Split Pea and Ham Soup Recipe

Split Pea Soup with Ham is a hearty, old-fashioned soup made with dried split peas, tender pieces of ham, vegetables, and savory seasonings. Slowly simmered on the stovetop, the peas soften into a naturally thick and creamy soup without adding cream or flour.

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My recipe uses a bone-in ham steak and an optional smoked ham hock for extra flavor. It's a comforting, homemade soup that's especially wonderful served with crusty bread, cornbread or homemade croutons.

About This Recipe

I use a bag of dried split peas, a small yellow onion, carrot, celery, garlic, and chicken-flavored Better Than Bouillon to build the soup's flavor.

The smoked ham hock simmers with the peas, while the fully cooked ham steak goes in toward the end. Adding the ham steak during the final 15 minutes allows it to heat through without cooking it for hours. The big chunks of ham make it a meal all on its own.

One of the loveliest things about split pea soup is its simplicity. As the peas cook, they gradually break down and give the broth its familiar creamy consistency.

Then & Now: Mom's Old-Fashioned Split Pea Soup

Growing up, my mom always made split pea soup this way, and it's one of those comforting dishes that brings back memories of home. A big pot of soup simmering on the stove, filling the kitchen with the wonderful aroma of ham and vegetables, is something that never goes out of style.

My mom began adding smoked ham hocks to some of her soups while our family was stationed in the South. Ham hocks are optional, of course, but they add a smoky flavor that makes an old-fashioned pot of split pea soup especially delicious.

When buying smoked ham hocks, freshness is important. Look for properly refrigerated packages within their use-by date. Once opened, they should have a pleasant smoky aroma, never a sour or unpleasant smell.

Dried peas have been a staple food for thousands of years, enjoyed by ancient civilizations long before canned soups.

Today, split pea soup remains a wonderful comfort food. I love serving it with a slice of crusty bread or a handful of homemade croutons sprinkled over the top.

Pea Soup with a Ham Bone

My mom would often make this soup with a leftover ham bone and the remaining meat from Easter or Christmas. You can do that too with this recipe. Just pull the meat from the bone, use the bone in place of the ham hock and then add the meat at the end in place of the ham steak.

Ingredients for Split Pea Soup with Ham

Ingredient Notes

Dried Split Peas: Use one pound of dried split peas. Rinse and drain them in a colander, checking for any small stones or debris before adding them to the soup. There's no need to soak split peas overnight.

Ham Steak: I use a one-pound, fully cooked bone-in ham steak. Remove the bone, rind, and excess fat before cutting or pulling the meat into bite-sized pieces.

Smoked Ham Hock: Optional, but it gives the soup a delicious smoky flavor. The hock simmers with the peas and can be removed before serving. Be sure that they are fresh. Package should be sealed tight. They should have a nice smoky scent.

Yellow Onion, Carrot, and Celery: These familiar soup vegetables provide a savory foundation.

Better Than Bouillon: One tablespoon of chicken-flavored Better Than Bouillon adds depth to the broth. Because the ham contributes salt, I prefer tasting the finished soup before adding any additional seasoning.

Thyme and Bay Leaf: These simple seasonings complement the ham and vegetables beautifully.

How to Make Split Pea Soup with Ham

1. Prepare the Soup Base

Heat two tablespoons of light olive oil in a large Dutch oven or soup pot over medium heat.

Add the finely chopped yellow onion and sauté for 5 to 7 minutes, until softened. Stir in the minced garlic and cook for another minute.

Add the diced carrot and celery.

Next, add eight cups of water and one tablespoon of chicken-flavored Better Than Bouillon. Stir until dissolved.

2. Add the Ham Hock, Seasonings, and Peas

Add the smoked ham hock, dried thyme, and bay leaf.

Rinse and drain the dried split peas in a colander, checking for and removing any small stones or debris. Add the peas to the soup.

Bring to a gentle boil, then reduce the heat to maintain a simmer.

3. Simmer Until Tender and Add The Ham Pieces

Cover and simmer for approximately 2 hours, stirring occasionally, until the split peas are soft and beginning to break down.

While the soup simmers, remove the bone, rind, and excess fat from the ham steak. Cut or pull the meat into bite-sized pieces. Discard the little center bone, rind and fat.

After two hours, stir the ham into the soup and continue simmering for approximately 15 minutes, until heated through.

4. Finish and Serve

Remove the smoked ham hock and bay leaf. Discard the bay leaf.

When the ham hock is cool enough to handle, remove any usable meat, discarding the bones and excess fat. Return the meat to the soup.

Stir well, taste, and adjust the seasoning as needed.

Recipe Success Tips

Stir occasionally. Split peas can settle at the bottom of the pot as they soften. Stirring helps prevent sticking.

Watch the consistency. If the soup becomes thicker than you prefer, add a little water and stir until smooth.

Add the ham steak near the end. The fully cooked ham only needs to heat through, while the smoked ham hock benefits from a longer simmer.

Season last. The ham and soup base contribute plenty of savory flavor, so taste before adding salt.

Serving and Storage

Serve split pea soup hot with crusty bread, homemade croutons, or as a side to a simple sandwich.

Refrigerate leftovers in an airtight container for 2-3 days. The soup will thicken as it cools, so add a splash of water when reheating.

You can also freeze cooled portions in freezer-safe containers for approximately three months.

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