Split Pea Soup Recipe with Ham

This split pea soup is basically comfort food’s greatest hits album – all the classics rolled into one steaming bowl of pure satisfaction.

You know that feeling when you walk into someone’s house and it smells like home, love, and maybe a little bit of magic? That’s what this soup does to your entire kitchen.

The ham hock transforms ordinary split peas into something that tastes like it’s been simmering in your grandmother’s kitchen for decades, even if you’re making it for the first time.

Fair warning: this recipe will make you feel like a culinary genius, even though it’s basically just throwing ingredients into a pot and letting time do the heavy lifting.

The best part about this soup is that it gets better with age – kind of like fine wine, but way more filling and significantly cheaper.

Prepare yourself for the ultimate winter evening meal that requires minimal effort but delivers maximum “how did you make this taste so good?” compliments.

Ingredients

Ingredients

• *Prep:** 5 minutes
• *Cook:** 2 hours
• *Total:** 2 hours

For the soup base

• 16 ounce bag dried split peas
• 2 teaspoons extra virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 large carrots, chopped

For the broth and seasoning

• 8 cups low sodium chicken broth
• Kosher salt and black pepper, to taste
• 1 large or 2 small smoked ham hocks, or 8 ounces cooked ham

Instructions

Preparation

1. 1 Wash the 16 ounces of split peas thoroughly under cold running water until the water runs clear, then drain completely. This removes any debris and excess starch that could make your soup cloudy.
2. 2 Heat 2 teaspoons of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, about 1-2 minutes. The oil should move freely across the bottom of the pot.

Building the flavor base

1. 3 Add the chopped onion and garlic to the heated oil and sauté for 4-5 minutes, stirring occasionally, until the onions become translucent and fragrant. You’ll know they’re ready when they’ve softened and lost their sharp bite.

Simmering the soup

1. 4 Add the drained split peas, chopped carrots, ham hock, and 8 cups of low sodium chicken broth to the pot. The liquid should cover the ingredients by about 1 inch. Cover the pot with a tight-fitting lid and bring to a rolling boil over medium-high heat, which typically takes 8-10 minutes.
2. 5 Once the soup reaches a boil, season with kosher salt and black pepper to taste, then immediately reduce heat to low and maintain a gentle simmer. Cook for approximately 2 hours, stirring every 30 minutes to prevent sticking, until the split peas break down and create a thick, creamy consistency.

Final touches

1. 6 Monitor the liquid level throughout cooking, adding hot water in ½ cup increments if the soup becomes too thick. The finished soup should coat the back of a spoon but still be pourable.
2. 7 Carefully remove the ham hock from the pot using tongs. Once cool enough to handle, discard the skin and bones, then shred the meat and return it to the soup. Taste and adjust seasoning with additional salt and pepper as needed before serving.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results):

• Large Dutch oven or heavy-bottomed pot – The thick bottom prevents scorching during the long simmer time, and the heavy construction distributes heat evenly for consistent cooking
• Sharp chef’s knife – Makes quick work of chopping vegetables uniformly, which ensures even cooking throughout the soup
• Wooden spoon or silicone spatula – Perfect for stirring without scratching your pot’s surface, and won’t conduct heat like metal utensils
• Fine-mesh strainer – Essential for washing the split peas thoroughly and removing any debris

Helpful Upgrades:

• Immersion blender – If you prefer a completely smooth soup, this lets you blend directly in the pot without transferring hot liquid
• Kitchen scale – While not required, weighing your split peas ensures consistent results every time you make this recipe
• Ladle with pour spout – Makes serving much neater and helps control portion sizes when filling bowls

Nice-to-Have Options:

• Slow cooker or pressure cooker – Alternative cooking methods if you want to adapt this recipe for hands-off cooking
• Storage containers with tight-fitting lids – This soup keeps beautifully in the refrigerator for up to 5 days and freezes well for up to 3 months

Recipe Variations and Dietary Modifications

Vegetarian/Vegan Adaptation:

• Replace chicken broth with vegetable broth or mushroom broth for deeper flavor
• Substitute ham hock with 2 tablespoons liquid smoke plus 1 teaspoon smoked paprika for that smoky flavor
• Add 2 bay leaves and 1 teaspoon dried thyme to enhance the savory profile
• Include 1 cup diced mushrooms for meaty texture and umami depth

Dairy-Free Modifications:

• This recipe is naturally dairy-free as written
• For extra richness, stir in 2 tablespoons olive oil or 1 can coconut milk at the end
• Garnish with nutritional yeast instead of cheese for a nutty, savory flavor

Low-Sodium Version:

• Use no-salt-added chicken broth and control sodium by seasoning to taste
• Replace ham hock with 8 ounces low-sodium deli ham, added in the last 30 minutes
• Enhance flavor with fresh herbs like thyme, rosemary, or parsley

Flavor Variations:

• German-style: Add 1 cup diced potatoes and 2 tablespoons white wine vinegar
• Spicy version: Include 1 diced jalapeño and ½ teaspoon red pepper flakes
• Herb-forward: Stir in 2 tablespoons fresh dill or parsley before serving
• Root vegetable boost: Add 1 cup diced parsnips or turnips with the carrots

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This hearty split pea soup provides approximately 280-320 calories per serving (based on 6 servings), with a robust 18-20 grams of protein from the split peas and ham. The soup delivers 8-10 grams of fiber per bowl, supporting digestive health and helping you feel satisfied longer. With minimal added fats and no refined sugars, this soup offers excellent nutritional density.

Health Benefits of Main Ingredients:
Split peas are nutritional powerhouses, packed with folate, potassium, and magnesium while providing plant-based protein that supports muscle health. The high fiber content helps regulate blood sugar levels and promotes heart health. Carrots contribute beta-carotene, which converts to vitamin A for eye health and immune function. The ham provides complete protein and essential amino acids, while the onions and garlic offer antioxidants and anti-inflammatory compounds that support overall wellness.

Dietary Considerations:
This soup is naturally gluten-free and dairy-free, making it suitable for many dietary restrictions. The combination of complex carbohydrates from split peas and lean protein from ham creates a balanced meal that provides sustained energy. Each serving contains approximately 35-40 grams of carbohydrates, primarily from the nutrient-dense split peas rather than refined sources.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

• Ham hock → 8 ounces diced Canadian bacon or leftover holiday ham with 1 teaspoon liquid smoke
• Chicken broth → Vegetable broth or bone broth for different flavor profiles
• Split peas → 1 pound dried navy beans (increase cooking time to 2.5-3 hours)
• Fresh onion → 2 tablespoons onion powder if you’re in a pinch

Budget-Friendly Swaps:

• Ham hock → 4-6 strips bacon, chopped and cooked first, then use the rendered fat instead of olive oil
• Low-sodium broth → 8 cups water plus 2 bouillon cubes (adjust salt accordingly)
• Fresh carrots → 1 cup frozen carrots, added in the last 45 minutes of cooking

Pantry Emergency Substitutions:

• Fresh garlic → 1 teaspoon garlic powder or granulated garlic
• Olive oil → Any neutral cooking oil like vegetable or canola oil
• Carrots → 1 cup diced celery or parsnips for similar texture and sweetness

Pro Tips for Substitutions:

• When using cooked ham instead of ham hock, add it during the last 30 minutes to prevent overcooking
• Store leftover ham bones in the freezer specifically for soup-making – they add incredible flavor
• If substituting dried beans for split peas, soak them overnight first for even cooking

Make It Diabetes-Friendly

Carb Management Strategies:

• Reduce split peas to 12 ounces instead of 16 ounces to lower carbohydrate content by approximately 25%
• Add extra vegetables like 1 cup diced celery, 1 cup chopped bell peppers, or 2 cups leafy greens to increase volume without significantly increasing carbs
• Increase protein by using 12 ounces of lean ham instead of 8 ounces to improve satiety

Portion & Timing Tips:

• Serve smaller portions of 1 cup instead of 1.5 cups to manage carbohydrate intake
• Pair with protein-rich sides like a small serving of Greek yogurt or a hard-boiled egg
• Estimated carbs per cup: approximately 25-30 grams with the reduced split pea amount
• Best timing: Serve as lunch when you can be more active afterward to help manage blood sugar

Blood Sugar Balancing Additions:

• Stir in 2 tablespoons apple cider vinegar before serving to help slow carbohydrate absorption
• Add fiber boost with 1 cup chopped spinach or kale in the last 10 minutes of cooking
• Include healthy fats by drizzling 1 teaspoon extra virgin olive oil on each serving

Total Carb Reduction: These modifications can reduce carbohydrates by 20-30% while maintaining the soup’s satisfying, hearty character.

Perfect Pairing Suggestions

Beverage Pairings:
A crisp Sauvignon Blanc or light Pinot Grigio cuts through the richness beautifully, while beer lovers should reach for a German lager or wheat beer that complements the soup’s hearty, traditional flavors. For non-alcoholic options, sparkling water with lemon cleanses the palate between spoonfuls, and unsweetened iced tea provides a refreshing contrast to the warm, savory soup.

Side Dish Recommendations:
Crusty sourdough bread or whole grain dinner rolls are perfect for sopping up every last drop, while a simple green salad with vinaigrette dressing adds fresh crunch and acidity. Roasted root vegetables like parsnips or Brussels sprouts echo the soup’s earthy flavors, and pickled vegetables or sauerkraut provide tangy contrast that cuts through the richness.

Complete Meal Ideas:
Start with apple slices and sharp cheddar as a light appetizer, serve the soup as the main course with cornbread muffins, and finish with vanilla panna cotta or lemon sorbet for a clean, refreshing end. For casual entertaining, set up a soup bar with toppings like croutons, fresh herbs, and grated cheese.

Occasion Suggestions:
This soup shines during cold weather gatherings, casual Sunday dinners, and post-holiday meals when you want something comforting but not overly rich. It’s perfect for meal prep Sundays and makes an excellent sick-day meal that’s both nourishing and easy to digest.

Pro Tips and Troubleshooting

Professional Techniques:
Soak split peas for 2-4 hours before cooking if you want faster cooking time and more even texture – this reduces cooking time by about 30 minutes. Skim foam from the surface during the first 20 minutes of simmering for a cleaner-tasting soup. Taste and adjust seasoning every 45 minutes during cooking, as the flavors concentrate and change as the liquid reduces.

Common Mistakes and Solutions:
If your soup becomes too thick, add hot broth or water gradually rather than cold liquid, which can cause temperature shock and uneven heating. Avoid over-stirring during the first hour of cooking, which can make split peas gummy. If the soup tastes bland, add acid in the form of lemon juice or vinegar – just 1-2 tablespoons can brighten the entire pot.

Storage and Reheating:
This soup thickens significantly when refrigerated, so add hot broth or water when reheating to restore the desired consistency. Freeze portions in freezer-safe containers for up to 3 months, leaving 1 inch of headspace for expansion. Reheat gently over medium-low heat, stirring frequently to prevent scorching.

Make-Ahead Strategies:
Prep vegetables up to 2 days ahead and store in the refrigerator. The soup actually improves in flavor after sitting overnight, making it perfect for entertaining – just reheat and serve. Double the recipe easily since it freezes so well, giving you multiple meals from one cooking session.

This split pea soup proves that the best comfort foods don’t need complicated techniques or exotic ingredients – just quality ingredients, patience, and maybe a little bit of love stirred in. Whether you’re feeding a crowd or meal-prepping for the week ahead, this recipe delivers consistent, soul-warming results that’ll have everyone asking for seconds.