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Classic Hearty Split Pea Soup with Ham

Close-up of a thick, green pea soup topped with diced ham and carrots in a light ceramic bowl.
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A recipe for thick, flavorful split pea soup made with smoked ham hock or leftover ham bone.

Ingredients

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  • 1 pound dried green split peas, rinsed
  • 8 cups chicken broth or water
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 smoked ham hock or 1 cup diced ham
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Rinse the split peas under cold water until the water runs clear.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the rinsed split peas, broth, ham hock (or diced ham), bay leaf, thyme, and pepper to the pot.
  4. Bring the mixture to a boil, then immediately 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, thickening the soup. Stir occasionally to prevent sticking.
  5. If using a ham hock, remove it from the pot. Once cool enough to handle, shred the meat from the bone and return the meat to the soup. Discard the bone and bay leaf.
  6. If the soup is too thick, add a little more broth or water until you reach your desired consistency. Taste and add salt if needed, remembering that ham adds saltiness.
  7. Serve hot.

Notes

  • For a vegetarian version, omit the ham hock and use vegetable broth. Add 1 teaspoon of liquid smoke or smoked paprika for a smoky flavor.
  • If you prefer a smoother soup, use an immersion blender to partially blend the soup before serving.
  • This soup thickens considerably as it cools. Reheat with added liquid.

Nutrition

Find it online: https://eatableempress.com/classic-hearty-split-pea-soup-recipe/