... Print

Hearty Split Pea Soup with Ham

A close-up of a bowl of hearty split pea soup topped with diced ham and served with a slice of toasted bread.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple and comforting split pea soup recipe, perfect for a frugal and satisfying meal. This rustic soup is made with dried split peas, smoky ham, and tender vegetables.

Ingredients

Scale
  • 1 pound dried green split peas, rinsed
  • 8 cups chicken or vegetable broth
  • 1 pound ham bone or leftover ham, cut into chunks
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Salt to taste

Instructions

  1. In a large pot or Dutch oven, combine the rinsed split peas, broth, ham bone or ham chunks, onion, carrots, celery, garlic, bay leaf, thyme, and pepper.
  2. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the peas are very tender and have broken down. Stir occasionally to prevent sticking.
  3. Remove the ham bone (if using) and shred any meat from it. Discard the bone.
  4. If using ham chunks, you can remove them and chop them smaller if desired, then return them to the pot.
  5. Season the soup with salt to taste. If the soup is too thick, you can add more broth or water to reach your desired consistency.
  6. Remove the bay leaf before serving.
  7. Serve hot, garnished with fresh parsley if desired.

Notes

  • For a vegetarian version, omit the ham bone and use vegetable broth. Add smoked paprika or other spices for a smoky flavor.
  • Split peas can take a while to cook and may stick to the bottom of the pot if not stirred regularly.
  • If you don’t have a ham bone, you can use diced ham or bacon for flavor.

Nutrition

Find it online: https://carlacooking.com/split-pea-soup-recipe/