Split Pea and Ham Soup
Split pea and ham soup turns dried split peas and smoky ham into a thick, creamy, cozy dinner that costs little and fills the whole pot.
This one-pot soup tastes rich without using cream. The split peas break down as they simmer, which gives the broth a smooth, hearty texture. Carrots, celery, onion, garlic, thyme, and smoked paprika add simple layers of flavor.
Why You’ll Love This Recipe
- Thick and creamy texture: The split peas soften and melt into the broth, so the soup feels cozy and filling.
- Big smoky flavor: Diced ham, an optional ham bone, and smoked paprika make the pot taste slow cooked and savory.
- Budget smart: Dried split peas are affordable, shelf stable, and packed with fiber and plant protein.
- Great for leftovers: The soup thickens overnight and reheats well for easy lunches.
Fabian’s Budget and Health Tip: Save a leftover ham bone in the freezer after a holiday meal. It adds deep flavor to this soup, and you can use less diced ham while still getting a smoky, meaty taste.
Ingredients (Serves 4)
- 1 pound dried green split peas (454 g), rinsed and picked over
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (about 150 g)
- 2 medium carrots, diced (about 150 g)
- 2 celery ribs, diced (about 100 g)
- 3 garlic cloves, minced (about 9 g)
- 8 ounces diced ham (225 g)
- 1 ham bone, optional (1 piece)
- 6 cups low sodium chicken broth (1.4 l)
- 1 teaspoon dried thyme (1 g)
- 1 bay leaf
- 1 teaspoon smoked paprika (2 g)
- 3 quarters teaspoon fine salt (4 g), plus more to taste
- 1 half teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Rinse the Split Peas
Place the split peas in a fine mesh sieve and rinse them under cool water until the water runs mostly clear. Pick out any tiny stones or dark bits. The peas should look clean and bright before they go into the pot.
2. Soften the Vegetables
Warm the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion looks glossy and the carrots begin to soften at the edges. Stir in the garlic and cook for 30 seconds, just until your kitchen smells sweet and savory.
3. Build the Soup Base
Add the rinsed split peas, diced ham, ham bone if using, chicken broth, thyme, bay leaf, smoked paprika, salt, and black pepper. Stir well and scrape the bottom of the pot so every browned bit joins the broth.
4. Simmer Until Thick and Creamy
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly open and simmer for 60 to 75 minutes. Stir every 15 minutes so the peas do not stick. The soup is ready when the peas break down, the broth turns creamy, and the spoon leaves a soft trail through the pot.
5. Adjust and Serve
Remove the bay leaf and ham bone. If the bone has tender meat attached, pull it off, chop it, and stir it back into the soup. Taste and add more salt or pepper if needed. If the soup is thicker than you like, stir in a splash of broth or water until it loosens.
Expert Troubleshooting and FAQs
Do I need to soak split peas first?
No. Split peas cook faster than many dried beans, so soaking is not required. Rinsing them well is enough for this recipe.
Why are my split peas still firm?
Old split peas can take longer to soften. Keep simmering and add a little more broth if the pot looks dry. Avoid adding acidic ingredients, such as vinegar or tomatoes, before the peas soften.
What if my soup gets too thick?
Split pea soup thickens as it sits. Stir in warm broth or water, a little at a time, until it reaches the texture you like. It should be creamy, not stiff.
Can I make this without a ham bone?
Yes. The soup still tastes great with diced ham only. Add the smoked paprika as written because it helps replace some of that slow cooked smoky depth.
Can I freeze split pea and ham soup?
Yes. Cool the soup completely, then freeze it in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring in extra broth if needed.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 430
- Protein: about 30 g
- Carbs: about 55 g
- Fats: about 10 g
Split Pea and Ham Soup
Ingredients
- 1 pound dried green split peas (454 g), rinsed and picked over
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (about 150 g)
- 2 medium carrots, diced (about 150 g)
- 2 celery ribs, diced (about 100 g)
- 3 garlic cloves, minced (about 9 g)
- 8 ounces diced ham (225 g)
- 1 ham bone, optional (1 piece)
- 6 cups low sodium chicken broth (1.4 l)
- 1 teaspoon dried thyme (1 g)
- 1 bay leaf
- 1 teaspoon smoked paprika (2 g)
- 3 quarters teaspoon fine salt (4 g), plus more to taste
- 1 half teaspoon black pepper (1 g)
Instructions
- 1. Rinse the Split Peas. Place the split peas in a fine mesh sieve and rinse them under cool water until the water runs mostly clear. Pick out any tiny stones or dark bits. The peas should look clean and bright before they go into the pot.
- 2. Soften the Vegetables. Warm the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion looks glossy and the carrots begin to soften at the edges. Stir in the garlic and cook for 30 seconds, just until your kitchen smells sweet and savory.
- 3. Build the Soup Base. Add the rinsed split peas, diced ham, ham bone if using, chicken broth, thyme, bay leaf, smoked paprika, salt, and black pepper. Stir well and scrape the bottom of the pot so every browned bit joins the broth.
- 4. Simmer Until Thick and Creamy. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly open and simmer for 60 to 75 minutes. Stir every 15 minutes so the peas do not stick. The soup is ready when the peas break down, the broth turns creamy, and the spoon leaves a soft trail through the pot.
- 5. Adjust and Serve. Remove the bay leaf and ham bone. If the bone has tender meat attached, pull it off, chop it, and stir it back into the soup. Taste and add more salt or pepper if needed. If the soup is thicker than you like, stir in a splash of broth or water until it loosens.
