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soup

Split Pea Soup with Ham

A hearty split pea soup made with tender vegetables, smoky ham, and dried split peas that simmer into a naturally creamy, comforting bowl.

Prep

10 min

Cook

90 min

Total

100 min

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Ingredients

Serves17

Split Pea Soup with Ham

  • 6.375 tbsp Olive Oil
  • 4.25 cup diced ham
  • 2.125 medium Yellow onion (chopped)
  • 6.375 medium Carrots (peeled and sliced)
  • 4.25 stalk Celery (sliced)
  • 6.375 clove Garlic (chopped)
  • 2.125 lb dried green split peas
  • 17 cup Chicken Stock
  • 2.125 tsp Dried thyme
  • 2.125 leaf bay leaves (optional)
  • 1.0625 tsp Kosher salt (plus more to taste)
  • 1.0625 tsp Black Pepper (plus more to taste)
  • 0 count Fresh Parsley (chopped, for serving (optional))
Servings: 17−+
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Cooking Instructions

  1. 1

    Brown the ham and sauté the vegetables

    Heat the olive oil in a Dutch oven over medium heat. Add the diced ham and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Increase the heat slightly and add the onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Stir in the garlic and cook for 1 minute more.
    Tip: Let the ham brown deeply to build more flavor in the broth.
    Cleanup: Wipe any splatters around the stovetop before the mixture begins simmering.
  2. 2

    Rinse the peas

    Place the split peas in a colander and rinse well, removing any small debris or pebbles.
    Tip: No soaking is needed; split peas cook quickly on their own.
    Cleanup: Shake excess water from the peas so they don’t dilute the broth.
  3. 3

    Simmer the soup

    Add the split peas, chicken stock, dried thyme, and bay leaf to the pot. Bring to a simmer, then reduce heat to medium-low. Cook uncovered, stirring occasionally, until the peas break down and the soup becomes creamy, about 1 hour 30 minutes. Add 1/2 to 1 cup of water if you prefer a thinner consistency.
    Tip: If the simmer slows, increase the heat briefly to maintain steady cooking.
    Cleanup: Use a wooden spoon to scrape the bottom occasionally so nothing sticks.
  4. 4

    Season and serve

    Remove the bay leaf and taste the soup. Season with additional salt and pepper if needed. Ladle into bowls and top with chopped fresh parsley if desired.
    Tip: If using a leftover ham bone, simmer it with the soup for extra rich flavor.
    Cleanup: Soak the pot in warm soapy water while eating to make cleanup easier.

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Split Pea Soup with Ham

Prep: 10 min · Cook: 90 min · Total: 100 min · Servings: 17

Ingredients

Split Pea Soup with Ham

  • 6.375 tbsp Olive Oil
  • 4.25 cup diced ham
  • 2.125 medium Yellow onion (chopped)
  • 6.375 medium Carrots (peeled and sliced)
  • 4.25 stalk Celery (sliced)
  • 6.375 clove Garlic (chopped)
  • 2.125 lb dried green split peas
  • 17 cup Chicken Stock
  • 2.125 tsp Dried thyme
  • 2.125 leaf bay leaves (optional)
  • 1.0625 tsp Kosher salt (plus more to taste)
  • 1.0625 tsp Black Pepper (plus more to taste)
  • count Fresh Parsley (chopped, for serving (optional))

Instructions

  1. Brown the ham and sauté the vegetables — Heat the olive oil in a Dutch oven over medium heat. Add the diced ham and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Increase the heat slightly and add the onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  2. Rinse the peas — Place the split peas in a colander and rinse well, removing any small debris or pebbles.
  3. Simmer the soup — Add the split peas, chicken stock, dried thyme, and bay leaf to the pot. Bring to a simmer, then reduce heat to medium-low. Cook uncovered, stirring occasionally, until the peas break down and the soup becomes creamy, about 1 hour 30 minutes. Add 1/2 to 1 cup of water if you prefer a thinner consistency.
  4. Season and serve — Remove the bay leaf and taste the soup. Season with additional salt and pepper if needed. Ladle into bowls and top with chopped fresh parsley if desired.