Hearty Split Pea Ham Soup

This split pea and ham soup transforms leftover ham bones into a rich, velvety comfort food that's both economical and deeply satisfying. The long, slow simmer coaxes every bit of flavor from the ham while turning humble split peas into a luxurious pot of goodness that tastes even better the next day.

I first made this soup after Christmas dinner when I couldn't bear to throw away a perfectly good ham bone. Now my family actually looks forward to the soup more than the holiday ham itself, and we sometimes buy ham just to make this recipe.

Ingredients

• Dried split peas provide the hearty base and naturally thicken the soup as they break down
• Meaty ham bone infuses the entire pot with smoky richness while contributing tender bits of meat
• Mirepoix trio of onions, carrots, and celery creates the classic flavor foundation for this soup
• Bay leaf and thyme add subtle herbal notes that complement the smokiness of the ham
• Chicken broth enhances the savory quality while adding more complexity than water alone

Step-by-Step Instructions

Sauté the Aromatics

Melt butter in a Dutch oven over medium heat until it foams slightly but doesn't brown. Add diced onions, celery and carrots, cooking for a full 4 to 5 minutes until they begin to soften. Stir occasionally to prevent browning, focusing on drawing out their sweetness rather than caramelizing.

Add Aromatic Finishing Touch

Stir in minced garlic and cook for exactly one minute, moving constantly to prevent burning. You'll know it's ready when the garlic becomes wonderfully fragrant but hasn't taken on any color.

Build the Soup Base

Nestle the ham bone in the center of the pot surrounded by vegetables. Add the rinsed split peas, distributing them evenly around the bone. This arrangement helps the peas cook evenly while the ham bone infuses the liquid.

Create the Cooking Liquid

Pour in chicken broth and water, then add bay leaf, salt, pepper and dried thyme. The liquid should just cover all ingredients. Bring to a gentle boil, watching carefully as it begins to bubble around the edges before reaching a full boil.

Simmer to Tenderness

Reduce heat to maintain a gentle simmer where just a few bubbles break the surface. Cover with a lid positioned slightly ajar to allow minimal evaporation. Simmer for 50 to 60 minutes, stirring occasionally from the bottom to prevent sticking. The peas should completely soften and begin breaking down.

Harvest the Ham

Remove the ham bone with tongs, transferring to a cutting board. Once cool enough to handle, pull off all meat using your fingers or two forks. Shred into bite-sized pieces and return to the pot, discarding the bone.

Final Reduction

Continue cooking uncovered for another 20 to 25 minutes, stirring occasionally from the bottom. During this time, the soup will thicken considerably as more liquid evaporates and the peas break down completely. Remove the bay leaf before serving.

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The ham bone is truly the magic ingredient here. I once tried making this with just diced ham and while it was good, it lacked that deep, rounded flavor that only comes from slowly simmering a bone. My grandmother taught me that patience is the secret ingredient in transforming humble ingredients into something extraordinary.

Making Ahead

This soup actually improves with time as flavors meld and deepen. Make it up to three days before serving and refrigerate in an airtight container. The soup will thicken substantially when chilled, sometimes becoming almost solid. When reheating, start with low heat and add water or broth a quarter cup at a time until you reach your desired consistency.

Storage and Freezing

Refrigerate cooled soup in airtight containers for up to 5 days. For longer storage, freeze in individual portions using freezer-safe containers with half-inch headspace to allow for expansion. Thaw overnight in the refrigerator or reheat directly from frozen over low heat, stirring frequently. Frozen portions maintain quality for about 3 months.

Perfect Pairings

Serve this hearty soup with a crusty bread for dipping or buttery cornbread on the side. For a complete meal, pair with a crisp green salad dressed with a bright vinaigrette to balance the richness of the soup. If serving for guests, garnish each bowl with a drizzle of good olive oil and fresh cracked pepper for an elegant touch that enhances the flavors.

Customization Options

Transform this classic into countless variations by adding different ingredients during the last 15 minutes of cooking. Try stirring in fresh spinach leaves until wilted, adding a dash of liquid smoke for extra smokiness when using a less meaty ham bone, or incorporating a splash of apple cider vinegar at the end to brighten all the flavors. For a different texture, puree half the soup before adding the shredded ham back in.

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Common Questions

→ Can I make Split Pea and Ham Soup without a ham bone?

Yes! While a ham bone creates the richest flavor, you can substitute with 2 cups of diced ham plus 1-2 tablespoons of butter for richness. You might want to add a teaspoon of smoked paprika to compensate for the smoky depth the bone provides.

→ Why aren't my split peas softening?

Old peas take longer to soften. If your peas remain firm after the recommended cooking time, they might be past their prime. Try extending the cooking time, adding a pinch of baking soda to the water, or next time, soak your peas for 4 hours before cooking.

→ How can I make this soup vegetarian?

Skip the ham bone and use vegetable broth instead of chicken broth. For smoky flavor, add 1 tablespoon of olive oil and 1 teaspoon each of smoked paprika and liquid smoke. You might also want to include a tablespoon of nutritional yeast for umami depth.

→ Why is my split pea soup too thick/thin?

Split pea soup naturally thickens as it cools. If too thick, simply add more broth or water until you reach your desired consistency. If too thin, continue simmering uncovered until it reduces to your preferred thickness, or blend a portion for thicker texture.

→ What can I serve with Split Pea and Ham Soup?

This hearty soup pairs beautifully with crusty bread, cornbread, or a fresh green salad. For a more substantial meal, serve with grilled cheese sandwiches. Traditional accompaniments include croutons, a dollop of sour cream, or chopped fresh herbs like parsley or chives as garnish.

→ Can split pea soup be made in a slow cooker?

Absolutely! Sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the peas are completely soft. Remove the ham bone, shred the meat, return it to the soup, and cook for another 30 minutes.