Split Pea and Ham Soup
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Rich, hearty and incredibly satisfying, my Split Pea and Ham Soup is a well loved recipe that never disappoints. I have fine-tuned it so the peas simmer into a velvety consistency that tastes better than the old-fashioned versions many of us grew up with. The flavor and texture are spot on and it delivers comfort that can’t be matched.
Split Pea Soup with Ham Recipe
Split pea soup is an old-fashioned favorite, but many recipes miss the mark on texture. That’s what inspired me to create a smoother version with fuller flavor. My soup has a natural creaminess, without any added thickeners.
The best part is that the texture stays smooth after chilling and it reheats without separating, so the leftovers taste every bit as good the next day. And because the whole pot comes together with just a few simple ingredients, it’s one of those easy soups you can make even on the busiest nights.
Why My Split Pea Soup Recipe is the Best
- Creamy texture – I allow the peas to simmer just long enough to break down without overcooking, which keeps the texture creamy instead of pasty.
- Rich broth – My recipe uses the perfect balance of smoky ham and tender vegetables, creating a rich broth that’s never gritty or bland.
- Browning the ham – By browning the ham first, a smoky and deeper flavor is created that carries through the entire pot of soup.
Ingredients Needed to Make My Split Pea and Ham Soup
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Oil – Gives the ham a quick sear and adds flavor to the vegetables.
- Ham steak – Adds a smoky, savory base and stays tender through the long simmer.
- Onion – Adds natural sweetness as it cooks down.
- Celery and carrot – Adds color, flavor and substance to the soup.
- Garlic – Seasons the broth.
- Dried split peas – Cooks in the signature thick broth.
- Low-sodium chicken broth – Keeps the soup seasoned without becoming salty.
- Bay leaf – Adds depth during the simmer.
- Salt and black pepper – Seasons everything evenly.
Substitutions or Variations
- Can’t find ham steak? You can use diced leftover baked ham or a smoked ham hock.
- Out of chicken broth? You can use vegetable broth or water with a little extra salt.
- Don’t have fresh garlic? You can use a half teaspoon of garlic powder.
- Not a celery fan? You can add extra carrot or a small handful of diced green bell pepper instead.
How to Make My Ham and Split Pea Soup Recipe
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- In a large pot, heat the oil and then add the diced ham. Cook until the ham begins to brown, which will take about 5 minutes. Then remove and set it aside, keeping the oil in the pot.
- Next, add the onion, carrot, and celery to the pot and cook for 5 minutes or until the vegetables start to soften. Stir in garlic and cook 1 minute more, being careful not to burn it.
- Stir in split peas, broth, bay leaf, salt and pepper. Bring to a boil.
- Reduce the heat, cover the pot and simmer for 1 hour, stirring occasionally, until peas are tender and soup has thickened. For a smoother texture, you can remove the bay leaf and blend with an immersion blender or in batches using a regular blender.
- Return the ham to the pot and heat through before serving.
- Cook older peas longer – if the peas are older, they may take a little longer to soften, so let them cook until completely tender.
- Stir the pot every ten to fifteen minutes – so the peas cook evenly and do not settle at the bottom.
- Keep the heat low – and avoid a full rolling boil, so that the peas soften gently.
FAQs
You do not need to soak them first because split peas cook quickly and break down naturally during the simmer.
Yes, you can make this in the slow cooker by combining all of the ingredients and cooking them on low for eight to nine hours. Then, add the ham during the last hour so it warms through without overcooking.
You can replace the ham with smoked turkey, and the soup will still have that deep savory flavor.
Storage Instructions
- Refrigerate – You can store this soup in an airtight container for up to four days.
- Freeze – You can also freeze it in a freezer safe container for up to three months.
- Reheat – Thaw overnight in the refrigerator then warm gently on the stove over low heat, adding a splash of broth or water if it thickens.
More Tasty Soup Recipes
- Broccoli Cheese Soup
- Sausage Tortellini
- Chicken Tortilla Soup
- Hamburger Soup
- Slow Cooker Minestrone Soup
- Corn Chowder
- Instant Pot Chicken Noodle
- Easy Chili Recipe
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Split Pea and Ham Soup
Ingredients
- 1 Tablespoon oil
- 1 pound ham steak diced
- 1 onion diced
- 1 carrot diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 pound dried split peas rinsed
- 6 cups low – sodium chicken broth
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large pot, heat oil and add ham. Cook until the ham begins to brown, about 5 minutes, then remove and set aside, keeping the oil in the pot. Add onion, carrot, and celery to the pot and cook 5 minutes, until vegetables start to soften. Stir in garlic and cook 1 minute more, being careful not to burn it.1 Tablespoon oil, 1 pound ham steak, 1 onion, 1 carrot, 2 celery stalks, 2 cloves garlic
- Stir in split peas, broth, bay leaf, salt, and pepper. Bring to a boil.1 pound dried split peas, 6 cups low – sodium chicken broth, 1 bay leaf, ½ teaspoon salt, ½ teaspoon black pepper
- Reduce heat, cover, and simmer for 1 hour, stirring occasionally, until peas are tender and soup has thickened. For a smoother texture, remove the bay leaf and blend with an immersion blender or in batches using a regular blender.
- Return ham to the pot and heat through before serving.
Notes
Nutrition
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