Classic Split Pea with Ham Soup Recipe: Easy & Hearty

The classic split pea with ham soup recipe combines 2 cups dried green split peas, 2 cups diced ham or 1 ham hock, 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 6 cups broth, and seasonings simmered for 1-2 hours. This hearty, protein-rich soup serves 6-8 people with approximately 20 minutes of prep time and 1.5 hours of cooking time for a comforting meal perfect for cold days.

Nothing beats the comforting aroma of split pea soup simmering on the stove, especially when enriched with savory ham. This traditional recipe has nourished families for generations with its simple ingredients and robust flavor profile. Whether you're using a leftover holiday ham bone or starting from scratch, this versatile soup offers endless customization while maintaining its classic character.

Why This Split Pea and Ham Soup Recipe Works

Unlike many online variations, this authentic split pea with ham soup recipe delivers consistent results through precise ingredient ratios and timing. The magic happens as dried split peas break down during simmering, creating that signature creamy texture without needing dairy. The ham infuses the broth with smoky depth while the aromatic vegetable trio (onion, carrots, celery) builds foundational flavor.

Essential Ingredients for Perfect Split Pea Soup

The beauty of this easy split pea and ham soup recipe lies in its simplicity, but each component serves a purpose. Understanding why we use specific ingredients helps you make informed substitutions when needed.

Ingredient	Amount	Why It Matters
Dried green split peas	2 cups (1 lb)	Provides protein, fiber, and creates natural creaminess as they break down
Ham or ham hock	2 cups diced or 1 ham hock	Imparts smoky flavor and richness; hock creates more complex broth
Yellow onion	1 medium, chopped	Forms flavor base; yellow onions offer perfect balance of sweetness and pungency
Carrots	2 medium, chopped	Adds natural sweetness and color; helps balance the soup's earthiness
Celery	2 stalks, chopped	Provides herbal notes and completes the aromatic vegetable trio
Vegetable or chicken broth	6 cups	Creates proper liquid base; vegetable broth works for non-pork versions
Bay leaves	2	Adds subtle herbal complexity without overpowering
Thyme	1 tsp dried or 3 sprigs fresh	Complements peas and ham with earthy, slightly floral notes

Step-by-Step Cooking Instructions

Follow these detailed steps for the best split pea soup with ham from scratch. Proper technique ensures optimal texture and flavor development.

Preparation (20 minutes)

Rinse 2 cups dried split peas under cold water, removing any debris or discolored peas
Chop 1 onion, 2 carrots, and 2 celery stalks to uniform 1/4-inch pieces for even cooking
If using ham hock, rinse thoroughly; if using diced ham, measure 2 cups of quality smoked ham
Gather aromatics: 2 bay leaves, 1 teaspoon dried thyme (or 3 fresh sprigs), and 1/4 teaspoon black pepper

Cooking Process (1-1.5 hours)

In a 6-quart pot, combine split peas, ham (or hock), chopped vegetables, broth, and seasonings
Bring to a gentle boil over medium-high heat, then reduce to low simmer
Cover partially and simmer for 60-90 minutes, stirring occasionally, until peas are completely broken down and soup reaches desired thickness
If using ham hock, remove after 45 minutes, strip meat from bone, and return meat to pot
Season with salt to taste (be careful—ham adds significant saltiness)
Remove bay leaves and any remaining herb stems before serving

Pro Tips for the Creamiest Split Pea Soup

Elevate your homemade split pea soup with ham hock using these professional techniques:

Soaking isn't necessary—unlike other dried legumes, split peas cook relatively quickly without soaking
Control thickness by adjusting liquid: add 1/2 cup water or broth at a time if too thick, or simmer uncovered if too thin
Boost flavor by sautéing vegetables in 1 tablespoon olive oil for 5 minutes before adding other ingredients
Acid balance—add 1 tablespoon lemon juice or apple cider vinegar at the end to brighten flavors
Texture preference—for smoother soup, blend half the batch with an immersion blender before serving

Variations for Different Dietary Needs

This traditional split pea and ham soup recipe adapts well to various preferences:

Vegetarian version: Omit ham and use smoked paprika (1 teaspoon) with vegetable broth for similar depth
Lower sodium option: Use low-sodium broth and reduce added salt; enhance flavor with extra herbs
Smokier profile: Add 1/2 teaspoon liquid smoke when using diced ham instead of hock
Extra hearty version: Stir in 1 cup diced potatoes during the last 30 minutes of cooking
Leftover ham special: Perfect way to use holiday ham remnants—simply dice and add as directed

Serving Suggestions and Storage

Split pea soup with ham and vegetables shines when served properly and stored correctly:

Serving temperature: Best enjoyed hot but not boiling—allow to rest 10 minutes after cooking for flavors to meld
Accompaniments: Crusty bread, cornbread, or a simple green salad complement the soup's heartiness
Garnishes: Fresh parsley, cracked black pepper, or a drizzle of good olive oil elevate presentation
Refrigeration: Store in airtight container for up to 5 days—the flavor improves overnight
Freezing: Portion into freezer bags (lay flat) for up to 3 months; thaw in refrigerator before reheating
Reheating: Warm gently over medium-low heat, adding small amounts of broth if needed to restore consistency

Troubleshooting Common Issues

Even the best split pea with ham soup recipe can encounter these common problems:

Soup too thin: Simmer uncovered for additional 15-20 minutes to reduce, or blend 1 cup of soup and return to pot
Soup too thick: Gradually add warm broth or water while stirring until desired consistency achieved
Bland flavor: Balance with acid (lemon juice/vinegar) and additional herbs; remember ham adds saltiness
Peas not breaking down: Ensure you're using dried split peas (not whole peas) and simmering long enough
Excessive foam: Skim foam from surface during first 15 minutes of simmering for clearer broth

Nutritional Benefits of Split Pea Soup

This healthy split pea soup with smoked ham offers impressive nutritional value per serving (1.5 cups):

Approximately 280 calories with 18g protein and 15g fiber
Excellent source of plant-based protein and complex carbohydrates
Rich in vitamins A (from carrots) and K (from split peas)
Provides iron, magnesium, and potassium for overall wellness
Naturally low in fat when prepared without excessive ham

Frequently Asked Questions

Can I make split pea soup with leftover ham bone?

Absolutely. A leftover ham bone creates exceptional flavor. Simmer the bone with the soup for 45-60 minutes, then remove, strip meat from bone, and return meat to the pot. This method produces a richer broth than using pre-diced ham alone.

How long does homemade split pea and ham soup last in the refrigerator?

Properly stored in an airtight container, split pea soup maintains quality for 4-5 days in the refrigerator. The flavors often improve on day two as ingredients continue to meld. Always reheat to 165°F (74°C) before serving.

Why isn't my split pea soup thickening properly?

Split peas need sufficient simmering time (60-90 minutes) to break down completely. If your soup remains thin, continue simmering uncovered to reduce liquid, or blend 1-2 cups of the soup and return it to the pot. Ensure you're using dried split peas rather than whole peas, which won't break down the same way.

Can I make this recipe in a slow cooker?

Yes, this split pea with ham soup recipe adapts well to slow cooking. Combine all ingredients except fresh herbs in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add fresh herbs during the last 30 minutes. The slow cooker method produces exceptionally tender results with minimal attention required.

What's the difference between using ham hock versus diced ham?

Ham hock provides deeper, smokier flavor as it simmers, creating a more complex broth, while diced ham offers convenience and consistent ham pieces throughout. For best results, many chefs recommend using both—a ham hock for broth development plus 1 cup diced ham added near the end for texture.