Split Pea And Ham Soup Recipe – Easy & Delicious

There’s something about a pot of split pea and ham soup simmering on the stove that instantly makes a house feel like a home. I remember my grandma making this every winter, the kitchen filling with that rich, earthy aroma of peas and smoked ham. She’d say, “This soup doesn’t just warm your belly—it warms your soul.” And honestly? She wasn’t wrong.

Now, I make it every time I need a little comfort. It’s simple, hearty, and packed with flavor. Plus, it’s one of those recipes that gets better the next day. If you’ve never tried it, you’re in for a treat. Let’s get into how to make this classic soup that’s been a staple for generations.

Why You’ll Love This Split Pea and Ham Soup

This soup isn’t just about taste—it’s about texture, warmth, and nostalgia. The split peas break down into a creamy consistency, while the smoked ham hock adds deep, savory flavor. It’s thick enough to be satisfying, but light enough to enjoy without guilt.

Plus, it’s budget-friendly and uses pantry staples. You can make a big batch and enjoy it for days. I often serve it with crusty bread or a simple green salad. It’s the kind of meal that makes you feel taken care of, even when you’re cooking for yourself.

What You’ll Need

Before we dive into the steps, let’s gather everything. This recipe is forgiving, but having the right ingredients makes all the difference.

Ingredients

• 2 cups dried green split peas
• 1 lb smoked ham hock
• 1 large onion, diced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp kosher salt, plus more to taste
• 6 cups chicken broth
• 2 cups water
• 2 tbsp fresh parsley, chopped

Pro tip: I always use smoked ham hock for the best flavor. It’s more affordable than pre-cut ham, and the smokiness really elevates the soup. If you can’t find it, a smoked ham steak works too—just add it in the last 30 minutes so it doesn’t overcook.

How to Make Split Pea and Ham Soup

Ready to cook? This soup is as easy as chopping, simmering, and stirring. It’s perfect for a weeknight or a lazy Sunday. Let’s go step by step.

Step-by-Step Instructions

1. Rinse the split peas under cold water and pick out any debris or stones. This is a small step, but it makes a big difference in texture and safety.

2. Heat a large pot over medium heat. Add a splash of olive oil (about 1 tbsp) and sauté the onion, carrot, and celery for 5-7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.

3. Throw in the rinsed split peas, ham hock, bay leaf, thyme, black pepper, and salt. Pour in the chicken broth and water. Stir to combine.

4. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally. The peas should break down and the soup should thicken. If it gets too thick, add a splash of water or broth.

5. After 1.5 hours, remove the ham hock and let it cool slightly. Pull the meat off the bone, shred it, and return it to the pot. Discard the bone and bay leaf.

6. Taste the soup and adjust seasoning. Add more salt or pepper if needed. Stir in the fresh parsley just before serving.

That’s it! You’ve got a rich, creamy, deeply flavorful split pea and ham soup that’s ready to serve.

Tips for Success

Even the best recipes can go sideways if you’re not careful. Here are my top tips to ensure your soup turns out perfect every time.

• Don’t skip rinsing the peas. It removes dust and any odd bits. Trust me, you don’t want to bite into a stone.

• Use smoked ham hock for depth. It’s the secret to that classic smoky flavor. If you’re using pre-cooked ham, add it in the last 30 minutes to avoid mushiness.

• Simmer, don’t boil. Boiling can make the soup too thick or even split. A gentle simmer keeps everything smooth and creamy.

• Let it rest. The soup thickens as it cools. If it’s too thick after resting, thin it with a little broth or water.

• Make it ahead. This soup tastes even better the next day. The flavors meld and deepen overnight.

Common Mistakes to Avoid

Even experienced cooks make these errors. Here’s how to avoid them.

• Adding salt too early. Salt draws out moisture. Add it gradually after the peas have softened to avoid a bland or overly salty soup.

• Overcooking the ham. If you add pre-cut ham at the beginning, it’ll turn to mush. Always add it in the last 30 minutes.

• Not skimming fat. If your ham hock is fatty, skim off any excess fat that rises to the top during simmering. It keeps the soup clean and not greasy.

• Using canned peas. Canned peas won’t give you that creamy texture. Stick with dried split peas for the best result.

FAQ: Your Split Pea Soup Questions Answered

Got questions? I’ve got answers. Here are the most common ones I hear from friends and readers.

Can I make this soup in a slow cooker?

Yes! Add all ingredients except the parsley to your slow cooker. Cook on low for 8 hours or high for 4-5 hours. Remove the ham hock, shred the meat, return it to the pot, and stir in parsley before serving. It’s hands-off and perfect for busy days.

Can I use frozen vegetables instead of fresh?

Yes, but I recommend using fresh for the best texture. If you must use frozen, add them in the last 30 minutes of cooking to prevent them from getting mushy. Frozen onions and carrots work fine, but avoid frozen peas—dried are essential for the right consistency.

Is this soup gluten-free?

Yes, as long as your chicken broth is gluten-free. Some store-bought broths contain gluten, so check the label. Homemade broth is always safest. This soup is also naturally dairy-free, making it great for many diets.

How do I store leftovers?

Let the soup cool completely, then store in airtight containers in the fridge for up to 5 days. Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove with a splash of broth if needed.

Can I add other vegetables?

Absolutely! I sometimes add a cup of diced potatoes or a handful of spinach at the end. You can even throw in a few green beans or leeks. Just be mindful of cooking times—add tougher veggies early and tender ones near the end.

Final Thoughts

There’s something deeply comforting about a bowl of split pea and ham soup. It’s not fancy, but it’s nourishing, satisfying, and full of love. Whether you’re feeding a family or just treating yourself, this recipe delivers every time.

So go ahead—gather your ingredients, turn on the stove, and let the aroma fill your kitchen. I promise, your taste buds (and your soul) will thank you. And if you try it, let me know how it turned out. I’d love to hear your stories and tips!