Slow-Cooked Split Pea and Ham Stew

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours

Quick Ingredients

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 lb (about 2 1/3 cups) dried green split peas, rinsed and picked over
• 1 smoked ham hock (about 1 1/4 lb) or 12 oz smoked ham steak, diced
• 8 cups (1.9 L) low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar (or lemon juice)
• Salt, to taste

Do This

• 1) Sauté onion, carrots, and celery in olive oil for 8 minutes; add garlic for 30 seconds.
• 2) Stir in split peas, broth, bay leaves, thyme, pepper, and ham hock (or diced ham).
• 3) Bring to a boil, then reduce to a gentle simmer (partly covered).
• 4) Simmer 75–90 minutes, stirring occasionally, until peas are very tender and stew is thick.
• 5) Remove ham hock, shred meat, discard bone/fat; return meat to pot (skip if using diced ham).
• 6) Mash a little for extra thickness, simmer 10 minutes uncovered, then finish with vinegar and salt to taste.

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Why You’ll Love This Recipe

• Deeply comforting and hearty, with smoky ham and creamy split peas in every bite.
• Simple, budget-friendly ingredients that turn into something that tastes slow-cooked and special.
• Thick, stew-like texture that’s perfect with crusty bread.
• Even better the next day, making it ideal for meal prep and leftovers.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 2 celery ribs, 3 garlic cloves, 1 lemon (optional)
• Dairy: None (optional: butter for extra richness)
• Pantry: 1 lb dried green split peas, olive oil, low-sodium chicken broth (8 cups), bay leaves, dried thyme, black pepper, apple cider vinegar, salt, smoked ham hock (or smoked ham steak)

Full Ingredients

Base Stew

• 1 tbsp olive oil
• 1 large yellow onion (about 10 oz / 285 g), diced
• 2 medium carrots (about 6 oz / 170 g total), diced
• 2 celery ribs (about 4 oz / 115 g total), diced
• 3 garlic cloves, minced
• 1 lb (454 g) dried green split peas (about 2 1/3 cups), rinsed and picked over
• 8 cups (1.9 L) low-sodium chicken broth

Smoky Ham + Seasonings

• 1 smoked ham hock (about 1 1/4 lb / 565 g) or 12 oz (340 g) smoked ham steak, diced into 1/2-inch pieces
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt, plus more to taste (add at the end; ham can be salty)

Finishing Touch

• 1 tbsp apple cider vinegar (or 1 tbsp lemon juice)

Step-by-Step Instructions

Step 1: Rinse and sort the split peas

Pour the dried split peas into a colander and rinse under cool running water until the water runs mostly clear, about 20–30 seconds. Quickly pick through them with your fingers and discard any small stones or shriveled peas. Set aside to drain while you start the vegetables.

Step 2: Build flavor with a quick sauté

Set a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and let it warm for 30 seconds.

Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion softens and turns translucent, about 8 minutes. Add the minced garlic and cook just until fragrant, about 30 seconds (avoid browning the garlic, which can turn bitter).

Step 3: Add peas, broth, ham, and herbs

Stir in the rinsed split peas to coat them in the sautéed vegetables. Add the chicken broth, then add the ham hock (or diced ham), bay leaves, dried thyme, black pepper, and 1/4 tsp salt.

Increase the heat to high and bring the pot to a boil.

Step 4: Simmer gently until thick and tender

Once boiling, reduce the heat to low to maintain a gentle simmer (small bubbles, not a rolling boil). Partially cover the pot with a lid (leave it slightly ajar so some steam can escape).

Simmer until the split peas are fully tender and the stew looks thick and creamy, 75 to 90 minutes. Stir every 10–15 minutes, scraping the bottom of the pot to prevent sticking, especially toward the end as it thickens.

If the stew becomes thicker than you like before the peas are tender, add a splash of hot water or broth (1/4 cup at a time). Aim to keep it at a slow, steady simmer, around 185–195°F (85–90°C) if you’re using a thermometer.

Step 5: Shred the ham (if using a ham hock)

When the peas are soft, transfer the ham hock to a plate using tongs. Let it cool for 5 minutes.

Pull off the meat, shred it into bite-size pieces, and discard the bone, skin, and excess fat. Return the shredded ham to the pot. (If using diced ham steak, you can skip this step.)

Step 6: Thicken to your perfect “stew” texture

For a thicker, more stew-like finish, use a potato masher to mash the stew 8–12 times right in the pot. This breaks down a portion of the peas and makes everything creamier without needing cream.

Simmer uncovered for 10 minutes, stirring often, until the stew reaches your ideal thickness.

Step 7: Finish, adjust seasoning, and serve

Remove and discard the bay leaves. Stir in the apple cider vinegar (or lemon juice). This small hit of acidity wakes up the smoky, savory flavors.

Taste and adjust seasoning with additional salt and pepper as needed. Serve hot in warm bowls.

Pro Tips

• Keep the simmer gentle: A hard boil can make the stew stick and scorch as it thickens. Low and slow gives you the creamiest texture.
• Salt at the end: Ham varies a lot in saltiness. Season lightly early on, then adjust after the ham is mixed in and the stew has reduced.
• Control thickness easily: Too thick? Stir in hot broth or water, 1/4 cup at a time. Too thin? Simmer uncovered 10–15 minutes, stirring often.
• For extra smoke: If your ham isn’t very smoky, add 1/2 tsp smoked paprika with the thyme.
• Prevent sticking: Stir more frequently during the last 20 minutes; thick split pea stew likes to catch on the bottom.

Variations

• Extra meaty: Add 6 oz (170 g) diced smoked sausage in Step 2 and brown it for 3–4 minutes before adding the vegetables.
• Vegetable-forward: Add 1 cup (150 g) diced potato or 1 cup (140 g) chopped kale in the last 20 minutes of simmering.
• Vegetarian (still hearty): Replace ham with 1 tsp smoked paprika plus 1 tsp soy sauce, use vegetable broth, and add 8 oz (225 g) diced mushrooms with the onions.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in airtight containers. It keeps well for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often; add a splash of water or broth as needed because it thickens significantly as it sits. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating, or reheat from frozen over low heat with a little added liquid.

Nutrition (per serving)

Approximate (based on 6 servings): 420 calories, 12 g fat, 45 g carbohydrates, 16 g fiber, 28 g protein, 900 mg sodium. Values will vary depending on the specific ham and broth used.