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5.0 from 996 votes

Split Pea Soup with Ham

This slowly-simmered split pea soup uses a ham bone (or ham hocks) for a rich, subtly smoky flavor. Don't forget the croutons on top!

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 unsalted butter
  • 2 cups chopped onion
  • 1 cup diced carrot (1/4-inch dice)
  • 1 cup diced celery (1/4-inch dice)
  • 1/4 to 1 teaspoon kosher salt , to taste
  • 1/2 teaspoon freshly-ground black pepper , plus additional to taste
  • 2 cloves garlic , minced
  • 1 pound dried split peas , rinsed and sorted
  • 1 meaty ham bone
  • 1 large bay leaf (or 2 small)
  • 2 teaspoons fresh thyme leaves , chopped and quantity divided
  • 6 cups chicken stock (low sodium)
  • 2 cups water
  • 1 cup diced ham (1/4-inch dice)
  • Buttery Garlic Croutons , for serving

Instructions

    Cup of Yum
  1. 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.
  2. 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.)
  3. 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.

Notes

  • *Salt content can vary significantly across brands of ham. This is why I recommend seasoning the soup to taste after it's finished simmering. If you taste your ham before cooking and it's particularly salty, you might want to omit the 1/4 teaspoon salt when sweating the vegetables.
  • *If you don't have a leftover ham bone, two smoked ham hocks can be substituted (1-1/2 pounds). They are saltier than a ham bone, so reduce the added salt in your soup accordingly. When you remove the ham hocks from the pot, shred the meat off of the bones and return it to the pot before serving. Discard the bones.
  • The soup can be stored, tightly-covered, in the refrigerator for 3 days, or frozen for 2-3 months. When reheating (to 160 degrees F), add additional stock to thin the soup, if needed.
  • Have a question about this recipe? Check out the FAQ's above, or leave a comment below. We'll do our best to help!

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 (34%) 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: 6servings

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.