You know those meals that make your house smell like someone cares about you? This is that. Split Pea Soup with Ham delivers rich, smoky flavor with almost zero drama and absolutely no fancy equipment.
It’s the kind of bowl that makes you forget takeout exists and makes your wallet nod in approval. One pot, a handful of humble ingredients, and boom—restaurant-level comfort. And yes, it reheats like a dream.
What Makes This Recipe Awesome
Flavor depth on a budget: Ham bone or smoked ham hock transforms basic peas into a rich, savory broth that tastes like it simmered in a French kitchen.
Foolproof texture: Split peas break down naturally, giving you a thick, velvety soup without cream or blending (unless you want extra-smooth).
Meal-prep gold: It thickens on day two, and the flavor gets even better.
Your future self says thank you.
Flexible: Works with leftover ham, bacon, or even a turkey carcass. Peas don’t judge.
Shopping List – Ingredients
- 1 lb (about 2 cups) dried split peas, rinsed and picked over
- 1 meaty ham bone or smoked ham hock (or 1.5–2 cups diced cooked ham)
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 6–7 cups low-sodium chicken broth (or water + bouillon)
- 1 tablespoon olive oil or butter
- Salt and black pepper, to taste
- Optional: pinch of smoked paprika, splash of apple cider vinegar, chopped fresh parsley
How to Make It – Instructions
- Sweat the aromatics: In a large pot, heat oil/butter over medium. Add onion, carrots, and celery.
Cook 5–7 minutes until softened. Stir in garlic for 30 seconds.
- Load the flavor: Add split peas, ham bone/hock (or diced ham), bay leaves, thyme, and broth. If using smoked paprika, add now.
- Simmer low and slow: Bring to a boil, then reduce to a gentle simmer.
Cover partially and cook 60–90 minutes, stirring occasionally, until peas are tender and the soup is thick. Add water if too dense.
- Shred and season: Remove the bone/hock. Pick off the meat, shred, and return to the pot.
Season with salt and plenty of black pepper. Add a small splash of apple cider vinegar to brighten.
- Choose your texture: For chunky, serve as-is. For smoother, mash with a potato masher or blend a portion.
Don’t over-blend—this is soup, not baby food.
- Finish strong: Top with parsley. Serve with crusty bread, crackers, or—elite move—grilled cheese soldiers.
Keeping It Fresh
Fridge: Store in airtight containers up to 4–5 days. It will thicken; loosen with broth or water when reheating.
Freezer: Up to 3 months.
Cool completely, portion, and freeze. Thaw overnight and reheat gently, adding liquid as needed.
Reheat tip: Low and slow on the stove. If it’s too salty after reducing, add water and a squeeze of lemon to balance.
Why This is Good for You
Protein + fiber combo: Split peas pack plant-based protein and fiber that keep you full and happy.
Ham adds extra protein for staying power.
Micronutrient win: Peas bring iron, folate, and potassium. Veggies add vitamins A and C. Not a “clean eating” sermon—just real fuel.
Low-cost nutrition: Dollar for dollar, this beats most takeout.
IMO, it’s one of the best budget power meals out there.
What Not to Do
- Don’t skip rinsing peas. Dust and debris aren’t a flavor profile.
- Don’t go heavy on salt early. Ham is salty; season at the end to avoid briny chaos.
- Don’t boil aggressively. Vigorous boiling can scorch the bottom and break texture. Gentle simmer = silky soup.
- Don’t toss the bone too soon. It’s flavor gold—simmer it for that rich, smoky backbone.
- Don’t panic if it’s thick. It’s supposed to be hearty. Add broth/water to reach your perfect spoonability.
Recipe Variations
- Smoky Bacon Boost: Render 4–6 slices of bacon first, then cook veggies in the fat.
Proceed as written.
- Herb Garden: Swap thyme for rosemary and add a handful of chopped dill at the end.
- Spiced-Up: Add 1/2 teaspoon cumin and a pinch of red pepper flakes for a subtle kick.
- Vegetarian: Use vegetable broth, skip ham, and add 1 teaspoon liquid smoke + 1 cup diced potatoes or mushrooms.
- Creamy Dreamy: Blend half the soup and stir in 1/4 cup cream or coconut milk. Not traditional, but your bowl, your rules.
FAQ
Do I need to soak split peas?
No. Split peas cook quickly compared to whole legumes.
Rinse and go—soaking won’t hurt, but it’s unnecessary.
My soup is too thick—help?
Add warm broth or water, a little at a time, until it’s the consistency you like. Taste and re-season afterward.
Can I make this in a slow cooker?
Yes. Add everything to the slow cooker (use 7 cups liquid), cook on Low for 7–8 hours or High for 4–5.
Shred ham at the end.
What if I don’t have a ham bone?
Use diced ham and a touch of smoked paprika or liquid smoke. It won’t be identical, but the flavor will still be awesome.
Why are my peas not softening?
Hard water or very old peas can resist softening. Add 1/4 teaspoon baking soda early in the simmer and make sure you’re truly at a gentle simmer.
Wrapping Up
This Split Pea Soup with Ham is cozy, budget-friendly, and a weeknight flex.
It’s minimal effort with maximum pay-off—aka the best kind of cooking. Batch it on Sunday, eat like a king all week, and pretend you planned it that way. FYI: don’t forget the crusty bread—your spoon will appreciate the backup.