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.
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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
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!
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 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.
Remove the ham to a cutting board.
Add the potatoes to the pot and continue to simmer until tender, about 20-30 minutes.
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!
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.
More Hearty Soup Recipes
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Split Pea and Ham Soup
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.Â
- 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.
Nutrition
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.
