Best Ever Split Pea Soup with Ham

Introduction

This isn’t just another pea soup — this is the soul-warming, smoky, slow-simmered kind that reminds you how deeply satisfying simple ingredients can be when cooked with patience and precision. My first bowl was in a rustic French kitchen, made with leftover ham hock and love. This recipe recreates that magic — thick, savory, and bursting with comfort.

Why This Recipe Works

Ingredients for Recipe

2 tablespoons olive oil: For sautéing; adds a smooth finish to the base.
1 medium onion, diced: Sweetness and aromatic depth begin here.
2 carrots, peeled and chopped: Adds color, sweetness, and soft texture.
2 celery stalks, chopped: A savory backbone; don’t skip it.
3 garlic cloves, minced: Adds warmth; sauté just until fragrant, not brown.
1½ cups dried green split peas, rinsed: The star ingredient; no soaking needed.
1 smoked ham hock or 2 cups diced cooked ham: Ham hock gives deep flavor; diced ham is great for leftovers.
6 cups low-sodium chicken broth or water: Broth adds richness, water works if using a meaty ham hock.
1 bay leaf: Adds subtle herbal notes during the long simmer.
½ teaspoon dried thyme: Balances sweetness with earthiness.
Salt and black pepper to taste: Season in layers; ham can be salty, so taste before adding salt.

Step-by-Step Instructions

1. Sauté the Base: In a large pot, heat olive oil over medium. Add onion, carrots, and celery. Cook 8–10 minutes until softened.
2. Add Garlic and Seasonings: Stir in garlic, thyme, and bay leaf. Cook 1 minute just until fragrant.
3. Stir in Split Peas and Ham: Add rinsed split peas and ham hock (or diced ham). Stir to coat everything in flavor.
4. Add Broth and Simmer: Pour in broth. Bring to a boil, then reduce to a low simmer. Cover loosely and cook for 1 to 1½ hours, stirring occasionally.
5. Remove Ham and Blend (Optional): Remove ham hock, shred the meat, and return it to the pot. If you prefer a smoother texture, blend part of the soup using an immersion blender.
6. Final Seasoning: Taste and adjust seasoning with salt and pepper. A drizzle of olive oil or squeeze of lemon can brighten it at the end.

Chef’s Insight: Don’t let the garlic brown too much—it turns bitter and dominates the broth.

Pro Tips & Common Mistakes to Avoid

Rinse split peas thoroughly — removes dust and helps them cook evenly.

Go low and slow — rapid boiling can make the peas tough.

Stir occasionally — prevents sticking as peas break down.

Don’t oversalt early — ham can release salt as it cooks.

Don’t rush texture — the soup should thicken naturally over time.

Serving, Nutrition, Storage, Reheating & Freezing Guide

This soup thickens more as it sits and develops deeper flavor by day two. Serve with crusty bread or a drizzle of cream for richness. Each bowl offers around 290–320 calories, depending on toppings and ham used. Store leftovers in the fridge up to 4 days or freeze for 2 months. Reheat gently with a splash of water or broth to loosen.

This is more than just soup — it’s a meal that tells a story. It’s what you serve when you want something hearty, rustic, nourishing, and full of old-world charm. The smoky ham, the soft peas, the cozy aroma that fills your kitchen — every part of this recipe delivers satisfaction from the first stir to the last spoon.