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You are here: Home / Recipes / Soups / Split Pea and Ham Soup

Split Pea and Ham Soup

Published December 29, 2020 by Lauren Vavala

Thanks for sharing!

A bowl and pot of split pea soup with text overlay
A bowl and pot of split pea soup with text overlay
A bowl and pot of split pea soup with text overlay
2 images of split pea soup with ham separated by text overlay

Homemade Split Pea Soup and Ham is a hearty, comforting soup that is packed with protein and healthy vegetables. It’s made with split peas, smoked ham (or ham hocks) carrots, potatoes, and seasonings. This delicious, easy recipe is perfect for cold weather.

A bowl of split pea ham soup on a wood board with part of the soup showing in a Dutch oven with a wood spoon in it and a spoon and white towel nearby

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I live off of soups once the weather turns cold. I always make big batches and then freeze them in individual serving size containers. Then, I have a variety of soup choices throughout the cold weather months.

Some of my favorite soup recipes to freeze are White Cheddar Cauliflower Soup, Butternut Squash Soup, and of course, this Split Pea Soup.

Split pea soup has always been a favorite of mine. I’ve always loved peas. If you are a fellow pea-lover, this soups definitely for you!

Why This Recipe Works

This classic recipe includes carrots and potatoes, so it is a bit more of a stick-to-your-ribs comfort food. It’s hearty and filling. 

I like to add ham to my recipe. I very rarely cook ham, so I never have leftovers. When I make this soup, I buy pre-cooked smoked ham. You can use ham hocks instead, if preferred.

How To Make Split Pea Ham Soup

Ingredients

Ingredients to make split pea ham soup on a white background with labels

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

  • You can use smoked ham or ham hocks, if preferred.
  • You will also need butter or olive oil, salt and pepper.

Prep!

Rinse and sort through the split peas to make sure there is no foreign matter.

Mince the shallot and garlic and dice the carrots and potatoes. Keep the potatoes in a bowl of cold water until needed to prevent them from turning brown.

Create!

Carrots, shallot and garlic cooking in a dutch oven over a white background

Melt a tablespoon of butter (or olive oil) in a Dutch oven or stock pot over medium heat. Add the shallot, garlic, and carrots. Season with a pinch of salt and pepper. Cook 2-3 minutes to soften, but do not brown them.

Split pea ham soup cooking in a Dutch oven over a white background

Pour in the stock, split peas, and ham.

Add the bay leaf, thyme, and crushed peppercorns to a piece of cheesecloth and tie closed with kitchen twine. Add the sachet to the pot. 

Chef’s Tip: tie the opposite end of the kitchen twine to the handle of the pot to help make it easier to find once it’s time to remove it. Be sure to not let the string hang out of the pot where it could burn.

You don’t have to use the sachet. I learned to do this in culinary school so that the flavor of the herbs are infused into the soup but without all the tiny pieces throughout it. You can simply add the bay leaf and thyme directly to the soup, then remove the bay leaf at the end and season with salt and pepper to taste.

Bring the soup to a boil, then reduce the heat and simmer 1 to 1 1/2 hours, or until the peas are tender.

Potatoes added to split pea ham soup in a Dutch oven over a white background

Remove the ham to a cutting board.

Add the potatoes to the pot and continue to simmer until tender, about 20-30 minutes.

Diced ham added to split pea ham soup in a Dutch oven over a white background

Dice the ham into bite size pieces and add back to the pot.

If using ham hocks, remove the meat from the bones and discard the bones.

Chef’s Tip: if you plan to puree this soup for a smoother texture, do so before adding the ham back to the pot.

Present!

Overhead image of a bowl of split pea and ham soup with the pot partially showing over a white board with a white towel

Remove the sachet and season with salt and pepper, as needed.

Serve with croutons or crusty bread, if desired.

Tips and Techniques

  • You can use smoked ham or ham hocks, if preferred.
  • Tie the opposite end of the kitchen twine for the sachet to the handle of the pot to help make it easier to find once it’s time to remove it. Be sure to not let the string hang out of the pot where it could burn.
  • Store leftover in an airtight container in the refrigerator. Use within 3-4 days.

FAQ’s

Can You Freeze Split Pea Soup?

Once cooled, Split Pea Soup can be frozen in airtight containers or in freezer bags for up to 3 months.

Do Split Peas Need To Be Soaked Before Cooking?

Soaking split peas before cooking speeds up the cooking time, but it’s not necessary.

For this recipe, there is no need to soak the split peas ahead of time.

Is Split Pea Soup Healthy?

Split pea soup is a very hearty, filling soup that is relatively low in calories and fat, yet high in protein and fiber. 

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Close up of a bowl of split pea and ham soup
Print

Split Pea and Ham Soup

Homemade Split Pea Soup with Ham is a hearty, comforting soup that is packed with protein and healthy vegetables. It's made with split peas, smoked ham (or ham hocks) carrots, potatoes, and seasonings. This delicious, easy recipe is perfect for cold weather.
Course Appetizers, Soup
Cuisine Gluten Free, Pork
Prep Time 10 minutes
Cook Time 2 hours 25 minutes
soaking time 1 hour
Total Time 2 hours 35 minutes
Servings 8 servings
Calories 368kcal
Author Lauren Harris

Ingredients

  • 1 tablespoon butter (or olive oil)
  • 1 large shallot (minced)
  • 2 cloves garlic (minced)
  • 2 large carrots (diced)
  • salt and pepper (to taste)
  • 8 cups chicken stock
  • 16 ounces dried split peas (rinsed and sorted)
  • 2 cups smoked ham
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black peppercorns (crushed)
  • 1 cup potatoes (diced)

Instructions

  • Melt a tablespoon of butter (or olive oil) in a Dutch oven or stock pot over medium heat. Add the shallot, garlic, and carrots. Season with a pinch of salt and pepper. Cook 2-3 minutes to soften, but do not brown them.
  • Pour in the stock, split peas, and add the ham whole.
  • Add the bay leaf, thyme, and crushed peppercorns to a piece of cheesecloth and tie closed with kitchen twine. Add the sachet to the pot. 
  • Bring the soup to a boil, then reduce the heat and simmer 1 to 1 1/2 hours, or until the peas are tender.
  • Remove the ham to a cutting board and dice into bite-size pieces.
  • Add the potatoes to the pot along with the diced ham and continue to simmer until tender, about 20-30 minutes.
  • Remove the sachet and serve hot with croutons or crusty bread, if desired.

Notes

Tips and Techniques

  • You can use smoked ham or ham hocks, if preferred.
  • Tie the opposite end of the kitchen twine for the sachet to the handle of the pot to help make it easier to find once it’s time to remove it. Be sure to not let the string hang out of the pot where it could burn.
  • Store leftover in an airtight container in the refrigerator. Use within 3-4 days.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 368kcal | Carbohydrates: 50g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 881mg | Potassium: 1108mg | Fiber: 16g | Sugar: 10g | Vitamin A: 2808IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 4mg

This recipe was originally posted on May 31, 2018. It was updated with step-by-step instructions, new images, tips, techniques, FAQ’s and video in December 2020.

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Filed Under: Gluten Free, Recipes, Soups

Comments

  1. Patricia @ Grab a Plate says

    June 8, 2018 at 7:50 pm

    Mmm! Split pea is one of my favorites, too, and yours looks fabulous! i like to freeze soup, too – makes life so much easier on some days!

    Reply
  2. Joanna Clute says

    June 8, 2018 at 7:48 pm

    My mother used to make a similar RECIPE. I would love to make this one for my kids!

    Reply
  3. Cat says

    June 8, 2018 at 1:09 pm

    Oh my gosh! This soup looks so yummy–definitely going to give them a try! Thanks!

    Reply
  4. Aish Padihari says

    June 8, 2018 at 12:15 am

    i make split pea soup but never tried the meat version. Looks delicious.

    Reply
  5. Sharon says

    June 7, 2018 at 10:55 pm

    Split pea soup with chunks of ham – I’m in! This really looks good can’t wait to make it.

    Reply
  6. Luci says

    June 7, 2018 at 9:24 pm

    THis looks so delicious. My dad love split pea soup so I might make this for Father’s Day.

    Reply
  7. Marcie says

    June 7, 2018 at 8:41 pm

    YUMMY! I’m the only one in my house who loves split pea soup, so I don’t make it very often. I also buy my ham to add. It’s so tasty!

    Reply
    • Lauren says

      June 7, 2018 at 8:50 pm

      I just can’t even relate if someone doesn’t love it – it’s just SO good!

      Reply
  8. Sheree says

    June 7, 2018 at 8:40 pm

    this split pea soup looks so delicious, I will DEFINITELY be saving this recipe to try with the family, thanks for sharing!

    Reply
    • Lauren says

      June 7, 2018 at 8:53 pm

      Thanks – hope everyone enjoys it!

      Reply
  9. Soniya says

    June 7, 2018 at 7:43 pm

    This looks so delicious and hearty!! Love all the wonderful flavors you have going on in that bowl????

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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