Split Pea and Ham Soup

My grandmother kept a ham bone in her freezer like it was liquid gold, and honestly, she was onto something. One January when I was snowed in, I found that bone wrapped in foil and decided to turn it into soup instead of tossing it. Three hours later, my kitchen smelled like pure comfort, and I understood why she guarded those bones so fiercely. Split pea soup became the bridge between her kitchen and mine, a recipe that somehow tastes like home even when you're making it for the first time.

I made this soup for my neighbor when she came home from the hospital, and she called me three days later just to ask if I'd share the recipe. There's something about a bowl of this soup that says I'm thinking of you without being overly sentimental. It's the kind of gesture that lands softly.

Ingredients

• Ham bone or diced cooked ham (1 meaty bone or 2 cups): This is where all the magic comes from, so don't skip it or substitute with something less flavorful. A real ham bone will release collagen and minerals that make the broth silky.
• Dried split peas (1 pound, rinsed and sorted): Give them a quick rinse and pick through them because the occasional pebble sneaks in. They'll soften completely and create that naturally creamy texture you're after.
• Onion, carrots, and celery (1 large onion, 2 carrots, 2 stalks): This trio is the foundation of flavor, and cutting them roughly the same size helps them cook evenly. Don't bother with fancy knife work here.
• Garlic (2 cloves, minced): Add it after the vegetables soften so it doesn't burn and turn bitter on you.
• Low-sodium chicken or vegetable broth (8 cups): Use low-sodium so you can control the salt level at the end, which makes all the difference.
• Water (2 cups): This dilutes the broth just enough to let the peas and ham flavor shine through without tasting too meaty.
• Dried thyme, bay leaf, black pepper, and salt: Thyme brings an earthy note that makes the soup taste like it's been simmering for days even though it hasn't.

Instructions

Build your base:

Heat oil in a large pot over medium heat and add the onion, carrots, and celery. Stir them around for 5 to 6 minutes until they start softening and releasing their sweet smell. This is where the flavor foundation gets laid.

Wake up the garlic:

Add the minced garlic and cook for just one more minute until it becomes fragrant. Don't let it linger longer or it'll turn harsh and bitter.

Build the soup:

Stir in the split peas, ham bone, bay leaf, thyme, broth, and water. Give everything a good stir so nothing sticks to the bottom of the pot. You'll notice the peas are still hard and small, but they're about to transform.

Low and slow simmering:

Bring the whole thing to a boil, then turn the heat down low and cover the pot. Let it bubble gently for about an hour, stirring occasionally so the bottom doesn't scorch. The peas will start breaking down and thickening the broth naturally.

Final cook and thickening:

Remove the lid and let it simmer uncovered for another 20 to 30 minutes until the peas are completely soft and the soup has reached your preferred thickness. This is when it all comes together and tastes like it's been waiting for you.

Finish and season:

Pull out the bay leaf and ham bone. If you used a bone, pick off any meat clinging to it, chop it up, and return it to the pot. Taste and adjust the salt and pepper until it tastes like home.

Make it yours:

If you want it smoother, use an immersion blender to break down some of the peas. If you like it chunky, leave it as is. Either way, it's delicious.

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My daughter asked for this soup every single day during the first cold snap of fall, and I realized it had become her comfort food in the same way it had become mine. That's when you know a recipe is worth keeping.

Why This Soup Tastes Better Than Restaurant Versions

Restaurant split pea soup often relies on cream or butter to achieve that velvety texture, but homemade versions that use a real ham bone are better because they're naturally rich without feeling heavy. The peas themselves break down and thicken the broth, so you get silkiness that comes from the ingredient itself, not added fat. It tastes more honest, somehow.

Storage and Reheating Magic

This soup loves the refrigerator and will keep for four days without losing any flavor. In fact, it often tastes even better on day two when all the flavors have melded together overnight. For freezing, portion it into containers and it'll last three months, though I've never had any last that long because it's too good to ignore in the freezer.

Variations and Additions

The beauty of this soup is that it welcomes additions without complaint. Diced potatoes or parsnips add earthiness and texture, while a pinch of smoked paprika brings depth if you're skipping the ham. Some people swirl in a splash of vinegar at the end to brighten it up, which works beautifully.

• For a vegetarian version, replace the ham bone with smoked paprika and add an extra cup of diced vegetables for heft.
• Crusty bread is non-negotiable for serving, so don't skip this part even if you think you will.
• Fresh herbs like parsley or chives scattered on top just before serving make it feel special without any extra work.

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This soup is the kind that wraps around you on cold days and asks nothing in return except a little patience and a ham bone. Make it once and you'll understand why people guard their leftovers.

Recipe Q&A

→ Can I make this soup without a ham bone?

Yes, simply use 2 cups of diced cooked ham instead. You can also add a teaspoon of smoked paprika for extra depth and smokiness that mimics the ham bone flavor.

→ How do I know when the split peas are fully cooked?

The split peas should be completely tender and starting to break down, creating a thick, creamy texture. This typically takes 1.5 hours of simmering. If they're still firm, continue cooking and add more liquid if needed.

→ Can I make this soup in a slow cooker?

Absolutely. Sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the peas are completely tender.

→ Why is my soup too thick or too thin?

Split peas absorb liquid as they cook and continue to thicken as the soup sits. Add more broth or water to thin it out. If too thin, simmer uncovered longer or mash some peas to thicken naturally.

→ How should I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding liquid as needed since the soup thickens considerably when refrigerated.

→ Can I make a vegetarian version?

Yes, omit the ham and use vegetable broth instead. Add 1-2 teaspoons of smoked paprika to replicate the smoky depth that ham provides. Consider adding extra vegetables for heartiness.