use 2 cups diced ham instead of ham hock. Add the ham during the last 30 minutes of cooking to prevent overcooking. This transforms holiday leftovers into a completely new meal while maintaining that authentic smoky flavor profile.

Why aren't my split peas getting soft?

Old split peas (over 1 year) often won't soften properly. Hard water can also prevent softening. Try adding 1/4 teaspoon baking soda to the pot, which helps break down the peas' structure. Never add acidic ingredients like tomatoes or vinegar until peas are fully tender, as acid prevents softening.

How can I make this soup thicker or thinner?

For thicker soup, simmer uncovered for additional 10-15 minutes to reduce liquid. For creamier texture without dairy, blend 1/3 to 1/2 of the soup with an immersion blender. To thin the soup, gradually add additional broth or water while heating. The soup will naturally thicken as it cools, so adjust consistency when reheating leftovers.

Can I freeze split pea soup with ham?

Absolutely. This recipe freezes exceptionally well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving 1-inch headspace for expansion. Thaw overnight in the refrigerator before reheating gently on the stove. Freezing actually improves flavor as ingredients continue to meld.

What's the difference between split pea soup with ham hock versus ham bone?

Ham hock (the lower part of the pig's leg) contains more connective tissue, creating a richer, more gelatinous broth as it cooks. Ham bone (from the center cut) has less meat but still provides excellent flavor. Both work well, but ham hock yields a slightly more robust flavor profile. For best results with ham bone, supplement with 1 cup diced ham for additional meat.