Split Pea Soup with Ham
This split pea soup with ham is thick, smoky, and packed with comforting flavors. It’s the perfect way to use up leftover ham or make from scratch using a ham bone or smoked ham hocks. Easy to prepare and incredibly delicious!
Ingredients
- 1 lb dried green split peas rinsed
- 1 ham bone or smoked ham hock
- 1 onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 6 cups chicken stock
- 2 cups water
- 1 bay leaf
- 1 tsp fresh thyme
- 1/2 tsp black pepper or to taste
- 1/2 tsp salt adjust to taste
- 1/2 tsp smoked paprika optional
- 1/2 cup diced ham added at the end
Instructions
- Prepare Ingredients: Chop onions, carrots, and celery. Rinse split peas under cold water to remove debris. If using a ham bone, trim excess fat.
- Sauté Aromatics: Heat butter or oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until softened (5-7 minutes). Stir in garlic and cook for 1 more minute.
- Simmer the Soup: Add split peas, ham bone, bay leaf, thyme, chicken stock, and water. Bring to a boil, then reduce heat and simmer uncovered for 60-90 minutes, stirring occasionally.
- Adjust Texture: If soup is too thick, add more broth. If you prefer a smoother soup, blend a portion and mix it back in. Remove ham bone, shred any remaining meat, and return it to the pot.
- Final Touch: Stir in diced ham during the last 15 minutes to warm it through. Adjust seasoning with salt and pepper as needed.
- Serve & Enjoy: Remove bay leaf before serving. Ladle into bowls and top with croutons, bacon bits, or a swirl of cream.
Notes
- For a vegetarian version, skip the ham and use vegetable broth with a dash of liquid smoke for depth.
- Soup will thicken as it sits—add more broth when reheating if needed.
- Store leftovers in the fridge for 3 days or freeze for up to 3 months.