Split-Pea Soup With Ham Recipe (With Video)

Prep Time:

30 mins

Total Time:

1 hr 10 mins

Servings:

6

Split pea soup with ham is a cold-weather classic. Each bowl is as comforting as the last, and it’s full of healthy, nourishing ingredients like onions, carrots, and celery, so you can feel good about enjoying it throughout the fall and winter months. Our recipe makes enough to serve six and it freezes well so you can make it ahead and defrost in the refrigerator overnight so dinner is taken care of on a busy weeknight.

A ham bone is key to this soup’s amazing flavor. It adds a natural saltiness that is hard to replicate any other way. Leftover ham is added at the end for serving. We like to blend the soup so the cubed ham stands out against the creaminess of the split pea mixture. And don’t be shy with the croutons—they’re buttery, crisp, and the perfect accent to split pea soup.

Why This Recipe Is the Best

Easy to prep: The recipe is mostly hands-off. With just 30 minutes of prep time, you can make other dishes or clean up the kitchen while the soup simmers.
Naturally thick and satisfying: This split pea soup thickens naturally. You won't need to worry about using flour, cornstarch, or any other thickeners for this recipe. The starch from the split peas thickens the soup and makes it extra creamy.
Packed with protein: The split peas bring protein and the cubed ham provides even more.

If you don't have ham to add to the soup, use any leftover cooked meat. Try shreds of rotisserie chicken or turkey, or chopped smoked kielbasa.

Substitutes for Split Peas

This recipe is developed to use split peas but you could use red and brown lentils or short-grain white rice in lieu of split peas, though the end result will be different. For lentils, cook them about 10 minutes longer than the split peas, just until they're tender but still slightly toothsome. White rice will not thicken the soup quite as much, so start with about 1 cup less liquid and stir in more as needed.

Preheat First: Always preheat your pan before adding oil or butter—this helps prevent sticking and ensures even browning. Add ingredients in a single layer and avoid overcrowding, which can cause them to steam instead of sear. For the best flavor, stir only occasionally to let foods develop a nice golden color.

Directions

Split Pea Soup with Ham Ingredients — Carson Downing

Heat oil and add vegetables:

In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper.

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Sauté vegetables:

Cook until vegetables begin to soften, 5 to 8 minutes.

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Simmer split peas and ham bone in broth:

Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.

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Toast croutons:

While soup is cooking, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes.

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Move croutons to plate:

Transfer to a paper-towel-lined plate.

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Puree soup:

Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot.

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If you use an immersion blender, you can puree the soup right in the pot instead of transferring the mixture to a blender.
Heat:

Add ham cubes, and simmer until heated through. If necessary, thin with water.

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Serve with ham and croutons:

Add salt, pepper, and lemon juice to taste. Serve topped with croutons

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What to Serve with Split Pea Soup

Split pea soup is a hearty dish and doesn't need much to make a meal. We think a big salad is the best thing to serve with it. Try some lightly dressed greens or a big kale salad.

You can swap croutons for another kind of bread if you prefer. Buttery toasted garlic bread is perfect for dipping into split pea soup.

Storage Instructions

Let the split pea soup cool completely at room temperature, then transfer it to airtight containers. It can be refrigerated for up to three days or frozen for up to three months. Thaw frozen soup in the refrigerator before reheating gently on the stovetop.

Frequently Asked Questions

Is it best to soak split peas before cooking?

Yes, it is best to soak split peas before cooking, but doing so is not essential as it is with dry beans. It's a good idea to soak split peas because it reduces their cooking time by 20-30 minutes. To soak split peas: cover them completely in water and soak for at least 4 hours before cooking. They should require only about 45 minutes of cooking to become tender when they have been soaked.
What thickens split pea soup?

What thickens split pea soup is the split peas themselves. They release starches as they cook and thicken the soup. Then, when the split pea soup is pureed, it will become even more thick and creamy.
Do I have to rinse split peas?

Yes, you do have to rinse split peas. Rinsing is an important step when cooking with split peas and other grains and pulses. It helps remove any dirt and dust that might be stuck to the split peas—and you don't want that in your soup!
Why didn't my split peas soften?

The most likely reason that your split peas didn't soften is that they are old and stale. Dried beans and pulses like split peas do have a long shelf life, but they don't last forever. Before you start to make split pea soup, check the expiration date on the bag of split peas to make sure you haven't had it in the pantry for too long.