Split Pea and Ham Soup

The first time I made split pea soup, I was working through a holiday ham that seemed never-ending. My grandmother had always simmered hers for hours, filling the entire house with that earthy, comforting aroma. Now I understand why she claimed it was worth every minute of waiting.

Last February, during that week where it refused to stop snowing, I made a double batch. My neighbor came over with a loaf of sourdough, and we stood around the stove eating straight from the pot while watching the flakes pile up outside the kitchen window.

Ingredients

• 1 meaty ham bone or 2 cups diced cooked ham: The bone adds incredible depth, but diced ham works perfectly too. Either way, the meat becomes tender and infused with flavor.
• 1 pound (450 g) dried split peas, rinsed and sorted: Always sort through them first. I once skipped this step and spent twenty minutes fishing out tiny pebbles.
• 1 large onion, diced: Yellow onions work best here. They sweeten as they cook, balancing the smokiness of the ham.
• 2 carrots, peeled and diced: These add natural sweetness and color. Cut them roughly the same size as your celery for even cooking.
• 2 celery stalks, diced: The backbone of flavor. Include some of the leaves if you have them.
• 2 cloves garlic, minced: Fresh is essential. It blooms beautifully in that initial sauté.
• 1 bay leaf: Do not skip this. It adds that subtle background note that makes the soup taste complete.
• 8 cups (2 liters) low-sodium chicken or vegetable broth: Low-sodium lets you control the salt level since ham is already salty.
• 2 cups (480 ml) water: Thins the broth just enough without diluting flavor.
• 1 teaspoon dried thyme: Earthy and warm. Fresh works too but use three times as much.
• ½ teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference.
• Salt, to taste: Wait until the end. The ham and broth might be enough.

Instructions

Sauté the Base:

In a large stockpot or Dutch oven, heat a splash of oil over medium heat. Add the onion, carrots, and celery. Cook, stirring, for 5 to 6 minutes until softened and fragrant.

Wake Up the Garlic:

Stir in the garlic and cook for 1 minute more until fragrant. Do not let it brown or it will turn bitter.

Build the Soup:

Add the split peas, ham bone (or diced ham), bay leaf, thyme, broth, and water. Stir to combine everything.

Start the Simmer:

Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking.

Uncover and Thicken:

Remove the lid and continue simmering for an additional 20 to 30 minutes. The peas should completely break down and the soup should thicken beautifully.

Finish the Ham:

Discard the bay leaf and remove the ham bone. If using a ham bone, pick off any meat, chop it, and return it to the soup.

Season and Serve:

Season with black pepper and salt to taste. For a creamier texture, partially mash the peas or use an immersion blender for a smoother consistency. Serve hot.

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This recipe has become my go-to for sick friends and new parents. Something about a pot of homemade split pea soup feels like being wrapped in a blanket, especially when delivered with fresh bread.

Making It Vegetarian

Omit the ham completely and add smoked paprika instead. It provides that missing smoky depth without any meat. A splash of liquid smoke near the end also works wonders. Some people add a dollop of miso paste for umami richness.

Getting the Texture Right

Some nights I want it rustic and chunky, others completely smooth. An immersion blender makes quick work of smoothing it out, but leave a little texture for character. A potato masher gives you a happy medium between chunky and creamy.

Ways to Customize

The base recipe is classic, but this soup takes well to additions. Diced potatoes or parsnips add extra heartiness. A pinch of red pepper flakes wakes up the flavors. Fresh parsley or thyme sprinkled on top makes it look beautiful.

• Try swapping in yellow split peas for a slightly different flavor
• A splash of heavy cream or coconut milk at the end adds luxurious richness
• Leftover mashed potatoes stirred in thicken the soup surprisingly well

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There is something profoundly satisfying about turning simple ingredients into a meal that nourishes so completely. This soup is comfort in a bowl, exactly what winter asks for.

Recipe FAQs

→ How long does split pea soup take to cook?

The soup simmers for about 1 hour covered, then an additional 20-30 minutes uncovered until the peas are completely tender and the mixture has thickened to your desired consistency.

→ Do I need to soak split peas before cooking?

No soaking required. Unlike dried beans, split peas cook relatively quickly and break down naturally during simmering, creating the soup's characteristic creamy texture.

→ Can I make this vegetarian?

Absolutely. Simply omit the ham bone and use vegetable broth instead of chicken broth. Add smoked paprika or liquid smoke to maintain that savory depth.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The soup often tastes even better the next day as flavors continue to develop.

→ Why is my soup not thickening?

Continue simmering uncovered to evaporate excess liquid. You can also partially mash the peas against the pot's side or use an immersion blender for a creamier consistency.

→ Can I use a ham hock instead of a ham bone?

Yes, a smoked ham hock works beautifully and adds wonderful smoky flavor. The cooking process remains the same—just remove the hock before serving and shred the meat.