Split Pea Soup with Ham
Old-fashioned Split Pea Soup with Ham is a hearty, comforting soup made with dried split peas, tender ham steak, vegetables, and savory seasonings. A smoked ham hock adds a delicious smoky flavor to this classic homemade soup.
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Servings: 8 people
Ingredients
- 2 Tablespoons light olive oil
- 1 small yellow onion finely chopped
- 1 clove garlic minced
- 1 carrot peeled and diced into half-moons
- 1 celery rib diced
- 8 cups water
- 1 Tablespoon chicken-flavored Better Than Bouillon
- 1 smoked ham hock (optional)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound dried split peas
- 1 pound fully cooked bone-in ham steak
Instructions
Prepare the Soup Base
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion and sauté for 5–7 minutes, until softened.
- Add the minced garlic and cook for 1 minute, stirring frequently.
- Add the carrot and celery.
- Pour in the water and stir in the chicken-flavored Better Than Bouillon until dissolved.
Simmer the Split Peas
- Add the smoked ham hock, 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. Cover and cook for approximately 2 hours, stirring occasionally.
Add the Ham
- While the soup simmers, remove the bone, rind, and fat from the ham steak. Pull or cut the meat into bite-sized pieces.
- When the 2 hours are complete, stir in the ham pieces.
- Continue simmering for another 15 minutes, until the ham is thoroughly heated.
Finish the Soup
- 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. Serve hot.