If you are on the lookout for a comforting, hearty, and deeply flavorful soup that feels like a warm hug in a bowl, you will adore this Split Pea Soup with Ham and Vegetables Recipe. It’s a timeless classic that brings together the earthiness of split peas, the smoky richness of ham, and the sweet, tender bite of fresh vegetables in perfect harmony. This soup isn’t just a meal; it’s an experience that warms your kitchen and heart alike, ideal for cozy family dinners or when you need a bowl of nourishment that tastes like home.
Ingredients You’ll Need
Each ingredient in this Split Pea Soup with Ham and Vegetables Recipe plays an essential role in building layers of flavor, texture, and wholesome goodness. Simplicity is key here, but every element—from the dry split peas to the fragrant herbs—contributes to the final dish’s rich character and irresistible appeal.
- 1 lb. dry split peas: These provide the creamy body and earthy flavor that make this soup so comforting.
- 1 ham bone: The star ingredient that infuses the broth with smoky, meaty depth; a perfect way to maximize every bit of your ham.
- 2 cups ham (cut from the ham bone at the end): Adds tender chunks of savory meat for hearty bites throughout.
- 2 cups onions (diced): Bring sweetness and a subtle sharpness when cooked down, balancing the dish beautifully.
- 1 ½ tablespoons onion powder: Concentrated onion flavor that deepens the soup without extra chopping.
- 1 tablespoon butter: Adds richness and helps soften the vegetables for a velvety finish.
- 2 tablespoons olive oil: Helps sauté the vegetables, adding a mild fruitiness and smooth texture.
- 1 tablespoon garlic (minced): For aromatic warmth and a lovely depth of flavor.
- 2 bay leaves: Their subtle herbal notes bring complexity to the broth during simmering.
- 2 sprigs thyme: The fresh herb elevates the soup with a bright, earthy fragrance.
- 8 cups water: The base that melds all flavors and hydrates the peas into creamy softness.
- 2 cups carrots (diced): Add natural sweetness and vibrant color for a visually inviting dish.
- 2 russet potatoes (peeled and diced): Bring body and mild, buttery flavor that complements the peas beautifully.
How to Make Split Pea Soup with Ham and Vegetables Recipe
Step 1: Prepare Your Ingredients
Start with rinsing the dry split peas thoroughly under cold water. One great thing about this Split Pea Soup with Ham and Vegetables Recipe is that the peas do not require soaking, which saves time without sacrificing texture. Dice your onions, carrots, and potatoes to similar sizes to ensure they cook evenly and blend perfectly into the final soup.
Step 2: Sauté the Aromatics
In a large pot, warm the olive oil and butter over medium heat. Add the diced onions and minced garlic, cooking until they become soft, fragrant, and just beginning to turn golden. This step is key for developing a deep, rich flavor base you’ll notice in every spoonful of the finished soup.
Step 3: Build the Soup Base
Next, add the dry split peas, ham bone, bay leaves, thyme sprigs, diced carrots, and potatoes to the pot. Pour in the water, then stir in the onion powder for an extra boost of flavor. Bring everything to a boil, then reduce the heat to low and let the soup simmer uncovered for about 2.5 hours. This slow cooking allows the peas to soften until they’re creamy and the flavors to marry beautifully.
Step 4: Finish with Ham and Seasoning
Once the peas and vegetables are tender, remove the ham bone and thyme sprigs and bay leaves from the pot. Strip the remaining ham off the bone, dice it if needed, and stir the chunks into the soup. Taste and adjust seasoning with salt and pepper if needed. The added ham pieces give your soup delightful meaty bursts in every bite.
How to Serve Split Pea Soup with Ham and Vegetables Recipe
Garnishes
Top your bowl with finely chopped fresh parsley or chives for a splash of color and fresh note. A dollop of sour cream or a sprinkle of shredded sharp cheddar cheese can add creaminess and richness that make the soup even more indulgent.
Side Dishes
Crusty bread or warm, buttered rolls are perfect companions to soak up every last bit of the hearty Split Pea Soup with Ham and Vegetables Recipe. For a lighter option, a simple green salad with a tangy vinaigrette complements this rich soup beautifully.
Creative Ways to Present
Consider serving the soup in hollowed-out bread bowls for a rustic, cozy presentation that impresses. You can also drizzle a little smoky paprika-infused oil on top, or add crispy pancetta bits for extra texture and depth.
Make Ahead and Storage
Storing Leftovers
This Split Pea Soup with Ham and Vegetables Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making leftovers even tastier the next day.
Freezing
For longer storage, freeze the soup in portion-sized containers. It freezes wonderfully and can be stored for up to 3 months. Just be sure to cool it completely before freezing to maintain the best texture and flavor.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If the soup thickens too much after refrigeration or freezing, simply add a little water or broth to loosen it back to your preferred consistency.
FAQs
Can I use fresh ham instead of a ham bone?
Absolutely! While the ham bone adds incredible depth of flavor to the broth, fresh ham pieces can be used if you don’t have a bone. Just add the ham during the cooking process for tasty bites.
Do I need to soak the split peas before cooking?
No soaking is necessary for this recipe. The peas will soften beautifully during the long simmer, saving you prep time without compromising texture.
What can I substitute if I don’t have russet potatoes?
You can use Yukon Gold potatoes or even sweet potatoes for a different twist. Just keep them diced similarly so they cook evenly.
Is it possible to make this soup vegetarian?
Yes, simply omit the ham bone and ham pieces, and use vegetable broth instead of water for a vegetarian version. To boost flavor, add smoked paprika or liquid smoke for that smoky depth.
How thick should the soup be?
The soup should be thick and creamy with the peas breaking down nicely, but still drinkable with a spoon. You can adjust the thickness by adding more liquid if it gets too thick after cooking or storage.
Final Thoughts
There’s nothing quite like a warm bowl of homemade Split Pea Soup with Ham and Vegetables Recipe to feed your soul and satisfy your hunger. It’s a recipe that brings comfort, flavor, and a touch of nostalgia to the table every time. I encourage you to dive in, savor each step from prep to spoonful, and make this cozy classic your new favorite go-to meal!
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Split Pea Soup with Ham and Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 150 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Hearty and comforting split pea soup made with tender split peas, smoky ham bone, and a blend of vegetables and herbs, simmered to perfection for a rich and flavorful meal that serves six.
Ingredients
Soup Base
- 1 lb. dry split peas (equal to 2 cups)
- 1 ham bone (see notes for substitution options)
- 2 cups ham (cut from the ham bone at the end)
- 8 cups water
- 2 bay leaves
- 2 sprigs thyme
Vegetables & Seasonings
- 2 cups onions (diced)
- 1 ½ tablespoons onion powder
- 1 tablespoon garlic (minced)
- 2 cups carrots (diced)
- 2 russet potatoes (peeled and diced)
Fats
- 1 tablespoon butter
- 2 tablespoons olive oil
Instructions
- Prepare the Ingredients: Rinse the dry split peas thoroughly under cold water to remove any impurities. There is no need to soak the peas for this recipe. Dice the onions, carrots, and potatoes. Mince the garlic. Set aside the ham bone and cut ham.
- Sauté Aromatics: In a large soup pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onions and minced garlic. Sauté until the onions are translucent and fragrant, about 4-5 minutes. Stir in the onion powder to enhance the flavor.
- Add Peas and Liquids: Add the rinsed split peas into the pot along with the ham bone and 8 cups of water. Toss in the bay leaves and thyme sprigs. Bring the mixture to a boil over high heat, then reduce to a simmer. Cover the pot and let it cook gently for about 1 hour, stirring occasionally.
- Add Vegetables and Ham: After 1 hour, add the diced carrots and peeled diced potatoes to the pot. Continue to simmer the soup uncovered for an additional 30 to 45 minutes, or until the peas and vegetables are tender and the soup has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Finish with Ham and Season: Remove the ham bone, bay leaves, and thyme sprigs from the soup. Strip any remaining meat from the ham bone and add it back to the soup along with the 2 cups of diced ham. Stir well, adjust seasoning with salt and pepper as needed, and heat through for another 5-10 minutes before serving.
Notes
- The ham bone is key for a rich smoky flavor, but you can substitute with smoked turkey leg or omit for a vegetarian version (increase vegetable broth for liquid).
- Use low-sodium water or broth if you want to control the sodium levels.
- For thicker soup, mash some of the peas and potatoes with a potato masher or use an immersion blender partially.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
