Split Pea and Ham Soup (Printable Page)
# What You Need:
→ Soup Base
01 -
16 oz dried split peas, rinsed, drained, and checked for debris
02 -
2 tablespoons unsalted butter
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1 medium onion, finely diced (about 1 cup)
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3 stalks celery, diced
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2 large carrots, peeled and diced
06 -
2 cloves garlic, minced
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1 ½ pounds meaty ham bone
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4 cups chicken broth
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2 cups water
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1 bay leaf
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1 teaspoon salt
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½ teaspoon ground black pepper
13 -
½ teaspoon dried thyme
# How to Make It:
01 -
In a Dutch oven or large pot, melt butter over medium heat. Add onion, celery, and carrots. Sauté for 4–5 minutes until tender.
02 -
Stir in garlic and cook for 1 more minute until fragrant.
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Add the ham bone and split peas to the pot.
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Pour in chicken broth and water. Add bay leaf, salt, pepper, and thyme.
05 -
Bring to a boil, then reduce heat to low. Cover and simmer for 50–60 minutes, stirring occasionally, until peas are soft.
06 -
Remove the ham bone. Pull off any meat, shred it, and return it to the soup.
07 -
Continue cooking uncovered for 20–25 minutes until the soup thickens and peas have broken down.
08 -
Discard the bay leaf. Taste and adjust salt as needed. Serve hot.
# Helpful Tips:
01 -
The soup thickens as it cools. Add a splash of broth or water when reheating to loosen.
02 -
Best made ahead — flavors deepen after a day in the fridge.
03 -
Freezes well for up to 3 months. Thaw overnight or reheat straight from frozen over low heat.