Split Pea Soup with Smoked Ham
A classic American split pea soup built on smoked ham, aromatic vegetables, and slow-simmered split peas for a thick, comforting bowl. This version explains the key steps—rinsing peas, building a proper mirepoix base, and simmering to the right texture—so you can reliably get that old-fashioned, spoon-coating consistency.
Split pea soup is a thrift-smart American classic: humble dried peas transform into something rich and hearty with time and a smoky ham backbone. The method is simple but worth understanding—split peas don’t need soaking, yet they do need a steady simmer and occasional stirring to prevent scorching. Once you learn how the peas break down and how salt behaves with cured meats, this becomes an easy, repeatable weeknight staple.
Total Time
1 hr 50 min
Prep Time
15 min
Cook Time
1 hr 35 min
Servings
6
Ingredients
Soup Base
- •2 tablespoons unsalted butter (or olive oil)
- •1 large yellow onion, diced (about 1 1/2 cups)
- •2 medium carrots, diced (about 1 cup)
- •2 celery ribs, diced (about 1 cup)
- •3 cloves garlic, minced
Peas, Ham, and Liquids
- •1 pound dried green split peas, rinsed and picked over
- •1 smoked ham hock (about 1 to 1 1/2 pounds) or 2 cups diced smoked ham
- •6 cups low-sodium chicken stock (or water)
- •1 1/2 cups water, plus more as needed
Seasonings
- •2 bay leaves
- •1 teaspoon dried thyme (or 1 tablespoon chopped fresh thyme)
- •1/2 teaspoon freshly ground black pepper, plus more to taste
- •Kosher salt, to taste (often minimal due to ham)
To Finish (Optional)
- •1 tablespoon apple cider vinegar or fresh lemon juice (brightens the soup)
- •Chopped fresh parsley, for serving
Instructions
- 1
Rinse and pick over the split peas, discarding any stones or shriveled peas. Drain well.
- 2
In a large Dutch oven or heavy pot, melt the butter over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until softened and lightly golden at the edges, 8–10 minutes.
- 3
Stir in the garlic and cook until fragrant, about 30 seconds.
- 4
Add the rinsed split peas, ham hock (or diced ham), chicken stock, water, bay leaves, thyme, and black pepper. Bring to a boil, then reduce to a gentle simmer.
- 5
Partially cover and simmer, stirring every 10–15 minutes to prevent sticking, until the peas are very tender and the soup is thick, 60–90 minutes. If the soup becomes too thick before the peas fully break down, add water 1/2 cup at a time.
- 6
If using a ham hock: remove it to a plate and let cool briefly. Pull off the meat, discard skin/fat and bones, and chop the meat into bite-size pieces. Return the meat to the pot.
- 7
Remove and discard the bay leaves. For a smoother texture, mash with a potato masher or blend a portion of the soup with an immersion blender, then stir to combine.
- 8
Taste and adjust seasoning. Add salt only if needed (smoked ham varies widely in saltiness). Stir in vinegar or lemon juice if using to balance the richness.
- 9
Serve hot, topped with parsley if desired. The soup will thicken as it sits; loosen leftovers with a splash of water or stock when reheating.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.