🍲 Hearty Homemade Split Pea and Ham Soup Recipe: The Best Comfort Meal

When the weather gets chilly there is nothing better than a warm bowl of soup. I think split pea and ham soup is the king of cozy dinners. It is thick. It is salty. It is very filling. This is the kind of meal that reminds me of Sunday afternoons at my grandmother’s house. It smells so good while it simmers on the stove.

This homemade split pea soup is actually very simple to make. You do not need fancy skills. You just need a little bit of time and some good ingredients. It is a great way to use up a leftover ham bone from a holiday dinner. But don’t worry. You can make it with diced ham from the store too. Let me show you how to make a bowl of pure comfort.

🥣 Why You’ll Love This Recipe

🥕 Ingredients for the Best Split Pea Soup

Before we start cooking let’s look at what we need. Most of these are basic vegetables. I think the quality of the broth matters a lot here.

Wait till you see the secret ingredient for extra tip to make the recipe perfect

⌛ Time and Servings

🧑‍🍳 Step-by-Step Guide to Perfect Soup

Cooking this split pea and ham soup recipe is mostly about waiting. The peas need time to get soft and creamy.

Step 1: Prep the Peas 💧

First you must rinse your dried peas in a colander. Look through them quickly. Sometimes a tiny pebble hides in the bag. You do not want to bite a rock! You do not need to soak split peas overnight. That is a great thing about them.

Step 2: Sauté the Vegetables 🧅

Put your large pot on the stove over medium heat. Add the olive oil. Throw in the onions, carrots, and celery. Cook them for about 5 to 7 minutes. You want them to get soft. Now add the garlic and cook for one more minute. I think the smell of garlic and onions is the best part of cooking.

Step 3: Add the Ham and Liquid 🍖

Place your ham bone or diced ham into the pot. Pour in the 6 cups of broth. If you have a ham bone make sure it is mostly covered by the liquid. Now add the rinsed peas, bay leaves, thyme, and black pepper.

Step 4: Let it Simmer 🕯️

Bring the soup to a boil. Once it bubbles turn the heat down to low. Put a lid on the pot but leave it a little bit open. Let it simmer for at least 60 to 90 minutes. Stir it every 20 minutes. This stops the peas from sticking to the bottom of the pot.

Step 5: Finish the Soup ✨

After an hour the peas should be very soft. They will start to fall apart. This makes the soup thick and creamy. If you used a ham bone take it out now. Cut any meat off the bone and put the meat back in the pot. Throw the bone away. Remove the bay leaves too.

🌿 The Secret Ingredient: Liquid Smoke or Lemon 🍋

Here is a fun tip. If your ham isn’t very smoky you can add two drops of liquid smoke. It makes the soup taste like it cooked over a campfire. Or perhaps you want a brighter taste? Add a squeeze of fresh lemon juice at the end. The acid cuts through the heavy peas. It makes the flavors “pop” in your mouth.

🛠️ Kitchen Tools Needed

• Large heavy pot or Dutch oven
• Vegetable peeler
• Sharp knife
• Wooden spoon for stirring
• Colander for rinsing peas

📝 Recipe Notes

🏥 Health Benefits of Split Peas

Split peas are very good for you. They have a lot of fiber which helps your tummy feel good. They are a great source of plant-based protein. This soup also has carrots and onions which give you vitamins. It is a low-fat meal if you trim the fat off your ham. It really is a healthy way to warm up.

🥗 Serving Suggestions

How should you serve your hearty split pea soup?

• With Bread: A slice of crusty sourdough or warm cornbread is perfect for dipping.
• Side Salad: A simple green salad with a tart dressing balances the thick soup.
• Toppings: I like to add a few crunchy croutons or a sprinkle of fresh parsley.
• Drink: A glass of cold apple cider or simple water goes well with this salty dish.

⚠️ Common Mistakes to Avoid

• Not Stirring: Peas are heavy. They sink and burn if you don’t stir the pot sometimes.
• Cooking Too Fast: If the heat is too high the liquid will disappear before the peas are soft. Low and slow is the secret.
• Adding Salt Early: The ham releases salt as it cooks. If you salt at the start the soup might become too salty to eat.
• Using Old Peas: If peas have been in your pantry for 5 years they may never get soft! Try to use a fresh bag.

🧊 Storage and Reheating

Don’t skip the storage trick — it’s at the end of the post

How to Store

Put your leftover soup in an airtight container. It stays good in the fridge for 3 to 4 days. You can also freeze this soup! It lasts for 3 months in the freezer.

Reheating Instructions

When this soup gets cold it turns into a thick gel. This is normal! When you reheat it put it in a small pot. Add 1/4 cup of water or broth. Heat it slowly and stir. It will turn back into a creamy soup. The storage trick: If you are freezing it leave some space at the top of the container because soup expands when it turns to ice.

❓ Frequently Asked Questions (FAQs)

Q1: Do I have to soak the split peas?

No! Unlike large beans split peas are small enough to cook without soaking. They will get soft in about an hour of simmering.

Q2: My soup is too thick. What do I do?

Split pea soup always gets thicker as it sits. Just stir in a little bit of broth or water until it looks the way you like it.

Q3: Can I make this in a slow cooker?

Yes! Put everything in the slow cooker. Cook on Low for 8 hours or High for 4 hours. It works great.

Q4: Can I use yellow split peas?

Yes. Yellow split peas taste very similar to green ones. The color will just be different.

Q5: Is it okay to use a ham shank?

Yes! A ham shank has a lot of flavor and meat. It is a perfect choice for this recipe.

💖 Final Thoughts

I really hope you try this classic split pea and ham soup. It is such a simple way to feel happy on a cold day. Don’t be afraid to let it cook for a long time. The longer it simmers the better the flavor becomes. It is a practical meal that feeds a lot of people for very little money. I think your family will love the smoky taste. Happy cooking and enjoy your big bowl of warmth!

📊 Nutrition Breakdown (Per Serving)