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Split and Ham Pea Soup Recipe - Hearty, Cozy, and Easy

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound (about 2 cups) dried green split peas, rinsed and picked over
  • 1 meaty ham bone or 1 smoked ham hock (optional but recommended), or 1.5–2 cups diced cooked ham
  • 1 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3–4 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 6–8 cups low-sodium chicken broth (or a mix of broth and water)
  • 2 tablespoons olive oil or butter
  • Salt and black pepper, to taste
  • Optional finishes: a splash of apple cider vinegar or lemon juice, chopped fresh parsley, cracked pepper

Method
 

  1. Rinse the peas: Place split peas in a colander and rinse under cool water. Pick out any small stones or debris. No soaking is needed for split peas.
  2. Prep the base: Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until softened and lightly golden at the edges.
  3. Add garlic and herbs: Stir in garlic, thyme, and the bay leaf. Cook 30–60 seconds until fragrant, being careful not to burn the garlic.
  4. Load the pot: Add the rinsed split peas, ham bone or hock (or diced ham), and 6 cups of broth. Stir and bring to a gentle simmer.
  5. Simmer low and slow: Reduce heat to low, cover partially, and simmer for 60–75 minutes. Stir every 15 minutes so the peas don’t stick. Add more broth or water if it gets too thick.
  6. Check doneness: The peas should be very soft and starting to break down. If they’re still firm, continue cooking 10–20 minutes more. Remove the ham bone or hock.
  7. Shred and return the ham: If using a bone or hock, pull off any meat, shred it, and add it back to the pot. Discard the bone and any tough skin.
  8. Adjust texture: For extra creaminess, use a potato masher to lightly mash the soup or blend 1–2 cups and return it to the pot. Keep some chunks for a nice balance.
  9. Season to taste: Add salt and pepper. If the flavor needs a lift, stir in a small splash (1–2 teaspoons) of apple cider vinegar or lemon juice. This brightens the savory notes.
  10. Serve: Ladle into bowls and finish with chopped parsley and cracked pepper. Good with warm bread or a simple green salad.