Cozy, nourishing, and wonderfully hearty, split pea soup is the kind of bowl that makes chilly days feel instantly better. This classic recipe builds deep flavor from sautéed aromatics and a meaty ham bone or smoked ham hock, then simmers dried split peas until they’re velvety and tender. The result is a naturally creamy, comforting soup with gentle herb notes, sweet carrots, and savory ham in every spoonful. It’s mostly hands-off, budget-friendly, and perfect for using up leftover holiday ham while delivering that old-fashioned, grandmother-approved goodness you crave.
Why You’ll Love Thissplit pea soup Recipe
Deep, savory flavor from a long, gentle simmer with a meaty ham bone or hock—minimal effort, big payoff.
Wholesome pantry staples (dried peas, broth, aromatics) that are affordable and easy to find.
Makes a generous batch that reheats beautifully for easy lunches and cozy family dinners.
A Little Background
Split pea soup has been beloved for centuries across Europe and North America, prized for its thrift and satisfying richness. It’s a classic way to stretch a leftover ham bone and turn simple ingredients into something soul-warming. This version leans on a tried-and-true method: sauté the aromatics, add peas and herbs, then let time on the stove transform everything into a silky, savory pot of comfort.
Key Ingredients for perfect split pea soup
Dried green split peas: The star—break down into a naturally creamy, protein-packed base.
Meaty ham bone or smoked ham hock: Infuses the broth with smoky, savory depth and tender shreds of ham.
Onion, carrots, and celery: Classic mirepoix for sweetness, aroma, and balanced flavor.
Bay leaves and thyme: Gentle herbs that round out the soup’s classic, comforting profile.
Step-by-Step Instructions to make split pea soup
Prep aromatics: Rinse and sort the split peas. Warm a little olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, 5 to 7 minutes. Stir in minced garlic and cook just until fragrant, about 30 seconds.
Build the base: Add split peas, the ham bone or ham hock, bay leaves, thyme, chicken broth, and enough water to cover generously. Bring to a boil.
Simmer low and slow: Reduce heat to a gentle simmer, cover partially, and cook—stirring occasionally—until peas are very tender and breaking down, about 60 to 90 minutes. Add splashes of water as needed to keep a brothy simmer.
Finish and serve: Remove the bone/hock; shred any meat and discard bone, skin, and excess fat. Fish out bay leaves. Return ham to the pot, season with salt and pepper to taste, and adjust thickness with more broth or water. For extra creaminess, lightly mash or blend a portion before serving.
Pro Tips & Variations
Rinse peas well and avoid adding lots of salt early—ham and broth bring salt; season at the end.
Soup thickens as it cools. For leftovers, thin with water or broth while reheating over low heat; stir frequently.
No ham bone? Use smoked ham hocks or 2 to 3 cups diced cooked ham. For a vegetarian spin, swap in vegetable broth and add a pinch of smoked paprika.
Serving Suggestions
Serve with warm crusty bread, buttery biscuits, or a simple green salad. It’s excellent alongside cheddar toasts and a crisp apple cider or a light-bodied white wine.
Split Pea Soup
This cozy split pea soup simmers dried peas with a meaty ham bone (or smoked ham hock), classic aromatics, and gentle herbs until velvety and rich—pure comfort in a bowl.
Warm the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and lightly sweet, 5 to 7 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.
Add the split peas, ham bone or smoked ham hock, chicken broth, water, bay leaves, and thyme. Stir to combine and bring the pot to a boil over medium-high heat.
Reduce to a gentle simmer, partially cover, and cook—stirring occasionally—until the peas are very tender and beginning to break down, 60 to 90 minutes. Add splashes of water as needed to maintain a soup-like consistency.
Remove the bone or hock to a cutting board. Discard bay leaves. Shred any ham from the bone, discarding skin and excess fat, then return the meat to the pot. Season with pepper and salt to taste.
For an extra creamy texture, mash the soup lightly with a potato masher or blend a portion with an immersion blender, then stir back in. Adjust thickness with additional broth or water as desired, and serve warm.
Notes
Salt thoughtfully: ham and broth both add sodium, so wait to season until the end of cooking, then adjust to taste.Texture tweaks: if the soup is too thick, loosen with a bit of hot water or broth. If it’s too thin, simmer uncovered for a few minutes to reduce.Storage: Refrigerate up to 4 days. The soup thickens as it cools; thin with water or broth when reheating over low heat, stirring often.Freezer-friendly: Cool completely, portion, and freeze up to 3 months. Thaw overnight in the fridge, then reheat gently with added liquid as needed.
