Split Pea Soup with Ham and Vegetables

Split pea soup with ham and vegetables is a hearty, thick soup made with dried green split peas, smoky ham, carrots, celery, and onion. The peas soften as they simmer, giving the broth a creamy body without needing cream; it’s a practical one-pot meal, with plenty of family-style variations.

Ingredients

2 tablespoons (30 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, picked over and rinsed
1 meaty ham hock, about 1 pound (454 g), or 2 cups (280 g) diced cooked ham
8 cups (1.9 L) low-sodium chicken broth or water
1 bay leaf
½ teaspoon (1 g) dried thyme
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
½ teaspoon (3 g) kosher salt, or to taste, added near the end
1 tablespoon (15 ml) apple cider vinegar, optional
2 tablespoons (8 g) chopped fresh parsley, optional, for serving

Instructions

Rinse the peas and prepare the vegetables. Pick through the split peas to remove any small stones or debris, then rinse them under cool water and drain. Dice the onion, carrots, and celery; mince the garlic.
Soften the vegetables. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 7–8 minutes, stirring occasionally, until they begin to soften. Stir in the garlic and cook for 30 seconds, just until fragrant.
Add the peas and simmer. Stir in the split peas, ham hock, broth, bay leaf, thyme, and pepper. Bring the pot to a boil, then reduce the heat to low. Partially cover and simmer gently for 1 hour 15 minutes, stirring every 15–20 minutes and scraping the bottom so peas do not stick. Keep the soup at a gentle simmer rather than a hard boil; add a little hot water if it becomes thicker than you like before the peas are tender.
Check the peas and remove the ham. After 1 hour 15 minutes, check a few peas. They should be very soft and beginning to break down. If they are still firm, continue simmering and check every 10 minutes; older peas can take longer. Lift out the ham hock and bay leaf. When using a ham hock, remove the meat from the bone, discard the skin, bone, and any tough pieces, and shred or chop the meat.
Finish and season. Return the ham to the pot. If using diced cooked ham instead of a hock, stir it in now and simmer for 5–10 minutes to heat it through. Mash some peas against the side of the pot with a spoon, or briefly blend a portion of the soup, to make it creamier while leaving some vegetables intact. Taste before adding salt because ham and broth can already be salty. Stir in the vinegar if you want a brighter finish, then adjust the pepper and salt.
Serve. Ladle the soup into bowls and add parsley if desired. If the soup stands and thickens, loosen it with a splash of hot water or broth and stir well.

Tips

Don’t soak the peas. Green split peas generally cook without soaking. Rinsing and checking for debris are worthwhile; soaking can shorten the cooking time, so follow the texture rather than relying only on the clock.
Stir and control the heat. Split peas settle and can scorch on the bottom. Use low heat, stir regularly, and add hot liquid if needed. A vigorous boil can make the outside of the peas break apart before the rest soften.
Season after the ham has simmered. Ham hocks vary in saltiness. Use low-sodium broth or water and wait until the end to add most of the salt. If the finished soup tastes too salty, dilute it with unsalted water or broth.
Choose your ham by the result you want. A ham hock adds smoky flavor and makes a savory broth; diced cooked ham is quicker and gives more distinct pieces. If using a hock, check carefully for bones before serving.

Serving Suggestions

Serve the soup hot with crusty bread, cornbread, or toasted rye for dipping. A simple green salad or sliced raw vegetables add a crisp contrast to the thick soup. Offer black pepper, parsley, or a little vinegar at the table so each person can adjust their bowl. The soup is filling on its own, but bread is especially welcome when it has thickened.

Variations

Use yellow split peas: They cook similarly and make a milder, golden soup. Cooking time can vary, so simmer until tender rather than assuming they will be ready at exactly the same moment.

Make it without a ham hock: Use 2 cups (280 g) diced cooked ham as listed, or leave out the ham for a meat-free version. For extra savory depth without meat, use vegetable broth and add ½ teaspoon (2.5 ml) smoked paprika; the flavor will be less porky and smoky than the original.

Add another vegetable: Stir in 1 cup (150 g) diced potato during the last 30 minutes of simmering, or add 1 cup (150 g) frozen peas during the final 5 minutes. These additions change the texture and may make the soup thicker, so thin it with broth or water as needed.

Make it smoother: Use an immersion blender to partially puree the soup, keeping some ham and vegetables whole. Blend cautiously in small amounts if transferring hot soup to a countertop blender, and follow the blender maker’s instructions.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large pot into shallow containers so it cools more quickly. Keep covered in the refrigerator for 3–4 days. For longer storage, freeze in airtight, freezer-safe containers for up to 3 months; leave room for expansion. Thaw overnight in the refrigerator or reheat from frozen over low heat with a splash of water or broth.

Reheat only the amount you plan to eat, stirring on the stovetop until steaming hot throughout. Leftovers should reach 165°F (74°C), checked with a food thermometer. In a microwave, cover loosely, stir partway through, and check the temperature in several places. The soup thickens as it cools, so add liquid a little at a time until it reaches your preferred consistency.

Frequently Asked Questions

Do I need to soak split peas before making soup?
No. Rinse and pick through them, then simmer until tender. Soaking is optional, but it can shorten cooking time and make the peas cook less predictably, so begin checking early if you soak them.

Why are my split peas still hard?
They may need more time, especially if the peas are old. Continue simmering gently and check every 10 minutes. Acidic ingredients can slow softening, so add vinegar or tomatoes only after the peas are tender.

Can I make this soup in a slow cooker?
Yes. Soften the onion, carrots, and celery in a pan first for better flavor, then combine them with the rinsed peas, ham hock, broth, and seasonings in the slow cooker. Cook on low until the peas are soft, usually about 7–8 hours, but check your appliance and the peas for doneness. Remove bones before serving, and add salt at the end.

Can I use leftover ham instead of a ham hock?
Yes. Use about 2 cups (280 g) diced cooked ham and add it during the last 5–10 minutes, just long enough to heat through. The soup will have less smoky depth than one simmered with a hock.

How can I fix soup that is too thick?
Stir in hot water or broth a few tablespoons at a time until it loosens. If it is too thin, simmer uncovered for several minutes, stirring frequently, or mash some peas into the broth to thicken it naturally.

Can I make split pea soup ahead?
Yes. Its flavor holds well, and it often thickens overnight. Cool and refrigerate it promptly, then reheat to 165°F (74°C) with added broth or water as needed. You can also freeze portions for a convenient later meal.

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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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