Classic Split Pea Soup Recipe with Ham: Easy & Hearty

The best split pea soup recipe with ham combines 2 cups dried green split peas, 2 cups diced smoked ham, 1 diced onion, 2 chopped carrots, 2 chopped celery stalks, 4 cups broth, and aromatic herbs. Simmer for 60-90 minutes until peas are tender and soup reaches a creamy consistency. This hearty, protein-rich soup serves 6 and freezes well for up to 3 months.

Why This Split Pea Soup Recipe Works

Creating the perfect split pea soup with ham requires understanding the balance between texture, flavor development, and cooking time. Unlike many online recipes that produce either mushy or undercooked results, this method delivers consistently creamy yet textured soup with deep, smoky ham flavor. The magic happens through proper pea selection and controlled simmering that allows natural starches to thicken the broth without needing cream or thickeners.

Essential Ingredients for Authentic Flavor

Quality ingredients make the difference between ordinary and exceptional split pea soup. Don't substitute these key components:

Ingredient	Why It Matters	Substitution Options
Dried green split peas	Natural starch creates creamy texture without dairy	Yellow peas (milder flavor)
Smoked ham hock or shank	Provides deep smoky flavor and gelatin for richness	Diced smoked ham (add 1 hour earlier)
Homemade vegetable broth	Creates cleaner flavor profile than store-bought	Low-sodium chicken broth
Fresh thyme and bay leaves	Essential aromatic foundation	Dried thyme (use 1/3 amount)

Step-by-Step Cooking Instructions

Prep ingredients: Rinse 2 cups dried split peas under cold water. Dice 2 cups smoked ham into 1/2-inch cubes. Chop 1 onion, 2 carrots, and 2 celery stalks into uniform 1/4-inch pieces.
Sauté aromatics: In a 6-quart pot, cook diced vegetables in 2 tablespoons olive oil over medium heat for 8-10 minutes until softened but not browned.
Add peas and ham: Stir in rinsed peas, 4 cups broth, 1 bay leaf, and 1 teaspoon dried thyme. Add ham hock if using (see variations).
Simmer gently: Bring to a boil, then reduce heat to low. Cover partially and simmer for 60-90 minutes, stirring occasionally, until peas are completely tender.
Final texture adjustment: Remove bay leaf. For creamier texture, mash some peas against the pot side with a wooden spoon. For thicker soup, simmer uncovered 10-15 minutes.
Season and serve: Stir in 1/4 teaspoon black pepper and 1 teaspoon salt (adjust to taste). Remove ham hock if used, shred meat, and return to pot.

Avoid These Common Split Pea Soup Mistakes

Even experienced cooks make these errors when preparing traditional split pea soup recipe with ham:

Adding salt too early: Salt toughens peas. Wait until the last 15 minutes of cooking to season properly.
Boiling vigorously: Rapid boiling breaks down peas too much, creating unpleasant texture. Maintain gentle simmer throughout.
Skipping the ham hock: While diced ham works, the collagen-rich hock creates superior mouthfeel. Simmer it with the soup, then remove and shred.
Undercooking the peas: Split peas need full cooking time to develop creamy texture. Rushing creates grainy results.

Delicious Variations for Different Diets

Adapt this classic split pea soup with ham recipe for various preferences:

Slow cooker method: Combine all ingredients except salt and fresh herbs in slow cooker. Cook on low 7-8 hours. Shred ham and adjust seasoning before serving.
Vegan option: Omit ham and use smoked paprika (1 teaspoon) with liquid aminos (2 tablespoons) for umami depth. Add 1 diced potato for creaminess.
Extra vegetable version: Add 1 diced parsnip and 1 cup chopped kale during the last 20 minutes of cooking for added nutrition.
Creamy finish: Stir in 1/4 cup coconut milk at the end for richer texture without dairy.

Storage and Reheating Tips

Proper storage maintains quality of your homemade split pea soup recipe with ham:

Refrigeration: Cool completely within 2 hours. Store in airtight container for up to 5 days. Soup thickens when chilled - add broth when reheating.
Freezing: Portion into freezer-safe containers with 1-inch headspace. Freeze up to 3 months. Thaw overnight in refrigerator before reheating.
Reheating: Warm gently over medium-low heat, stirring frequently. Add water or broth to reach desired consistency. Never boil reheated soup.

Nutritional Benefits of Split Pea Soup

This traditional split pea soup with ham delivers impressive nutrition per serving (1.5 cups):

22g protein from peas and ham
15g dietary fiber (60% of daily value)
Rich in iron, potassium, and B vitamins
Only 280 calories per serving
Naturally low in fat when excess ham fat is removed

The combination of plant-based protein from peas and animal protein from ham creates a complete amino acid profile, making this an excellent meal for muscle maintenance and recovery.

Frequently Asked Questions

Can I use canned peas instead of dried for split pea soup?

No, canned peas won't work for authentic split pea soup. Dried peas contain the necessary starches that break down during cooking to create the characteristic creamy texture. Canned peas would disintegrate completely, resulting in an unappetizing consistency.

Why is my split pea soup with ham too thin?

If your soup lacks thickness, it likely needs more cooking time. Split peas require 60-90 minutes of gentle simmering for their starches to fully release. Avoid adding thickeners - proper technique creates natural creaminess. If already cooked, puree 1-2 cups of soup and stir back in.

How do I prevent split pea soup from foaming excessively?

Foaming occurs when proteins coagulate during initial boiling. To minimize foam, bring soup to a gentle simmer rather than a rolling boil. Skim any foam that forms during the first 15 minutes of cooking. Adding a small amount of oil (1 teaspoon) can also reduce foaming.

Can I make split pea soup without ham for a vegetarian version?

Yes, create vegetarian split pea soup by replacing ham with 2 tablespoons soy sauce or liquid aminos plus 1 teaspoon smoked paprika. Add a Parmesan rind while cooking for umami depth (remove before serving). The soup will lack some traditional smokiness but remains flavorful and nutritious.

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

Ham hock provides collagen that creates richer mouthfeel and deeper flavor as it simmers, but requires additional step of removing and shredding. Diced ham offers convenience and consistent ham distribution but produces slightly less complex broth. For best results, use both: simmer hock with soup and add diced ham during the last 30 minutes.