Split Pea Soup with Ham is the soup I crave on cold nights! Made with ham hocks or leftover ham, this is so delicious and freezes well if you want to make freezer meals.
Split Pea Soup with Ham
The smoked ham hock in this creamy Split Pea Soup gives it a great smoky flavor. You can buy one at the supermarket if you don’t have one from a leftover ham or use a ham steak if you can’t find a bone. I also have an Instant Pot Pea Soup version for when you don’t have much time and a Crockpot Pea Soup recipe for when you want to set it and forget it.
Is split pea soup healthy?
YES! Split pea soup is very healthy – it has 27 grams of protein and 18 grams of fiber in just one serving. And since my goal is at least 25 grams of fiber per day, this soup is an easy way to get there. Split peas are a great source of folate, iron, 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
Pea Soup Tips and Variations
- If you can’t find smoked ham hocks, use a leftover ham bone or ham steak.
- 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.
- To freeze pea soup, transfer to freezer-safe containers after the soup cools and label the soup with the date and name. Freeze at least 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
- Chickpea Tomato Soup
- Slow Cooker Butternut Pear Soup
- 16-Bean Soup with Ham and Kale
- Chicken Barley Soup
Split Pea Soup with Ham
- 16 ounce bag of dried split peas
- 2 teaspoons olive oil
- 1 medium chopped onion
- 2 cloves of garlic, chopped
- 2 large carrots, chopped
- 8 cups low sodium chicken broth
- kosher salt and pepper, to taste
- 1 large or 2 small smoked ham hocks or 8 ounces cooked ham, (assuming 8 ounces meat removing bone and skin)*
- 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.