Ham and Split Pea Soup Recipe
There's something deeply comforting about a pot of ham and split pea soup bubbling away on the stove. This is the kind of recipe that feels like home — thick, hearty, and packed with smoky ham flavor that gets better the longer it simmers.
Ingredients
- 2 tbsp Butter
- 3 stalks Celery diced
- 1 medium Yellow onion diced
- 3 cloves Garlic minced
- 1 lb Dried split peas rinsed
- 2 cups Diced ham
- 1 Bay leaf
- 6 cups Chicken stock
- 2 cups Water
- Salt to taste
- Black pepper to taste
Instructions
- Measure out and prep all your ingredients before you start — dice the ham, chop the celery and onion, and mince the garlic so everything is ready to go.2. Set a large heavy-bottomed soup pot over medium-low heat and melt the butter. Toss in the celery, onion, and garlic. Cook, stirring here and there, until the onion turns soft and translucent — roughly 5 to 8 minutes.3. Add the split peas, diced ham, and bay leaf to the pot. Pour in the chicken stock and water, then give everything a good stir to combine. Bring the soup up to a gentle simmer, then let it cook uncovered, stirring occasionally, until the split peas are completely tender and the soup has thickened — about 1 hour and 15 minutes.4. Fish out the bay leaf and discard it. Taste the soup and adjust seasoning with salt and black pepper as needed.5. Ladle into bowls and serve hot. Enjoy!
Notes
- Rinse your split peas before adding them to the pot for a cleaner-tasting soup.
- Keep the heat at a low, gentle simmer — boiling too hard can cause scorching.
- Stir regularly in the last 20–30 minutes as the soup thickens.
- Ham is salty on its own, so always taste before adding extra salt.
- For an ultra-creamy texture, partially blend the soup with an immersion blender and stir back in.
Nutrition Facts
- Calories: 374
- Total Carbohydrates: 37g
- Dietary Fiber: 15g
- Total Sugars: 6g
- Protein: 25g
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 40mg
- Vitamin C: 23mg
- Sodium: 1187mg
- Calcium: 54mg
- Iron: 3mg
- Potassium: 805mg