Split Pea Soup Recipe
Make Split Pea Soup Recipe with ham and herbs for a cozy, hearty weeknight meal.
Ingredients
- 2 tablespoons (30 ml) olive oil or unsalted butter
- 1 medium yellow onion (about 6 ounces / 170 g), finely chopped
- 2 medium carrots (about 6 ounces / 170 g), peeled and diced 1/4-inch
- 2 celery stalks (about 4 ounces / 115 g), diced 1/4-inch
- 3 cloves garlic (about 12 g), minced
- 1 pound (450 g) dried green split peas, picked over and rinsed
- 1 meaty ham bone or ham hock (about 1 to 1 1/2 pounds / 450–680 g), or 8 ounces (225 g) diced smoked ham
- 8 cups (1.9 liters) low-sodium chicken broth or vegetable broth
- 2 cups (480 ml) water
- 2 bay leaves
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves, finely chopped
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt, plus more to taste (reduce if using very salty ham)
- 1 teaspoon apple cider vinegar or freshly squeezed lemon juice, plus more to taste (for brightness, optional)
- 2 tablespoons (8 g) finely chopped fresh flat-leaf parsley, for garnish (optional)
- 1/3 cup (35 g) garlic croutons or homemade toasted bread cubes, for serving (optional)
- Crumbled cooked bacon or extra diced ham, for serving (optional)
Instructions
Step 1: Prep the aromatics and legumes
Begin by finely chopping the yellow onion until soft-edged pieces form, peel and dice the carrots and celery into tidy 1/4‑inch cubes, and mince the garlic into a small pile. Pick through the dried green split peas, removing any stones, then rinse them in a fine-mesh strainer under cold water until the runoff is clear. Gather the bay leaves and thyme, and set the ham bone or diced smoked ham nearby. This stage is all about neat, uniform pieces and a wet, rinsed pile of peas ready to absorb broth.
Step 2: Build the base and sweat the vegetables
Heat the olive oil or butter in a deep, matte graphite Dutch oven until shimmering; add the chopped onion and cook gently until translucent and soft, then stir in the diced carrots and celery until their edges just begin to soften and the mixture smells sweet and aromatic. Add the minced garlic and cook only until fragrant—brief, glossy, and aromatic without browning. The result should be a glossy, slightly softened mirepoix sitting in shimmering fat, ready to accept the peas and ham.
Step 3: Combine peas, ham, and liquids and bring to a boil
Stir in the rinsed split peas and nestle the meaty ham bone (or the diced smoked ham) into the pot, then pour in the low-sodium broth and water so the peas are fully submerged. Add bay leaves, thyme, and cracked black pepper, stir to combine, and gently bring the pot up to the point of boiling—brief bubbling with a little foam collecting on the surface. Visually you should see whole peas settling and the ham bone partially submerged, with clear broth surrounding them.
Step 4: Simmer until the peas collapse and the soup thickens
Lower the heat to maintain a soft, steady simmer and partially cover the pot, allowing gentle steam to escape. Over 60–75 minutes the peas will swell and then break down into a thick, velvety body; the surface will transition from individual peas to a coarse, green cream flecked with softened vegetable pieces. Stir periodically to keep the bottom clean; if the texture becomes too thin, reduce uncovered, or add a splash of hot water if it’s too dry before tender. This image captures a dense, stewing green mass—texturally rich and almost porridge-like.
Step 5: Finish with shredded ham, seasoning, and optional smoothing
Remove and discard the bay leaves and lift out the ham bone; let it cool slightly, then pull the meat off in shreds and discard bones and excess fat. Return the shredded ham to the pot and taste, seasoning with kosher salt and a brightener such as a splash of apple cider vinegar or lemon juice to lift the flavor. For a silkier mouthfeel, partially puree with an immersion blender in short pulses until you reach a pleasing balance of creamy and rustic texture—some whole shredded ham and tiny vegetable bits should remain visible. Fold in chopped parsley and prepare croutons on the side.
Step 6: Rewarm, ladle, and garnish for serving
Gently reheat if needed over low heat until hot and silky; ladle the soup into warm bowls and finish with a drizzle of olive oil, a scattering of fresh parsley, a few garlic croutons, and optional crumbled bacon or extra ham. The final presentation should be a thick, luminous pea-green surface with visible strands of tender ham, textural croutons, and a glossy oil halo—ready to serve with crusty bread.
Notes
- Pick through and rinse split peas to remove debris.
- Use low-sodium broth so you can control seasoning.
- Add acid (apple cider vinegar or lemon) at the end to brighten flavors.
- Stir occasionally while simmering to prevent sticking and burning.
- Freeze in portions for easy reheating later.