Hearty & Flavorful Split Pea Soup with Ham: An Easy Homemade Recipe

There’s nothing quite like a warm, comforting bowl of soup to soothe the soul, especially on a chilly day. This **split pea soup with ham** is not just any soup; it’s a rich, flavorful, and incredibly easy-to-make dish that promises to become a staple in your kitchen. Crafted with wholesome green split peas, a medley of fresh vegetables, and the irresistible smoky depth of ham, this soup is a complete meal in itself, perfect for gathering friends and family around the table.

We love serving this hearty soup with a side of crusty Italian bread or cheesy garlic bread to mop up every last drop of its delicious broth. Its robust flavor profile and comforting texture make it an ideal choice for a cozy winter evening, yet it’s so satisfying and wholesome that you’ll find yourself craving it year-round. If you’re a fan of comforting soup recipes, be sure to explore others like this classic Italian wedding soup and the creamy broccoli cheese soup.

Why You’ll Love This Easy Split Pea Soup with Ham

**Deep, Savory Flavor:** The star of the show, ham, infuses the entire pot with a smoky, salty, and utterly delicious flavor that perfectly complements the earthy peas and sweet vegetables.
**Hearty and Filling:** Packed with protein and fiber from the split peas and ham, this soup is incredibly satisfying and will keep you full for hours. It’s truly a meal in a bowl.
**Simple to Make:** With straightforward ingredients and a mostly hands-off simmering process, this recipe is accessible even for novice cooks. Minimal effort yields maximum flavor.
**Budget-Friendly:** Split peas are one of the most economical sources of protein, making this a cost-effective meal that doesn’t compromise on taste or nutrition.
**Nutritious Goodness:** Loaded with vegetables, lean protein, and fiber, it’s a wholesome choice that contributes to a balanced diet.

Ingredient Notes & Essential Tips

Understanding each ingredient’s role is key to perfecting your **homemade split pea soup**. Below are details and substitution ideas for the main components. For precise quantities and step-by-step instructions, please refer to the complete recipe card further down the page.

Dried Split Peas: These legumes are the foundation of our soup. Unlike whole dried peas, split peas have their outer skin removed and are split in half, allowing them to cook much faster and break down easily to create the soup’s naturally thick and creamy texture. They are an excellent source of dietary fiber, plant-based protein, and essential vitamins and minerals like iron, folate, and B vitamins. You can use either green or yellow split peas; green tend to be slightly sweeter with a more vibrant color, while yellow peas offer a milder, nuttier flavor. No pre-soaking is required for split peas, which is a major time-saver!
Smoked Ham Hock (or Diced Ham): This is where a significant portion of our soup’s incredible flavor comes from. A smoked ham hock, typically found in the refrigerated meat section, slowly releases its smoky essence and gelatinous richness into the broth as it simmers, creating an unparalleled depth of flavor. If a smoked ham hock isn’t available, or if you prefer a simpler approach, 2 cups of leftover diced ham (from a holiday ham, for instance) or even a smoked ham bone can be used. For an even more intense smoky flavor without the hock, you could also add a tablespoon of smoked paprika.
Chicken Broth: The liquid base for our soup. While chicken broth provides a savory background, you are welcome to use low-sodium chicken broth for better control over the salt content, or a vegetable broth for a lighter flavor profile or vegetarian options. Chicken or vegetable stock also works beautifully. Bouillon cubes or paste, dissolved in water, can also be a convenient and effective alternative.
Aromatic Vegetables (Onion, Carrots, Celery, Garlic): This classic combination, often referred to as a mirepoix, forms the foundational flavor base of the soup. Sautéing them first releases their sweet and savory aromas, building complex layers of taste before any other ingredients are added. Finely dicing them ensures they soften and meld seamlessly into the soup.
Bay Leaves & Fresh Thyme: These herbs impart a subtle yet crucial aromatic depth to the soup. Bay leaves should be removed before serving, as they are not meant to be eaten. Fresh thyme sprigs add a lovely, earthy note, but ½ teaspoon of dried thyme can be used as a substitute if fresh is unavailable.

Top Tips & Creative Variations for Your Pea Soup

Elevate your **ham and split pea soup** with these expert tips and customizable variations:

**Seasoning is Key (and Cautious!):** Always go easy on the initial salt addition, especially when using a smoked ham hock or any cured ham product, as it will naturally release significant salt into the soup. Taste and adjust the seasoning right before serving to achieve the perfect balance. Freshly cracked black pepper adds a wonderful aromatic kick.
**Texture Control:** If you prefer a thicker, more stew-like soup, simply reduce the amount of liquid slightly or simmer it uncovered for a bit longer towards the end. For a thinner consistency, add a little extra chicken broth or water until it reaches your desired texture. Remember, the soup will thicken considerably as it cools due to the starch from the peas.
**Hearty Additions:** For an even more substantial meal, consider adding cubed potatoes (Russet or Yukon Gold work well) during the last 30-40 minutes of simmering. Sweet potatoes, chopped kale, or spinach stirred in during the final 10-15 minutes also make fantastic additions, boosting both flavor and nutritional value.
**Toppings Galore:** Garnish your bowls with homemade or store-bought croutons for added crunch. A swirl of heavy cream or a dollop of sour cream can add richness, while a sprinkle of crispy bacon bits elevates the smoky flavor. Don’t forget fresh herbs like parsley or chives for a pop of color and freshness.
**Make it Vegetarian/Vegan:** This classic can easily be adapted! Omit the ham entirely and use vegetable broth. To replicate the smoky flavor, add a teaspoon of smoked paprika, a dash of liquid smoke, or even sauté some smoked mushrooms (like shiitake) with your aromatics. Consider adding nutritional yeast for an umami boost.
**A Touch of Acidity:** A squeeze of fresh lemon juice or a splash of apple cider vinegar stirred in just before serving can brighten the soup’s overall flavor and cut through the richness of the ham.

Making Split Pea Soup in a Crockpot (Slow Cooker)

For a truly hands-off experience, the slow cooker is your best friend. Simply add all the ingredients (except for the fresh parsley garnish) to your crockpot. Cook on high for 4-5 hours or on low for 8 hours. The long, slow simmer ensures the peas break down beautifully and the flavors meld perfectly. Once cooked, carefully remove the ham hock, let it cool slightly, shred the tender meat from the bone (discarding fat and bone), and return the shredded ham to the crockpot. Stir well, adjust seasonings, and serve garnished with fresh parsley.

Making Split Pea Soup in an Instant Pot (Pressure Cooker)

If you’re short on time, the Instant Pot delivers incredible flavor in a fraction of the time. You will need at least a 6-quart sized Instant Pot for this recipe.

Turn your pressure cooker to the “Sauté” setting. Add a tablespoon of olive oil.
Once heated, add the diced onions, carrots, and celery. Sauté for about 3-4 minutes until they begin to soften.
Stir in the minced garlic and sauté for another minute until fragrant.
Turn off the “Sauté” feature. Add the rinsed split peas, ham hock, chicken broth, water, bay leaves, and thyme sprigs to the pot. Stir to combine.
Secure the lid and set the Instant Pot to “Manual High Pressure” for 15 minutes.
Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10-15 minutes (this helps the flavors deepen and prevents foam from spraying out). Then, carefully turn the quick release valve to release any remaining pressure.
Remove the ham hock, shred the meat, discarding any fat and bone. Discard the bay leaves.
Return the shredded ham to the pot, stir, and adjust seasoning with additional salt and pepper as needed. Garnish with fresh parsley and/or thyme and a grind of freshly cracked pepper before serving.

Storage & Freezing Instructions

This **split pea soup** is excellent for meal prepping and freezes wonderfully, making it a convenient option for busy weeks.

**Refrigerating:** Once the soup has cooled completely to room temperature, transfer it to an airtight storage container. It will keep fresh in the refrigerator for up to one week.
**Freezing:** For longer storage, this soup can be frozen for up to 3 months. Portion the cooled soup into freezer-safe containers or heavy-duty freezer bags (leaving some headspace for expansion). Lay freezer bags flat to freeze, then stack to save space.
**Thawing & Reheating:** To reheat, thaw frozen soup overnight in the refrigerator. Reheat gently on the stove top over medium-low heat, stirring occasionally, or in the microwave. Since split pea soup tends to thicken significantly once cooled, you may need to add a little water or chicken broth while reheating to thin it out to your desired consistency.

Tried this incredibly delicious and easy **split pea soup with ham** recipe? Please show your support by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Your feedback helps other home cooks discover and enjoy this wonderful dish! And don’t forget to consider following me on Facebook or Pinterest for more inspiring recipes!

5 from 2 votes

Split Pea Soup With Ham

By

Julie Maestre

This split pea soup with ham recipe is full of flavor and super easy to make! It’s made with green split peas, veggies, and ham.

Prep:

15 minutes

Cook:

1 hour

24 minutes

Total:

1 hour

39 minutes

Servings:
6

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Ingredients

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1
onion, finely diced
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2
large
carrots, diced
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2
celery ribs, diced
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3
garlic cloves, finely minced
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1
lb
dried green split peas
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1
smoked ham hog , or 2 cups leftover diced ham
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6
cups
chicken broth
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2
cups
water
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2
bay leaves
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3
sprigs
fresh thyme , or ½ tsp dried thyme
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olive oil
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salt and pepper to taste

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Instructions

Rinse and sort peas thoroughly to remove any debris.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the finely diced onion, carrots, and celery. Sauté for about 3 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
Add the rinsed split peas, smoked ham hock (or diced ham), chicken broth, water, bay leaves, fresh thyme sprigs, and an initial pinch of salt and pepper. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer for one hour, or until the peas are very tender and have broken down.
Carefully remove the ham hock from the pot and set it aside to cool for about 20 minutes. While it cools, the soup will continue to simmer gently. Once the ham hock is cool enough to handle, remove the meat from the bone, discarding any fat, gristle, and the bone itself. Dice the tender ham meat into bite-sized pieces. Remove and discard the bay leaves from the soup. Stir the diced ham back into the soup. Taste the soup and season with additional salt and pepper if needed. Garnish generously with fresh thyme and parsley before serving.

Notes

Go easy on the salt initially, as the ham hock (or other ham) will add significant saltiness to the soup. Always taste and adjust seasoning right before serving.
For an extra crunch and flavor, top your soup with homemade or store-bought croutons.
Feel free to add cubed potatoes to the soup during the last 30-40 minutes of simmering for added heartiness.
To make this soup vegetarian, omit the ham and use vegetable broth. You can add a little liquid smoke or smoked paprika for a smoky flavor, or sauté mushrooms for an umami boost.
To achieve a thicker soup, reduce the liquid slightly by simmering uncovered for a bit longer. If you prefer a thinner consistency, simply add more chicken broth or water. Remember the soup thickens as it cools.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:

Julie Maestre

Prep Time:

15 minutes

Cook Time:

1 hour

24 minutes

Total Time:

1 hour

39 minutes

Course:
Entree

Cuisine:
American

Servings:
6

Calories:
385

Keyword:
how to make split pea soup, split pea soup, split pea soup with ham

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