If you’ve been searching for a comforting, hearty meal that warms you from the inside out, this Split Pea and Ham Soup Recipe is an absolute must-try. With its rich, smoky undertones from the ham hock and the creamy texture of perfectly cooked split peas, this soup feels like a warm hug on a chilly day. It’s a timeless classic that balances earthy veggies and savory broth to create a dish that’s both nourishing and deeply satisfying. Whether you’re making it for a cozy family dinner or meal prepping for the week, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
Don’t let the list fool you — these ingredients are simple staples that combine to create a symphony of flavors and textures. Each one plays a crucial role, from the sweetness of fresh carrots to the smoky depth of the ham hock, making this soup anything but ordinary.
- 1 cup Green Split Peas: Opt for dried peas that are bright green and uniform in color for the best taste and texture.
- 1 piece Ham Hock: A smoked ham hock adds rich, savory flavor that infuses the soup beautifully.
- 1 medium Onion: Use a medium yellow onion to build a savory, aromatic base.
- 2 pieces Carrots: Fresh and vibrant carrots offer a natural sweetness that balances the smoky ham.
- 2 stalks Celery: Choose firm celery for a subtle crunch and bright, fresh notes.
- 2-3 cloves Garlic: Fresh garlic enhances the soup’s aroma and adds a gentle bite.
- 2 leaves Bay Leaves: These will deepen the overall flavor profile and add complexity.
- 4 cups Vegetable Broth or Water: Low-sodium broth works best so you can control the seasoning.
- Salt and Pepper to taste: Essential for seasoning and bringing all the flavors together.
- Optional Fresh Parsley: Chopped parsley provides a lovely pop of color and freshness as a garnish.
How to Make Split Pea and Ham Soup Recipe
Step 1: Sauté Your Aromatics
Start by heating a splash of olive oil in a large pot over medium heat. Toss in diced onions and sauté until they’re translucent and fragrant, about 5 minutes. This step builds the foundation of flavor you’ll notice in every spoonful.
Step 2: Add Carrots, Celery, and Garlic
Next, add the diced carrots and celery to the pot. Stir these in and cook for another 3 to 4 minutes so the vegetables soften slightly and their natural sweetness starts to develop. Toss in the minced garlic as well, letting it release its aroma without turning bitter.
Step 3: Combine Split Peas and Broth
Rinse your split peas under cold water, then add them to the pot along with your vegetable broth. Increase the heat and bring everything to a gentle boil, which signals the beginning of the magic.
Step 4: Add Ham Hock and Bay Leaves, Then Simmer
Pop in the smoked ham hock and bay leaves. Reduce the heat, cover the pot, and let it simmer gently for 45 minutes to an hour. This slow cooking allows the peas to soften and the ham to release its deep, smoky flavor into the soup.
Step 5: Blend for Creaminess (Optional)
If you prefer a smoother texture, use an immersion blender to blend a portion of the soup right in the pot. This gives you the perfect balance of creamy and chunky — all depending on your mood!
How to Serve Split Pea and Ham Soup Recipe
Garnishes
A sprinkle of fresh, chopped parsley adds just the right touch of brightness and color to contrast with the soup’s earthy tones. If you enjoy a bit of texture, a dash of cracked black pepper or a swirl of cream can elevate the presentation and flavor.
Side Dishes
This Split Pea and Ham Soup Recipe pairs beautifully with crusty bread or warm dinner rolls for dipping. A simple green salad with a light vinaigrette can also provide a refreshing counterpoint to the soup’s richness.
Creative Ways to Present
Serve your soup in rustic bowls for that comforting, home-style vibe or present it in mini ramekins as an appetizer at your next dinner party. For a fun twist, top with crispy fried onions or a handful of shredded cheese to surprise your guests with an extra layer of indulgence.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover soup to airtight containers and refrigerate. It will keep well for 3 to 4 days, letting the flavors mingle and mature even further, often tasting better the next day.
Freezing
This soup freezes wonderfully. Store in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. Just be sure to leave some space for expansion and avoid freezing the soup with added garnishes like fresh parsley.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. If the soup seems too thick after freezing, simply add a splash of water or broth to loosen it up and bring back that creamy texture.
FAQs
Can I use leftover ham instead of a ham hock?
Absolutely! Leftover ham chunks work great if you don’t have a ham hock. Just add them toward the end of cooking to avoid overcooking and turning the ham too dry.
Do I need to soak the split peas before cooking?
No soaking is necessary for split peas. They cook relatively quickly compared to other dried legumes, which makes this recipe perfect for a weeknight meal.
Can I make this soup vegetarian?
Yes! Simply omit the ham hock and use vegetable broth instead. While it won’t have the smoky depth, you can add smoked paprika or liquid smoke to mimic some of those flavors.
How thick should the soup be?
The thickness is up to you. Some enjoy a chunky soup with distinct peas and veggies, while others prefer it blended smooth for a creamy, comforting feel. The optional blending step lets you customize the texture easily.
What if the soup is too salty?
Start with low-sodium broth to prevent this issue. If the soup ends up too salty after cooking, dilute it with a bit of water or unsalted broth. Adding extra diced vegetables can also balance the saltiness.
Final Thoughts
I can’t recommend this Split Pea and Ham Soup Recipe enough — it’s genuinely one of those meals that feels like pure comfort in a bowl. Whether you’re making it for yourself or sharing it with friends and family, this hearty soup will warm hearts and inspire requests for seconds. Give it a try soon; your taste buds will thank you!
Print
Split Pea and Ham Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Split Pea and Ham Soup featuring tender green split peas, smoky ham hock, and fresh vegetables simmered together to create a rich, savory broth perfect for a cozy meal.
Ingredients
Soup Ingredients
- 1 cup Green Split Peas (Opt for dried peas that are bright green and uniform in color.)
- 1 piece Ham Hock (A smoked ham hock adds rich flavor.)
- 1 medium Onion (Use a medium yellow onion for a savory base.)
- 2 pieces Carrots (Fresh, vibrant carrots add natural sweetness.)
- 2 stalks Celery (Select firm celery for a nice crunch.)
- 2–3 cloves Garlic (Fresh garlic enhances the aroma.)
- 2 leaves Bay Leaves (Will deepen the flavor profile.)
- 4 cups Vegetable Broth or Water (Use low-sodium broth for better control of saltiness.)
- to taste Salt and Pepper (Season to taste at the end of cooking.)
Optional Garnish
- Fresh Parsley (Chopped parsley adds a pop of color as a garnish.)
Instructions
- Prepare Ingredients: Gather all necessary ingredients including green split peas, ham hock, onion, carrots, celery, garlic, bay leaves, and vegetable broth or water.
- Sauté Aromatics: In a large pot over medium heat, add a splash of olive oil. Add diced onion and sauté until translucent and fragrant, about 5 minutes.
- Add Vegetables: Add diced carrots and celery to the pot and stir for 3 to 4 minutes to combine and slightly soften.
- Add Peas and Broth: Rinse the green split peas thoroughly and add them to the pot with the vegetable broth. Bring to a gentle boil.
- Simmer Soup: Reduce heat to low, cover the pot, and let the soup simmer for 45 minutes to 1 hour, or until the peas are tender and the flavors meld together.
- Blend Soup (Optional): For a smoother texture, use an immersion blender to puree part of the soup directly in the pot, leaving some chunks for body.
- Season and Serve: Remove bay leaves and ham hock (shred any meat from the hock and add back if desired). Season the soup with salt and pepper to taste. Garnish with chopped fresh parsley if using and serve hot.
Notes
- Soak split peas beforehand for quicker cooking, although not necessary.
- Using a smoked ham hock provides deep, smoky flavor, but you can substitute with ham bone or diced ham.
- Adjust broth quantity for desired soup thickness.
- Stir occasionally during simmering to prevent sticking.
- This soup freezes well for up to 3 months.
