Classic Split Pea Soup with Ham Bone
A hearty, traditional split pea soup that transforms dried peas into a creamy, satisfying meal. The ham bone infuses the soup with deep, smoky flavor while the vegetables add sweetness and texture. Perfect for cold weather comfort food or when you want to make the most of leftover ham bones. The split peas naturally break down during cooking to create a thick, velvety consistency that's both filling and nutritious. This version strikes the ideal balance between rustic home-style cooking and refined flavor development.
Ingredients
- 2 tablespoons extra-virgin olive oilbutter1:1adds dairyFull guide →
- 1 medium onion, diced
- 3 carrots, diced
- 3 ribs celery, diced
- 2 garlic cloves, minced
- 1 pound dried split peas, rinsed
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 meaty ham bone2 cups diced ham1:1vegetarian
Add during last 10 minutes
- 4 cups low-sodium chicken brothvegetable broth1:1vegetarianFull guide →
- 3 cups water
- 1 cup diced ham
- fresh parsley, finely chopped(optional)
Instructions
- 1
Heat oil in large pot over medium-high heat and saute onion, carrots, and celery for 3 to 4 minutes
- 2
Add garlic and saute for another minute
- 3
Stir in split peas, thyme, salt, and pepper
- 4
Add bay leaf, ham bone, chicken broth, and water, bring to boil then reduce to simmer
- 5
Cover and cook for 50 to 60 minutes, stirring occasionally, until soup thickens and peas break down
- 6
Remove ham bone with tongs, dice remaining meat, and return to soup
- 7
Simmer uncovered for 5 to 15 minutes until desired thickness, adding water if needed
- 8
Discard bay leaf and serve garnished with parsley and black pepper
Tips
The soup will continue thickening as it cools, so keep it slightly thinner than desired when serving hot.
If you don't have a ham bone, use 2 cups diced ham and add it during the last 10 minutes of cooking.
Freeze leftover soup in portions - it reheats beautifully and makes convenient weekday meals.
Good to Know
Refrigerate up to 4 days in covered container
Can be made 2 days ahead - flavors improve with time
Serve hot with crusty bread or crackers
Common Mistakes
Don't skip stirring occasionally to prevent sticking
Remove bay leaf before serving to avoid choking hazard
Add water gradually to avoid making soup too thin
Substitutions
Add during last 10 minutes
FAQ
Can I make this without a ham bone?
Yes, substitute 2 cups of diced ham and add it during the last 10 minutes of cooking for similar flavor.
How long does this soup keep in the refrigerator?
Store covered in the refrigerator for up to 4 days. The soup will thicken when cold but reheats perfectly.
Can I freeze split pea soup?
Yes, freeze in portions for up to 3 months. Thaw overnight in refrigerator and reheat gently, adding water if needed.