Classic Split Pea Soup with Ham is the soup I crave on cold nights! It’s a comforting soup made with just 6 ingredients not counting salt and pepper.
Classic Split Pea Soup with Ham
A bowl of split pea soup always makes me think of my childhood. We grew up eating soup almost every day either before our main dish or as our main, depending on the soup. This soup was always a favorite of mine when Mom made it, it was on rotation because it’s healthy and budget friendly. It freezes well if you want to make it ahead for freezer meals. If you don’t eat pork, you can also use a smoked turkey leg. This stove top version is so easy, but if you wish I also have a Pressure Cooker version and a Crockpot Split Pea Soup recipe for when you want to set it and forget it. And if you want a pea soup made with fresh peas, try this Spring Pea Soup with Fresh Herbs.
Ingredients
- You will need a pound of dried split green peas, they come in a bag. Yellow split peas would also work, although I prefer green for this.
- Aromatics: Chopped onion and garlic, for flavor
- Vegetables: You will need 2 large diced carrots. You can also chop up some celery stalks, if you desire.
- Chicken broth: Use homemade or store bought low sodium chicken broth. You can also use 8 cups cold water with 2 bouillon cubes, instead.
- Seasoning: kosher salt and black pepper, to taste
- Smoked Ham: 1 large or 2 small smoked ham hocks or 8 ounces cooked ham, (assuming 8 ounces meat removing bone and skin)*. If you have a leftover ham, using the meaty ham bone also makes a delicious soup. If you’re not a fan of ham, a smoked turkey leg works great too.
Is split pea soup healthy?
YES! Green split peas are super nutritious and healthy addition to a balanced diet. The high fiber and protein content of this soup will keep you full and satisfied.
- High in protein: Split green peas are a good source of plant-based protein, this soup has 27 grams per serving.
- Rich in fiber: Split green peas are high in fiber, one serving of this soup has about 18 grams of fiber. Fiber helps to promote digestive health, regulate blood sugar levels, and reduce the risk of heart disease.
- Low in fat: Split green peas are low in fat and contain no cholesterol, making them a heart-healthy food.
- Rich in vitamins and minerals: Split green peas are a good source of vitamins and minerals, including folate, iron, magnesium, and potassium.
Do split peas need to be soaked before cooking?
No, you do not need to soak split peas before cooking. They cook faster than regular peas because of the way they are processed.
What to Serve with Split Pea Soup
This hearty soup is filling on its own or with croutons, a side salad or a slice of crusty bread.
Tips and Variations
- If you can’t find smoked ham hocks, use a leftover ham bone or ham steak.
- Smoked bacon can also be used to add a smoky flavor, although it will add more fat. Drain the fat before adding the vegetables.
- If you don’t eat pork, swap the ham for a smoked turkey leg.
- To make vegetarian split pea soup, leave the ham out, swap the chicken broth for vegetarian broth, and add more salt.
- If you want to add some herbs, thyme, bay leaves, chopped parsley or cilantro will add great flavor in the soup or as garnish.
- Refrigerate leftover soup in the fridge for up to 4 days. This soup tastes better the next day, you may need to add a little water before reheating on the stove or microwave.
- To freeze pea soup, transfer leftovers to freezer-safe airtight containers after the soup cools and label the soup with the date and name. Freeze up to 3 months. To reheat, thaw overnight in the refrigerator and then warm on the stove or in the microwave.
More Soup Recipes You’ll Love:
- Leftover Ham Bone Soup with Potatoes and Cabbage
- Spring Pea Soup with Fresh Herbs
- Slow Cooker Butternut Pear Soup
- 16-Bean Soup with Ham and Kale
- Chicken Barley Soup
Split Pea Soup with Ham
Ingredients
- 16 ounce bag of dried split peas
- 2 teaspoons extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 large carrots, chopped
- 8 cups low sodium chicken broth
- kosher salt and black pepper, to taste
- 1 large or 2 small smoked ham hocks*, or 8 ounces cooked ham
Instructions
- Wash the peas and drain.
- In a large pot or Dutch oven, saute onions and garlic in 2 teaspoons of oil over medium heat until soft, about 4 to 5 minutes.
- Add the peas, carrots, ham hock and chicken broth, then cover the pot and let it come to a boil. Add salt and pepper to taste.
- Once it boils, reduce heat and cook for about 2 hours, or until the peas are soft and thickened.
- Make sure to check the liquid and consistency. You may need to add hot water if it becomes too thick.
- Remove ham hock, discard the skin and boned and serve with ham.
