Yellow Split Pea and Ham Soup: A Cozy, Hearty Recipe

Yellow split pea and ham soup is a thick, savory one-pot soup made with dried peas, smoky ham, vegetables, and broth. The peas soften as they simmer, naturally giving the soup body; serve it hot with bread for a filling, comforting meal.

Ingredients

1 pound (454 g) dried yellow split peas, picked over and rinsed
1 tablespoon (15 ml) olive oil
1 medium yellow onion, about 1 cup chopped (150 g)
2 medium carrots, about 1 cup chopped (150 g)
2 celery stalks, about 1 cup chopped (100 g)
2 garlic cloves, minced (about 6 g)
1 smoked ham hock, about 1 pound (454 g), or 2 cups (300 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) 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

Instructions

Rinse the peas and prepare the vegetables. Spread the split peas on a plate or tray and remove any small stones or damaged peas. Rinse in a fine-mesh strainer under cool water and drain. Chop the onion, carrots, and celery, and mince the garlic.
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 to 8 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and cook for 30 seconds.
Add the soup ingredients. Add the rinsed peas, ham hock, broth, bay leaf, thyme, and black pepper. Stir, then bring the mixture just to a boil over medium-high heat. Reduce the heat to low and adjust it to maintain a gentle simmer. Partly cover the pot, leaving a small gap for steam to escape.
Simmer until tender. Cook for about 1 hour 45 minutes, stirring every 20 to 25 minutes and scraping the bottom of the pot. If the soup begins to stick or becomes thicker than you like before the peas are soft, add hot water or broth ½ cup (120 ml) at a time. The peas should be very tender and beginning to break down. If using a ham hock, cook it until the meat is tender enough to pull from the bone; simmer longer if necessary.
Shred the ham and finish the soup. Remove the ham hock to a plate and let it cool just enough to handle. Pull off the meat, discard the skin, bone, and any tough pieces, then shred or chop the meat. Return the meat to the pot and discard the bay leaf. For a smoother texture, mash some peas against the side of the pot or briefly blend a portion with an immersion blender, keeping the ham out of the blender. If using diced cooked ham instead of a hock, stir it in during the final 10 minutes so it heats through. Season with salt and additional pepper to taste; stir in the vinegar if desired. Serve hot.

Tips

Check the package and rinse well. Split peas generally need no soaking, but rinsing removes dust and helps you spot debris. Older peas can take longer to soften, so use tenderness rather than the clock as your guide.
Keep the simmer gentle. A hard boil can make the peas break down unevenly and cause the thick soup to catch on the bottom. Stir regularly, especially as the soup thickens.
Adjust the salt late. Ham and broth can both be salty, so use low-sodium broth and taste before adding salt. Add more liquid if the finished soup is thicker than you prefer.
Choose the ham that suits your schedule. A smoked hock gives the broth a deeper, slow-cooked flavor; cooked diced ham is quicker and makes a milder soup. If you have no ham, smoked turkey can add a similar savory note, though the flavor will differ.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, cornbread, or crackers for dipping. A simple green salad, sliced apples, or a plate of crisp raw vegetables makes a fresh contrast to its thick, smoky character. Finish each bowl with chopped parsley, freshly ground black pepper, or a few drops of vinegar or lemon juice to brighten the flavor. If you like a little heat, offer hot sauce at the table.

Variations

Use diced ham: Replace the ham hock with 2 cups (300 g) cooked ham, adding it near the end so it does not dry out. Since the broth will have less time to take on smoky flavor, a small pinch of smoked paprika can help, though it is optional.

Make it vegetarian: Omit the ham and use vegetable broth. For a savory, smoky edge, add ½ teaspoon (1 g) smoked paprika and taste before salting. The result will not have the same ham flavor, but the peas still make a substantial soup.

Add potatoes or greens: Stir in 1 medium diced potato during the last 30 minutes of simmering, or add 2 cups (60 g) chopped kale during the final 10 minutes. Add a splash more broth if the potato thickens the soup beyond your preference.

Use green split peas: Green split peas work in the same quantity and cooking method, but they give the soup a greener color and a slightly different, often earthier flavor. Cooking time can vary, so simmer until tender.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking, in shallow, covered containers. It keeps for 3 to 4 days in the refrigerator. The peas continue to absorb liquid as the soup sits, so stir in a little water or broth when reheating. Warm it on the stovetop over medium-low heat, stirring often, or microwave individual portions in a covered, microwave-safe bowl, stirring halfway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer.

For longer storage, freeze cooled soup in airtight, freezer-safe containers for up to 3 months for best quality, leaving a little room for expansion. Thaw in the refrigerator overnight, then reheat to 165°F (74°C). The texture may be thicker after freezing; loosen it with broth or water as it warms.

Frequently Asked Questions

Do yellow split peas need to be soaked?
No. Rinse and sort them, then simmer until tender. Soaking is not required, though peas that are old or have been stored for a long time may take longer to cook.

Why are my split peas still hard?
They may need more cooking time, especially if they are older. Keep the pot at a gentle simmer and continue cooking until tender. Acidic ingredients such as vinegar or tomatoes can slow softening, so add vinegar only after the peas are cooked.

Can I make this soup without a ham hock?
Yes. Use cooked diced ham and add it near the end, or omit meat and use vegetable broth for a vegetarian version. The ham hock gives the broth a richer smoky flavor, so the meatless soup will taste different.

Can I make it in a slow cooker?
Yes. Soften the vegetables in a skillet first for better flavor, then transfer them to the slow cooker with the rinsed peas, ham hock, broth, and seasonings. Cook on low for about 8 hours or high for about 4 to 5 hours, until the peas and ham are tender. Remove and shred the hock, then return the meat and season to taste. Slow-cooker timings vary by appliance.

How can I make the soup thinner or smoother?
For thinner soup, stir in hot broth or water a little at a time. For a smoother finish, mash some peas in the pot or blend a portion with an immersion blender. Keep the ham pieces out while blending, then stir them back in.

Is yellow split pea soup gluten-free?
The peas and vegetables are naturally gluten-free, but check the broth and any packaged ham for ingredients or cross-contact warnings if you need to avoid gluten. Serve with a gluten-free accompaniment if required.

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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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