split ham and pea soup recipe

Written ByJenny Smyth Posted on
split ham and pea soup recipe
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The Best split ham and pea soup recipe

I’ve been making split ham and pea soup for my family for years, and it’s always a hit. The dish is a classic American recipe that originated in the early 20th century, and it’s still popular today.

The combination of tender ham, fresh peas, and aromatic spices is a perfect blend of flavors and textures that will leave you wanting more. As a busy mom, I love that this recipe is easy to make and can be adapted to suit our family’s tastes.

We often serve it with crusty bread or crackers on the side, and it’s a great way to warm up on a chilly day. The best part?

It’s incredibly healthy, with protein-rich ham, fiber-rich peas, and plenty of vegetables to keep us full and satisfied. My kids adore helping me in the kitchen, especially when we’re chopping up fresh herbs like parsley or thyme.

They love the smell of the soup simmering away on the stovetop, and they can’t wait to dig in when it’s ready. I’ve tweaked this recipe over the years to suit our family’s tastes, but at its core, it remains a comforting, satisfying meal that never fails to please.

Split Ham and Pea Soup

Split Ham and Pea Soup

4.6 from 1281 votes

A hearty and comforting soup made with split peas and smoky ham. This classic dish is perfect for a cold day and is both filling and flavorful.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound dried green split peas, rinsed
1 meaty ham bone or 1 pound ham hocks
8 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 cup diced cooked ham

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the onion, carrots, and celery and cook until softened, about 5 to 7 minutes.
3Stir in the garlic and cook for 1 minute until fragrant.
4Add the rinsed split peas, ham bone or hocks, chicken broth, bay leaves, thyme, and black pepper.
5Bring the soup to a boil over high heat, then reduce the heat to low and cover the pot.
6Simmer the soup for 1 hour to 1 hour 15 minutes, stirring occasionally, until the peas are tender and have broken down.
7Remove the ham bone or hocks and let them cool slightly.
8Once the ham is cool enough to handle, shred the meat from the bone and discard any fat or gristle.
9Return the shredded ham to the pot along with the diced cooked ham.
10Stir the soup well and taste for seasoning, adding salt if needed.
11Simmer for another 5 minutes to heat the ham through.
12The soup should be thick and creamy, with the peas fully broken down.
13Remove the bay leaves before serving.
14Ladle the soup into bowls and garnish with fresh parsley if desired.
15Serve hot with crusty bread.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 30mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 15g🍬Sugars: 6g🥩Protein: 25g

📝Notes

For a thicker soup, mash some of the peas against the side of the pot before adding the ham. If using ham hocks, you may need to simmer longer for the meat to become tender.

Watch Video Of How Split Ham and Pea Soup Works

This split ham and pea soup recipe has become a staple in our household over the years – we love it so much that we’ve even made it at family gatherings!

One of my favorite things about this recipe is how versatile it is – you can serve it as an appetizer, side dish, or even as a light meal on its own.

The leftovers are just as delicious reheated in the microwave or oven – simply thaw them overnight if frozen before reheating.

❓ Frequently Asked Questions About Split Ham and Pea Soup

Q: What type of ham should I use for this recipe?

A: For this recipe, you’ll want to use a high-quality boneless ham that’s been cured with salt. Look for a brand that uses natural ingredients and minimal preservatives. I like to use a smoked ham for added depth of flavor.

Q: Can I use frozen peas instead of fresh?

A: While frozen peas will still work well in this recipe, I highly recommend using fresh peas for the best flavor and texture. Fresh peas have a sweet, tender taste that’s hard to replicate with frozen ones.

Q: How do I prevent the soup from becoming too thick?

A: To avoid a thick soup, make sure to not overcook the vegetables or add too much starch from the potatoes or carrots. You can also add a bit more chicken broth or water if needed to achieve the right consistency.

Q: Can I make this soup in a slow cooker?

A: Yes, you can easily adapt this recipe for slow cooker use! Simply brown the ham in a skillet before adding all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Q: Is this soup suitable for vegetarians or vegans?

A: Unfortunately, no – this recipe contains ham as its primary protein source. However, you can easily substitute it with tofu or tempeh for a meat-free option.

Q: Can I store leftovers in the refrigerator or freezer?

A: Yes, you can store leftover soup in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. Reheat gently over low heat until warmed through.

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