Split Pea and Ham Soup
Warm, hearty, and deeply satisfying, this split pea and ham soup is a timeless comfort food classic. Made with tender green split peas, savory diced ham, and a flavorful ham bone or smoked ham hock, this one-pot recipe creates a velvety, protein-packed soup that’s perfect for chilly days. Aromatic vegetables like onion, carrots, and celery combined with garlic, thyme, and a hint of bay leaf infuse every spoonful with layers of rich, earthy flavor. Simmered to perfection in a nourishing chicken broth, this soup thickens naturally as the split peas break down, making it extra creamy without the need for heavy cream. Ready in about 90 minutes and serving six hearty portions, this easy-to-make soup is ideal for meal prep, weeknight dinners, or entertaining a crowd. Serve it hot with a slice of crusty bread for the ultimate cozy meal that’s both wholesome and delicious!
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Recipe Information
Ingredients
- 2 cups green split peas
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 ham bone or smoked ham hock
- 1.5 cups diced cooked ham
- 8 cups chicken broth
- 1 bay leaf
- 0.5 teaspoon dried thyme
- 0.25 teaspoon black pepper
- salt (to taste)
Instructions
Rinse the split peas under cold water until the water runs clear. Set aside.
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rinsed split peas, ham bone or smoked ham hock, diced cooked ham, chicken broth, bay leaf, dried thyme, and black pepper to the pot.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
Simmer for 75-90 minutes, stirring occasionally, until the split peas are tender and the soup has thickened.
Remove the bay leaf and ham bone/smoked ham hock from the pot. If using a ham bone, scrape off any remaining meat and return it to the soup.
Taste the soup and adjust the seasoning with salt if needed. Remove from heat.
Serve the soup hot, garnished with fresh herbs if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 10371 mg | 451% | |
| Total Carbohydrate | 296.7 g | 108% | |
| Dietary Fiber | 115.8 g | 414% | |
| Total Sugars | 63.3 g | ||
| Protein | 223.0 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 4307 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
