Ham Split Pea Soup (Printable)

Comforting blend of smoky ham, creamy split peas, and sweet carrots in a hearty soup.

# Ingredient List:

→ Meats

01 - 1 lb smoked ham hock or diced cooked ham

→ Legumes

02 - 1 lb dried green split peas, rinsed and sorted

→ Vegetables

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

→ Liquids

07 - 8 cups low-sodium chicken broth or water

→ Herbs & Seasonings

08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon freshly ground black pepper
11 - Salt to taste

# Steps:

01 - Heat a splash of oil in a large soup pot over medium heat. Add diced onion, carrots, and celery, cooking for 5-7 minutes until softened.
02 - Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
03 - Stir in split peas, ham hock or diced ham, bay leaves, thyme, and black pepper.
04 - Pour in chicken broth or water, stirring to combine all ingredients thoroughly.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, stirring occasionally, until peas are tender and soup has thickened.
06 - Remove ham hock if used. Shred any meat from the bone, discarding fat and bone, and return the meat to the soup.
07 - Taste and adjust salt and pepper as needed. Remove bay leaves before serving.
08 - Ladle soup into bowls and serve hot with crusty bread or crackers.

# Tips from the Pros:

01 -
  • It fills your kitchen with a smell so good that people start appearing in the doorway asking when dinner's ready, even if it's only noon.
  • One pot, minimal fuss, and somehow it tastes better the next day when you reheat it—a rare gift in cooking.
  • Naturally gluten-free and packed with protein, so it's the kind of comfort food that actually nourishes you.
02 -
  • Don't skip the sorting of split peas—that one hidden stone ruins a spoonful and feels awful. Two minutes of attention saves a moment of disappointment.
  • The soup will seem thin after the first hour; don't panic or add flour. It thickens naturally as the peas break down, usually in the last 20 minutes of cooking.
03 -
  • Brown the ham hock quickly in a dry pot before adding oil and vegetables—this develops a deeper, more complex smoky flavor that elevates the entire soup.
  • Save your broth and vegetable scraps in the freezer to make your own stock; homemade broth turns this soup from good into unforgettable.
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