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Split Peas: The (second) star of the show here! These little beans cook up so tender, creating a creamy, hearty base.

Flavorful Split Pea and Ham Soup

This comforting split pea soup is the perfect balance of rich, smoky ham and tender split peas, simmered together with aromatic vegetables and savory herbs. A satisfying and hearty dish, it's perfect for warming up on a chilly day.
5 from 1 vote
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Course: Lunch, Soup
Cuisine: American
Keyword: Appetizer, easy soup, Easy Soup Recipe, family friendly, Leftover Ham Recipes, Lunch, Meal Prep, One pot meals, Quick and Easy Meals, Split Pea and Ham Soup, Split Pea Soup recipe
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Servings: 8
Calories: 350kcal

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.

Nutrition

Calories: 350kcal