So you’ve got a ham bone lurking in the fridge and a bag of split peas in the pantry—congratulations, dinner just happened. This Split Pea & Ham Soup is the cozy, no-fuss comfort food that practically cooks itself while you pretend to be busy doing other adult things. It’s thick, smoky, and downright nostalgic—like a warm blanket in bowl form. Also: it makes the whole house smell like home. Win-win.
Why This Recipe is Awesome
This soup is ridiculously satisfying for almost no drama. It stretches a little ham into a big pot of hearty, protein-packed goodness, so it’s great for feeding a family or stashing leftovers. The texture balances creamy and chunky, and a touch of acid at the end (vinegar or lemon) brightens the whole thing—trust me, it’s the secret move. Plus, it’s lean on effort but heavy on comfort: simmer, shred, season, eat.
Ingredients You’ll Need
- 1 lb (450 g) dried green split peas, rinsed and picked over
- 1 smoked ham hock or ham bone (about 1–1.5 lb) or 2 cups diced cooked ham
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups (1.5 L) low-sodium chicken or vegetable broth (add water if needed)
- 1–2 bay leaves
- 1 teaspoon dried thyme (or 1 tbsp fresh)
- 1 tablespoon olive oil or butter
- Freshly ground black pepper, to taste
- Salt, to taste (see tip below)
- Optional: 1 small potato, peeled and diced (for extra body)
- Optional garnish: chopped parsley, a drizzle of olive oil, or a splash of apple cider vinegar
Step-by-Step Instructions
- Rinse the peas. Put the split peas in a colander, rinse under cold water, and pick out any stones. This is quick but important.
- Sauté the aromatics. Heat the oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5–7 minutes. Add garlic and cook 30–60 seconds more.
- Add peas, ham, and seasonings. Stir the rinsed peas into the pot with the veggies. Add the ham hock or bone (or diced ham), bay leaves, thyme, and the broth. If using potato, add it now.
- Bring to a simmer, then lower the heat. Cover partially and let the soup simmer gently. Cook for 60–90 minutes, stirring occasionally, until the peas have broken down and the soup is thick. Timing depends on age of peas—older peas take longer.
- Remove the ham hock and shred. Lift out the ham bone/hock. Shred any meat from it with forks and discard the bone. Stir the shredded ham back into the pot. If you used diced ham from the start, no shredding required.
- Adjust texture. For a creamier soup, use an immersion blender to puree a portion (or all) of the soup until you reach your desired consistency. If you like texture, leave it chunkier.
- Season and finish. Taste before adding salt—the ham can be salty. Add black pepper and a splash of vinegar or lemon juice to brighten the flavors. Remove bay leaves and serve hot with parsley on top.
Common Mistakes to Avoid
- Skipping the rinse. Gritty peas are a sad vibe—rinse them.
- Adding salt too early. The ham brings salt; season after you taste.
- Boiling too hard. A rolling boil can break peas unevenly and make the pot stick—simmer gently.
- Over-pureeing. If you blend everything smooth, you lose the satisfying bite. Puree half for best texture.
- Ignoring time. Split peas need time to soften; rush them and you’ll end up with undercooked peas.
Alternatives & Substitutions
- No ham bone? Use 2 cups diced smoked ham or 6–8 slices of crisped bacon for smoky flavor.
- Vegetarian version? Skip the ham and add smoked paprika, liquid smoke (a tiny drop), and extra mushrooms for umami. Use vegetable broth.
- Pressure cooker/Instant Pot: Cook on high pressure for 15–20 minutes, then natural release. Faster, same cozy taste.
- Slow cooker: Combine everything (except dairy or delicate finishes) and cook on low for 6–8 hours.
- Want it extra creamy? Stir in a splash of cream or a spoonful of butter just before serving.
- Out of split peas? Green lentils cook faster but will give a different texture and color.
FAQ (Frequently Asked Questions)
Do I have to soak the peas?
Nope. Split peas don’t need pre-soaking; they cook down nicely in the pot. Just rinse them well.
Can I use ham steak or leftover ham instead of a ham hock?
Yes. Use diced ham or ham steak; you’ll miss a bit of the bone’s deep flavor but it still works great.
How long does this soup keep?
Stored airtight in the fridge, it lasts 3–4 days. The soup thickens as it chills—thin with water or broth when reheating.
Can I freeze it?
Yes. Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently.
Why is my soup bitter?
Bitter notes can come from overcooked garlic or old peas. Cook garlic briefly and use fresh peas when possible.
Should I add salt while cooking?
Hold off until the end. The ham adds a lot of salt, so taste first.
Can I make this in the Instant Pot?
Absolutely. Sauté veggies using the sauté function, add peas, ham, and broth, then pressure cook 15–20 minutes with natural release.
Final Thoughts
Split Pea & Ham Soup is one of those humble, full-of-love recipes that rewards patience. It’s practical, thrifty, and delicious—the perfect thing for chilly nights, leftovers, or when you want a bowl that feels like slow-cooked comfort. Make a big pot, enjoy the leftovers (they’re often better the next day), and don’t forget that bright splash of vinegar at the end—that tiny twist makes the whole bowl sing. Now go cook, then sit down with a thick slice of crusty bread and your favorite mug. You’ve earned it.