Split Pea and Ham Soup (Printable Version)

Hearty soup with split peas and ham, simmered to rich perfection. Ready in under 2 hours, serves 6.

# Components:

→ Meats

01 - 1 meaty ham bone or 2 cups diced cooked ham

→ Legumes

02 - 1 pound dried split peas, rinsed and sorted

→ Vegetables

03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 bay leaf

→ Liquids

08 - 8 cups low-sodium chicken or vegetable broth
09 - 2 cups water

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon freshly ground black pepper
12 - Salt to taste

# Directions:

01 - Heat a splash of oil in a large stockpot over medium heat. Add diced onion, carrots, and celery, cooking and stirring for 5-6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add split peas, ham bone or diced ham, bay leaf, thyme, broth, and water. Stir to combine thoroughly.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Remove lid and continue simmering for 20-30 minutes until split peas are completely tender and soup reaches desired thickness.
06 - Discard bay leaf and remove ham bone. If using ham bone, pick off any meat, chop finely, and return to soup.
07 - Season with black pepper and salt to taste. For creamier consistency, partially mash peas or use immersion blender for smooth texture.
08 - Ladle into bowls and serve hot, garnishing with fresh herbs if desired.

# Expert Tips:

01 -
  • It transforms a forgotten ham bone into something that tastes like it simmered all day, but takes just an hour and a half.
  • The soup gets creamier and richer as it sits, making it even better the next day or frozen for lazy winter nights.
  • You only need one pot and basic knife skills, so even on exhausted evenings you can pull this off.
02 -
  • Don't skip rinsing the split peas because they hide a surprising amount of dirt and debris that you absolutely will notice once you bite into them.
  • If your ham bone has very little meat on it, that's actually ideal—the collagen from the bone is what makes the soup taste like it simmered for hours, while diced ham gives you texture but less depth.
  • The soup continues to thicken as it cools, so if it seems slightly looser than you want at the end of cooking, let it sit for 15 minutes and it will come together.
03 -
  • Always use low-sodium broth because you're cooking it down and the salt concentrates—this gives you complete control over seasoning at the end instead of ending up with something you have to dilute.
  • If your soup breaks and looks separated or grainy, blend it partially with an immersion blender to bring it back together, or stir in a splash of broth and let it rest for 5 minutes.
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