Split Pea and Ham Soup (Printable format)

Hearty winter soup with split peas and ham bone, simmered to create rich, savory flavor. Gluten-free option.

# What You Need:

→ Meats

01 - 1 meaty ham bone or 2 cups diced cooked ham

→ Legumes

02 - 1 pound dried split peas, rinsed and sorted

→ Vegetables

03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 bay leaf

→ Liquids

08 - 8 cups low-sodium chicken or vegetable broth
09 - 2 cups water

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon freshly ground black pepper
12 - Salt to taste

# How-To Steps:

01 - Heat a splash of oil in a large stockpot or Dutch oven over medium heat. Add diced onion, carrots, and celery, stirring occasionally for 5-6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add split peas, ham bone or diced ham, bay leaf, dried thyme, broth, and water. Stir to combine thoroughly.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Remove lid and continue simmering for 20-30 minutes until peas are completely tender and soup reaches desired thickness.
06 - Discard bay leaf and remove ham bone. Pick off any meat, chop it, and return to soup.
07 - Season with black pepper and salt to taste. For creamier texture, partially mash peas or use immersion blender for smoother consistency.
08 - Ladle into bowls and serve hot, garnished with fresh herbs if desired.

# Expert Hints:

01 -
  • It transforms a leftover ham bone into something that tastes restaurant-quality and deeply satisfying.
  • The soup thickens naturally as it cooks, so you get a hearty texture without any cream or flour.
  • Leftovers actually taste better the next day when all the flavors have settled and deepened.
  • It's one of those rare dishes that feels fancy enough to serve guests but simple enough to make on a random Tuesday.
02 -
  • Don't skip rinsing and sorting the split peas, because grit in your soup is a real mood killer and takes thirty seconds to avoid.
  • The soup will continue thickening as it cools, so if it seems a little loose at the stove, trust that it'll set up perfectly in the bowl.
03 -
  • If your ham bone is meaty, wrap it in cheesecloth before adding it to the pot so it's easier to find and pull out later.
  • Taste the soup frequently during the last 20 minutes of cooking because salt and pepper adjustments at the end make the difference between good soup and soup people ask about.
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