Green Pea and Ham Soup with Split Peas

Green pea and ham soup is a hearty, savory soup made by simmering dried split peas with ham, vegetables, and broth until the peas soften and thicken the pot. This version uses a ham bone for deep flavor, with diced ham added near the end; it is satisfying on its own and easy to adapt if you have leftover cooked ham instead.

Ingredients

1 pound (450 g) dried green split peas, picked over and rinsed
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
1 teaspoon (2 g) dried thyme
1 bay leaf
8 cups (1.9 L) low-sodium chicken broth or water
1 meaty ham bone, about 1½ pounds (680 g), or 2 cups (300 g) diced cooked ham
½ teaspoon (1 g) freshly ground black pepper, plus more to taste
½ teaspoon (3 g) fine salt, or to taste, depending on the saltiness of the ham and broth
1 tablespoon (15 ml) apple cider vinegar, optional, to finish
2 tablespoons (8 g) chopped fresh parsley, optional, for serving

Instructions

Rinse and sort the peas. Spread the split peas on a plate and remove any stones or debris, then rinse them in a fine-mesh strainer under cool water. They do not need to be soaked for this recipe.
Soften the vegetables. Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring now and then, until the onion is translucent and the vegetables begin to soften. Stir in the garlic and thyme and cook for 30 seconds.
Add peas, broth, and ham. Add the rinsed peas, bay leaf, broth, ham bone, and black pepper. Bring the liquid just to a boil, then lower the heat so it simmers gently. Leave the pot partly covered; a hard boil can break the peas down unevenly and make the soup catch on the bottom.
Simmer until tender. Cook for 1 hour 20 minutes to 1 hour 35 minutes, stirring every 15–20 minutes and scraping the bottom of the pot. Add a splash of water or broth if the soup becomes thicker than you like before the peas are tender. The peas should be soft enough to collapse when pressed with a spoon.
Shred the ham. Lift out the ham bone and bay leaf. When the bone is cool enough to handle, pull off the meat, discard the bone, skin, and excess fat, and cut or shred the meat into bite-size pieces. Return the ham to the pot. If using diced cooked ham instead of a bone, stir it in during the final 10 minutes of simmering, just long enough to heat it through.
Adjust the texture and seasoning. For a rustic soup, stir vigorously to break up some of the peas. For a smoother texture, blend part of the soup with an immersion blender, keeping the blender head submerged to prevent splashes. Add salt gradually after tasting, since ham and broth can already be salty. Stir in the optional vinegar to brighten the flavor, then serve hot with parsley if desired.

Tips

Choose the right peas: Dried green split peas are the main thickener and should be rinsed and checked for debris. Whole dried peas take much longer to soften and are not a direct substitute unless soaked and cooked longer.
Keep the simmer gentle: Stir regularly, especially as the soup thickens. If the bottom starts to stick, lower the heat and transfer the unstuck soup to another pot without scraping in any scorched layer.
Use salt carefully: A smoked ham bone can be quite salty. Start with low-sodium broth and hold back most of the salt until the peas are tender and the ham has flavored the soup.
Make it without a bone: Use 2 cups (300 g) cooked diced ham and chicken broth. The soup will have less smoky depth, so a small pinch of smoked paprika can add a gentle smoky note if you like.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, toasted sourdough, or cornbread for dipping. A simple green salad or sliced apples provide a crisp contrast to its thick, savory texture. Top each bowl with parsley, black pepper, or a few small cubes of ham; a little vinegar or lemon juice at the table can brighten a rich serving.

Variations

For a lighter, less smoky version, use water or vegetable broth and omit the ham bone; add cooked ham only if you still want meat. For extra vegetables, add 1 cup (120 g) diced potato with the peas, or stir in a handful of chopped spinach during the last few minutes. A pinch of smoked paprika or a teaspoon of Dijon mustard gives the broth a different accent without changing the basic method. For a vegetarian soup, replace the ham with 8 ounces (225 g) sliced mushrooms, browned with the vegetables, and use vegetable broth; season with salt only after simmering.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator. It thickens as it stands, so loosen it with a little water or broth when reheating. Warm on the stovetop over medium-low heat, stirring often, or microwave in a covered, microwave-safe container in short intervals, stirring between them. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Freeze cooled soup in airtight containers for up to 3 months for best quality; thaw in the refrigerator before reheating.

Frequently Asked Questions

Do split peas need to be soaked?
No. Rinsing and sorting are enough for this recipe. Soaking can shorten the cooking time, but it is not necessary; if you soak them, refrigerate during soaking and expect the peas to soften sooner.

Why are my split peas still firm?
Older peas can take longer to cook, and acidic ingredients can slow softening. Simmer until tender before adding vinegar or other acidic ingredients, and check that the pot has enough liquid. Continue cooking in 10–15 minute increments if needed.

Can I make this soup with leftover ham?
Yes. Use about 2 cups (300 g) diced cooked ham in place of the ham bone. Simmer the peas with broth and vegetables first, then stir in the ham for the final 10 minutes so it warms without becoming dry or overly salty.

Can I make it in a slow cooker?
Yes. Put the rinsed peas, vegetables, thyme, bay leaf, broth, and ham bone in the slow cooker. Cook on low for about 7–8 hours or high for about 4–5 hours, until the peas are soft; slow-cooker times vary. Remove the bone, shred the meat, and season at the end. Add cooked diced ham during the last 30 minutes.

Is green pea and ham soup supposed to be smooth?
Either texture is fine. Split peas naturally break down and thicken the soup, but you can leave it chunky, stir to mash some peas, or blend a portion for a smoother bowl. Avoid filling a countertop blender with hot soup; blend in small batches and vent the lid according to the blender’s instructions.

Why did the soup become so thick after chilling?
Split peas continue to absorb liquid as the soup cools, so a thick or nearly spoon-standing texture is normal. Stir in water or broth a little at a time while reheating until it reaches the consistency you want, then check that it is steaming hot throughout and reaches 165°F (74°C).

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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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