Split Pea with Ham Soup is a comforting, hearty, and nourishing dish that has been a staple in many households for generations. With its earthy, creamy texture and rich, smoky flavor from the ham, this soup is perfect for cozying up on a chilly day or making a big batch for meal prep. The combination of split peas, ham, and aromatic vegetables like onions, carrots, and celery creates a satisfying, well-rounded meal that can stand alone or be served alongside bread or a salad. This classic soup is also naturally high in fiber and protein, making it both filling and nutritious.
Split peas, which are dried green or yellow peas, are the star of this soup. They break down during cooking, creating a thick and creamy consistency without the need for added cream or dairy. The ham adds a rich depth of flavor, infusing the broth with a savory, smoky taste. If you have leftover ham from a holiday meal or a roast, this soup is an excellent way to use it up. You can also use ham hocks or a ham bone, which adds even more flavor to the broth. For a vegetarian or vegan version, you can skip the ham and use vegetable broth, and add smoked paprika or liquid smoke to mimic the smoky flavor.
Making Split Pea with Ham Soup is a relatively simple process. After sautéing the vegetables, you just need to add the split peas, ham, and broth, then simmer until the peas are tender and the soup has thickened. If you like your soup chunky, you can blend part of it with an immersion blender or in a regular blender to give it a creamy texture, while still maintaining some of the whole peas for added texture. The soup gets even better as it sits, and the flavors continue to meld together, making it perfect for leftovers. It can be made on the stove, in a slow cooker, or in an Instant Pot for even quicker preparation.
Split Pea with Ham Soup is the perfect example of a simple yet satisfying dish that is both hearty and economical. It’s one of those meals that tastes like it took hours to prepare, but it’s actually quite easy to make. Whether you’re using it to use up leftovers or simply craving a warm, comforting bowl of soup, this recipe will quickly become a favorite in your rotation.
Split Pea with Ham Soup Recipe
Ingredients:
- 1 lb dried split peas, rinsed and sorted
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/2 tsp smoked paprika (optional, for added smokiness)
- 1 ham bone, ham hock, or 2 cups of cubed ham (leftover ham works great)
- 6 cups chicken broth (or vegetable broth for a lighter version)
- 1-2 cups water (if needed to adjust consistency)
- Fresh parsley or green onions for garnish (optional)
Instructions:
1. Prepare the Soup Base:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
2. Add the Peas and Broth:
- Stir in the split peas, bay leaf, thyme, salt, and pepper. If you like a smoky flavor, you can add smoked paprika at this stage. Pour in the chicken broth and water (if needed), making sure the peas are fully submerged. Add the ham (either the ham hock, ham bone, or cubed ham).
3. Simmer the Soup:
- Bring the soup to a boil, then reduce the heat to low and cover. Let the soup simmer for 1 1/2 to 2 hours, stirring occasionally, until the split peas are soft and have broken down, and the soup has thickened. If using a ham bone or ham hock, you can remove it toward the end of cooking, shred the meat, and return it to the soup.
4. Adjust the Texture:
- Once the peas are tender, taste the soup and adjust the seasoning with more salt, pepper, or smoked paprika, if desired. If you prefer a creamier texture, you can use an immersion blender to partially blend the soup, leaving some peas whole for texture. Alternatively, you can transfer part of the soup to a blender, puree it, and return it to the pot.
5. Serve:
- Ladle the soup into bowls and garnish with fresh parsley or green onions, if desired. Serve with a side of crusty bread or a simple green salad.
Tips:
- Ham Alternatives: If you don’t have leftover ham or a ham bone, you can substitute with smoked sausage, bacon, or even vegan ham alternatives for a plant-based version.
- Make It Vegan: For a vegetarian version, use vegetable broth and skip the ham. Add a bit of smoked paprika, liquid smoke, or smoked salt to give the soup that signature smoky flavor.
- Storage: This soup stores well in the fridge for up to 4-5 days. It can also be frozen for up to 3 months. If freezing, make sure to leave some space in the container for the soup to expand as it freezes.
- Slow Cooker: To make this in a slow cooker, simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the peas are tender. If you’re using a ham bone, you can shred the meat at the end and return it to the soup.
