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Classic Split Pea Soup with Ham

Close-up of a thick, green pea soup topped with diced ham and carrots.
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Make this hearty and wholesome split pea soup with ham. It yields a thick, creamy texture perfect for a cold day.

Ingredients

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  • 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 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Rinse the split peas under cold water until the water runs clear. Discard any small stones or discolored peas.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the rinsed split peas, chicken broth, ham hock (or diced ham), thyme, and bay leaf to the pot.
  5. 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.
  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. Season the soup with salt and pepper to your preference. If the soup is too thick, add a little water or broth until you reach your desired consistency.
  8. Serve hot.

Notes

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

Nutrition

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