Hearty Split Pea Soup with Ham

Split pea soup with ham - a hearty one-pot meal that tastes like comfort in a bowl. If you’ve got leftover ham from a holiday feast, this recipe is a great way to turn it into a warm and cozy meal. You can also toss in a ham bone if you have one for extra savory flavor.

This soup doesn’t require a ton of time but give yourself a couple of hours for prepping and cooking - then you can relax and enjoy your dinner - or hover, like I do, to avoid any cooking mishaps.

Commonly Asked Question About Split Pea Soup with Ham

Although making soup is pretty straightforward, there are a few commonly asked questions about making split pea soup with ham:

Should I Soak the Split Peas?

Nope! Split peas cook nicely without soaking – a good rinse to remove any debris is all you need.

Will the Split Pea Soup be Thick or Thin?

It naturally turns thick and creamy as the peas soften and break down. If you prefer a thinner soup (or need to stretch the servings), simply stir in a little water or broth until you get the consistency you like.

What if I Don’t Have Chicken Stock?

Easy substitutes include:

• Chicken bouillon dissolved in water
• Better Than Bouillon (another of my staples)
• Vegetable stock for a lighter flavor
• Water with extra seasonings such as basil/thyme, a bay leaf, or smoked paprika

Using Butter Instead of Olive Oil

If you don’t have olive oil, can butter be used as your fat? Yes, just with a little care:

• Butter adds a richer, slightly creamier flavor (especially great with ham!)
• Because butter has a lower smoke point, keep the heat at medium (or lower if you have a stove that cooks hot like mine) when browning the ham so it doesn’t scorch. The ham will release some fat as it cooks, but you may still need a small splash of water. Just keep a close eye on it.
• When you add the vegetables, if the pan looks dry or the butter begins to brown too quickly, add another tablespoon or two of water and continue cooking.

You’re not boiling - just giving the vegetables a bit of a steam assist so they soften nicely without burning.

Flavor Difference

• Olive oil = savory, smooth, neutral
• Butter = warm, cozy, nostalgic - it really complements split pea soup

So go ahead and use butter - it’s not only acceptable, it’s delicious.

Ingredients for Split Pea Soup with Ham

(Serves about 6)

• 3 Tbsp olive oil (or butter if you don’t have oil on hand)
• 2 cups diced ham (I like going a little heavy handed on the ham)
• 1 yellow onion, chopped
• 3 carrots, peeled and diced
• 2 celery stalks, sliced and diced
• 3 garlic cloves, chopped
  (or use garlic paste - I usually have that on hand! Add extra if you love garlic like I do.)
• 1 pound dried green split peas (one standard bag)
• 8 cups chicken stock (or substitutes above)
• 1 teaspoon dried basil
  (most recipes call for thyme but I never seem to have it on hand, if you have it, you can use it instead of the basil)
• 1/2 teaspoon black pepper
  (I like bourbon smoked pepper when I have it - regular pepper works perfectly!)
• 1/2 teaspoon Pluck seasoning (optional - it’s an organ meat blend I use)
• Salt to taste (optional)

If I have leftover bacon, I’ll chop it up and toss it in - because bacon makes everything better.

Directions for Making Split Pea Soup with Ham

1. In a large Dutch oven or soup pot, warm the olive oil over medium heat. Add the diced ham and cook until the edges just begin to brown. Browning builds flavor so don’t rush it – this will take about 8 to 10 minutes.
2. Add the onion, carrots, and celery to the pot. Stir occasionally and let the vegetables soften slightly, around 5 minutes. Add the garlic and cook briefly - just until fragrant - about 1 minute.
3. While the vegetables cook, rinse the split peas in a colander and check for any tiny debris. No soaking needed, just a good rinse.
4. Add the split peas to the pot, along with the chicken stock, basil, and other seasonings. Bring everything to a gentle boil (stirring often so nothing sticks to the bottom), then reduce the heat to medium-low. If your stove runs hot like mine, reduce to a simmer so it doesn’t over boil.
5. Let the soup simmer uncovered for about 1 1/2 hours, stirring occasionally. The peas will soften, break apart, and naturally thicken the soup. If the soup becomes thicker than you like, add a little water or extra broth until it’s the consistency for you.
6. Taste, add extra seasoning if needed. Ladle into bowls and enjoy with some bread to soak up the goodness.

Can I Store Split Pea Soup in the Refrigerator?

Absolutely! Store in an airtight container and enjoy within 4 to 5 days. It will thicken as it chills which is totally normal.

Can I Freeze Split Pea Soup?

Sure! Cool completely, portion into airtight containers, then freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator and reheat.

A Big Pot of Split Pea Soup with Ham

There’s just something about a big pot of split pea soup bubbling away that makes the whole house feel snug. Leftovers keep wonderfully, so you can enjoy that cozy goodness again tomorrow - assuming it doesn’t disappear tonight. Enjoy every hearty, soothing spoonful!

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