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Classic Split Pea Soup with Ham

Close-up of a steaming bowl of thick, vibrant green pea soup topped with diced ham pieces and black pepper.
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Make this hearty and wholesome split pea soup with ham. It results in a thick, creamy texture perfect for a cold day.

Ingredients

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  • 1 pound dried split peas, rinsed
  • 6 cups chicken broth
  • 1 pound smoked ham hock or leftover ham, cut into chunks
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Rinse the split peas under cold water until the water runs clear. Discard any small stones or discolored peas.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the rinsed split peas, chicken broth, ham hock (or ham chunks), thyme, and bay leaf to the pot.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the peas are very tender and have broken down, thickening the soup. Stir occasionally to prevent sticking.
  6. Remove the ham hock or large pieces of ham. Shred the meat from the bone, discard the bone, and return the shredded ham to the soup.
  7. Remove and discard the bay leaf. Season the soup with salt and pepper to your preference.
  8. Simmer uncovered for 15 more minutes if you prefer a thicker consistency. Serve hot.

Notes

  • For a vegetarian version, omit the ham hock and use vegetable broth. Add 1 teaspoon of liquid smoke for a smoky flavor if desired.
  • If the soup becomes too thick, add a little water or extra broth until you reach your desired consistency.
  • This soup thickens considerably upon standing; reheat with liquid the next day.

Nutrition

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