Split Pea Soup with Ham: The Ultimate One-Pot Comfort Meal
Slow-simmered flavors turn pantry staples into a nourishing bowl of pure warmth.
Few dishes embody comfort and practicality like a steaming bowl of split pea soup with ham. It’s hearty, nourishing, and the perfect use for leftover ham, especially after holidays. This timeless recipe brings the magic of slow-cooked flavors together in a single pot, yielding a thick, flavorful soup that satisfies on chilly days or whenever you crave nostalgic home cooking.
Why You’ll Love This Split Pea Soup Recipe
- Hearty and Filling: Packed with protein-rich split peas, savory ham, carrots, and celery.
- Perfect for Leftovers: An ideal recipe for using up extra ham or a treasured ham bone after a big meal.
- Easy and Flexible: No need to soak the peas—just rinse and cook. The soup can be made any time of year.
- One-Pot Meal: Minimal cleanup, maximum flavor. All the action happens in a single Dutch oven or soup pot.
- Feeds a Crowd: Generously serves 6–8 and is perfect for casual gatherings or welcoming lingering house guests.
What Are Split Peas?
Split peas are a special variety of field peas grown specifically for drying. Unlike regular green peas, they’re hulled and “split” at their natural seam, making them cook quickly and easily, without any lengthy presoaking or hassle. Their mild, earthy flavor forms the perfect backdrop for ham and aromatic vegetables, yielding a creamy, thick soup base once cooked.
Split Peas vs. Regular Peas
- Split Peas: Dried, hulled, and split for fast, even cooking.
- Regular Peas: Fresh or frozen; sweeter, higher moisture, and require less cooking.
Because they’re dried, split peas are a handy pantry staple that cook up creamy with no need for soaking, saving time and effort for busy cooks.
Essential Ingredients for Split Pea Soup with Ham
You’ll need only a few basics—most of which are likely already in your kitchen. Here’s what you need for a classic split pea soup with ham:
- Olive Oil: For sautéing the ham and veggies, adding richness.
- Diced Ham: Use leftover glazed ham, a ham steak, or even a meaty ham bone for more flavor.
- Yellow Onion: Chopped for sweetness and body.
- Carrots: Peeled and sliced for subtle sweetness and color.
- Celery: Sliced for aromatic flavor.
- Garlic: Chopped; adds a gentle aromatic depth.
- Dried Green Split Peas: The main ingredient; rinsed and checked for debris or small stones.
- Chicken Stock: The flavor backbone, unsalted preferred so you can adjust seasonings.
- Dried Thyme: A classic herb for hearty soups.
- Bay Leaf: Optional, but adds wonderful savory notes.
- Salt and Pepper: For seasoning.
- Parsley: Chopped fresh, for a bright finish (optional).
Full Ingredient List (for 6–8 servings)
| Ingredient | Amount |
|---|---|
| Olive oil | 3 Tbsp. |
| Diced ham | 2 cups |
| Yellow onion | 1, chopped |
| Carrots | 3, peeled & sliced |
| Celery stalks | 2, sliced |
| Garlic cloves | 3, chopped |
| Dried green split peas | 1 lb. |
| Chicken stock | 8 cups |
| Dried thyme | 1 tsp. |
| Bay leaf (optional) | 1 |
| Salt | 1/2 tsp., plus more to taste |
| Black pepper | 1/2 tsp., plus more to taste |
| Chopped parsley (optional) | To serve |
Step-by-Step Directions: How to Make Split Pea Soup with Ham
Follow these simple steps to soup perfection:
- Sauté the Ham and Vegetables: Heat a large Dutch oven or soup pot over medium heat. Add olive oil, then the diced ham. Cook ham until golden and caramelized, about 8–10 minutes. Increase heat to medium-high and add chopped onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 additional minute.
- Prepare the Split Peas: While the ham and veggies cook, place split peas in a colander. Rinse thoroughly, picking out any pebbles or debris.
- Simmer: Add rinsed peas, chicken stock, thyme, and bay leaf to the pot. Bring everything to a simmer. Once simmering, reduce heat to medium-low and cook uncovered, stirring occasionally, for about 1 hour and 30 minutes. The peas should “split” open and become very tender.
- If the mixture gets too thick, add 1/2 to 1 cup of water to reach your preferred consistency.
- Season and Serve: When the peas are fully tender and the soup is thick, season generously with salt and black pepper to taste. Serve hot, garnished with chopped parsley if desired.
Tips for the Best Split Pea Soup
- Leftover Ham Bone: Add the bone along with meat—removing before serving—for extra smoky, savory depth.
- Thickness: For a thinner soup, add more chicken stock. For an ultra-creamy texture, mash some of the peas against the pot’s side before serving.
- Make Ahead Friendly: Flavors deepen as the soup sits; leftovers keep well in the fridge for several days or can be frozen for months.
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Frequently Asked Questions (FAQs)
Q: Do split peas need to be soaked before cooking?
A: No soaking is required! Split peas are smaller and cook faster than most dried beans. Just rinse thoroughly and cook directly in the soup, making this recipe extra convenient.
Q: Are split peas and regular peas the same?
A: No. Split peas are field peas grown specifically for drying. They are hulled and split at the seam, making them ideal for quick, creamy soup recipes. Regular peas are fresh, sweet, and require different cooking times and uses.
Q: Can I make split pea soup without leftover ham?
A: Absolutely. If you don’t have leftover ham, a ham steak (diced) works just as well. You can also prepare the recipe vegetarian-style by omitting the ham and using a smoked paprika for depth.
Q: Should split pea soup be thin or thick?
A: Traditionally, split pea soup is thick and hearty, but the consistency is up to you. Add more stock or water for a looser texture, or let it cook longer for ultra-thick results. Adjust seasonings at the end as needed.
Q: How can I boost the smoky flavor?
A: Simmering the soup with a ham bone extracted from a glazed or smoked ham will infuse the soup with extra savory, smoky notes. You can also stir in a little smoked paprika if you want more smokiness without the bone.
Substitutions and Variations
- Vegetarian Version: Omit the ham entirely. Add a teaspoon of smoked paprika and extra vegetables for body and flavor.
- With Smoked Turkey: Substitute leftover smoked turkey leg for ham for a twist on tradition.
- Slow Cooker Option: Place all ingredients in the slow cooker and cook on high for 4-5 hours or low for 8–10 hours, until the peas are fully softened.
- Spices: Add extra dried herbs, a pinch of red pepper flakes, or even a dash of hot sauce at the end for a flavor boost.
What to Serve with Split Pea Soup
- Thick slices of crusty bread or warm cornbread for dipping.
- A crisp green salad (with a tangy vinaigrette balances the soup’s richness).
- Pickles or tangy chutney for brightness.
- Grated cheese or a dollop of sour cream for garnish.
Storing, Freezing, and Reheating Tips
- Refrigerator: Store cooled soup in an airtight container for up to 5 days. Reheat gently on the stovetop over low heat, adding more liquid as needed.
- Freezer: Freeze in single-serve containers for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition at a Glance
Split pea soup is as wholesome as it is comforting. Each serving is high in fiber and protein and lower in fat when made with lean ham. Split peas themselves are a good source of plant protein, folate, and important minerals like potassium and magnesium.
| Nutrient | Approximate Amount (per serving) |
|---|---|
| Calories | ~300 |
| Protein | 18g |
| Fiber | 12g |
| Total Fat | 7g |
| Carbohydrates | 42g |
| Sodium | Depends on ham/stock used |
(Nutrition estimates vary by ham, stock, and serving size.)
Expert Tips for Perfect Split Pea Soup
- Always rinse and sort your dry split peas for pebbles or debris before cooking.
- If using a ham bone, remove it after cooking, then shred any meat and return it to the pot.
- For a creamy consistency, use a potato masher or an immersion blender to blend part (but not all) of the soup.
- Let the soup rest before serving—it will thicken and develop deeper flavors as it stands.
- Don’t forget to taste and adjust salt before serving, as ham and stock can be quite salty already.
Make It Your Own
- Add diced potatoes for extra body.
- Stir in chopped greens like spinach right at the end for extra color and nutrition.
- Try serving with crispy bacon or croutons for crunch.
More Cozy Soup Recipes to Try
- Slow Cooker Split Pea Soup: Dump ingredients into the slow cooker and let time do the work for hands-off comfort.
- Classic Chicken Noodle Soup: Another one-pot wonder, perfect for colds and cozy nights.
- Vegetarian Lentil Soup: Hearty, protein-filled and packed with flavor.
- Potato Leek Soup: Creamy, classic, and endlessly customizable.
Summary
This split pea soup with ham is a practical, delicious favorite that brings out the best in humble ingredients. Whether you use a holiday ham bone or pick up a ham steak, you’ll savor the simplicity and heartiness of this comforting meal—a sure winner for weeknight dinners, meal prepping, or whenever a bowl of something warming is in order.
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