Save My grandmother used to make this soup on the coldest afternoons, filling the kitchen with a warmth that had nothing to do with the stove. Years later, I realized she wasn't just feeding us—she was teaching us that the best meals come from humble, patient work. This ham and split pea soup became my version of that same comfort, the one I now make when I want to slow down and remember why simple food matters.
I made this for the first time on a rainy January evening when a friend called unexpectedly—she was going through something difficult and needed to come over. By the time she arrived, the soup was simmering, and somehow having something honest and nourishing ready changed the whole conversation. We sat at the kitchen table for hours, and she told me later that the soup had been exactly what she needed.
Ingredients
- Smoked ham hock or diced cooked ham (1 lb): The heart of this soup—it seasons everything while lending a deep, smoky flavor that no seasoning packet can replicate.
- Dried green split peas (1 lb): Rinse and sort them first; you'd be surprised how often a small stone hides in the bunch, and nobody wants that surprise.
- Carrots (2 medium, peeled and diced): They soften into sweetness and give the broth a subtle golden hue.
- Celery (2 stalks, diced): Part of the holy trinity that builds the soup's flavor foundation.
- Onion (1 large, diced): This is where the aromatics begin, and it's worth taking time to dice it evenly so it cooks at the same pace.
- Garlic (2 cloves, minced): Added after the vegetables soften so it doesn't burn and turn bitter.
- Low-sodium chicken broth or water (8 cups): Water works fine, but broth adds another layer of depth that makes the difference.
- Bay leaves (2): A quiet flavor that rounds everything out—don't skip them.
- Dried thyme (1 tsp): The herb that knows this soup, earthy and grounding.
- Freshly ground black pepper (1/2 tsp): Ground fresh tastes sharper and livelier than pre-ground.
- Salt, to taste: Add it at the end so you control the final seasoning.
Instructions
- Sauté the aromatics:
- Heat a splash of oil in a large pot over medium heat, then add your onion, carrots, and celery. Let them soften for 5 to 7 minutes, stirring occasionally—you'll know they're ready when the onion turns translucent and the whole kitchen smells like home cooking.
- Add the garlic:
- Stir in your minced garlic and cook for just 1 minute, keeping your wooden spoon moving so it perfumes the oil without burning.
- Build the soup:
- Add the split peas, ham hock (or diced ham), bay leaves, thyme, and black pepper to the pot, stirring to coat everything with the oil and aromatics.
- Add liquid and bring to simmer:
- Pour in your broth or water, stir well, and bring everything to a boil. You'll see the surface bubble and steam rise—this is when the real cooking begins.
- Let time do the work:
- Reduce the heat to low, cover the pot, and let it simmer for 1 to 1 and a half hours, stirring every so often. The peas will gradually soften and break down, thickening the broth into something creamy without any cream involved.
- Shred the ham:
- If you used a ham hock, remove it carefully and let it cool just enough to handle. Shred any meat from the bone, discard the fat and bone, and stir the meat back into the pot.
- Taste and adjust:
- Remove the bay leaves, then taste your soup and add salt and pepper until it tastes exactly right to you.
- Serve with warmth:
- Ladle into bowls and serve hot with crusty bread or crackers on the side.
Save This soup has a way of becoming ritual. Once you make it, you start thinking about when you'll make it again, and suddenly it's the thing people ask for when they're sick or tired or just need something real. That's when you know a recipe has found its place in your life.
When to Make This Soup
This is a winter soup, born for cold months when you want something hot and filling that makes the house smell like comfort. But I've also made it in spring when someone needed nourishing food, and it works just as well. The point is this: make it when you need reminding that simple ingredients, given time and attention, become something much bigger than the sum of their parts.
Making It Your Own
The beauty of this soup is that it welcomes changes. If you want it smoother, use an immersion blender to partially puree it—this is especially nice if you like the creaminess without any cream. I've added diced potatoes for heartiness, fresh parsley for brightness, or even a splash of vinegar to sharpen the flavors. Some cooks swap the ham hock for smoked turkey for something lighter, and that works beautifully too.
Storage and Serving Suggestions
This soup keeps beautifully in the refrigerator for up to five days and actually tastes better the next day, once all the flavors have settled into each other. It also freezes well for up to three months, so make a double batch if you're thinking ahead. Reheat it gently on the stovetop, adding a splash of water if it's thickened too much.
- Serve it with hearty bread—sourdough or rye hold up better than white bread.
- A small dish of hot sauce or vinegar on the side lets people adjust the seasoning to their taste.
- Make it the centerpiece of a simple meal, and let the soup be enough.
Save This soup is a quiet kind of cooking, the type that rewards patience and turns an ordinary evening into something memorable. Make it when you're ready to slow down.
Recipe Guide
- → What cut of meat works best for this dish?
Smoked ham hock provides deep, smoky flavor and tender meat after slow simmering. Diced cooked ham can be used as an alternative.
- → How do split peas affect the texture?
Split peas soften during long simmering, creating a creamy and thick consistency that enhances the soup's heartiness.
- → Can this dish be made smoother?
Yes, using an immersion blender to partially puree the soup creates a velvety texture while leaving some chunks for bite.
- → Are there substitutions for smoked ham?
Smoked turkey leg can be substituted for a lighter, less intense smoky flavor while preserving the dish's character.
- → What herbs complement the flavors here?
Bay leaves and dried thyme add subtle herbal notes that balance the savory meat and sweet vegetables beautifully.
- → How long should the soup simmer?
Simmer the soup covered on low heat for 1 to 1 ½ hours until peas are tender and the soup thickens to desired consistency.