Split Pea and Ham Soup

My neighbor showed up at my door one gray February afternoon with a ham bone wrapped in foil, insisting I'd know what to do with it. I didn't have a plan, but I had split peas in the pantry and three hours of nothing but time. By evening, my kitchen smelled like home, and I understood why she'd trusted me with that bone—this soup has a way of turning kitchen scraps into something people actually want seconds of.

I made this soup for my sister when she was going through a rough patch, and she called me three days later asking for the recipe because she'd already eaten it twice. That's when I realized this isn't just comfort food—it's the kind of thing people remember when they need reminding that someone cares.

Ingredients

• Ham bone or diced cooked ham (1 meaty bone or 2 cups): This is where the soul of the soup lives, so don't skip it or swap it for something lighter. A good ham bone gives you gelatin and depth that bacon can't replicate.
• Dried split peas (1 pound, rinsed and sorted): Rinsing removes dust, and sorting catches any tiny stones that somehow made it through packaging—learned that one the hard way.
• Onion, carrots, and celery (1 large, 2 medium, 2 stalks): This trio is the foundation, and they soften into the broth until they're barely visible but absolutely essential.
• Garlic (2 cloves, minced): Just enough to whisper in the background without overpowering the ham's savory notes.
• Bay leaf (1): Adds an herbal hint that makes people ask what your secret is, even though it's just one leaf.
• Broth and water (8 cups broth, 2 cups water): The ratio matters because pure broth can be too salty, but this balance lets the ham flavor shine.
• Dried thyme (1 teaspoon): Thyme and split peas were made for each other, trust me on this.
• Black pepper and salt (½ teaspoon pepper, salt to taste): Season at the end when you can actually taste what you're working with.

Instructions

Soften the aromatic vegetables:

Heat a splash of oil in your largest pot over medium heat, then add the onion, carrots, and celery. You'll know they're ready when the onion turns translucent and the whole kitchen starts smelling like the beginning of something good—about 5 to 6 minutes.

Bloom the garlic:

Stir in the minced garlic and let it cook for just one minute until it's fragrant but not brown. This matters more than you'd think.

Build the soup:

Add the rinsed split peas, ham bone, bay leaf, thyme, broth, and water all at once. Give it a good stir to make sure nothing's stuck to the bottom of the pot.

Simmer low and slow:

Bring everything to a boil, then turn the heat down to low and cover the pot. Let it bubble quietly for about an hour, stirring every so often so the peas cook evenly and nothing sticks.

Thicken and finish:

Remove the lid and simmer for another 20 to 30 minutes until the peas have completely fallen apart and the soup looks thick enough to coat a spoon. This is where the magic happens.

Extract the ham and adjust texture:

Fish out the bay leaf and the ham bone. If you used a bone, pick the meat off it, chop it up, and stir it back in. For creamier soup, mash some peas against the side of the pot or use an immersion blender to break them down partway.

Taste and season:

Give it a taste, then add salt and pepper until it makes you happy. Remember that salt is your friend here—don't be shy.

Save

The first person to taste this soup and close their eyes while eating it—that's when you know you've made something worth repeating. There's an honesty in split pea soup that fancy food sometimes lacks.

Why This Soup Feels Like Home

Split pea and ham soup belongs to a tradition of cooking that doesn't announce itself. It sits on the back of the stove, bubbling quietly while you read or work or just exist in the kitchen, and by the time you remember it's there, the whole meal is done. There's something deeply satisfying about that kind of simplicity.

Making It Your Own

The base recipe is solid, but this is also one of those soups that welcomes additions without complaining. I've added diced potatoes to make it thicker, thrown in parsnips for subtle sweetness, and once tossed in some fresh spinach right at the end. For a vegetarian version, skip the ham entirely and use a teaspoon of smoked paprika to fill that savory gap—it actually works.

Storage and Leftovers

This soup actually gets better the next day when the flavors have had time to get to know each other. It keeps in the refrigerator for four days and freezes beautifully for up to three months, so making a double batch on a weekend when you have time is never a mistake. Reheat it gently on the stove, adding a splash of broth if it's thickened too much, and serve it with crusty bread for soaking up every last spoonful.

• Freeze it in individual portions so you can pull out exactly what you need on tough days.
• Pair it with good bread and maybe a sharp cheese if you're feeling fancy about a simple meal.
• Make this when you want your kitchen to smell like comfort, because it will.

Save

This is the kind of soup that teaches you something every time you make it. Make it once, and you'll understand why people pass ham bones to their neighbors with knowing smiles.

Recipe FAQs

→ Can I make this soup without a ham bone?

Yes, you can use 2 cups of diced cooked ham instead of a ham bone. The ham bone adds extra richness and flavor, but diced ham works wonderfully and is more convenient.

→ How do I make this soup vegetarian?

Omit the ham entirely and use vegetable broth. Add 1-2 teaspoons of smoked paprika to replicate the smoky depth that ham provides. You can also add a splash of liquid smoke if desired.

→ Why is my soup too thick?

Split peas naturally thicken as they cook and absorb liquid. Simply add more broth or water, a cup at a time, until you reach your preferred consistency. The soup will also thicken as it cools.

→ Do I need to soak split peas before cooking?

No, split peas do not require soaking before cooking, unlike whole dried beans. Simply rinse and sort them to remove any debris, then add directly to the pot.

→ How long will this soup last in the refrigerator?

This soup keeps well for up to 4 days in an airtight container in the refrigerator. It can also be frozen for up to 3 months. The flavors often deepen and improve after a day or two.

→ Can I add other vegetables to this soup?

Absolutely! Diced potatoes, parsnips, or turnips make excellent additions. Add them along with the other vegetables at the beginning so they have time to cook through and become tender.