Split Pea Soup with Ham
Warm, hearty, and bursting with flavor, this Split Pea Soup with Ham is the ultimate comfort food for chilly days. Made with dried split peas, tender carrots, and savory ham hock (or diced ham), this one-pot recipe simmers to creamy perfection with aromatic ingredients like garlic, thyme, and bay leaf. Packed with protein and fiber, it’s both nourishing and satisfying, making it a great option for family dinners or meal prep. Ready in under 2 hours with just 15 minutes of prep, this wholesome soup pairs beautifully with crusty bread for a cozy, homestyle meal. Perfect for using up leftover ham, this classic recipe is both budget-friendly and incredibly easy to make, ensuring it becomes a staple in your soup repertoire!
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Recipe Information
Ingredients
- 2 cups Dried split peas
- 1 piece Ham hock (or diced cooked ham)
- 2 tablespoons Olive oil
- 1 large Yellow onion, chopped
- 3 medium Carrots, peeled and diced
- 3 stalks Celery stalks, diced
- 3 cloves Garlic, minced
- 8 cups Chicken or vegetable broth
- 1 leaf Bay leaf
- 1 sprig Fresh thyme (or 1 tsp dried thyme)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried split peas under cold running water and pick out any debris or discolored peas. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the rinsed split peas, ham hock (or diced ham), chicken or vegetable broth, bay leaf, and thyme sprig to the pot. Stir well.
Raise the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer for about 1 to 1.5 hours, stirring occasionally to prevent sticking.
Check the soup after 1 hour. The peas should be soft and breaking down, creating a creamy texture. If they are not done, continue cooking and check every 15 minutes.
Remove the bay leaf and thyme sprig (if fresh) from the pot. If using a ham hock, remove it, shred the meat, and return the meat to the soup, discarding the bone. If using diced ham, no additional steps are needed.
Season the soup with salt and black pepper to taste. Adjust seasoning as needed.
Serve the soup hot, garnished with chopped parsley if desired. Enjoy with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 2294 mg | 100% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 5.5 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 752 mg | 16% | |
*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.
