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Split Pea Soup with Ham

Split Pea Soup with Ham

Split pea soup with ham is a thick, hearty soup made from dried split peas, smoky ham, and vegetables simmered until rich and comforting. A classic one-pot meal that’s filling, flavorful, and perfect for cold days.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 30 minutes
Servings: 4
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 pound dried green split peas rinsed
  • 1 ham bone or 2 cups diced cooked ham
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 6 cups chicken broth or water
  • 1 bay leaf
  • ½ teaspoon black pepper
  • Salt to taste

Method
 

  1. In a large pot, combine split peas, ham bone (or diced ham), onion, carrots, celery, garlic, broth, bay leaf, and black pepper.
  2. Bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally.
  3. Cook for 90 minutes, or until the peas are very soft and the soup is thick.
  4. Remove the ham bone, shred any remaining meat, and return it to the pot.
  5. Remove bay leaf, taste, and adjust seasoning with salt as needed.
  6. Serve hot.

Notes

  • No soaking is required for split peas.
  • The soup thickens as it cools; add broth when reheating if needed.
  • A ham bone provides the best flavor, but diced ham works well.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.