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Classic Hearty Split Pea Soup with Ham

Close-up of a thick, green pea soup in a white bowl, garnished with diced ham and visible pieces of carrot.
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Make this thick and creamy split pea soup, a classic comfort food perfect for cool weather. This hearty recipe uses simple ingredients for a deeply satisfying, old-fashioned flavor.

Ingredients

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  • 1 pound dried split peas, rinsed
  • 6 cups chicken broth or water
  • 1 large smoked ham hock or 1 cup diced cooked ham
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  1. Rinse the split peas under cold water until the water runs clear. Discard any small stones or discolored peas.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic, thyme, and smoked paprika to the pot. Cook for 1 minute until fragrant.
  4. Add the rinsed split peas, chicken broth, ham hock (if using), and bay leaf to the pot. If using diced ham instead of a ham hock, wait to add it until the last 15 minutes of cooking.
  5. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot partially, and let it simmer.
  6. Simmer for 1 to 1.5 hours, stirring occasionally to prevent sticking, until the peas are completely tender and have broken down, thickening the soup. If the soup becomes too thick, add a little water or broth to reach your desired consistency.
  7. If you used a ham hock, remove it from the pot. Discard the bone and shred the meat. Return the shredded ham to the soup. If you used diced ham, stir it in now.
  8. Remove the bay leaf. Season the soup with salt and pepper to your taste. Serve hot.

Notes

  • For a quicker version, use an Instant Pot: Combine all ingredients (except diced ham if using a hock) and cook on High Pressure for 15 minutes, followed by a Natural Pressure Release for 15 minutes.
  • This soup thickens considerably as it cools. You may need to add liquid when reheating leftovers.
  • To make this a vegetarian pea soup, omit the ham hock and use vegetable broth. Add smoked paprika for depth.

Nutrition

Find it online: https://cookingbycarla.com/classic-hearty-split-pea-soup-with-ham/