I absolutely love making this Split Pea Soup with Ham Recipe on crisp fall or winter evenings when you want something comforting and cozy. There’s something about the rich smokiness from the ham shank paired with tender split peas that just hits the spot every single time. Plus, it’s great for meal prep—this soup tastes even better the next day!
When I first tried this recipe, I was amazed at how simple ingredients could come together to make such a hearty, satisfying meal. Whether you’re using up holiday ham or just craving a warm bowl of soup, this Split Pea Soup with Ham Recipe is a timeless classic that’s really worth adding to your rotation.
Why You’ll Love This Recipe
- Deep, smoky flavor: The smoked ham shank infuses the soup with a rich, savory depth you just can’t get from anything else.
- Simple to make: You’ll find that with just a handful of everyday ingredients, this soup comes together with minimal fuss.
- Perfect for leftovers: This soup not only reheats beautifully but often tastes even better the next day.
- Flexible and forgiving: Whether you add extra ham or swap broth for water, this recipe adapts to what you have at home.
Ingredients You’ll Need
The ingredients in this Split Pea Soup with Ham Recipe work together for a balance of smoky, savory, and slightly sweet from the carrots. You don’t need anything fancy—just good-quality basics will get you to a fabulous soup.
- Olive oil: Adds a subtle fruitiness and helps soften the onions without overpowering.
- Butter: I like the richness butter provides along with the olive oil to sauté the veggies.
- Yellow onion: Dice it finely so it melts into the soup and enhances the base flavor.
- Smoked ham shank: This is the star ingredient—its smoky aroma makes the soup unforgettable.
- Chicken broth or stock: Using broth adds a savory background; you can mix broth and water if you need to stretch the soup.
- Split peas: Rinse them before cooking; they’ll soften beautifully and give you that silky yet earthy texture.
- Bay leaves: Infuse subtle herbal notes that balance the smoky ham wonderfully.
- Garlic: Minced garlic brightens up the soup and complements the onions.
- Carrots: Adds natural sweetness and a pop of color—don’t overcook them!
- Salt and black pepper: Adjust seasoning at the end since ham already brings saltiness.
- Optional diced ham: For an extra meaty and hearty soup perfect for dinner.
Variations
I love how forgiving this Split Pea Soup with Ham Recipe is—feel free to adjust it based on what you have or your preferences. Over the years, I’ve tweaked it to suit different tastes and dietary needs without losing any of that classic comfort.
- Vegetarian twist: Skip the ham and use vegetable broth with smoked paprika for the smoky undertone; it’s surprisingly good.
- Chunkier or smoother: I like to blend just part of the soup for texture, but you can puree it all if you prefer a silky finish.
- Adding greens: Stir in some chopped kale or spinach in the last 10 minutes for a fresh, nutritious boost.
- Spicier version: Add a pinch of cayenne or red pepper flakes if you want a little heat warming you up.
How to Make Split Pea Soup with Ham Recipe
Step 1: Sauté Onions and Build Flavor
Heat the olive oil and butter in a large Dutch oven over medium heat. Toss in the diced yellow onions and let them sweat for a few minutes until they become soft and translucent. This step really develops the base flavor, so take your time and don’t rush. If the onions start browning, lower the heat a bit—it’s all about gentle cooking here.
Step 2: Add Ham Shank and Peas with Broth
Next, add the smoked ham shank, rinsed split peas, minced garlic, bay leaves, and chicken broth (or broth plus water if you’re stretching it) to the pot. Give everything a good stir to combine. Crank the heat up just until the pot comes to a boil—watch it carefully so it doesn’t boil over. Once boiling, cover the pot and reduce the heat to low for a slow, gentle simmer.
Step 3: Simmer and Add Carrots
Let the soup simmer for about 30 minutes before adding the diced carrots. I like to add carrots later to keep their shape and texture intact instead of getting mushy. Continue simmering for another 30 minutes or until the peas are tender and breaking apart. You’re aiming for that comforting, thick texture where the soup feels hearty but still has a little bit of bite left.
Step 4: Remove Ham and Blend the Soup
Carefully remove the ham shank to a plate and let it cool slightly so you can shred the meat from the bone. Don’t skip this step—it’s where you get those tender chunks of pork that take the soup to the next level. Remove and discard the bay leaves, then use an immersion blender to pulse the soup briefly. I usually blend just a bit to keep some texture—totally up to you if you want it smooth.
Step 5: Final Seasoning and Enjoy
Stir the shredded ham (and any optional diced ham) back into the soup. Taste carefully and season with black pepper and salt if needed. Keep in mind, the ham already adds saltiness, so go easy on the salt at first. Then, ladle into bowls and get ready to enjoy a bowl of pure comfort!
Pro Tips for Making Split Pea Soup with Ham Recipe
- Don’t Skip the Ham Shank: I discovered this trick when using just diced ham left the soup lacking depth; the shank brings unbeatable smoky flavor.
- Rinse the Peas Well: Rinsing removes dust and helps prevent foam from forming during cooking.
- Slow Simmer is Key: Cooking low and slow gives the peas a creamy texture without burning or sticking.
- Add Carrots Late: Adding carrots in the last 30 minutes keeps them from turning to mush while still softening them just right.
How to Serve Split Pea Soup with Ham Recipe
Garnishes
For garnishes, I love a sprinkle of freshly chopped parsley or thyme leaves for a pop of green and freshness. Sometimes, a swirl of sour cream or a few croutons add a delightful creaminess and crunch. If you want a little heat, a dash of smoked paprika or a pinch of cayenne works wonders.
Side Dishes
This soup pairs beautifully with crusty bread or a warm baguette—perfect for soaking up every last bit. A light salad with tangy vinaigrette balances the richness if you’re serving it for dinner. My family also loves it with cornbread or even toasted cheese sandwiches on the side for a comforting meal.
Creative Ways to Present
For a special occasion, try serving the soup in mini bread bowls or hollowed-out small pumpkins for a fun seasonal twist that always impresses guests. I’ve also layered the soup with crispy pancetta and microgreens for a restaurant-style presentation when entertaining. The possibilities are endless and make it feel extra cozy.
Make Ahead and Storage
Storing Leftovers
I keep leftover Split Pea Soup with Ham Recipe in airtight containers in the fridge for up to 4 days. It thickens as it cools, which I love, but if it’s too thick when you reheat, just stir in a little water or broth to get it back to your desired consistency.
Freezing
This soup freezes wonderfully. I portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge to keep the texture intact. It’s a lifesaver for busy days when homemade comfort food is just what you need.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally. If the soup is too thick, add a splash of broth or water to loosen it. Avoid microwaving for long stretches as it can unevenly heat the soup; the stovetop method gives you the best creamy texture.
FAQs
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Can I make Split Pea Soup with Ham Recipe without a ham shank?
Yes, you can use diced ham or a ham bone instead, but the smoky depth that a ham shank provides is hard to replicate. If you don’t have a shank, consider adding smoked paprika or liquid smoke cautiously to mimic the flavor.
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Do I need to soak the split peas before cooking?
No soaking is necessary for split peas, which is one of the reasons this soup is so easy to make. Just give them a good rinse before adding to your pot.
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How thick should the soup be?
It should be thick and creamy but still spoonable—think of it like a stew with some body, not a thin broth. If it’s too thick after resting, simply stir in a little liquid when reheating.
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Can I use green split peas instead of yellow?
Absolutely. Both green and yellow split peas work well, though yellow tends to have a slightly sweeter flavor and a creamier texture once cooked.
Final Thoughts
This Split Pea Soup with Ham Recipe holds a special place in my heart because it’s the ultimate comfort dish that’s both humble and sophisticated. It’s perfect for those days when you want to nourish your soul with something homemade and wholesome. I can’t recommend it enough—give it a try, and I bet it’ll become one of your go-to soups too!
Print
Split Pea Soup with Ham Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Split Pea Soup with Ham is a comforting and flavorful dish perfect for a cozy meal. Combining tender split peas, smoky ham shank, and vibrant vegetables, it offers a rich texture and deep taste, enhanced by gentle simmering and a brief blending for partial smoothness. Ideal for hearty dinners or meal prepping, this classic soup balances nutrition and savory satisfaction.
Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 medium yellow onion, diced
- 1 smoked ham shank
- 48 ounces chicken broth or stock (or 32 ounces broth + 2 cups water)
- 3 cups split peas (one pound)
- 2 bay leaves
- 4 cloves garlic, minced
- 3 carrots, diced
- Salt and black pepper to taste
Optional Ingredients
- 1-2 cups diced ham (for a meatier, heartier soup)
Instructions
- Saute the Onion: Heat the olive oil and butter in a large Dutch oven over medium heat. Add the diced onion and sauté for a few minutes until the onion softens and becomes translucent, which helps develop the base flavor for the soup.
- Add Main Ingredients and Boil: Place the smoked ham shank, chicken broth (or broth plus water), split peas, bay leaves, and minced garlic into the pot. Stir everything together to combine and bring the mixture to a rolling boil over medium-high heat.
- Simmer the Soup: Once boiling, cover the pot and reduce the heat to low. Let the soup simmer gently for about 1 hour. During the last 30 minutes of cooking, add the diced carrots so they retain some firmness and texture without becoming overly soft.
- Remove and Shred Ham: Carefully remove the ham shank from the pot and set it on a plate. Allow it to cool slightly, then shred the meat off the bone using two forks. Discard the bone and any large fat pieces.
- Blend Soup Partially: Remove the bay leaves from the soup. Using an immersion blender, blend the soup briefly to partially puree it, leaving plenty of texture intact. This step creates a creamy consistency without losing the rustic feel.
- Add Diced Ham (Optional) and Season: If using, add the diced ham to the soup after blending for extra heartiness. Season the soup with black pepper and salt, adjusting to taste. The smoked ham shank generally provides enough flavor, so salt should be added cautiously.
Notes
- Using a smoked ham shank or hock imparts an outstanding smoky flavor that typically requires minimal additional seasoning.
- Leftover soup will thicken when refrigerated. To restore desired consistency, thin with a little water or broth when reheating.
- The carrots are added late in the simmering process to keep them slightly firm and add texture contrast.
- You can blend the soup until completely smooth if preferred, but partially blending preserves pleasant texture and heartiness.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 35 mg
