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Classic Split Pea Soup with Ham

A close-up of a white bowl filled with thick, golden-green pea soup topped with diced ham and carrots.
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Make a hearty and wholesome split pea soup with ham. This recipe yields a thick, creamy soup perfect for cold weather.

Ingredients

Scale
  • 1 pound dried split peas, rinsed
  • 6 cups chicken broth
  • 1 smoked ham hock or 1 cup diced smoked ham
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Water, as needed

Instructions

  1. Rinse the split peas under cold water until the water runs clear. Discard any small stones or discolored peas.
  2. In a large pot or Dutch oven, combine the rinsed split peas, chicken broth, ham hock (or diced ham), onion, carrots, celery, garlic, bay leaf, thyme, and pepper.
  3. Bring the mixture to a boil over medium-high heat.
  4. Reduce the heat to low, cover the pot partially, 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 the soup becomes too thick, add small amounts of water until you reach your desired consistency.
  6. 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.
  7. Taste and add salt if necessary, as the ham hock usually provides enough salt. Simmer for another 10 minutes before serving.

Notes

  • For a vegetarian version, omit the ham hock and use vegetable broth. Add 1 teaspoon of liquid smoke for a smoky flavor.
  • If you prefer a smoother texture, use an immersion blender to partially blend the soup before serving.
  • This soup freezes well for future meal prep.

Nutrition

Find it online: https://whiskdaily.com/split-pea-soup-with-ham-classic-recipe/