Hearty Split Pea Soup with Ham: The Ultimate Comfort Food Recipe

There’s nothing quite like a steaming bowl of Split Pea Soup with Ham to bring warmth and comfort to any day. This classic recipe transforms humble ingredients into a rich, satisfying, and incredibly flavorful meal. Our version is loaded with smoky ham, sweet carrots, crisp celery, aromatic onion, and perfectly creamy split peas, creating a texture that’s both substantial and smooth.

For me, split pea soup with ham holds a special place among my all-time favorite soups. The deep, smoky flavor imparted by a ham hock adds an incredible layer of complexity, perfectly balanced by the natural sweetness of carrots. And, as any enthusiast will tell you, a good split pea soup simply isn’t complete without a generous helping of crispy, savory garlic croutons piled high on top.

These homemade garlic croutons aren’t just for split pea soup; they’re a versatile topping that would elevate many other soups, such as a robust Tuscan white bean soup or a savory ham and bean soup. Whether served as a hearty side to a hot roast beef sandwich with onion jam or as a substantial meal on its own alongside a simple green salad, a bowl of this split pea soup is truly a meal in itself.

Why This Split Pea Soup Recipe Stands Out

While many split pea soup recipes exist, ours is designed to deliver maximum flavor with minimal fuss, ensuring a delightful culinary experience every time. Here’s why you’ll love it:

• Unbeatable Flavor Depth: The inclusion of a smoked ham hock provides an unparalleled smoky, savory base that permeates every spoonful.
• Perfect Texture: We guide you to achieve that ideal creamy, thick consistency without being overly heavy, ensuring the peas are perfectly tender.
• Homemade Garlic Croutons: Our quick and easy recipe for crispy garlic croutons adds a crucial textural contrast and an extra layer of garlicky goodness that makes all the difference.
• Versatile & Adaptable: Learn how to easily transform this meat-lover’s delight into a fulfilling vegetarian or vegan option, ensuring everyone can enjoy its comforting embrace.
• Simple, Wholesome Ingredients: Made with readily available pantry staples and fresh vegetables, this soup is both economical and nutritious.

Key Ingredients for the Best Split Pea Soup

Crafting an exceptional split pea soup starts with understanding the role of each ingredient. Here’s a closer look at what makes this recipe sing:

• Split Peas: The star of the show! Green split peas are dried, peeled, and split legumes that cook down beautifully to create a naturally thick and creamy soup. Unlike whole peas, split peas do not require presoaking, making them a convenient choice for a comforting meal. Always remember to sort them before cooking to remove any small debris.
• Smoked Ham Hock or Ham Bone: This is where the magic happens! A smoked ham hock infuses the soup with an incredible, deep, savory, and smoky flavor that cannot be replicated. If a hock isn’t available, a leftover ham bone (especially from a spiral ham) or even a generous amount of diced smoked ham can be used. The salt content of ham is significant, so we advise adjusting salt at the very end.
• Diced Ham: Added towards the end, diced ham (deli ham, cooked ham, or leftover ham) provides delicious chunks of meat, enhancing the soup’s heartiness and flavor.
• Aromatics (Carrots, Celery, Onion, Garlic): This classic mirepoix forms the aromatic base of the soup. Sautéing them until very soft releases their sweet and earthy flavors, building a robust foundation for the peas and ham. Fresh garlic adds a pungent warmth that complements the other ingredients beautifully.
• Chicken Stock & Water: A combination of low-sodium chicken stock and water provides the liquid base. Using low-sodium stock allows you to control the seasoning, especially important when cooking with salty ham. For a vegetarian version, simply swap chicken stock for vegetable stock or more water.
• Bay Leaf: A single bay leaf adds a subtle, herbaceous note that rounds out the savory flavors of the soup. Remember to remove it before serving.

Homemade Garlic Croutons: A Must-Have Topping

Do not underestimate the power of a good crouton! Our simple recipe for garlic croutons adds the perfect crunch and a burst of flavor that truly elevates this soup. They are incredibly easy to make from scratch:

1. Prepare Your Bread: Start with 3 cups of your favorite bread, cut into 1-inch cubes. Day-old bread works best but fresh bread is fine too.
2. Season Generously: In a bowl, toss the bread cubes with 3 tablespoons of olive oil, 1/2 teaspoon of garlic powder, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. For more croutons, simply scale up the seasonings and oil.
3. Bake to Perfection: Spread the seasoned bread onto a parchment paper-lined baking sheet and bake at 350°F (175°C) for about 10 minutes. You’re looking for them to be lightly toasted and golden on the outside but still have a slight chewiness within.

Step-by-Step Instructions: How to Make Split Pea Soup with Ham

Creating this rich and comforting soup is a straightforward process. Follow these steps for a perfect pot every time:

1. Prepare the Ingredients: Start by dicing 8 ounces of ham, 5 medium carrots (reserving half for later), 3 celery ribs, and 1 medium onion. Mince 3 cloves of garlic. (If making croutons, cube 3 cups of bread and prepare them as described above in “Homemade Garlic Croutons”.)
2. Sauté the Aromatics: Heat a large Dutch oven or heavy-bottomed soup pot over medium-low heat. Add 1/4 cup of extra virgin olive oil. Add half of the diced carrots, all of the celery, and all of the onion. Sauté gently, stirring occasionally, until the vegetables are very soft and translucent, about 12-15 minutes. Be careful not to burn them. Once soft, add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add Ham Hock and Peas: To the softened aromatics, add the smoked ham hock (or ham bone), the entire 16-ounce bag of dried split peas (previously sorted), 1 large bay leaf, 4 cups of low-sodium chicken stock, and 4 cups of water.
4. Simmer to Perfection: Bring the soup to a rolling boil, then immediately reduce the heat to a low simmer. Partially cover the pot, leaving about an inch opening for steam to escape. Stir occasionally, especially scraping the bottom, to prevent the peas from sticking.
5. Incorporate Remaining Carrots: After 20 minutes of simmering, add the remaining diced carrots to the pot. Stir them in and continue to simmer the soup, still partially covered and stirring occasionally, for another 60-75 minutes. During this time, the soup will thicken, and the split peas will break down and become wonderfully creamy.

6. Add Diced Ham & Adjust Consistency: During the last 15 minutes of cooking, stir in the diced ham. At this point, assess the soup’s consistency. If it’s too thick for your liking, add a touch more water or stock to thin it out. If it’s too thin, increase the heat slightly and continue to simmer, stirring frequently, to help it reduce and thicken.
7. Final Taste Test & Serve: Taste the soup to ensure the peas are completely soft and smooth – if not, continue simmering until they are. Season the split pea soup with salt and freshly ground black pepper to taste. Remember, ham is salty, so taste before adding extra salt. Before serving, carefully remove and discard the ham bone and the bay leaf. Ladle the hearty soup into bowls and top generously with your homemade garlic croutons. Enjoy this comforting meal!

Top Tips for a Perfect Split Pea Soup

Mastering this classic soup is easy with a few expert pointers:

• Split Pea Prep: Always sort through your dried split peas before cooking. Occasionally, small pebbles or foreign objects can sneak into the bag during packaging. A quick visual inspection can save you an unpleasant surprise! Rinsing them under cold water is also a good practice.
• Patience with Simmering: The cooking time is a general guideline. The true indicator of doneness is the peas themselves. Ensure they are completely soft and have broken down to create that signature creamy texture. If they’re still hard after the suggested time, simply continue to simmer, stirring occasionally, until they reach the desired softness.
• Ham Selection & Saltiness: Smoked ham hocks provide the most authentic and robust smoky flavor. Most grocery stores carry them. If you can’t find a ham hock, a good quality smoked ham bone or even thick-sliced deli ham (diced) can work. Since ham is inherently salty, do not add any extra salt until you’ve tasted the soup right at the end of cooking. This prevents over-salting.
• The Magic of Leftovers: Like many soups and stews, split pea soup tastes even better the next day! The flavors have more time to meld and deepen. Plan to make a larger batch so you can enjoy the enhanced taste of your leftovers.
• Making it Vegetarian or Vegan: It’s simple to adapt this recipe! Replace the chicken stock with vegetable stock or water and completely omit the ham hock and diced ham. To add a smoky depth, stir in 1-2 teaspoons of smoked paprika during the sautéing stage with the aromatics. This will provide a fantastic flavor profile without any meat.
• Adjusting Consistency: If your soup becomes too thick after simmering (which can happen, especially with leftovers), simply stir in a little hot water or stock until it reaches your preferred consistency. If it’s too thin, increase the heat slightly and simmer uncovered, stirring often, to allow some liquid to evaporate and the soup to thicken.

Variations and Serving Suggestions

While this recipe is perfect as is, you can always experiment with different additions to suit your taste:

• Add More Vegetables: Diced potatoes, parsnips, or even a handful of fresh spinach or kale added in the last 10-15 minutes of cooking can boost nutrients and flavor.
• Herb Enhancements: A sprig of fresh thyme or rosemary tied with kitchen twine and added during the simmering process can add another layer of aromatic complexity. Remember to remove it before serving.
• Spicier Kick: A pinch of red pepper flakes added with the garlic can introduce a subtle heat.
• Serve with Bread: Beyond croutons, a crusty loaf of bread or warm cornbread makes an excellent accompaniment for soaking up every last drop of this delicious soup.

More Hearty Soup (and Chili) Recipes to Explore

If you love comforting, hearty meals, you’ll definitely want to try some of our other favorite soup and chili recipes:

• Escarole and White Bean Soup – A light yet satisfying soup featuring pancetta, onion, garlic, and cannellini beans.
• Classic Chili – Our robust classic chili packed with ground beef, beans, ancho and chipotle chili, cumin, and a hint of cinnamon.
• Roasted Butternut Squash Soup – A creamy, sweet, and savory blend of roasted apples, carrots, and butternut squash, perfect for fall.
• Lemon Chicken Orzo Soup – A bright and flavorful soup with tender chicken, carrots, celery, onions, orzo pasta, and a refreshing lemon finish.

Split Pea Soup with Ham Recipe

Split Pea Soup with Ham

by James Delmage

Split pea soup with ham is a thick and comforting soup made with dried split peas, smoky ham, sweet carrots, celery, and onion and topped with the best homemade garlic croutons!

Prep Time: 5 mins

Cook Time: 1 hr 30 mins

Total Time: 1 hr 35 mins

Servings: 6

Rating: 5 out of 5 stars (from 14 votes)

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Ingredients

For the Split Pea Soup

• 1/4 cup extra virgin olive oil
• 5 medium carrots, diced (divided)
• 3 celery ribs, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 large bay leaf
• 1 smoked ham hock or ham bone
• 1 (16-ounce) bag split peas (see notes below)
• 4 cups low sodium chicken stock
• 4 cups water
• 8 ounces ham, diced (can use deli ham, cooked ham, etc.)
• Salt and pepper to taste

For the Croutons

• 3 cups bread, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

For the Croutons

1. Begin by tossing the cubed bread with olive oil, garlic powder, kosher salt, and black pepper. Spread the seasoned bread onto a parchment paper-lined baking sheet and bake at 350°F (175°C) for 10 minutes, or until lightly toasted and slightly chewy inside. Set aside.

For the Split Pea Soup

1. Heat a large Dutch oven or soup pot over medium-low heat. Add the 1/4 cup of olive oil, along with half of the diced carrots, all of the celery, and all of the onion. Sauté, stirring occasionally, until the vegetables are very soft and translucent (about 12-15 minutes), taking care not to burn them. Once soft, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Add the smoked ham hock (or ham bone), the 16-ounce bag of sorted split peas, the bay leaf, 4 cups of low-sodium chicken stock, and 4 cups of water to the pot. Bring the soup to a boil, then immediately reduce the heat to a low simmer. Partially cover the pot, leaving about a 1-inch opening. Stir occasionally to prevent the peas from sticking to the bottom.
3. After 20 minutes of simmering, add the remaining diced carrots and stir to incorporate. Continue to simmer the soup, still partially covered and stirring occasionally, for approximately 60-75 more minutes. The soup will thicken, and the split peas should break down and become creamy.
4. During the last 15 minutes of cooking, add the diced ham to the soup. At this stage, check the soup’s consistency: if it’s too thick, add a bit of water or stock to thin it out. Conversely, if the soup is too thin, increase the heat slightly and simmer uncovered, stirring frequently, until it reduces and thickens to your desired consistency.
5. Taste test the soup to ensure there are no hard peas remaining; if there are, continue to simmer until they are completely soft. Season the split pea soup with salt and pepper to taste, remembering that the ham contributes significant saltiness. Before serving, carefully remove and discard the ham bone and the bay leaf. Ladle the hot soup into bowls and top generously with the homemade garlic croutons. Enjoy!

Notes

• Split peas should be sorted before use to remove any small debris.
• Smoked ham hocks add amazing flavor. Since ham and ham hocks are salty, do not add any extra salt until tasting the soup before serving.
• For a vegetarian or vegan option, replace chicken stock with water or vegetable stock and omit the ham and ham hocks. Smoked paprika can be used for a smoky flavor in place of the ham.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Split pea soup often tastes even better the next day!

Nutrition

Calories: 538kcal | Carbohydrates: 61.8g | Protein: 28g | Fat: 21.1g | Saturated Fat: 3.7g | Cholesterol: 22mg | Sodium: 815mg | Potassium: 1069mg | Fiber: 21.7g | Sugar: 9.3g | Calcium: 101mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.