Classic Split Pea Soup with Ham
Thick, velvety, and deeply savoury — dried split peas simmered with smoky ham, carrots, and celery into the soup that defines cold-weather comfort.
In a nutshell: This authentic american classic split pea soup with ham comes together in just 1 hr 45 mins using simple whole ingredients. The chef's secret: Ham brings a lot of salt to the pot — season at the end, after tasting, or the soup can. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Classic split pea soup with ham: thick, velvety, and smoky, with carrots, celery, and bay. The cold-weather soup pot to make all season.
Key Equipment
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- Large Dutch oven or stockpot
- Wooden spoon
- Immersion blender (optional)
Chef's Pro-Tips
- Do not add salt early: Ham brings a lot of salt to the pot — season at the end, after tasting, or the soup can turn oversalted as it reduces.
- Stir the bottom of the pot: Split peas sink and can catch as they break down — a stir every 10 minutes keeps the soup from scorching.
- No soaking needed: Unlike whole dried beans, split peas cook down without an overnight soak — just rinse and go.
Ingredients
6
servings
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1 lb dried green split peas, picked over and rinsed
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1 tbsp olive oil
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1 yellow onion, diced
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2 carrots, diced
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2 stalks celery, diced
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3 cloves garlic, minced
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1 lb smoked ham, diced, or 1 meaty ham bone
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8 cups chicken broth, low-sodium
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2 bay leaves
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1 tsp dried thyme
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½ tsp black pepper
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1 tsp kosher salt, or to taste
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Step-by-Step Instructions
Soften the Aromatics
Heat the oil in a large Dutch oven over medium heat. Cook the onion, carrots, and celery for 6-8 minutes until softened, then stir in the garlic and cook 1 minute more.
Add Peas and Ham
Add the split peas, ham (or ham bone), broth, bay leaves, and thyme. Bring to a boil, skimming any foam from the surface.
Simmer Low and Slow
Reduce to a gentle simmer, partially cover, and cook for 1 hour 15 minutes to 1 hour 30 minutes, stirring occasionally, until the peas have broken down into a thick, velvety soup. Add splashes of water if it thickens too much.
Finish the Texture
Remove the bay leaves and, if using a ham bone, pull the meat off, dice it, and return it to the pot. For a smoother soup, pulse briefly with an immersion blender, leaving plenty of texture. Season with pepper and salt — go easy, the ham is already salty.
Serve
Ladle into warm bowls and serve with crusty bread or croutons for dunking. The soup thickens as it sits; thin leftovers with a splash of broth when reheating.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
No. Split peas have their skins removed and cook to a creamy breakdown in about 90 minutes with no soaking at all — just rinse them and pick out any debris.
Yes — use smoked paprika (1 teaspoon) and a dash of liquid smoke for the smoky note, and vegetable broth instead of chicken broth. It will still be thick and satisfying.
That is normal: split pea soup sets up almost like a porridge as it cools. Thin it with broth or water when reheating until it reaches the consistency you like.
Beautifully — it freezes for up to 3 months and reheats with a splash of broth. It is one of the best soups to batch-cook for the freezer.
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