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Creamy split pea soup with ham in a blue Dutch oven soup pot with a wooden spoon.
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4.91 from 20 votes

Split Pea Soup with Ham

Split Pea Soup with Ham is a classic comfort food and one of the easiest soups to make! So much flavor is packed into only 9 humble ingredients, loaded with veggies and just 15 minutes to prep. It's super creamy but is dairy-free, hearty, healthy and so delicious!
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 585kcal

Ingredients

  • 1 Tablespoon olive oil
  • 1 onion chopped (about 1½ cups)
  • 2 ribs celery chopped (about 1 cup)
  • 2 carrots chopped (about 2 cups)
  • 1 teaspoon kosher salt
  • 8 grinds fresh black pepper
  • 1 to 2 cups ham shredded or chopped (holiday ham, ham bone, ham steak)
  • 2 cloves garlic minced
  • ½ teaspoon Italian seasoning
  • 2 cups dried split peas rinsed
  • 4 cups chicken stock
  • 2 cups water (more as needed)
  • ¼ cup fresh parsley chopped

Instructions

  • In a large soup pot over medium heat, heat olive oil and add onion, celery, carrot and ham. If using a holiday ham bone or smoked ham hock, add with the sautéing veggies. Season with salt and pepper. Cook about 10 minutes until they begin to soften and brown, stir often.
  • Add garlic and Italian seasoning.
  • Add split peas, chicken stock, water and parsley. Stir to combine.
  • Bring to a boil, then cover and lower heat to medium low. Simmer about 1.5 to 2 hours, removing the cover after 60 minutes to allow the soup to reduce and thicken. Adjust temperature as needed, you want a light bubble but don't boil.
  • The split peas need at least 90 minutes to slowly break down, forming the hearty creamy substance of the soup. Stir the soup occasionally and flip the bone if using so all of it is submerged and cooks.
  • After 1.5 to 2 hours, if using a ham bone or smoked ham shank, remove the bone to a cutting board with tongs. Allow it to cool enough to handle and shred the meat. Return the ham to the soup and continue simmering. The soup can continue simmering longer, you really can't overcook it! It's done when the split peas are soft, taste it!

Notes

  • Adjusting the Thickness - The soup will continue to thicken the longer you cook it and even more when it cools.  Just add water to adjust.  You may need to add anywhere from 1 to 3 cups more water than the recipe calls for, the thickness is a personal preference!
  • The Ham - You can use any type of ham in this recipe, including leftover holiday ham on the bone, shredded or chopped holiday ham off the bone, smoked ham hock (I've bought this frozen at the butcher shop), ham steak or even deli ham.  The holiday ham bone or a ham hock will give you the best flavor, just let it cook in the soup the whole time, pulling it out and shredding the meat toward the end.  A smoked ham shank yields about 2 cups of shredded ham.  
  • Keep Cooking It! - This soup is prepped in just 15 minutes and then simmers away on the stovetop with just an occasional stir needed.  You really can't overcook it, 1.5 to 2 hours should soften your split peas, but longer is just fine too!  The longer you cook the ham bone the more tender it gets. 
  • Storage and Freezer Instructions - Store split pea soup in air tight containers in the fridge for up to 3 days or cool overnight in the fridge first and transfer to the freezer.  Soup can be frozen in glass jars for perfect individual servings, just make sure to only fill ¾'s full to allow for expansion.  You will likely need to add water when reheating split pea soup.

Nutrition

Calories: 585kcal | Carbohydrates: 51g | Protein: 43g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 91mg | Sodium: 855mg | Potassium: 1266mg | Fiber: 18g | Sugar: 10g | Vitamin A: 3781IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 5mg