Split peas know how to turn a pot of broth into comfort that tastes like it simmered all day. Ham adds savory depth, while onions, carrots, celery, garlic, and herbs build the base around it. As the peas soften, the soup thickens naturally and takes on a smooth texture without needing cream.
It is a smart way to use leftover ham, but it also works for meal prep, cold nights, or simple family dinners. Serve it with bread, crackers, or a small salad for balance. Every spoonful feels like it belongs at the table, especially when dinner needs something filling tonight.
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Why This Recipe Works
This recipe works because split peas naturally break down as they cook, making the soup thick and creamy without extra steps. The ham adds a smoky, savory flavor, while carrots, celery, onion, and garlic build a simple but tasty base.
It is also practical and budget-friendly. You can use diced ham, a ham bone, or a ham hock, depending on what you have. The soup reheats well, tastes even better the next day, and can be thinned with extra broth if it gets too thick.
Ingredients
Split Peas: Split peas cook down and make the soup thick, creamy, and filling.
Substitute: There is no exact substitute, but lentils can work for a different style of soup.
Ham: Ham adds smoky, salty flavor and makes the soup hearty.
Substitute: Use a ham bone, smoked turkey, bacon, or diced smoked sausage.
Chicken Broth: Chicken broth gives the soup a savory base and helps the split peas cook until soft.
Substitute: Use vegetable broth, ham broth, or water with bouillon.
Carrots: Carrots add mild sweetness, color, and texture to the soup.
Substitute: Use parsnips or extra celery if needed.
Onion: Onion adds depth and helps build flavor from the start.
Substitute: Use 1 teaspoon onion powder if you do not have fresh onion.
Tips
- Rinse the split peas before cooking to remove dust or small bits.
- Simmer the soup slowly so the split peas can soften and break down.
- Stir the soup sometimes so the peas do not stick to the bottom of the pot.
- Add more broth or water if the soup gets too thick.
- Taste before adding extra salt because ham can already be salty.
How to Serve
Ham and split pea soup is best served warm. It is thick and filling on its own, but it also pairs well with bread, crackers, salads, and simple toppings.
- Serve with crusty bread or dinner rolls for dipping into the thick soup.
- Top with extra diced ham and black pepper for more flavor.
- Pair with a simple green salad for a balanced lunch or dinner.
Similar Recipes
Ham And Split Pea Soup
Ingredients
- 1 tablespoon olive oil or butter
- 1 medium yellow onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 2 garlic cloves minced
- 1 pound dried green split peas rinsed and drained
- 6 cups chicken broth
- 2 cups diced cooked ham
- 1 ham bone or ham hock optional
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt or to taste
- 1 tablespoon chopped fresh parsley optional
Instructions
- Heat the olive oil or butter in a large pot over medium heat.
- Add the chopped onion, carrots, and celery.
- Cook for 5 to 6 minutes, stirring sometimes, until the vegetables start to soften.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the rinsed split peas, chicken broth, diced ham, ham bone or ham hock if using, bay leaf, thyme, black pepper, and salt.
- Stir everything well.
- Bring the soup to a gentle boil.
- Reduce the heat to low, cover the pot partly, and simmer for 60 to 75 minutes.
- Stir sometimes while the soup cooks.
- Cook until the split peas are very soft and the soup is thick.
- Remove the bay leaf and ham bone or ham hock if used.
- If there is meat on the bone, remove it, chop it, and stir it back into the soup.
- If the soup is too thick, add more broth or water until it reaches your desired texture.
- Taste and adjust the salt and pepper if needed.
- Top with fresh parsley if using.
- Serve warm with bread, rolls, crackers, or salad.
Nutrition
Notes
• Simmer the soup slowly so the split peas can soften and break down.
• Stir the soup sometimes so the peas do not stick to the bottom of the pot.
• Add more broth or water if the soup gets too thick.
• Taste before adding extra salt because ham can already be salty.
This ham and split pea soup was thick, hearty, and full of flavor. It was perfect with warm dinner rolls.