Split Pea Soup with Ham Recipe

Square photo of pea soup with fresh thyme in it - square

Split Pea Soup with Ham Recipe

This split pea soup with ham recipe is made with split peas, savory ham, and a flavorful combination of fresh vegetables. It’s hearty, easy to make, and bursting with mouth-watering flavors!

Course Soup

Cuisine Soup

Keyword pea soup, split pea soup, split pea soup with ham

Prep Time 10

Cook Time 3

Total Time 3 10

Servings cups

Calories 337kcal

Author Elaine Benoit

Equipment

Dutch oven

Ingredients

2 tablespoons olive oil
1 large onion (chopped)
3 carrots (cut in chunks)
2 stalks celery (sliced)
1 pound split peas (dried - rinsed and picked over)
4 cups chicken broth
2 - 3 cups smoked shoulder or ham (chopped, already cooked)
2 medium potatoes (cubed - or 1 large potato)
1 teaspoon salt
Pepper to taste
1 bay leaf

Optional

smoked shoulder or ham bone
2 sprigs fresh thyme (or 1 teaspoon dried thyme)

Instructions

Rinse split peas and take out any rocks or bad peas.
Chop the onion and carrots in medium chunks and slice the celery.
Turn the heat on medium under the pan and once that heats up, add 2 tablespoons of olive oil.
Once the oil heats up, add onion, carrots, celery, salt, and pepper. Sauté the vegetables for 5 minutes, stirring occasionally.
Add split peas, ham bone if you have it, 4 cups of chicken broth and a bay leaf.
Turn the heat up to medium/high until the broth comes to a boil. Lower the heat to a high simmer and cook for 1 hour, stirring every 15 minutes.
Right before the hour is up, cut the potatoes into smallish cubes and add them. Bring the soup to a high simmer again and cook for 20 minutes. Check the potatoes doneness before moving to the next step.
Cut up smoked shoulder into chunks, add to the soup, bring back to a simmer and cook for another 10 minutes. The soup should be thicker and the peas will have broken down.
Take the ham bone out if you used one and remove any meat still clinging to the bone. Add meat back to the soup.
Serve
Eat
Enjoy

Notes

HELPFUL TIPS

Make sure to rinse and pick over the split peas. Here's how: Add the split peas to a sieve and run cold water over the peas. Swish your fingers around the peas. Pick out any 'bad' peas or foreign matter.
Some people soak their split peas. Sometimes I do, sometimes I don't. The reason to soak peas is if you have digestive issues, because soaking makes them easier to digest. I am not soaking the split peas in this recipe.
If you DO want to soak your peas, here's what to do: Rinse and pick over the split peas. Add the peas to a stockpot and add 8 cups of water. Turn the heat to high under the pot and bring it to a rolling boil. Turn off the heat, cover the peas and let it sit for at least an hour.
If you want this soup on your table faster, check out my instant pot version.
I almost never use low sodium broth. Here's why - every low sodium broth I've seen adds sugar to the broth to make up on taste. Even though I love sweets, I don't like adding sweetness to foods that don't usually have it.
I almost NEVER peel potatoes before adding them to soup. I love the nutrients that the potato skins provide. Do what you prefer.
The longer this soup sits, the thicker it will get. It is always thicker the next day.
Can't eat the soup all in one sitting? No worries, just package this soup in an airtight container and place it in the refrigerator for up to 7 days.
This soup also freezes well. Again package the soup in an airtight container and place it in the freezer for up to 2 months.
When you reheat this pea soup, you will probably have to add water to make it less thick. Add 1/4 cup to start.

Nutrition