Green Split Pea and Ham Soup with Bacon and Herbs
A hearty Southern-style soup featuring green split peas slowly simmered with smoky bacon, aromatic vegetables, and tender ham pieces. The peas break down during cooking to create a naturally thick, satisfying consistency while herbs like thyme and rosemary add depth. Perfect for cold weather meals or when you need a comforting bowl that serves as a complete meal. This version stands out with its bacon fat base for extra richness and optional liquid smoke for enhanced smokiness when using store-bought stock.
Ingredients
- 4 slices bacon, chopped
- 1 cup onion, chopped
- ¼ cup celery, chopped
- 1 large carrot, scraped and chopped fine
- 1 tablespoon garlic, minced
- 1 1-pound package Camellia Brand Green Split Peas, rinsed and sorted
- ½ teaspoon dried thyme, crushedHerbes de Provence1 teaspoon totalsubstitution
Use Herbes de Provence blend for different herb profile
Full guide → - ½ teaspoon dried rosemary, crushedHerbes de Provence1 teaspoon totalsubstitution
Use Herbes de Provence blend for different herb profile
Full guide → - 2 medium bay leaves
- 7 cups ham stock or chicken stock/brothwater plus chicken basesame amount water plus 2 tablespoons basedietary
When ham stock unavailable
- 1 teaspoon Liquid Smoke(optional)omitnonedietary
Skip if using homemade ham stock which has natural smoke flavor
- 1 meaty ham bone or 2 smoked ham hocks
- 2 cups smoked ham, chopped small
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon Cajun or Creole seasoning
Instructions
- 1
Cook bacon in soup pot until fat renders but bacon is not crisp
- 2
Add onion, celery and carrot to bacon and drippings, cook over medium heat until tender about 5 minutes
- 3
Add garlic and cook another minute
- 4
Add rinsed and sorted peas, herbs and bay leaves, cook and stir another minute
- 5
Add stock, liquid smoke if using, and ham hocks, bring to boil then reduce heat and simmer uncovered on very low for 1 hour, stirring occasionally
- 6
Add chopped ham and simmer low for 30 minutes longer until peas break down and soup is very thick
- 7
Remove and discard bay leaves
- 8
Add salt, pepper and Cajun or Creole seasoning, taste and adjust as needed
Tips
Make homemade ham stock from ham bones or hocks for deeper flavor, then pick the meat off to use in the soup
Puree with immersion blender before adding ham for smoother texture, or leave chunky for rustic style
If using water instead of stock, add 2 tablespoons chicken base to boost flavor
Good to Know
Refrigerate up to 4 days in airtight container. Soup will thicken when chilled, thin with stock when reheating.
Can make 1 day ahead. Flavors improve overnight. Reheat gently and thin if needed.
Serve hot with crusty bread or cornbread. Garnish with fresh herbs or crispy bacon bits.
Common Mistakes
Don't let bacon get crisp during rendering to avoid tough pieces
Remove bay leaves before serving to prevent choking hazard
Stir occasionally during long simmer to prevent sticking and scorching
Substitutions
Skip if using homemade ham stock which has natural smoke flavor
Use Herbes de Provence blend for different herb profile
Full guide →When ham stock unavailable
FAQ
Can I make this vegetarian?
Yes, omit bacon and ham, use vegetable stock, and add smoked paprika or liquid smoke for depth. Consider adding diced smoked tofu for protein.
What if my soup is too thin?
Continue simmering uncovered to evaporate liquid, or mash some peas against pot sides. Can also puree portion of soup to thicken naturally.
How long will leftovers keep?
Refrigerate up to 4 days or freeze up to 3 months. Thaw overnight in refrigerator and reheat gently, adding stock to thin if needed.