Yellow Split Pea Soup with Ham
Warm, hearty, and packed with rich, smoky flavor, Yellow Split Pea Soup with Ham is the ultimate comfort food for chilly days. This protein-packed soup combines tender yellow split peas with savory ham and a fragrant blend of thyme and bay leaf, creating a beautifully thick and satisfying broth. A medley of sautéed carrots, celery, and onions adds depth while enhancing the soup’s natural sweetness. Whether made with a ham bone, smoked ham hock, or leftover diced ham, this recipe makes the most of its ingredients, offering a luscious bowl of goodness that pairs perfectly with crusty bread. With easy prep, a one-pot cooking technique, and a sprinkling of fresh parsley to brighten each serving, this classic dish will quickly become a family favorite. Perfect for meal prep, it’s just as delicious reheated the next day!
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Recipe Information
Ingredients
- 1 pound yellow split peas
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 2 stalks, diced celery stalk
- 3 cloves, minced garlic
- 1 ham bone or smoked ham hock
- 1 cup diced cooked ham
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped fresh parsley (optional garnish)
Instructions
Rinse the yellow split peas thoroughly under cold water and set aside.
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ham bone or smoked ham hock to the pot, followed by the rinsed split peas, chicken broth, bay leaf, and thyme.
Increase the heat to high and bring the soup to a boil. Reduce the heat to low and let the soup simmer uncovered for 60-75 minutes, or until the split peas are tender and the soup has thickened.
Remove the ham bone or ham hock from the soup and let it cool slightly. Shred any remaining ham off the bone and add it back to the soup along with the diced cooked ham.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 9.7 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1295 mg | 28% | |
*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.
