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Split Pea and Ham Soup Recipe

American · Soup · 105 min total

A hearty, comforting soup made with split peas and smoky ham, perfect for a cold day. This recipe uses a ham bone for extra flavor.

Ingredients

• 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 ham bone or 1 meaty ham hock
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 cup diced cooked ham (optional)

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Add split peas, ham bone, chicken broth, bay leaves, thyme, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
3. Remove ham bone. If using a ham hock, shred any meat from the bone and return meat to the pot. Discard bone and bay leaves.
4. If using diced ham, add it now. Simmer uncovered for 15-20 minutes until soup thickens to desired consistency. Adjust seasoning with salt and pepper to taste.

Tips

• For a smoother soup, use an immersion blender to partially puree before adding diced ham.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
• If soup is too thick, thin with additional broth or water when reheating.

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