Hearty Ham and Split Pea Soup

When a request landed for a truly exceptional Split Pea and Ham Soup, it wasn’t just a challenge; it was an invitation to transform a classic. This recipe skips the pre-packaged shortcuts, embracing the art of cooking from scratch to deliver a homemade soup bursting with rich, authentic flavors. The result is a deeply satisfying, incredibly flavorful dish that will quickly become a cherished family favorite.

Unlike some of my other cherished recipes, this particular Ham and Split Pea Soup wasn’t a staple from my childhood kitchen, largely because my father was famously devoted to Navy Bean Soup. However, drawing inspiration from various culinary traditions and, crucially, making excellent use of a forgotten ham bone from Easter patiently waiting in the freezer, I crafted a version that is truly magnificent. This is not just a soup; it’s a hearty, comforting experience, perfect for warming you from the inside out.

A large bowl of homemade Split Pea and Ham Soup, garnished with fresh herbs, ready to be served on a rustic wooden table.

Contents

Why This Homemade Split Pea and Ham Soup is a Must-Try

Discovering the profound depth of flavor in this homemade split pea soup was genuinely surprising and utterly delightful. It’s far beyond any canned or packet version you might have encountered. Here’s why this recipe deserves a permanent spot in your culinary repertoire:

Unforgettable Flavor Profile: The rich, savory notes of the ham bone, combined with slow-cooked vegetables and the earthy sweetness of split peas, create a complex flavor that is truly exquisite. Each spoonful is a testament to the power of fresh ingredients and a little patience.
Ultimate Winter Comfort Food: As temperatures drop and the days grow shorter, there’s nothing quite like a steaming bowl of Split Pea and Ham Soup to provide warmth and solace. It’s the quintessential comfort food, evoking feelings of home and coziness with every bite.
Economical and Resourceful: If you’re like many home cooks who often find themselves with a leftover ham bone after a holiday feast, this recipe offers the perfect solution. It transforms what might otherwise be discarded into a star ingredient, maximizing flavor and minimizing waste. Utilizing a ham bone not only imparts incredible taste but also extracts valuable collagen and minerals, enriching the soup both nutritionally and texturally.
Nutrient-Dense Goodness: Split peas are packed with protein, fiber, and essential vitamins and minerals, making this soup incredibly wholesome and satisfying. The addition of ham adds more protein and a delicious depth.
Simple, Wholesome Ingredients: With a focus on basic, fresh ingredients, you’ll know exactly what’s going into your body. No artificial flavors or preservatives, just pure, homemade deliciousness.
Freezer-Friendly: This soup freezes beautifully, making it an ideal candidate for meal prepping. Cook a large batch and enjoy convenient, healthy meals whenever you need them.

Key Ingredients for the Perfect Split Pea and Ham Soup

Crafting an outstanding Split Pea and Ham Soup begins with understanding the role each ingredient plays. Here’s a closer look at what you’ll need:

Kitchen Staples: You’ll need fundamental seasonings like Salt and Freshly Ground Black Pepper to enhance all the flavors, along with aromatic Dried Thyme which pairs wonderfully with ham and peas. A foundational Yellow or White Onion forms the base of the soup’s savory profile.
Chicken Broth: Opt for a high-quality chicken broth or stock. While some recipes suggest unsalted, I often find that a good quality salted broth (like Pacific brand) isn’t excessively salty and contributes a nice foundational flavor without needing too much extra seasoning later. Just be sure to taste and adjust the salt content at the end.
Carrots: Fresh, vibrant carrots, peeled and diced, add a subtle sweetness and beautiful color to the soup, balancing the savory notes of the ham. They become wonderfully tender as the soup simmers.
Celery: Diced celery provides a crucial aromatic component and a fresh, slightly bitter note that complements the other vegetables and ham. Together with onions and carrots, it forms the classic mirepoix, the flavor backbone of many soups.
Green Split Peas: These are the star of the show. It’s essential to rinse and drain them thoroughly before use. Unlike whole dried peas or other legumes, split peas don’t require pre-soaking because they are already hulled and split, which helps them cook faster and break down more easily, creating the soup’s characteristic creamy texture.
Diced Ham and/or Ham Bone: This is where the magic truly happens. A Meaty Ham Bone is highly recommended, as it slowly releases incredible umami and depth of flavor into the broth as it simmers. Beyond taste, a ham bone can contribute valuable nutrients like collagen, amino acids, vitamins, and even essential fatty acids, making the soup richer and more nourishing. If you don’t have a bone, or wish to supplement, diced leftover ham (or even a store-bought ham hock or fresh chunk of ham) works wonderfully to add texture and flavor.
Olive Oil: Used for sautéing the aromatics, a good quality olive oil helps to bring out the vegetables’ natural sweetness through caramelization, building a robust flavor base for your soup.

Various ingredients for Split Pea Soup, including green split peas, diced ham, carrots, celery, onion, and herbs, arranged on a metal sheet pan.

Expert Tips for the Best Split Pea and Ham Soup

Achieving the perfect bowl of Split Pea and Ham Soup involves a few key techniques. Follow these tips to ensure your soup is a resounding success:

PRO-Tip: Prepare Your Split Peas Properly: Before cooking, always make sure to rinse your green split peas thoroughly under cold running water. Then, spread them out and quickly pick through them. Occasionally, you might find a tiny stone, a piece of debris, or some shriveled or discolored peas in the package. Removing these ensures a clean and pleasant eating experience.
Infuse Flavor from the Start: While you can cook peas in plain water, using chicken stock or broth from the very beginning will significantly deepen the overall flavor of your soup. The peas will absorb this seasoned liquid as they cook, building layers of taste. This initial cooking phase for the peas can take up to an hour until they are tender.
Strain and Reserve Broth: Once the peas are cooked and tender, carefully strain them, reserving the flavorful broth. This liquid will be added back to the soup later, carrying all the pea-infused goodness. This step helps control the final texture and consistency.
PRO-Tip: The Power of the Ham Bone: Including a ham bone is optional, but highly recommended for an unparalleled depth of flavor. A bone will impart just as much, if not more, savory goodness than diced ham alone. Its slow simmering releases collagen and marrow, contributing to a richer mouthfeel and a more complex, umami-rich broth. Don’t underestimate its contribution!
Caramelize Your Aromatics: Don’t just toss your onion, carrots, celery, and any bell pepper (if using) directly into the soup. Sautéing them gently in olive oil until tender and lightly caramelized will significantly increase their flavor. This process sweetens the vegetables and removes some of their water content, concentrating their essences and adding a crucial layer of taste to the soup base.
Season Gradually and Taste Often: If you are using salted broth, it’s wise to wait until the soup has cooked for a while before adding additional salt. The ham bone and diced ham will also contribute saltiness. Always taste the soup before seasoning and add salt and freshly ground pepper incrementally until it reaches your desired flavor balance.
Ham Alternatives: If you don’t have leftover ham or a ham bone, you can easily substitute. Purchase a chunk of good quality deli ham or a small ham hock from your butcher. Even prosciutto, diced and briefly sautéed, can add a wonderful salty, savory kick. Sautéing these alternatives briefly in the same skillet you used for the vegetables will boost their flavor profile before adding them to the soup.
Achieving Desired Consistency: For a thicker soup, mash or puree some of the cooked peas (an immersion blender works wonders for this) or simply let the soup simmer longer to allow more liquid to evaporate. If you prefer a thinner soup, stir in a bit more chicken broth or water until it reaches your desired consistency.
Storage and Freezing: This soup is excellent for leftovers. Store chilled soup in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze the soup for up to 3 months. When freezing, ensure you leave a little headspace in your container (about an inch) to allow for expansion as the soup freezes, preventing containers from cracking.