This rich and smoky split pea and ham soup is the ultimate comfort food! Got a leftover ham bone? Put it to delicious use in this hearty, one-pot meal that’s as satisfying as it is simple to make!
Ham is one of the most underrated meats. Not only is it incredibly easy to cook, but it’s also versatile when it comes to leftovers. Whether you enjoy it hot, cold, or as part of a salad, ham always delivers.
Best of all, if you’ve cooked a ham hock, you’ll have the perfect leftover ham bone to turn into a delicious split pea and ham soup!
If you’ve never tried making this soup, don’t sleep on it. While it may not win awards for appearance, this hearty, cozy, and creamy dish is packed with fresh vegetables, tender split peas, and flavorful chunks of ham.
This split pea and ham soup is hands-down one of my all-time favorite soups to make and eat. I think you’ll feel the same once you’ve tried it! So, go on, break out your Dutch oven – and let’s get cooking!
Table of Contents
Why You’ll Love Flavorful Split Pea and Ham Soup
This recipe is packed with flavor, offering just the right amount of spice and a rich, smoky depth.
What makes it stand out from other split pea soups is the perfect balance of ingredients, creating a dish that’s both hearty and satisfying. A touch of sugar and vinegar helps bring everything together—trust me on this!
The secret to its incredible taste? The ham bone. Unlike most recipes, this one uses a ham bone to infuse that smoky, savory goodness into every spoonful. By simmering it low and slow, the soup develops a deep, rich flavor that you won’t get from faster cooking methods.
Bonus: This soup is surprisingly healthy—no cream needed to achieve that rich, satisfying taste! With fiber-packed peas and nutritious veggies, it’s a comforting meal that’s good for you too.
Perfectly seasoned and so delicious, this soup will have you going back for seconds!!
Key Ingredients for Split Pea and Ham Soup
- Ham Bone: Adds rich, smoky flavor throughout the soup. Substitutes like ham hocks or diced ham also work. Check out my FAQ’s section below for more details.
- Ham: Provides savory, meaty bites in every spoonful. Make sure to reserve some to add in at the end!
- Split Peas: The (second) star of the show here! These little beans cook up so tender, creating a creamy, hearty base.
- Onion, Carrot, and Celery: The classic aromatic trio that builds a flavorful foundation.
- Garlic: Adds a subtle, aromatic kick to enhance the overall taste.
- Chicken Stock: Forms a savory base, enriching the flavor. Feel free to use vegetable stock, if you prefer. If you don’t have stock, you can use chicken bouillon cubes.
- Bay Leaves: Infuse mild herbal notes to balance the smoky elements. Make sure you remove the bay leaf before serving!
- Smoked Paprika: Contributes a warm, smoky depth to the soup.
- Thyme: Adds an earthy, fragrant layer of flavor.
- Apple Cider Vinegar: Brightens the soup with a touch of acidity. Take care not to add this until the last 15 minutes or so…. if vinegar were added too early in the cooking process, the acidity could potentially slow down the softening of the split peas slightly.
- Salt & Pepper: To taste! Wait until the end to add it. The stock and ham are very salty, so you don’t want to overdo it!
A Word on Split Peas:
Success Tips to Make Split Pea and Ham Soup
Leave Some Ham on the Bone
Don’t pick the ham bone clean—leave a bit of meat on it for extra flavor. As the soup simmers, some of the meat will naturally fall off the bone and can be stirred back in for added richness.
Cook Slow and Low
For the best flavor, let the soup simmer low and slow. This allows the split peas to break down completely and soak up the smoky, savory flavors of the ham and seasonings.
Adjust the Liquid for Perfect Consistency
Start with the recipe’s suggested liquid, but adjust to your preference. If you like a thicker soup, simmer longer; for a thinner soup, add more water or stock during the last 30 minutes. Be sure to stir occasionally to prevent sticking as the soup thickens.
Add Extra Veggies (Carefully!)
Boost the nutrition by adding root vegetables or sweet potato (about 1/2 to 1 cup). Dice them small (1/2 inch) and add them during the final 30 minutes of cooking to avoid overcooking. Don’t overdo it, as too many veggies can dilute the flavor.
FAQ’s and Swaps
Do I need to soak split peas before cooking?
No soaking is required! Simply rinse split peas under cold water to remove dirt or debris, and they’re ready to cook. If they don’t soften after 90 minutes, they might be older or you could be cooking at a high altitude (over 2,000 feet above sea level), which may require more time.
What if I don’t have a ham bone?
Smoked ham hocks are a fantastic substitute for a ham bone. They add rich, smoky flavor to the soup. After cooking, shred the meat from the hock and stir it back into the soup. You can also ask your local butcher if they have leftover ham bones available for purchase.
Can I make the soup ahead of time?
Absolutely! Store split pea and ham soup in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave before serving.
- Freezing Tip: Portion the soup into airtight containers, leaving an inch of space at the top. Freeze for up to 3 months. Thaw in the fridge overnight, then reheat on the stove or in the microwave for a quick meal.
- Consistency Note: The soup thickens as it cools but will return to its original consistency when reheated.
If you loved this Split Pea and Ham Soup Recipe don’t forget to leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below! We’d love to hear from you—leave a comment to let us know how you enjoyed it!
Flavorful Split Pea and Ham Soup
Equipment
- 1 large pot or Dutch oven
Ingredients
- 1/4 cup extra virgin olive oil
- 2½ cups Vidalia onion (1 medium/large), finely chopped
- 2 cup carrot (3-4 medium carrots) 1/4 inch diced
- 1 cup celery (2 medium stalks), 1/4 inch diced
- 1 teaspoon Diamond Crystal kosher salt, use 1/2 teaspoon if using Morton's or table salt
- 1/2 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 1 tablespoon granulated sugar, or substitute with brown sugar or honey
- 1 teaspoon smoked paprika
- 1/8 to 1/4 teaspoon cayenne pepper, adjust to taste preference
- 3/4 teaspoon dried thyme, substitute 2 teaspoon chopped fresh thyme
- 1/2 teaspoon dried tarragon
- 1 teaspoon Italian seasoning
- 1 pound dried split peas, rinsed and sorted
- 1 meaty ham bone
- 2 medium bay leaves
- 6 cups chicken stock
- 2 cups water, adjust for desired consistency
- 1 cup diced ham, 1/4-inch dice
- 2 tablespoons apple cider vinegar
- croutons and/or grated parmesan cheese for serving
Instructions
- Cook the Onions, Carrot & Celery: In a large pot or Dutch oven, heat oil over medium heat until shimmering. Add onion, carrot, celery, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 8-10 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas, making sure they're well coated with the oil and vegetables.
- Add the Ham Bone, Seasoning, Chicken Stock & Water: Add the ham bone, sugar (or honey), bay leaf, thyme, smoked paprika, cayenne, tarragon, and Italian seasoning. Pour in chicken stock and water and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for 60-90 minutes, stirring occasionally.As the soup begins to thicken, stir more frequently to prevent it from sticking to the bottom of the pot. If the soup becomes too thick for your taste, add a little extra stock or water to reach your desired consistency. Check the peas for tenderness after 60 minutes. They should be soft and fully cooked by the 90-minute mark.
- Add Diced Ham & Vinegar: In the last 15 minutes of cooking, add the diced ham and apple cider vinegar, stir to combine. Prior to serving, remove and discard the ham bone and bay leaf. Season to taste with salt and pepper, as needed. Serve hot with croutons, freshly grated parmesan cheese, and optionally a sprinkle of fresh thyme.
Notes
- Rinse and Sort the Peas: Rinse split peas under cold water to remove any debris and discard damaged ones.
- Adjust Consistency: Add more chicken stock or water if the soup becomes too thick, stirring frequently.
- Use a Meaty Hambone: A bone with some meat will give the soup a rich, smoky flavor. If unavailable, ham or ham hocks work too.
- Control the Spice: Adjust cayenne pepper to your preferred spice level, adding a small amount and tasting as you go.
1 comment
The best split pea and ham soup I’ve ever had!