Split Pea Soup with Ham

Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Servings: 6

A comforting soup made with either a ham bone or ham hocks slowly simmered for that rich, subtly smoky flavour.

Put those leftover ham or ham bones to good use with this easy Split Pea Soup with Ham recipe. Incredibly satisfying, a little bit smoky and sweet, thick, and hearty soup that’s perfect for your whole family!

Ingredients

1/4 c. unsalted butter

2 c. chopped onion

1 c. diced carrot (1/4” dice)

1 c. diced celery (1/4” dice)

1/4 – 1 tsp kosher salt, to taste

1/2 tsp freshly ground black pepper, plus additional to taste

2 cloves garlic, minced

1 lb dried split peas, rinsed and sorted

1 meaty ham bone

1 large bay leaf (or 2 small)

2 tsp fresh thyme leaves, chopped and quantity divided

6 c. chicken stock

2 c. water

1 c. diced ham (1/4” dice)

Buttery Garlic Croutons, for serving

How to make Split Pea Soup with Ham

Step 1: Melt the butter in a large pot or Dutch oven until the foaming subsides. Add in the onion, carrot, celery, 1/4 tsp salt, and half tsp pepper. Continue to cook for another 5 to 8 minutes until the veggies have softened and starting to brown. Add in the garlic and cook for a minute more until fragrant. Then, stir in the split peas.

Step 2: To the pot, add the ham bone, bay leaf, and a tsp of fresh thyme. Pour in the chicken stock and water, then stir. Bring the mixture to a boil, decrease the heat, and continue to simmer for 60 to 90 minutes while occasionally stirring, uncovered, until the split peas are cooked down and the soup has thickened. If the soup gets too thick, add in more stock or water, making sure to frequently stir as the soups start to thicken.

Step 3: In the last 15 minutes of cooking, add in the diced ham.

Step 4: Before serving, take out the ham bone and bay leaf and discard. Stir in the rest of the tsp of fresh thyme. If needed, season with more salt.

Step 5: Enjoy the soup hot with some croutons and cracked black pepper.

Notes:

The salt content varies depending on the brands of ham use. The reason I highly suggest to season the soup after it’s done simmering. In case you seasoned the ham before cooking, I recommend omitting the 1/4 tsp salt when sweating the veggies.

Substitute the Ham Bone with two smoked ham hocks (about 1 1/2 lbs). Simply reduce the salt accordingly as the ham hocks are saltier than ham bone. Discard the bones and return the shredded meat to the pot before serving.

You can make this ahead and just store it in the fridge, tightly covered for up to 3 days, or in the freezer for up to 2 to 3 months. Reheat to 160 degrees F adding extra stock to thin out the soup if needed.

Nutrition Facts:

Calories: 468KCAL | Carbohydrates: 62G | Protein: 29G | Fat: 12G | Saturated Fat: 5G | Cholesterol: 37MG | Sodium: 1025MG | Potassium: 1183MG | Fiber: 21G | Sugar: 13G | Vitamin A: 4030IU | Vitamin C: 8.9MG | Calcium: 84MG | Iron: 4.4MG

Split Pea Soup with Ham

Rebecca Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Servings: 6 Remember it laterLike this recipe! Pin it to your… General Recipes Split Pea Soup with Ham European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 1 hr 15 mins 1 hr 15 mins

Nutrition facts: 468 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 c. unsalted butter
• 2 c. chopped onion
• 1 c. diced carrot (1/4” dice)
• 1 c. diced celery (1/4” dice)
• 1/4 - 1 tsp kosher salt, to taste
• 1/2 tsp freshly ground black pepper, plus additional to taste
• 2 cloves garlic, minced
• 1 lb dried split peas, rinsed and sorted
• 1 meaty ham bone
• 1 large bay leaf (or 2 small)
• 2 tsp fresh thyme leaves, chopped and quantity divided
• 6 c. chicken stock
• 2 c. water
• 1 c. diced ham (1/4” dice)
• Buttery Garlic Croutons, for serving

Instructions

Step 1: Melt the butter in a large pot or Dutch oven until the foaming subsides. Add in the onion, carrot, celery, 1/4 tsp salt, and half tsp pepper. Continue to cook for another 5 to 8 minutes until the veggies have softened and starting to brown. Add in the garlic and cook for a minute more until fragrant. Then, stir in the split peas.

Step 2: To the pot, add the ham bone, bay leaf, and a tsp of fresh thyme. Pour in the chicken stock and water, then stir. Bring the mixture to a boil, decrease the heat, and continue to simmer for 60 to 90 minutes while occasionally stirring, uncovered, until the split peas are cooked down and the soup has thickened. If the soup gets too thick, add in more stock or water, making sure to frequently stir as the soups start to thicken.

Step 3: In the last 15 minutes of cooking, add in the diced ham.

Step 4: Before serving, take out the ham bone and bay leaf and discard. Stir in the rest of the tsp of fresh thyme. If needed, season with more salt.

Step 5: Enjoy the soup hot with some croutons and cracked black pepper.

Notes

The salt content varies depending on the brands of ham use. The reason I highly suggest to season the soup after it’s done simmering. In case you seasoned the ham before cooking, I recommend omitting the 1/4 tsp salt when sweating the veggies. Substitute the Ham Bone with two smoked ham hocks (about 1 1/2 lbs). Simply reduce the salt accordingly as the ham hocks are saltier than ham bone. Discard the bones and return the shredded meat to the pot before serving. You can make this ahead and just store it in the fridge, tightly covered for up to 3 days, or in the freezer for up to 2 to 3 months. Reheat to 160 degrees F adding extra stock to thin out the soup if needed.