Split Pea Soup With Ham Recipe: 5 Steps To Hearty Comfort
Discover the ultimate ham and split pea soup recipe—a savory classic packed with comforting flavor for any occasion.
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Ham and Split Pea Soup Recipe: A Great Soup for Every Table
Few soups capture the essence of comfort food like a steaming bowl of ham and split pea soup. This classic recipe effortlessly blends smoky ham, hearty split peas, and simple vegetables into a thick, flavorful soup that warms you from the inside out. Whether you’re looking to make use of leftover ham, want to fill your kitchen with tantalizing aromas, or need a satisfying meal for the family, this soup delivers on all fronts.
Table of Contents
- About Ham and Split Pea Soup
- Ingredients
- Directions: Step-by-Step
- Cooking Tips and Variations
- How to Serve
- Nutrition Facts
- Storing and Reheating
- Frequently Asked Questions
About Ham and Split Pea Soup
Ham and split pea soup is a staple in kitchens around the world, loved for its incredible simplicity and robust taste. Traditionally, this soup originated as a way to use up leftover ham bones and dried peas in the winter months, transforming humble ingredients into a meal that feels both nourishing and extravagant. The result is a creamy, thick soup packed with protein and flavor—perfect for feeding a crowd or meal prepping for busy weeks.
Ingredients
Serves: 8
Prep Time: 20 minutes
Cook Time: 2 hours
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 ribs celery, diced
- 1 pound (about 2¼ cups) dried green split peas, rinsed and drained
- 1 meaty ham bone (or 2 cups diced or shredded cooked ham)
- 1 bay leaf
- 1 teaspoon dried thyme (optional)
- 1/2 teaspoon black pepper (plus more to taste)
- 8 cups chicken broth (or a mix of broth and water, as preferred)
- Salt, to taste
Optional Add-ins:
- 1 teaspoon smoked paprika, for extra smokiness
- 1 medium potato, peeled and diced, for added creaminess
- Fresh parsley or dill for garnish
Directions: Step-by-Step
- Sauté Aromatics:
- Heat olive oil in a large soup pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until vegetables are softened.
- Stir in the minced garlic and sauté for 1 minute until fragrant.
- Layer Flavors:
- Add rinsed split peas to the pot, followed by the ham bone (or diced ham if you don’t have a bone) and bay leaf.
- Season with dried thyme (if using), black pepper, and smoked paprika (if desired).
- Add Liquid:
- Pour in the chicken broth and bring the mixture to a boil over high heat.
- Once boiling, reduce heat to low, cover partially, and simmer gently for about 1.5 to 2 hours, or until the split peas are tender and breaking down. Stir occasionally to prevent sticking.
- Finish the Soup:
- Remove the ham bone and bay leaf. If you used a ham bone, shred any remaining meat from the bone and return it to the soup.
- Taste and adjust seasoning with salt and additional pepper. For a creamier texture, use a potato masher or immersion blender to blend some (but not all) of the soup, creating a mix of creamy and chunky textures.
- Garnish and Serve:
- Ladle the soup into bowls and sprinkle with fresh chopped parsley or dill, if desired. Serve hot with a wedge of crusty bread or a side salad.
Cooking Tips and Variations
- Choosing Ham: Leftover holiday ham or a smoked ham hock both work beautifully. The bone adds body and flavor, but diced ham alone yields a delicious soup.
- Vegetable Options: Leeks, potatoes, or parsnips can be included for extra heartiness.
- Thick or Thin: For a thinner consistency, add more broth or water. For a thicker soup, continue simmering uncovered at the end.
- Blending: If you like a silkier soup, process in batches with an immersion or countertop blender, but be careful with hot liquids.
- Herb Finish: Fresh thyme, rosemary, or dill add color and brightness just before serving.
- Vegetarian Version: Omit the ham and use vegetable broth. Add extra smoked paprika or liquid smoke for a savory depth.
How to Serve Ham and Split Pea Soup
This soup is filling enough to stand on its own but also pairs beautifully with:
- Rustic Bread: Sourdough, rye, or a multigrain loaf for dipping and soaking up every drop.
- Side Salad: A simple green salad with vinaigrette balances the soup’s richness.
- Cheese and Crackers: For extra protein and crunch.
Top each bowl with a swirl of sour cream or a sprinkle of shredded cheese for added creaminess, or finish with a dash of lemon juice to brighten the flavors.
Nutrition Facts
Split pea soup is not only delicious but also nutritious. Here’s an approximate breakdown per serving (1 cup):
| Nutrient | Amount |
|---|---|
| Calories | 240 |
| Protein | 16g |
| Carbohydrates | 32g |
| Fat | 6g |
| Fiber | 11g |
| Sodium | 750mg |
Nutrition will vary based on exact ingredients and quantities.
Storing and Reheating
- Refrigerator: Store leftover soup covered in the refrigerator for up to 4 days. The flavors deepen and improve over time.
- Freezer: Cool completely, then store portions in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently over medium heat, adding a splash of water or broth to loosen the texture as needed.
What others are reading
Frequently Asked Questions (FAQs)
Can I make split pea soup in a slow cooker?
Yes. Transfer all ingredients to a slow cooker and cook on low for 6–8 hours or until the peas are tender and the soup has thickened. Stir occasionally, and remove ham bone at the end, shredding any meat back into the soup.
Do split peas need to be soaked before cooking?
No. Unlike some dried beans, split peas cook relatively quickly and do not require pre-soaking. Rinsing them under cold water before cooking removes any dust or debris.
My soup is too thick. What should I do?
Simply add more broth or water and heat through, stirring well to adjust the consistency to your liking.
Can I use yellow split peas instead?
Absolutely! Yellow split peas have a similar texture but a slightly milder, earthier flavor. They can be used in place of green split peas in equal measure.
What other meats can I use?
Smoked turkey legs, bacon, or even leftover roast chicken can be substituted for the ham for a different but equally delicious flavor profile.
Is this soup gluten-free?
Yes, provided you use gluten-free broth and ensure your ham is free from added fillers. Always check packaging to be sure.
How can I make this soup vegetarian?
Replace the ham with additional vegetables and use vegetable broth. For added flavor, include a bit of smoked paprika or liquid smoke.
Conclusion
Ham and split pea soup stands as a testament to the power of humble ingredients and slow-cooked comfort. With this detailed recipe, tips, and serving ideas, you have everything you need to master this timeless soup. Whether enjoyed as an easy weeknight meal or a centerpiece for gatherings, its savory depth and nutritional punch are sure to win over even the pickiest eaters. Enjoy the tradition, warmth, and satisfaction of homemade ham and split pea soup any day of the year!
References
- https://www.allrecipes.com/recipe/13288/split-pea-and-ham-soup-i/
- https://www.allrecipes.com/recipe/219170/ham-and-split-pea-soup-recipe-a-great-soup/
- https://www.allrecipes.com/recipe/18108/split-pea-and-ham-soup-ii/
- https://www.allrecipes.com/recipe/234017/canadian-yellow-split-pea-soup-with-ham/
- https://www.allrecipes.com/recipe/262026/split-pea-soup-with-homemade-ham-bone-stock/
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