Old Fashioned Split Pea and Ham Soup Recipe

Old fashioned split pea and ham soup is a hearty stovetop soup made with dried green split peas, vegetables, broth, and smoky ham. A ham bone gently flavors the pot as the peas soften and thicken it; serve the soup hot, with the shredded ham stirred back in. Recipes vary by household, but this version keeps the seasonings simple and lets the ham provide much of the salt.

Ingredients

1 lb (450 g) dried green split peas, picked over and rinsed
1 meaty ham bone, about 1½–2 lb (680–900 g), or 2 cups (about 300 g) diced cooked ham
1 tbsp (15 ml) olive oil or neutral cooking oil
1 medium yellow onion, about 1 cup (150 g) diced
2 medium carrots, about 1 cup (130 g) diced
2 celery ribs, about 1 cup (100 g) diced
2 garlic cloves, minced
8 cups (1.9 L) low-sodium chicken broth or water
1 bay leaf
½ tsp (1 g) dried thyme
¼ tsp (0.5 g) black pepper, plus more to taste
Salt, as needed, usually ¼–½ tsp (1.5–3 g), depending on the ham and broth
1 tbsp (15 ml) lemon juice or cider vinegar, optional, for finishing

Instructions

Sort and rinse the peas. Spread the split peas on a plate and remove any small stones or damaged peas. Rinse in a fine-mesh strainer under cool water. Split peas do not need soaking; soaking can shorten the cooking time, but is not necessary for this method.
Soften the vegetables. Heat the 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 occasionally, until softened but not browned. Stir in the garlic and cook for 30 seconds.
Start the soup. Add the rinsed peas, ham bone, broth or water, bay leaf, thyme, and black pepper. Bring to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for 1 hour 45 minutes, stirring every 20–30 minutes and scraping the bottom to prevent sticking. Keep the soup at a simmer rather than a vigorous boil; add a little hot water if it becomes thicker than you like before the peas are tender.
Check the peas and ham. When the peas are very soft and beginning to break down, lift out the ham bone. If the peas are still firm, continue simmering and check every 10 minutes; cooking time can vary with the age and storage of the peas. Let the bone cool just enough to handle, then remove the meat, discard bones, skin, and excess fat, and shred or dice the ham.
Finish the texture. Stir the ham back into the pot and simmer uncovered for 10–15 minutes, until hot and the soup is thick and cohesive. Mash some peas against the side of the pot for a rustic texture, or briefly blend part of the soup with an immersion blender. For a completely smooth soup, blend carefully in batches, leaving space for steam to escape and following the blender’s instructions for hot liquids.
Season and serve. Remove the bay leaf. Taste before adding salt, since the ham and broth may already be salty. Add salt as needed and, if you like, stir in lemon juice or cider vinegar to brighten the flavor. The soup will thicken further as it stands; loosen it with hot water or broth before serving if needed.

Tips

Check the peas before cooking. Split peas are shelf-stable, but older peas may take longer to soften. If they remain firm after the stated simmer, keep cooking rather than adding salt or acidic ingredients early.
Use low-sodium broth and salt at the end. Ham can vary greatly in saltiness. Water also works and gives the ham flavor more room to come through.
Stir and manage the heat. As the peas break down, they settle and can scorch on the bottom. Use a heavy pot, keep the heat low, and stir more often as the soup thickens.
No ham bone? Use diced cooked ham and broth. The soup will have less depth and body, so simmer it until the peas are very soft and consider adding a little extra thyme or black pepper.

Serving Suggestions

Serve in warm bowls with crusty bread, cornbread, or simple buttered toast for dipping. A crisp green salad or sliced raw vegetables make a fresh contrast to the thick soup. Offer black pepper, chopped parsley, or a few drops of cider vinegar at the table so everyone can adjust their bowl.

Variations

Use yellow split peas: Substitute the same weight of yellow split peas for a similar thick soup with a slightly milder, earthier flavor. Cooking time may differ, so use tenderness rather than the clock as the final test.

Make it without pork: Leave out the ham and use vegetable broth. For a smoky note, add ½ tsp (1 g) smoked paprika; it changes the traditional ham flavor but works well with the peas.

Add potatoes: Stir in 1 medium potato, about 8 oz (225 g), peeled and diced, during the last 30 minutes of simmering. It makes the soup heartier and can add extra thickness.

Use leftover cooked ham: Simmer the peas and vegetables without the ham bone, then stir in 2 cups (about 300 g) diced cooked ham for the final 15 minutes, just long enough to heat it through.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator. It thickens considerably when cold, so add water or broth when reheating. Warm it in a saucepan over medium-low heat, stirring often, until steaming throughout and at least 165°F (74°C); check with a food thermometer. For microwave reheating, cover loosely, stir at intervals, and verify the center reaches 165°F (74°C).

For longer storage, freeze cooled soup in airtight, freezer-safe containers, leaving a little room for expansion. Use within about 2–3 months for best quality. Thaw in the refrigerator overnight, then reheat to 165°F (74°C). Do not leave soup at room temperature for more than 2 hours.

Frequently Asked Questions

Do split peas need to be soaked?
No. Rinsing and sorting are enough for this recipe. Soaking is optional and may reduce simmering time, but the peas should still be cooked until very soft.

Why are my split peas still hard?
Older peas can take longer to cook, and hard water may slow softening. Continue simmering gently with enough liquid until tender. Avoid adding acidic ingredients, such as vinegar or lemon juice, until the end.

Can I make this soup without a ham bone?
Yes. Use diced cooked ham and chicken broth, adding the ham near the end so it does not become dry. The soup will have less richness than one simmered with a bone, but the peas still make a satisfying, thick base.

Can I make split pea and ham soup in a slow cooker?
Yes. Soften the vegetables in a skillet first for better flavor, then combine everything except the finishing acid in the slow cooker. Cook on low until the peas are tender, commonly 7–8 hours, or on high for about 4–5 hours; times vary by appliance. Remove the bone, shred the ham, and return it to the soup.

How can I thin soup that has become too thick?
Stir in hot water or broth a little at a time until it reaches the consistency you want. Reheat gently and taste again, since added liquid may mean it needs a small adjustment of salt or pepper.

Can I use green split peas and yellow split peas interchangeably?
Yes, in the same quantity. Both soften into a thick soup, though the color and flavor differ slightly, and the cooking time can vary. Cook until the peas are tender rather than relying only on a set number of minutes.

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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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