Split Pea with Ham Soup
Cozy up with a bowl of hearty Split Pea with Ham Soup, the ultimate comfort food that combines earthy flavors with a rich, savory depth. Made with tender dried split peas, smoky ham hock, and a medley of vegetables like carrots, celery, and onions, this soup is a filling and flavorful meal perfect for chilly days. Simmered to perfection with aromatic bay leaf and thyme, it offers a creamy, velvety texture enhanced by blending part of the soup. Whether served with crusty bread or enjoyed on its own, this classic dish delivers nostalgic, home-cooked comfort in every spoonful. Ready in just over 90 minutes and yielding six satisfying servings, it’s an ideal recipe for family meals or meal prep. A must-try for fans of savory soups packed with protein and heartwarming flavor!
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Recipe Information
Ingredients
- 1 pound dried split peas
- 1 piece ham bone or ham hock
- 1 cup cooked ham, diced
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 1 medium onion, chopped
- 2 cloves garlic cloves, minced
- 6 cups chicken broth
- 2 cups water
- 1 tablespoon olive oil
- 1 leaf bay leaf
- 1 teaspoon thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the dried split peas thoroughly under cold water and set them aside to drain.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, diced carrots, celery, and minced garlic to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the ham bone or ham hock to the pot, along with the rinsed split peas, chicken broth, and water.
Stir in the bay leaf, thyme, salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Let it simmer gently for about 60-75 minutes, stirring occasionally to prevent sticking.
Remove the ham bone or ham hock and set it aside to cool. Discard the bay leaf from the soup.
Add the diced cooked ham to the soup and stir well.
Once the ham bone or ham hock is cool enough to handle, shred any remaining meat from it and add it to the soup.
Use an immersion blender to partially blend the soup for a creamier texture, if desired. Alternatively, blend a portion of the soup in a blender and return it to the pot.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the soup hot, garnished with fresh herbs or croutons, if desired.
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 256 mg | 86% | |
| Sodium | 9587 mg | 417% | |
| Total Carbohydrate | 307.8 g | 112% | |
| Dietary Fiber | 122.5 g | 438% | |
| Total Sugars | 53.6 g | ||
| Protein | 232.8 g | 466% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 7619 mg | 162% | |
*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.
