Ham Split Pea Soup (Printable)

Smoky ham with tender split peas and sweet carrots create a flavorful, nourishing comfort dish.

# Components:

→ Meats

01 - 1 lb smoked ham hock or diced cooked ham

→ Legumes

02 - 1 lb dried green split peas, rinsed and sorted

→ Vegetables

03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 8 cups low-sodium chicken broth or water

→ Herbs & Seasonings

08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon freshly ground black pepper
11 - Salt to taste

# Method:

01 - In a large soup pot or Dutch oven, heat a splash of oil over medium heat. Add onion, carrots, and celery. Sauté for 5 to 7 minutes until vegetables are softened.
02 - Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
03 - Stir in split peas, ham hock or diced ham, bay leaves, thyme, and black pepper until well combined.
04 - Pour in chicken broth or water, stirring thoroughly to combine all ingredients.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1 hour 30 minutes, stirring occasionally, until split peas are tender and soup has thickened.
06 - Remove the ham hock if used. Shred any meat from the bone, discard fat and bone, and return the shredded meat to the soup.
07 - Taste and adjust salt and pepper as needed. Remove bay leaves before serving.
08 - Serve hot with crusty bread or crackers.

# Expert Advice:

01 -
  • It's the kind of soup that tastes like it took all day, but comes together in less than two hours.
  • The smoky ham transforms split peas into something rich without any cream or butter needed.
  • One pot, minimal fuss, and you end up with enough to feed a crowd or carry you through the week.
02 -
  • Don't skip sorting the split peas—I learned this the hard way when my teeth met something they shouldn't have, and it's the one moment that sticks with you.
  • The soup thickens as it cools, so if it seems a little loose at the end of cooking, trust that it will set up beautifully by the next day.
03 -
  • If you can't find a ham hock, ask at the butcher counter—they often have them in the back and will cut one for you fresh.
  • Toasting the split peas in a dry pan for 2 minutes before adding them brings out a subtle nuttiness that deepens the whole soup.
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