Split Pea Soup Ham
Warm up with a comforting bowl of Split Pea Soup Ham, a hearty and flavorful classic perfect for chilly days. This wholesome recipe features tender dried split peas simmered to creamy perfection with a smoky ham bone or ham hock, creating a rich and savory broth that’s brimming with depth. Packed with mouthwatering aromatics like sautéed onions, carrots, celery, and garlic, and seasoned with thyme and bay leaf, each spoonful delivers layers of warmth and nostalgia. Finished with cubes of cooked ham for added texture and protein, this soup is not only satisfying but also easy to prepare in a single pot. Ready in just over an hour, this nutritious dinner is perfect for six servings and pairs wonderfully with crusty bread or crackers. Garnish with fresh parsley for a pop of color and freshness, making it an inviting meal for any occasion.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 1 pound dried split peas
- 1 piece ham bone or smoked ham hock
- 8 cups chicken broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup cubed cooked ham
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the split peas thoroughly under cold water and set aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the rinsed split peas to the pot, along with the ham bone or smoked ham hock, chicken broth, bay leaf, thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 60-75 minutes, stirring occasionally to prevent sticking, until the split peas are tender and have broken down.
Remove the ham bone or ham hock from the pot. If there's any meat on the bone, shred it and return it to the soup. Discard the bone.
Stir in the cubed cooked ham and let the soup simmer for an additional 10 minutes to warm through.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Serve hot, garnished with fresh parsley if desired, alongside crusty bread or crackers for dipping.
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 12007 mg | 522% | |
| Total Carbohydrate | 322.3 g | 117% | |
| Dietary Fiber | 126.0 g | 450% | |
| Total Sugars | 59.4 g | ||
| Protein | 230.9 g | 462% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 8426 mg | 179% | |
*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.
