Split Pea Soup with Ham

This split pea soup with ham is a cozy, nourishing one-pot meal that builds flavor slowly as the peas simmer and soften. The base starts with diced ham browned in olive oil, which releases smoky, savory bits that season the pot from the very beginning. Aromatic vegetables – onion, carrot, celery, and garlic – soften into the ham and create a classic soup foundation that feels familiar and comforting.

Dried split peas are added straight from the bag without soaking, and as they cook, they naturally thicken the broth into a creamy, hearty soup. The chicken stock, thyme, and bay leaf keep the flavor balanced while the long simmer coaxes everything together. For tools, you will want a Dutch oven or heavy soup pot, a wooden spoon, a colander for rinsing peas, and a ladle. Serve this soup with crusty bread or biscuits, and add fresh parsley for brightness. It also stores and reheats beautifully, making it perfect for easy lunches throughout the week.

1. Brown the ham and sauté the vegetablesHeat the olive oil in a Dutch oven over medium heat. Add the diced ham and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Increase the heat slightly and add the onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Stir in the garlic and cook for 1 minute more.Let the ham brown deeply to build more flavor in the broth.Wipe any splatters around the stovetop before the mixture begins simmering.
2. Rinse the peasPlace the split peas in a colander and rinse well, removing any small debris or pebbles.No soaking is needed; split peas cook quickly on their own.Shake excess water from the peas so they don’t dilute the broth.
3. Simmer the soupAdd the split peas, chicken stock, dried thyme, and bay leaf to the pot. Bring to a simmer, then reduce heat to medium-low. Cook uncovered, stirring occasionally, until the peas break down and the soup becomes creamy, about 1 hour 30 minutes. Add 1/2 to 1 cup of water if you prefer a thinner consistency.If the simmer slows, increase the heat briefly to maintain steady cooking.Use a wooden spoon to scrape the bottom occasionally so nothing sticks.
4. Season and serveRemove the bay leaf and taste the soup. Season with additional salt and pepper if needed. Ladle into bowls and top with chopped fresh parsley if desired.If using a leftover ham bone, simmer it with the soup for extra rich flavor.Soak the pot in warm soapy water while eating to make cleanup easier.

Olive Oil3 tbsp

- Oil & Vinegar

diced ham2 cup

- meat

Yellow onion1 medium

- Produce

Carrots3 medium

- Produce

Celery2 stalk

- Produce

Garlic3 clove

- Produce

dried green split peas1 lb

- dry goods

Chicken Stock8 cup

- Canned Goods

Dried thyme1 tsp

- Spices

bay leaf1 leaf

- Spices

Kosher salt1/2 tsp

- Spices

Black Pepper1/2 tsp

- Spices

Fresh Parsley0 count

- Produce

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