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Hearty Split Pea and Smoked Ham Soup

This comforting split pea and ham soup is a timeless classic, offering rich, smoky depth from ham and velvety texture from slow-simmered split peas. Originating from European traditions, this dish has been embraced worldwide for its simplicity and nourishing qualities. The combination of aromatic vegetables, tender ham, and earthy peas creates a deeply satisfying meal, perfect for chilly evenings or as a hearty lunch. The soup thickens naturally as it cooks, developing a luscious consistency that pairs beautifully with crusty bread. Whether enjoyed chunky or blended for a smoother texture, this dish is a staple of home cooking, delivering warmth and flavor in every spoonful.

Light Lunch | Main | European | Gluten-Free | Broth-Based Soup | Vegetable Soup | Blender | Dutch Oven | Immersion Blender | Chicken Stock | Green Split Pea | Ham | Pan-Frying | Simmering | Cold Weather | Comfort Food | Slow
Time to complete

Prep

15min

Cook

1h

Wait

0 minutes

Total

1h 15min

Ingredients (Makes 6 portions)
  • 3 tablespoons (45g) unsalted butter
  • 1 medium onion, finely diced (170g / 6 oz)
  • 1 large rib celery, finely diced (125g / 4 oz)
  • 6 ounces (170g) ham steak, diced
  • 2 medium cloves garlic, minced
  • 1 pound (450g) dried green split peas
  • 2 quarts (2L) homemade or store-bought low-sodium chicken stock, or water
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 85
  • Fat: 2.5
  • Protein: 6.8
  • Carbohydrates: 10.2
  • Fiber: 3.1
Directions

Sautéing Aromatics

  • 1. In a large Dutch oven, melt the butter over medium heat. Add the onion, celery, and diced ham, stirring occasionally until softened but not browned, about 3 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Simmering the Soup

  • 2. Add the split peas, chicken stock or water, and bay leaves. If using a ham hock, add it now. Stir to combine, bring to a boil, then reduce to a gentle simmer. Cover, leaving the lid slightly ajar, and cook until the peas are tender, about 1 hour.

Finishing Touches

  • 3. If using a ham hock, remove it from the pot, let it cool slightly, then shred the meat, discarding the bones. For a creamier texture, pulse the soup with an immersion blender or blend a portion in a countertop blender before returning it to the pot. Stir in the shredded ham hock meat, if using. Season to taste with salt and pepper.

Serving and Storage

  • 4. Serve hot with crusty bread. The soup can be stored in the refrigerator for up to 1 week.
Cookix's Secrets

Alternative Cooking Method

  • Prepare in a slow cooker on low for 6-8 hours for a hands-off approach.

Enhancing Flavor

  • For deeper flavor, sauté the vegetables longer until they develop slight caramelization.

Healthier Version

  • Use olive oil instead of butter and lean turkey ham for a lower-fat option.

Seasonal Adjustments

  • Add fresh herbs like thyme or parsley for a bright, fresh finish.

Storage and Reheating

  • The soup thickens as it sits; add a splash of water or stock when reheating.

Texture Control

  • Adjust the soup’s consistency by adding more stock or water if it thickens too much.

Vegetarian Twist

  • Replace ham with smoked paprika and add diced carrots for a rich, smoky depth.