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The Best Split Pea and Ham Soup (Comfort in Every Spoonful)
There are few dishes as deeply comforting, nostalgic, and satisfying as The Best Split Pea and Ham Soup. Thick, hearty, and rich with savory flavor, this timeless classic has been warming kitchens and hearts for generations. Whether you grew up enjoying it simmering on the stove during chilly evenings or discovered it later as a budget-friendly, protein-packed meal, split pea and ham soup remains a true comfort-food icon.
This recipe focuses on slow-developed flavor, simple pantry ingredients, and a perfectly creamy texture without relying on cream. The natural starches from split peas create a luxurious thickness, while the ham infuses every spoonful with smoky depth. Carrots, onions, celery, and herbs round out the soup with subtle sweetness and aromatic balance.
Perfect for cold weather, meal prep, or using up leftover ham, this soup is both economical and deeply satisfying. It freezes beautifully, tastes even better the next day, and pairs effortlessly with crusty bread or a simple salad. Let’s dive into everything that makes this the best version you’ll ever make.
Why This Is the Best Split Pea and Ham Soup
This recipe stands out because it stays true to tradition while using modern cooking sensibility. The split peas are simmered slowly until naturally creamy, the ham is added at the right moment to avoid toughness, and the vegetables are diced for consistent texture.
Key reasons this recipe works so well:
- No soaking required for split peas
- Naturally thick without dairy
- Balanced smoky, savory, and slightly sweet flavors
- Simple ingredients, maximum payoff
- Perfect for leftovers and freezing
Ingredients for Split Pea and Ham Soup
Use fresh, simple ingredients for the best results.
Ingredients:
- 1 pound dried green split peas, rinsed
- 1 meaty ham bone or 2 cups diced ham
- 1 tablespoon olive oil or butter
- 1 large onion, finely diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth (low sodium preferred)
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Salt, to taste
- Optional: chopped parsley for garnish
Instructions
- Rinse the split peas under cold water until the water runs clear. Set aside.
- Heat olive oil or butter in a large heavy-bottomed pot over medium heat.
- Add onion, carrots, and celery. Cook for 6–8 minutes until softened and fragrant.
- Stir in garlic and cook for 30 seconds until aromatic.
- Add rinsed split peas, ham bone or diced ham, chicken broth, bay leaf, thyme, and black pepper.
- Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 75–90 minutes, stirring occasionally.
- As the peas soften, the soup will naturally thicken. Add more broth or water if needed.
- Remove the ham bone, shred any remaining meat, and return it to the pot.
- Remove bay leaf. Taste and adjust salt and pepper.
- Serve hot, garnished with parsley if desired.
Texture: Chunky or Smooth — Your Choice
This soup is traditionally rustic and chunky, but it can easily be adapted:
- Chunky: Leave as is for hearty texture
- Semi-smooth: Use an immersion blender briefly
- Fully smooth: Blend completely for a velvety finish
Tips for Perfect Split Pea Soup
- Stir occasionally to prevent sticking
- Don’t rush the simmer — low and slow is key
- Add salt at the end since ham varies in saltiness
- Soup thickens as it cools — thin with broth when reheating
Variations to Try
- Smoky: Add a pinch of smoked paprika
- Vegetarian: Omit ham and use vegetable broth with smoked salt
- Spicy: Add crushed red pepper flakes
- Extra hearty: Add diced potatoes
What to Serve with Split Pea and Ham Soup
- Crusty sourdough or rye bread
- Buttery biscuits
- Simple green salad
- Grilled cheese sandwich
Storage & Freezing
- Refrigerate up to 5 days
- Freeze up to 3 months
- Thaw overnight and reheat gently
A Brief Cultural Note
Split pea soup dates back centuries and appears in cuisines across Europe and North America. In the U.S., it became especially popular as a practical way to use leftover ham bones, embodying resourcefulness and comfort in one humble bowl.
Final Thoughts
The Best Split Pea and Ham Soup is proof that simple ingredients, cooked with care, create unforgettable flavor. Cozy, filling, and timeless, this is the kind of recipe you’ll return to again and again.
The Best Split Pea and Ham Soup
A thick, hearty, and comforting classic soup made with split peas, smoky ham, and aromatic vegetables.
Ingredients
Equipment
Method
- Rinse split peas under cold water until clear.
- Heat oil in a large pot and sauté onion, carrots, and celery until softened.
- Add garlic and cook briefly until fragrant.
- Stir in split peas, ham, broth, bay leaf, thyme, and pepper.
- Bring to a boil, reduce heat, and simmer 75–90 minutes, stirring occasionally.
- Remove ham bone, shred meat, return to pot, and discard bay leaf.
- Adjust seasoning and serve hot.
Notes
Soup thickens as it cools; add broth when reheating.
