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overhead shot of split pea soup served in a bowl with a spoon inside

Easy Split Pea Soup with Ham

Katerina | Diethood
Smoky, hearty, and full of protein, this Easy Split Pea Soup with Ham is a meal worth savoring!
Servings : 8
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Ingredients
  

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups low sodium chicken broth
  • 2 cups water
  • 1 bag (16 ounces) dried split peas
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • salt and fresh ground black pepper, to taste
  • pound ham hocks or a meaty ham bone
  • chopped fresh parsley, for garnish

Instructions
 

  • Heat olive oil and melt butter in a large pot or Dutch oven set over medium-high heat.
  • Add chopped celery, carrots, and onions; cook for 4 minutes. Stir in garlic and cook for 1 minute.
  • Stir in chicken broth and water.
  • Stir in split peas, bay leaves, thyme, and oregano; season with salt and pepper. Don’t use too much salt because the ham hocks are already salty.
  • Add ham hocks to the pot and bring mixture to a boil.
  • Reduce heat to low, cover the pot, and let simmer for about 1 hour and 15 minutes. Stir occasionally. The soup is ready when the peas are soft. Start checking it for doneness around the 55-minute mark.
  • Remove ham from soup and let rest for several minutes, or until cooled enough to handle. Then, shred or chop up the meat into smaller pieces. Discard bones and skin.
  • Add chopped ham back into the soup. Cook for a minute.
  • Remove from heat. Taste the soup for salt and pepper and adjust accordingly.
  • Ladle the soup into bowls, garnish with parsley, and serve.

Notes

  • Ham Alternatives: If you don't have a ham bone, you could use diced ham or even smoked sausage for a different twist on flavor.
  • Adjusting Consistency: If the soup is too thick for your liking, you can add more broth or water to reach the desired consistency. If it's too thin, let it simmer uncovered for a little longer.
  • Vegetarian Version: You can make a vegetarian version by omitting the ham and using vegetable broth instead of chicken broth.
  • Spice It Up: Feel free to add more herbs or spices to taste, such as a pinch of cayenne for heat or some fresh rosemary for depth.
  • Avoid Over-Salting: Since the ham (especially if cured or smoked) adds saltiness, taste as you go, adding salt gradually as needed.
  • Storing and Reheating: This soup freezes well. Store in airtight containers for up to three months. Reheat on the stove, adding a bit of water or broth if it's too thick after freezing.
  • Slow Cooker Option: If you prefer, you can make this soup in a slow cooker, excluding the 2 cups of water, and adjust the cooking time to 5 hours on high or 8 hours on low.

Nutrition

Serving: 1.5 cups | Calories: 500 kcal | Carbohydrates: 40 g | Protein: 38 g | Fat: 21 g | Saturated Fat: 8 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Trans Fat: 0.1 g | Cholesterol: 81 mg | Sodium: 276 mg | Potassium: 1086 mg | Fiber: 16 g | Sugar: 6 g | Vitamin A: 2754 IU | Vitamin C: 4 mg | Calcium: 77 mg | Iron: 4 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: homemade soup, pea and ham soup, split pea soup with ham hock