Split Pea Soup with Ham Recipe — Hearty Comfort Soup

How to make it

Each number corresponds to the written steps below.

1. Preheat the oven to 350°F. Dice 8 ounces of ham, 5 medium carrots, 3 celery ribs and 1 medium onion. Mince 3 cloves of garlic and cut about 3 cups of bread into 1-inch cubes for the croutons.
2. In a bowl, toss the bread cubes with 3 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Increase oil and seasoning if you prefer more croutons.

3. Spread the bread mixture on a parchment-lined baking sheet and bake for about 10 minutes at 350°F, until the croutons are lightly toasted but still slightly chewy inside.
4. Warm a large Dutch oven or soup pot over medium-low heat and add 1/4 cup extra virgin olive oil. Add half the diced carrots, all the celery and the diced onion. Sauté gently until very soft, about 12–15 minutes, being careful not to brown or burn. Add the minced garlic and cook 1–2 minutes more.
5. Add one smoked ham hock or ham bone and 16 ounces (1 bag) dried split peas, plus 1 large bay leaf, 4 cups low-sodium chicken stock and 4 cups water. Bring the pot to a boil, then lower to a simmer. Partially cover the pot, leaving about an inch open, and stir occasionally to prevent sticking.
6. After 20 minutes of simmering, add the remaining diced carrots and stir to combine. Continue to simmer, partially covered, stirring occasionally, for about 60–75 minutes total or until the peas have softened and the soup has thickened.

7. About 15 minutes before the soup finishes, stir in the diced ham. If the soup is too thick, add a little water. If it’s too thin, increase the heat slightly and cook, stirring frequently, until it reaches the desired consistency.
8. Taste and check for any firm peas — continue simmering if necessary. Season with salt and pepper at the end, since the ham and ham hock are already salty. Remove and discard the ham bone and bay leaf before serving. Ladle into bowls and top with the garlic croutons. Enjoy!

Top tips

• Sort the split peas. Always sort and rinse split peas before cooking. Remove any small stones or debris that might have been missed during processing.
• Watch cooking time. Cooking times vary by pot and heat level. Make sure there are no hard peas left; simmer longer if needed until fully tender.
• Ham choices. Smoked ham hocks and ham bones add the most flavor, but diced ham or thick-sliced deli ham will work in a pinch. Because ham can be quite salty, hold off on adding salt until the end.
• Make ahead. Like many soups and stews, split pea soup often tastes better the next day as flavors meld. Leftovers keep well in the refrigerator for up to 3 days or in the freezer for a few months.
• Vegetarian option. For a vegetarian version, substitute water or vegetable stock for the chicken stock and omit the ham and ham hock. Add a teaspoon of smoked paprika for a smoky note if you’d like.

More hearty soup (and chili) recipes

Here are a few other favorites you might enjoy.

• Escarole and white bean soup — pancetta, onion, garlic and cannellini beans.
• Classic chili — ground beef, beans, ancho and chipotle chiles, cumin and a hint of cinnamon.
• Roasted butternut squash soup — creamy roasted squash with apples and carrots.
• Lemon chicken orzo soup — tender chicken, vegetables and bright lemon with orzo pasta.

If you tried this Split Pea Soup with Ham recipe, please leave a rating and share your experience in the comments — it helps other cooks and lets me know what you liked.

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