Classic Split Pea and Ham Soup Recipe: Easy & Hearty

The best split pea and ham soup recipe combines 2 cups dried green split peas, 2 cups diced ham hock or leftover ham, 1 diced onion, 2 chopped carrots, 2 celery stalks, 3 garlic cloves, 6 cups broth, and aromatic herbs. Simmer for 60-90 minutes until peas are tender and soup has thickened naturally. No cream needed for a rich, hearty texture that's perfect for cold days.

Nothing beats a steaming bowl of homemade split pea and ham soup on a chilly day. This traditional recipe delivers deep flavor through simple ingredients and proper technique, creating a satisfying meal that's both economical and nutritious. Unlike many modern versions that rely on cream or thickeners, authentic split pea soup achieves its signature texture naturally as the peas break down during cooking.

Why This Split Pea and Ham Soup Recipe Works

The magic of split pea soup lies in the chemical reaction between the starch in the peas and liquid during simmering. As the peas cook, they release starch that thickens the broth into a velvety consistency without any additives. Using a ham hock rather than just diced ham provides collagen that transforms into gelatin during cooking, adding body and richness to the soup.

Traditional Split Pea and Ham Soup Ingredients

Quality ingredients make the difference between good and exceptional soup. Here's what you'll need for the classic version that serves 6-8:

Ingredient	Amount	Preparation Notes
Dried green split peas	2 cups (1 pound)	Rinse thoroughly to remove debris
Ham hock or leftover ham	2 cups diced	Smoked ham hock adds depth; leftover holiday ham works well
Yellow onion	1 medium	Diced small for even flavor distribution
Carrots	2 medium	Peeled and chopped into 1/4-inch pieces
Celery stalks	2	Finely diced including leaves for extra flavor
Garlic cloves	3	Minced
Vegetable or chicken broth	6 cups	Low-sodium preferred for better flavor control
Dried thyme	1 teaspoon	Or 1 tablespoon fresh thyme
Bay leaves	2	Remove before serving
Olive oil	2 tablespoons	For sautéing vegetables

Step-by-Step Cooking Instructions

Preparation (10 minutes)

Rinse split peas in a fine-mesh strainer under cold water until water runs clear. This removes any dust or debris. Dice all vegetables to uniform 1/4-inch pieces for even cooking. If using a ham hock, rinse it under cold water.

Cooking Process (90 minutes)

In a 5-6 quart Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 8-10 minutes until vegetables soften but don't brown.
Add minced garlic and cook for 1 minute until fragrant.
Stir in rinsed split peas, ham, broth, thyme, and bay leaves. If using a ham hock, add it whole.
Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 60-90 minutes, stirring occasionally.
The soup is ready when peas have completely broken down and the soup has thickened to a creamy consistency. A ham hock should fall apart easily when pierced with a fork.
Remove bay leaves and ham hock (if used). If using a ham hock, remove meat from bone, dice, and return to soup.
Season with salt and freshly ground black pepper to taste. Add a splash of apple cider vinegar (1-2 teaspoons) to brighten flavors.

Avoiding Common Split Pea Soup Mistakes

Many home cooks encounter issues with split pea soup that can be easily prevented:

Using canned peas - Dried peas provide the necessary starch for proper thickening. Canned peas turn mushy and won't create the right texture.
Adding salt too early - Salt added at the beginning can prevent peas from softening properly. Wait until the end to adjust seasoning.
Boiling vigorously - A gentle simmer prevents peas from breaking too quickly, which can create an uneven texture.
Skipping the acid finish - A small amount of vinegar or lemon juice at the end balances the richness and enhances all flavors.

Variations for Different Dietary Needs

This versatile recipe adapts well to various cooking methods and dietary preferences:

Slow Cooker Split Pea and Ham Soup

Combine all ingredients in a 6-quart slow cooker. Cook on low for 8 hours or high for 4 hours. The slow cooking process develops deeper flavor while requiring minimal attention.

Instant Pot Method

Use sauté function to cook vegetables, then add remaining ingredients. Pressure cook on high for 15 minutes with natural release for 15 minutes. Total time: 35 minutes.

Vegetarian Split Pea Soup

Omit ham and use smoked paprika (1 teaspoon) plus 1 strip of kombu seaweed for umami depth. Substitute vegetable broth and add 1 cup diced mushrooms for meaty texture.

Storage and Reheating Tips

Split pea soup actually improves in flavor after 24 hours as flavors meld. Store in airtight containers:

Refrigerator: Keeps for 5 days. The soup will thicken as it chills - add broth or water when reheating.
Freezer: Portion into freezer bags (lay flat for space efficiency) and freeze for up to 3 months.
Reheating: Warm gently over medium-low heat, stirring frequently. Avoid boiling which can make the soup gluey.

Nutritional Benefits of Split Pea Soup

One 1.5-cup serving provides:

Approximately 280 calories
18g protein (excellent plant-based source)
15g dietary fiber (more than half daily requirement)
Rich in folate, iron, and potassium
Naturally low in fat when made without excessive ham

The soluble fiber in split peas helps regulate blood sugar and supports digestive health, making this traditional recipe both comforting and nourishing.

Frequently Asked Questions

Can I make split pea soup without a ham hock?

Yes, you can make excellent split pea soup using leftover diced ham instead of a ham hock. For vegetarian versions, substitute smoked paprika and a strip of kombu seaweed to provide the umami depth typically from ham. The soup will still develop proper thickness from the split peas themselves.

Why is my split pea soup too thin?

Split pea soup that's too thin usually means the peas haven't cooked long enough to break down completely. Continue simmering 15-20 minutes longer, stirring occasionally. If still too thin, remove 1-2 cups of soup, blend until smooth, then return to pot. Avoid adding flour or cornstarch as this creates an artificial texture.

How do I prevent split peas from turning mushy?

To maintain some pea texture while achieving creamy consistency, simmer the soup covered for 45 minutes, then uncover and continue cooking 15-20 minutes more. The uncovered phase allows excess moisture to evaporate while preventing complete disintegration of the peas. Adding acidic ingredients like tomatoes too early can also prevent proper softening.

Can I use yellow split peas instead of green?

Yes, yellow split peas work well and have a slightly milder, sweeter flavor than green peas. They cook at the same rate and provide identical thickening properties. Yellow peas are traditional in some European variations of the recipe and create a slightly different visual appearance while maintaining the same comforting texture.

What's the best way to store leftover split pea soup?

Cool soup completely before storing in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months. When reheating, add broth or water as the soup thickens significantly when chilled. For best results, freeze in portion-sized containers for easy single servings.