Homemade Split Pea Soup with Ham (Print version)
A thick stovetop split pea soup with smoky ham, tender vegetables, and a creamy texture from dried peas, no soaking needed.
# Ingredients:
For the soup base
01 -
1 lb (450 g) dried green split peas, rinsed and picked over
02 -
1 tablespoon olive oil
03 -
1 large yellow onion, diced
04 -
2 medium carrots, diced
05 -
2 celery ribs, diced
06 -
3 cloves garlic, minced
07 -
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
08 -
1 bay leaf
09 -
1/2 teaspoon black pepper
10 -
6 cups (1.4 L) low-sodium chicken broth
11 -
2 cups (480 ml) water
12 -
1 meaty ham bone or 1 smoked ham hock
To finish
13 -
1 1/2 cups (225 g) diced cooked ham
14 -
1 tablespoon apple cider vinegar or fresh lemon juice
15 -
Salt, only as needed
16 -
Chopped parsley or thyme leaves, for serving optional
# Instructions:
01 -
Place the split peas in a fine strainer. Rinse well under cool water and pick out any small stones or discolored bits.
02 -
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6-8 minutes, stirring often, until the onion softens.
03 -
Stir in the garlic, thyme, bay leaf, and black pepper. Cook for 30 seconds, just until fragrant.
04 -
Add the rinsed split peas, broth, water, and ham bone or hock. Bring to a boil, then reduce to a gentle simmer. Cover loosely and cook for 75-90 minutes, stirring occasionally, until the peas are very soft.
05 -
Remove the ham bone or hock and discard the bay leaf. Pull any tender ham from the bone, chop it, and return it to the pot with the diced cooked ham.
06 -
Simmer 5 minutes more. For a smoother soup, mash some peas against the side of the pot or pulse briefly with an immersion blender. Stir in the vinegar, taste, and add salt only if needed.
# Good to know:
01 -
No soaking is needed for split peas.
02 -
The soup thickens as it cools. Thin leftovers with broth or water.
03 -
Use low-sodium broth because ham varies widely in saltiness.