5 from 996 votes
Split Pea Soup with Ham
This split pea soup combines yellow split peas simmered with diced ham and a meaty ham bone, along with aromatic vegetables, herbs, and garlic. The slow cooking produces a thick, savory soup with tender vegetables and a hearty ham flavor, ideal for a comforting and filling meal.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings:
6
servings
Calories:
468 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1/4 cup butter unsalted
- 2 cups onion chopped
- 1 cup carrot 1/4-inch dice, diced
- 1 cup celery 1/4-inch dice, diced
- 1/4 to 1 teaspoon kosher salt , to taste
- 1/2 teaspoon black pepper plus additional to taste, freshly-ground
- 2 cloves garlic , minced
- 1 pound split peas rinsed and sorted, dried
- 1 ham bone meaty
- 1 large bay leaf (or 2 small)
- 2 teaspoons thyme chopped and quantity divided, fresh leaves
- 6 cups chicken stock (low sodium)
- 2 cups water
- 1 cup ham 1/4-inch dice, diced
- garlic crouton for serving, buttery
Instructions
- In a large pot or Dutch oven, melt butter over medium heat until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
- Add ham bone, bay leaf, and 1 teaspoon fresh thyme. Stir in chicken stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your taste.)
- Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard ham bone and bay leaf, and stir in remaining 1 teaspoon fresh thyme. Season to taste with salt, if needed. Serve hot with croutons and cracked black pepper.
Cup of Yum
Notes
- Adjust added salt carefully after tasting, since ham saltiness varies by brand.
- If using smoked ham hocks instead of a ham bone, reduce salt added; shred meat from hocks before serving.
- Store soup in refrigerator up to 3 days or freeze for 2-3 months in a tightly covered container.
- When reheating, add extra stock as needed to thin the soup to desired consistency.
Nutrition Information
Calories
468kcal
(23%)
Carbohydrates
62g
(21%)
Protein
29g
(58%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
37mg
(12%)
Sodium
1025mg
(43%)
Potassium
1183mg
(25%)
Fiber
21g
(84%)
Sugar
13g
(26%)
Vitamin A
4030IU
(81%)
Vitamin C
8.9mg
(10%)
Calcium
84mg
(8%)
Iron
4.4mg
(24%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 468
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 29g | 58% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 37mg | 12% |
| Sodium | 1025mg | 43% |
| Potassium | 1183mg | 25% |
| Fiber | 21g | 84% |
| Sugar | 13g | 26% |
| Vitamin A | 4030IU | 81% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 84mg | 8% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.