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Split Pea Soup with Ham Recipe

American · Soup · 90 min total

A hearty and comforting classic, this split pea soup is made with smoky ham and tender vegetables for a satisfying meal on a cold day.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 pound dried green split peas, rinsed
• 1 ham bone or 1 meaty ham hock (about 1 pound)
• 8 cups chicken broth or water
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 1 cup diced cooked ham (optional, for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Add split peas, ham bone or hock, broth, bay leaf, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, until peas are tender and falling apart.
3. Remove the ham bone or hock from the pot. Let cool slightly, then pick off any meat, discarding bone and fat. Shred or dice the meat and set aside.
4. Discard the bay leaf. Using an immersion blender, puree the soup until smooth (or blend in batches in a blender). Return the soup to the pot.
5. Stir in the reserved ham meat. Season with salt and pepper to taste. If using diced ham for garnish, add it now or sprinkle on top when serving.
6. Serve hot, optionally garnished with fresh parsley or croutons.

Tips

• For extra flavor, sauté the vegetables in rendered bacon fat instead of olive oil.
• The soup thickens as it cools; thin with additional broth or water when reheating.
• Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

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