Split Pea and Ham Soup (Printable)

Hearty split pea and ham soup simmered with vegetables for a warming, satisfying winter comfort bowl.

# What You'll Need:

→ 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

# How To Make It:

01 - Heat oil in a large stockpot over medium heat. Add 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 thoroughly to combine.
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 peas are tender and soup reaches desired thickness.
06 - Discard bay leaf and remove ham bone. If using ham bone, pick off any meat, chop it, and return to soup.
07 - Season with black pepper and salt to taste. For creamier texture, partially mash peas or use immersion blender for smoothness.
08 - Ladle into bowls and serve hot, garnished with fresh herbs if desired.

# Expert Suggestions:

01 -
  • It transforms a leftover ham bone into something that tastes like you spent all day planning it.
  • The soup thickens naturally as it simmers, so you get that creamy texture without any cream at all.
  • It freezes beautifully, which means you can make a big batch and have homemade soup ready whenever you need it.
  • The ingredient list is simple and forgiving, perfect for using up whatever vegetables are sitting in your crisper drawer.
02 -
  • Don't salt the soup until the very end, the ham bone releases salt as it cooks and you can easily over-season if you're not careful.
  • If the soup gets too thick as it sits, just stir in a little extra broth or water when you reheat it, split peas absorb liquid even after cooking.
  • Always remove the bay leaf before serving, biting into one is unpleasant and it's easy to forget it's in there.
03 -
  • If you're using a ham bone, choose one with plenty of meat still clinging to it, the more meat, the richer your soup will be.
  • Stir the pot every 15 minutes or so during the covered simmer to keep the peas from sticking to the bottom and scorching.
  • For a silkier texture, blend just half the soup and leave the rest chunky, it gives you the best of both worlds.
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