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split pea soup with ham

Best Ever Split Pea Soup with Ham

A rich, comforting split pea soup loaded with smoky ham, tender veggies, and creamy texture — perfect for cozy nights and hearty appetites.
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Prep Time 15 minutes
Cook Time 1 hour 34 minutes
Servings: 6
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 tablespoon Olive oil
  • 1 Onion
  • 2 Carrots
  • 2 Celery stalks
  • 3 Garlic cloves
  • 1½ cups Green split peas
  • 1 hock or 2 cups Smoked ham hock or diced ham
  • 6 cups Chicken broth or water
  • 1 Bay leaf
  • ½ tsp Dried thyme
  • to taste Salt
  • to taste Black pepper

Method
 

  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.

Notes

  • Contrast Builds Comfort: Let your vegetables hold their integrity — don’t over-soften the carrots or celery. They’re not just filler; they’re part of the soup’s structure and soul.
  • Controlled Creaminess: Split peas naturally break down, but the texture should stay layered. A gentle stir near the end brings creaminess without turning it into green mush.
  • Time Is the Secret Ingredient: Simmer low and unhurried. It's not just about cooking the peas — it’s about unlocking the flavor hidden inside the ham bone and aromatics.
  • Season with Awareness: Ham brings salinity, so hold back on salt until the very end. Let the broth speak before you season.
  • Finish with Lift: A tiny splash of vinegar or lemon juice right before serving balances the richness and brings clarity to every spoonful.