Pea and ham soup is a hearty, gently savory soup made with dried split peas, vegetables, broth, and cooked ham. This flexible version works on the stovetop or in a slow cooker, and the peas gradually thicken the broth into a comforting bowl without needing cream.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, diced (about 1 cup / 130 g)
- 2 celery ribs, diced (about 1 cup / 100 g)
- 2 garlic cloves, minced (about 2 teaspoons / 6 g)
- 1 pound (454 g) dried green split peas, rinsed and picked over
- 8 cups (1.9 L) low-sodium chicken broth
- 1 bay leaf
- ½ teaspoon (1 g) dried thyme
- ¼ teaspoon (0.5 g) black pepper
- 2 cups (300 g) cooked ham, diced
- Fine salt, as needed
- 1 tablespoon (15 ml) lemon juice, optional
- Chopped parsley, for serving (optional)
Instructions
- Rinse and prepare the peas. Put the split peas in a sieve, rinse under cold water, and remove any small stones or damaged peas. No soaking is necessary. Dice the vegetables and ham before you begin cooking.
- Soften the vegetables. For the stovetop method, heat the oil in a large, heavy pot over medium heat. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring occasionally, until the onion is soft. Stir in the garlic and cook for 30 seconds. For the slow cooker, this step is optional but improves the soup’s flavor; soften the vegetables in a skillet as described, then transfer them to the cooker.
- Combine the soup. Add the rinsed split peas, broth, bay leaf, thyme, and pepper to the pot or slow cooker. Stir, then add the diced ham. If your ham is especially salty, reserve the salt until the soup is finished. Do not add extra salt at this stage.
- Cook using either method. On the stovetop, bring the soup just to a boil, then lower the heat so it simmers gently. Cover partly and cook for about 1 hour 45 minutes, stirring every 20–30 minutes and scraping the bottom to prevent sticking. Add a little water or broth if it becomes thicker than you like. In a slow cooker, cover and cook on low for 7–8 hours or high for 4–5 hours, until the peas are very tender and beginning to break down. Slow-cooker timing varies by model and the age of the peas, so use tenderness rather than the clock as the final test.
- Adjust the texture and seasoning. Remove the bay leaf. Mash some peas against the side of the pot with a spoon for a thicker, rustic texture, or use an immersion blender briefly for a smoother soup. Avoid blending hot soup in a countertop blender unless you follow its instructions for hot liquids. Taste and add salt gradually; finish with lemon juice if you want a brighter flavor. The ham is already cooked, so it does not need to reach a new meat-cooking temperature. If you use leftover soup later, reheat it to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers.
- Serve. Ladle into bowls and add parsley if desired. The soup thickens as it stands; stir in hot water or broth a little at a time to loosen it.
Tips
- Check the peas before cooking. Rinsing removes dust, and picking through them catches any small stones. Older split peas may take longer to soften, so allow extra time rather than raising the heat to a hard boil.
- Watch the stovetop pot. Split peas settle and can scorch on the bottom as the soup thickens. Keep the simmer gentle, stir periodically, and add liquid if needed.
- Season at the end. Ham and broth vary greatly in saltiness. Use low-sodium broth when possible and taste before adding salt.
- Choose the texture you like. For distinct pieces of ham and vegetables, avoid blending. For a smoother soup, blend only part of it so some ham and vegetables remain in the bowl.
Serving Suggestions
Serve the soup hot with crusty bread, buttered toast, or crackers for dipping. A simple green salad or sliced raw vegetables provide a fresh contrast to the thick, savory soup. Add parsley or a small squeeze of lemon at the table; these are optional, but both brighten the flavor without masking the ham and peas.
Variations
For a smoky flavor, use smoked cooked ham or add a small amount of smoked paprika. If you have a cooked ham bone, add it with the broth and remove it before serving; pick off any remaining meat and return it to the pot. You can replace some of the carrots or celery with diced parsnip, keeping the total amount of vegetables similar.
Yellow split peas work in place of green ones and make a similarly thick soup with a slightly different, often milder flavor. If split peas are unavailable, dried whole peas are not a direct quick substitute: they generally need soaking and longer cooking. For a vegetarian variation, omit the ham, use vegetable broth, and season with smoked paprika; the result will be a pea soup rather than ham soup, with a less meaty taste.
Storage and Reheating
Refrigerate leftover soup within 2 hours of cooking, dividing a large batch among shallow containers so it cools more quickly. Keep it covered in the refrigerator for 3–4 days. For longer storage, freeze it in airtight, freezer-safe containers for up to 3 months for best quality, leaving a little room for expansion. Thaw frozen soup in the refrigerator before reheating when possible.
Reheat only the amount you need on the stovetop over medium-low heat, stirring often, or in a microwave-safe dish in short intervals with stirring between them. Add water or broth as necessary because the peas continue to absorb liquid during storage. Heat leftovers to 165°F (74°C) throughout, checking with a food thermometer; bring stovetop soup to a steady simmer as an additional visual check. Avoid repeatedly cooling and reheating the full batch.
Frequently Asked Questions
Do I need to soak split peas?
No. Rinsing and checking them for debris is enough. Soaking is optional, but it is not needed for this recipe and can make the cooking time less predictable.
Can I put raw ham in the soup?
This recipe is written for cooked ham. Raw pork needs a different cooking plan and must reach the appropriate safe temperature; do not treat raw ham as interchangeable with cooked diced ham. For easiest results, use fully cooked ham or leftover cooked ham.
Why are my split peas still firm?
They may be old, or the soup may need more time. Continue simmering gently and check every 15–20 minutes, adding water or broth if it becomes too thick. Acidic ingredients can slow softening, so add lemon juice only after the peas are tender.
Can I make the soup without blending it?
Yes. The peas naturally soften and thicken the broth as they cook. Stir well and mash a few peas against the pot if you want a thicker texture while keeping the ham and vegetables in pieces.
Can I cook it overnight in a slow cooker?
Use the low setting only if your cooker’s instructions allow that duration, and make sure the ingredients stay at a safe cooking temperature. Since this soup can become very thick and may stick around the edges, a daytime cook with a check near the end is easier to monitor.
Can I use a ham bone instead of diced ham?
Yes. Add a cooked ham bone with the broth, then remove it when the peas are tender. Pull off any usable meat, discard the bone, and stir the meat back into the soup. Taste before salting because a bone can make the broth quite salty.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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