Comforting Smoky Ham and Split Pea Soup

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes

Quick Ingredients

• 2 tbsp olive oil or unsalted butter
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb (about 2 1/4 cups) dried green split peas, rinsed
• 1 meaty smoked ham hock or ham bone (about 1–1.5 lb)
• 4 cups low-sodium chicken broth
• 3 cups water
• 1 bay leaf, 1 tsp dried thyme, 1/2 tsp smoked paprika
• 1 large russet potato, peeled and 1/2-inch diced
• 1–1 1/2 cups diced cooked ham
• Salt, black pepper, 1 tbsp apple cider vinegar or lemon juice
• 2 tbsp chopped fresh parsley (optional, for serving)

Do This

• 1. Warm oil/butter in a large heavy pot. Sauté onion, carrots, and celery over medium heat until softened, 6–8 minutes. Add garlic; cook 1 minute.
• 2. Stir in rinsed split peas, ham hock, broth, water, bay leaf, thyme, and smoked paprika. Bring to a boil, then reduce to a gentle simmer.
• 3. Simmer partially covered for 45 minutes, stirring occasionally and skimming any foam.
• 4. Add diced potato and about half of the diced ham. Simmer another 25–35 minutes, until peas are very soft and potatoes are tender.
• 5. Remove ham hock and bay leaf. Shred ham from the bone, discard fat and bone, and return meat to the pot with remaining diced ham.
• 6. For a velvety texture, mash some peas against the side of the pot or partially blend with an immersion blender.
• 7. Stir in vinegar or lemon juice. Season well with salt and black pepper. Thin with hot water or broth if needed. Serve hot, topped with parsley.

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Why You’ll Love This Recipe

• Classic, cozy comfort: smoky ham and creamy split peas in a thick, warming bowl of soup.
• Budget-friendly and filling: a pound of peas and some ham stretch into 6 generous servings.
• Make-ahead and freezer-friendly, so you can cook once and enjoy several easy meals.
• Flexible: great for leftover holiday ham, with options to adjust texture from chunky to ultra-smooth.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, russet potato, fresh parsley (optional), lemon (optional, for finishing).
• Dairy: Unsalted butter (or use olive oil instead).
• Pantry: Dried green split peas, low-sodium chicken broth, smoked ham hock or ham bone, diced cooked ham, olive oil, bay leaf, dried thyme, smoked paprika, salt, black pepper, apple cider vinegar or lemon juice.

Full Ingredients

For the Soup

• 2 tbsp olive oil or unsalted butter
• 1 large yellow onion, diced (about 1 1/2 cups)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 3 garlic cloves, minced
• 1 lb dried green split peas (about 2 1/4 cups), picked over and rinsed
• 1 meaty smoked ham hock or leftover ham bone (about 1–1.5 lb)
• 4 cups low-sodium chicken broth
• 3 cups water (plus more as needed to thin)
• 1 bay leaf
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
• 1/2 tsp smoked paprika (optional, for extra smokiness)
• 1 large russet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
• 1–1 1/2 cups diced cooked ham (from the hock and/or leftover ham), 1/2-inch pieces
• 3/4–1 tsp fine sea salt or kosher salt, to taste (you may need more or less depending on ham and broth)
• 1/2–1 tsp freshly ground black pepper, to taste
• 1 tbsp apple cider vinegar or fresh lemon juice (for brightening at the end)

For Serving (Optional)

• 2 tbsp chopped fresh parsley or chives
• Extra black pepper for garnish
• Crusty bread, cornbread, or buttered toast on the side

Step-by-Step Instructions

Step 1: Prep the vegetables and peas

Dice the onion, carrots, and celery into small, even pieces so they soften at about the same rate. Mince the garlic. Peel the russet potato and cut it into 1/2-inch cubes; keep the cubes fairly even so they cook uniformly. Pick through the dried split peas, discarding any stones or debris you might find, then rinse them well under cold running water and drain.

Having everything prepped before you start cooking makes the process smoother and helps ensure the vegetables do not overcook while you measure other ingredients.

Step 2: Soften the aromatics

In a large, heavy-bottomed pot or Dutch oven (at least 5–6 quarts), heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is turning translucent, about 6–8 minutes. Adjust the heat down slightly if they start to brown too quickly; you want gentle softening, not deep browning.

Add the minced garlic and cook for 30–60 seconds more, just until fragrant. This short cooking time keeps the garlic from burning and turning bitter.

Step 3: Add peas, ham, and seasonings

Stir the rinsed split peas into the pot, coating them with the aromatics and oil. Nestle the smoked ham hock or ham bone into the middle of the pot. Pour in the chicken broth and water. Add the bay leaf, dried thyme, and smoked paprika if using. Give everything a good stir to combine, making sure nothing is stuck to the bottom of the pot.

Increase the heat to medium-high and bring the mixture up to a gentle boil. As it heats, some foam may rise to the top; skim this off with a spoon and discard. This helps keep the finished soup tasting clean and smooth.

Step 4: Simmer until peas start to break down

Once the soup reaches a boil, immediately reduce the heat to low or medium-low so it settles into a gentle, steady simmer. Partially cover the pot with a lid, leaving it slightly ajar to let some steam escape. Simmer for about 45 minutes, stirring every 10–15 minutes to keep the peas from sticking to the bottom.

Over this time, the peas will begin to swell and soften, and the broth will turn a pale green. The ham hock will start to loosen its meat and release smoky, savory flavor into the liquid. If the soup looks excessively thick early on or the peas are sticking, you can add a splash of hot water and lower the heat slightly.

Step 5: Add potatoes and diced ham

After 45 minutes of simmering, stir in the diced potato and about half of the diced cooked ham. Return the soup to a gentle simmer and continue to cook, still partially covered, for another 25–35 minutes, stirring occasionally.

By the end of this stage, the peas should be very tender and starting to fall apart, and the potato cubes should be completely soft when pierced with a fork. The soup will be thick and hearty. If it looks too thick for your liking, add up to 1 cup more hot water or broth, a little at a time, to reach your preferred consistency.

Step 6: Remove the hock and make the soup velvety

Turn off the heat, then carefully lift out the ham hock or bone and the bay leaf. Discard the bay leaf. Place the hock on a cutting board and let it cool briefly until safe to handle. Remove any skin, fat, and gristle, and shred or chop the tender ham into bite-sized pieces.

Return the shredded ham to the pot along with the remaining diced cooked ham. To create a velvety texture while keeping some rustic chunks, use one of these methods:

• Use a sturdy spoon or ladle to mash some of the peas and potatoes against the side of the pot, stirring well to blend them into the liquid.
• Or, use an immersion blender to partially blend the soup right in the pot, pulsing briefly in a few areas and stopping while there are still visible pieces of vegetables and ham.

Rewarm the soup gently over low heat if needed, stirring often to prevent sticking.

Step 7: Season, brighten, and serve

Once the soup is hot and at your preferred consistency, stir in the apple cider vinegar or lemon juice. This brightens the flavors and balances the richness of the ham. Taste and season with salt and freshly ground black pepper. Go slowly with the salt; smoked ham and broth can already be salty, so you may need less than you think. Add more hot water or broth if the soup has thickened too much; it should be thick and velvety but still spoonable.

Ladle the soup into warm bowls. Garnish with chopped fresh parsley or chives and a final grind of black pepper, if you like. Serve steaming hot with crusty bread, cornbread, or buttered toast for a complete, comforting meal.

Pro Tips

• Use a heavy pot: A thick-bottomed Dutch oven helps prevent the peas from catching and burning on the bottom as the soup thickens.
• Stir regularly: Split peas tend to settle and stick; give the pot a good stir every 10–15 minutes, especially toward the end of cooking.
• Adjust thickness at the end: The soup will noticeably thicken as it cools. If reheating, loosen with a splash of water or broth until it is silky and spoonable again.
• Salt last: Different hams and broths vary in saltiness. Always taste after the ham has cooked and been added back before salting.
• Texture control: For an ultra-smooth soup, blend it completely (carefully) and then stir the diced ham back in. For a more rustic feel, blend lightly or just mash by hand.

Variations

• Vegetable-loaded version: Add 1 extra carrot and 1 extra celery stalk, plus a cup of diced parsnip or leek, sautéed with the onion for more sweetness and depth.
• Smoky bacon boost: Start by cooking 4 slices of chopped thick-cut bacon in the pot. Remove the crisped bacon to use as a garnish, and sauté the vegetables in the rendered fat for a deeper smoky flavor.
• Herb-forward twist: Swap thyme for 1 tsp dried oregano and finish the soup with a handful of chopped fresh parsley and a small pinch of red pepper flakes for a gentle kick.

Storage & Make-Ahead

This soup is excellent for making ahead. Let it cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The soup will thicken significantly in the fridge; when reheating on the stovetop over low to medium-low heat, stir in additional water or broth, a few tablespoons at a time, until it returns to a velvety, spoonable consistency. Stir often to prevent sticking.

For longer storage, freeze in freezer-safe containers or zip-top bags (lay flat for easy stacking) for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove, loosening with more liquid as needed and adjusting seasoning with salt, pepper, and a small splash of vinegar or lemon juice just before serving.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 350–380 calories, 23–26 g protein, 10–13 g fat, 40–45 g carbohydrates, 14–16 g dietary fiber, and 900–1,100 mg sodium (will vary based on ham and broth used). This soup is naturally high in fiber and protein and quite filling, making it a satisfying main course.