Best Split Pea and Ham Soup
Classic smoky split pea soup with tender ham — thick, rich, creamy, made from a ham bone.
Ingredients
- Soup Base:
- 1 meaty ham bone or 1 lb ham hocks or diced ham + extra broth
- 1 lb 450 g dried green split peas, rinsed & picked over
- 2 tbsp olive oil or butter
- 1 large onion diced
- 3 medium carrots diced
- 3 celery stalks diced
- 4 cloves garlic minced
- 8 cups 1.9 L low-sodium chicken broth (or water)
- 2 bay leaves
- 1 tsp dried thyme or 3 sprigs fresh
- 1 tsp kosher salt adjust — start low, ham is salty
- ½ tsp black pepper
- Optional Flavor Boosts:
- ½ tsp smoked paprika
- Pinch red pepper flakes
- 1 –2 cups diced leftover ham added at end
Instructions
- Sauté veggies → add ham bone + peas + broth.
- Simmer low 1½–2 hrs until peas dissolve.
- Remove bone → shred meat → return.
- Optional partial blend for creaminess.
- Serve hot with bread.
Notes
- Ham bone = non-negotiable flavor
- Flavor peaks day 2
- Freezes 4 months
- No bone → diced ham + liquid smoke
- Croutons or cornbread = elite