Split Pea and Ham Soup (Print Version)

Hearty split pea and ham soup simmered with vegetables for rich, savory comfort on chilly days.

# What You'll Need:

→ Meats

01 - 1 meaty ham bone or 2 cups diced cooked ham

→ Legumes

02 - 1 pound dried split peas, rinsed and sorted

→ Vegetables

03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 bay leaf

→ Liquids

08 - 8 cups low-sodium chicken or vegetable broth
09 - 2 cups water

→ Seasonings

10 - 1 teaspoon dried thyme
11 - ½ teaspoon freshly ground black pepper
12 - Salt to taste

# How To Make It:

01 - Heat oil in a large stockpot over medium heat. Add diced onion, carrots, and celery. Cook, stirring, for 5-6 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add split peas, ham bone or diced ham, bay leaf, thyme, broth, and water. Stir thoroughly to combine all components.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Remove lid and continue simmering for 20-30 minutes until peas are completely tender and soup reaches desired thickness.
06 - Discard bay leaf and remove ham bone. If using bone, pick off meat, chop, and return to pot. Season with black pepper and salt to taste.
07 - For creamier texture, partially mash peas with back of spoon or use immersion blender for smoother consistency.
08 - Ladle soup into bowls and garnish with fresh herbs if desired. Serve while hot.

# Top Tips:

01 -
  • It turns something as humble as a ham bone into a bowl of pure, unapologetic coziness that costs almost nothing to make.
  • One pot, minimal fussing, and you end up with enough soup to feed people or get you through several quiet lunches.
  • The flavor deepens as it sits, which means tomorrow's bowl tastes even better than today's.
02 -
  • Split peas don't soften like other vegetables—they actually break down and thicken the soup, so if yours looks watery after an hour, that's normal and it will come together in those final 20 to 30 minutes of simmering.
  • The difference between good soup and transcendent soup is often just salt and time; don't be shy about seasoning at the end, and understand that leftovers taste even better the next day as flavors settle and deepen.
03 -
  • Always sort and rinse your dried split peas before using them—a stray stone or piece of debris is a small disaster waiting to happen.
  • The real secret is patience and not rushing the initial sauté of your vegetables; that's where the depth of flavor comes from, not from the broth itself.
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