Split Pea and Ham Soup

When the cold weather sets in, there’s nothing quite like a warm bowl of Split Pea and Ham Soup to cuddle up with. This hearty dish is the epitome of comfort food, boasting a rich blend of flavors that warms your soul and satisfies your cravings. Its vibrant green color and thick, creamy texture entice you to take that first spoonful, where you’ll meet the savory notes of ham paired perfectly with the delicate sweetness of split peas.

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I still remember the first time I made this soup—I was looking for a way to use up a leftover ham bone from a family gathering. It was a chilly evening, and I was craving something nourishing. The aroma that filled my kitchen as the soup simmered was magical, coaxing the whole family into the dining room. From then on, this became a staple in our home, always ready to revive those cozy family moments.

Why You’ll Love This Recipe

• Simple & Quick: With just 20 minutes of prep and 105 minutes of cook time, you’ll have an incredible meal with minimal fuss.
• Irresistible Flavor: Each spoonful offers a perfect balance of smoky, savory, and sweet flavors, creating a mouthwatering experience.
• Nutrient-Packed: Packed with protein and fiber, it’s a nourishing dish that keeps you satisfied for hours.
• Flexible Serving: Perfect for a weeknight dinner, as a comforting lunch, or even for meal prepping for the week.
• Budget-Friendly: Utilize leftover ham or bones, making it a cost-effective meal option.

Ingredients You’ll Need

• 1 tablespoon oil: This helps sauté the vegetables, adding flavor to your base.
• 1 tablespoon butter: Adds richness and depth to the soup; feel free to substitute with a non-dairy spread if needed.
• 1 medium-large yellow onion (about 1.5 cups, chopped): Provides that aromatic base, making the soup robust and full of flavor.
• 2 ribs celery (about 1 cup, diced): Gives a nice crunch and enhances the soup’s overall taste and nutrition.
• 2 cloves garlic (about 2 teaspoons, minced): Offers a fragrant undertone that pairs beautifully with the other ingredients.
• 1 (16-oz) bag dried split peas: The star of the dish, these peas thicken the soup and give it its characteristic flavor and texture.
• 3 ½ cups water: Use this to adjust the soup’s consistency to your liking; you can add more as needed.
• 3 cups low sodium chicken broth: This adds depth of flavor without an overpowering saltiness; vegetable broth can substitute for a vegetarian version.
• 1 bay leaf (optional): Introduces an aromatic note to the simmering soup, enhancing the overall flavor profile.
• Salt & pepper (to taste): Essential for bringing out the best flavors in your soup; adjust based on personal preference and the saltiness of your ham.
• 1 meaty ham bone (or 1 pound cooked and diced ham): Infuses the dish with rich flavor; if you don’t have a bone, diced ham works just fine.
• ½ pound Yukon gold potatoes (optional): Adds a creamy texture and makes the soup even heartier.
• 2 medium carrots (optional): Sweetens the soup naturally; they add a lovely crunch if not overcooked.
• Lemon juice and parsley (optional, to serve): Brightens up the dish right before serving, adding a fresh and zesty finish.

How to Make Split Pea and Ham Soup

1. Sauté aromatics: Heat a large pot over medium heat, adding 1 tablespoon oil and 1 tablespoon butter. Once the butter has melted and the oil is shimmering, toss in 1 medium-large yellow onion and 2 ribs celery. Sauté for about 5-8 minutes or until they’re softened and the onion becomes translucent. Then, add in 2 cloves garlic and sauté for an additional 30 seconds, until fragrant.
2. Start soup: Stir in the entire bag of dried split peas, ensuring they’re well mixed with the sautéed vegetables. Pour in 3 ½ cups water and 3 cups low sodium chicken broth. Toss in the optional bay leaf and season lightly with salt and pepper—keep in mind that the ham will contribute some saltiness. Bring everything to a brisk boil; once it’s bubbling, reduce the heat to a gentle simmer. Cover and let it simmer for about 15 minutes.
3. Simmer soup: After 15 minutes, uncover the pot and stir gently. Nestle the ham bone into the soup, or simply stir in the 1 pound of diced ham if you’re using that. Cover the pot again, and let it continue to simmer for about 1 hour. If you’re adding the optional Yukon gold potatoes and carrots, do so in the last 20 minutes of cooking. Adjust the consistency by adding more water or broth if you prefer a thinner soup—if you like it thicker, remove the lid during the last 20 minutes.
4. Shred ham: If you’ve been using a ham bone, pull it out of the soup after an hour, allowing it to rest for about 10 minutes. Shred the ham from the bone. If you find that the peas and vegetables aren’t quite tender yet, keep simmering them until they are fully cooked. Taste the soup at this point and adjust the salt and pepper to your preference.
5. Finish and serve: Return the shredded ham to the pot, and let everything heat through. Before serving, consider adding a splash of lemon juice for brightness and a handful of chopped parsley for freshness. Serve your soul-warming soup hot, and share with family or friends!

Storing & Reheating

Allow any leftovers of your split pea and ham soup to cool completely before transferring them into an airtight container. It will keep well at room temperature for up to 2 hours and can be refrigerated for 3-4 days. For longer storage, freeze the soup in portions for up to 3 months. When you’re ready to indulge again, reheat it on the stove over low heat, stirring occasionally until warmed through. Keep in mind the texture may thicken upon reheating; if needed, just add a bit of water or broth to refresh its consistency.

Chef’s Helpful Tips

• Be careful not to over-salt during cooking; it’s always best to taste before adding more.
• If you have leftover vegetables in your fridge, feel free to throw them in with the soup—they can only enhance the flavor.
• Don’t skip the step of cooking the onions and celery until softened; this is important for developing flavors.
• If your soup ends up too thick, gradually add more water or broth until it reaches your desired consistency.
• This soup can be made ahead of time and stored, as the flavors deepen and improve after a day in the refrigerator.

Nothing quite compares to the warmth and nourishment a bowl of split pea and ham soup offers. It’s not just a meal; it’s a comforting hug in liquid form. You can easily adjust ingredients based on what you have on hand or even serve it differently for a festive twist. The next time the chill of winter settles in, don’t hesitate to whip this dish up. Enjoy every delicious spoonful and make it part of your family’s tradition too!

Recipe FAQs

Can I use fresh peas instead of dried split peas?

Using fresh peas isn’t recommended for this recipe because they don’t have the same thickness and creaminess that dried split peas provide when cooked. Dried split peas break down during cooking, creating a wonderful, hearty texture which fresh peas wouldn’t accomplish.

How do I adjust the soup for a vegetarian version?

To make a vegetarian split pea soup, omit the ham bone and replace the chicken broth with vegetable broth. You can also add more vegetables like zucchini or bell peppers to enhance the flavor and maintain that hearty quality.

Can I make this soup in advance?

Absolutely! In fact, making split pea and ham soup the day before allows the flavors to meld together beautifully. Just store it in an airtight container in the refrigerator and reheat it gently on the stovetop when you’re ready to serve.

What’s the best way to store leftover soup?

The best way to store leftover soup is to let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. When reheating, be sure to add a splash of water or broth if it thickens too much!

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