If you’re craving a cozy, comforting bowl that feels like a warm hug, this Split Pea Soup with Ham Recipe is exactly what you need. I’ve made it countless times on chilly evenings, and there’s something so satisfying about the creamy peas paired with savory ham that just hits the spot every time. What makes this recipe truly special is the way the smoked ham shank infuses the soup with rich, smoky depth without overwhelming the natural sweetness of the peas and carrots.
You’ll find that it’s a fantastic recipe to make ahead and have on hand because it only tastes better the next day. I love using it when I want an easy, hearty meal that fills the house with amazing smells and warms everyone up from the inside out. Plus, it’s pretty forgiving if you’re new to making soups, so give this Split Pea Soup with Ham Recipe a try—you won’t regret it!
Why You’ll Love This Recipe
- Rich Smoky Flavor: The smoked ham shank imparts an unbeatable smoky depth that’s naturally delicious.
- Hearty and Nutritious: Packed with split peas and veggies, this soup is filling and healthy.
- Easy to Prepare: Minimal hands-on time and simple ingredients make it perfect for beginners.
- Perfect Make-Ahead Meal: The flavors deepen after sitting overnight, making leftovers a bonus.
Ingredients You’ll Need
Every ingredient in this Split Pea Soup with Ham Recipe is chosen to build layers of flavor without making things complicated. I always recommend looking for a good quality smoked ham shank and fresh veggies to really make this soup shine.
- Olive oil: Adds a subtle fruitiness and helps soften the onions evenly.
- Butter: Gives a rich, silky base and enhances the soup’s depth.
- Yellow onion: Essential aromatic that provides sweetness when sautéed.
- Smoked ham shank: The star ingredient, delivering smoky, meaty flavor throughout the soup.
- Chicken broth or stock: A flavorful liquid base; I sometimes mix broth and water if I want a lighter soup.
- Split peas: The heart of the soup, they become creamy and nourishing after simmering.
- Bay leaves: Subtle earthy herb that deepens the flavor without overpowering.
- Garlic: Adds warmth and a touch of pungency.
- Carrots: Sweetness and color, added later to keep a nice bite.
- Salt and black pepper: Adjust seasoning at the end to taste and highlight flavors.
- Optional diced ham: For extra meaty heft, especially great if you want a heartier dinner.
Variations
I love how flexible this Split Pea Soup with Ham Recipe is, so I often switch it up depending on what I have on hand or my mood. Don’t be afraid to play with it—there’s really no wrong way!
- Vegetarian version: Skip the ham shank and use vegetable broth with smoked paprika or liquid smoke for a similar smoky vibe.
- Extra veggies: Add celery or potatoes for more texture and flavor depth; I’ve found these staples blend beautifully.
- Spice it up: A pinch of cayenne or smoked chipotle powder can add a subtle kick that my family absolutely loves.
- Slow cooker method: For hands-off cooking, load everything except carrots into a slow cooker for 6-8 hours on low, adding carrots near the end.
How to Make Split Pea Soup with Ham Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil and butter in a large Dutch oven over medium heat. Once melted and shimmering, add the diced yellow onions. I like to cook them until they’re soft and translucent, usually about 5 minutes—this step unlocks their natural sweetness and sets a flavorful foundation for your soup.
Step 2: Build the Soup Base
Next, toss in the smoked ham shank, split peas, minced garlic, bay leaves, and chicken broth. Give everything a good stir to combine and bring the pot to a gentle boil. This is where the magic begins—the smoky ham infuses the broth as the peas start to soften.
Step 3: Simmer Low and Slow
Once boiling, reduce your heat to low and cover the pot. Let the soup simmer gently for about an hour. Here’s a little tip: add your diced carrots only in the last 30 minutes. I learned this trick because I don’t like mushy carrots—they keep their texture perfectly this way, adding a fresh bite to the creamy soup.
Step 4: Shred the Ham and Blend
After simmering, carefully remove the ham shank and set it on a plate to cool just enough to handle. Shred any meat off the bone and set aside. Then remove and discard the bay leaves. Using an immersion blender, pulse blend the soup briefly to thicken and purée some peas—don’t blend it completely smooth because that lovely texture is part of the charm. If you’re adding diced ham, mix it in now for hearty bites.
Step 5: Season and Serve
Season the soup with freshly ground black pepper and only add salt if you think it needs it—since the ham shank is naturally salty, often that’s enough. Give everything a final stir and you’re ready to ladle out bowls of this cozy goodness.
Pro Tips for Making Split Pea Soup with Ham Recipe
- Use a Smoked Ham Shank: I discovered this trick when I realized plain ham bones just don’t deliver the depth of flavor that a smoked one does.
- Don’t Over-blend: Leaving some texture gives the soup a rustic, hearty feel that I—and my family—really enjoy.
- Add Carrots Late: This keeps them from turning into mush, giving you that perfect soft yet firm bite.
- Check Salt Last: Ham adds saltiness, so taste before reaching for the salt shaker to avoid over-seasoning.
How to Serve Split Pea Soup with Ham Recipe
Garnishes
I usually sprinkle some fresh chopped parsley or a scallion over the top for a pop of color and freshness. If I’m feeling indulgent, a dollop of sour cream or a drizzle of good olive oil adds a beautiful richness that rounds out the flavors perfectly. Sometimes, a little crusty bread on the side is all the garnish you need.
Side Dishes
This soup goes great alongside a simple green salad dressed with lemon vinaigrette or a slice of cornbread if you want something a bit heartier. One of my favorite combinations is a warm baguette slathered with butter—it’s perfect for dipping into the thick soup.
Creative Ways to Present
For a cozy dinner party, I like to serve this in rustic stoneware bowls with a small cheese plate on the side. You can even ladle the soup into hollowed-out bread bowls for something fun and totally Instagram-worthy. It’s amazing how a little presentation twist can turn a humble dish into something a little fancy!
Make Ahead and Storage
Storing Leftovers
I always cool leftover soup completely before transferring it to an airtight container. It keeps beautifully in the fridge for 3-4 days, although I’ve found it tastes best after a day or two when the flavors have had time to meld even more.
Freezing
This soup freezes wonderfully, which I love for busy weeks. I portion it into freezer-safe containers or bags and it holds up for up to 3 months without losing its flavor or texture. Just make sure to leave a little room at the top of your containers as the soup will expand while freezing.
Reheating
When reheating, I prefer to warm it gently on the stovetop over medium-low heat, adding a splash of water or broth if it’s too thick. This keeps the soup creamy and prevents it from sticking or scorching on the bottom. Microwave works too if you’re short on time—just stir occasionally for even heating.
FAQs
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Can I make Split Pea Soup with Ham Recipe without a ham shank?
Absolutely! While a smoked ham shank really boosts flavor, you can use ham bones, smoked ham hocks, or even diced ham. If you use just diced ham, add some smoked paprika or liquid smoke to mimic the smoky depth.
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How long does split pea soup need to simmer?
Simmering for about an hour usually softens the peas perfectly so they start to break down and thicken the soup. Adding carrots in the last 30 minutes helps keep their texture just right.
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Can I use green split peas instead of yellow?
Yes! Green split peas will work just as well in this recipe, though they tend to take a bit longer to cook. The flavor is slightly earthier but equally delicious.
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Is it necessary to blend the soup?
Not at all! Blending is optional. I like to blend just a bit to create a creamy base while keeping some texture, but if you prefer a chunkier soup, you can skip blending entirely.
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How do I prevent the soup from becoming too thick after chilling?
This soup naturally thickens as it cools. When reheating, add a splash of broth or water to loosen it back up to your preferred consistency.
Final Thoughts
I absolutely love how this Split Pea Soup with Ham Recipe manages to be both simple and deeply satisfying. It’s become one of my go-to comfort meals when I want something that feels homemade, wholesome, and full of flavor without a ton of fuss. I’m confident you’ll enjoy making it as much as eating it, and soon enough, it might just become a favorite in your house too. So grab that ham shank and let’s get cooking—you’ve got some cozy winter dinners ahead!
Print
Split Pea Soup with Ham Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Split Pea Soup with Ham, featuring tender split peas simmered with a smoked ham shank, carrots, and aromatic vegetables. This traditional rustic soup is perfect for a warming dinner and delivers rich flavors with a creamy texture and satisfying chunks of ham.
Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 medium yellow onion, diced
- 1 smoked ham shank
- 48 ounces chicken broth or stock (can substitute 32 ounces broth + 2 cups water)
- 3 cups split peas (one pound)
- 2 bay leaves
- 4 cloves garlic, minced
- 3 carrots, diced
- Salt and black pepper to taste
Optional
- 1-2 cups diced ham (for a meatier, heartier soup)
Instructions
- Sauté Aromatics: Heat the olive oil and butter in a large Dutch oven over medium heat. Add the diced onion and sauté for a few minutes until the onions soften and become translucent, releasing their flavors.
- Add Main Ingredients: Place the smoked ham shank into the pot along with the chicken broth, split peas, bay leaves, and minced garlic. Stir everything together to combine, ensuring the peas are submerged in liquid.
- Bring to Boil and Simmer: Increase the heat to bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to low to maintain a gentle simmer. Let the soup cook until the peas are tender and starting to break down, approximately 1 hour.
- Add Carrots: About 30 minutes before the end of the cooking time, add the diced carrots to the pot to cook through without becoming overly soft.
- Remove Ham and Bay Leaves: Carefully take out the ham shank and set it aside on a plate. Remove and discard the bay leaves from the soup.
- Shred Ham Meat: Once the ham is cool enough to handle, shred the meat from the bone and set aside.
- Blend Soup for Texture: Use an immersion blender to briefly blend the soup. This step partially purees some of the split peas to create a creamy texture while retaining plenty of chunky texture. You can blend more if you prefer a smoother soup.
- Finish and Season: Return the shredded ham and, if desired, add diced ham for extra meatiness. Season the soup with black pepper and salt as needed. Stir well to combine and heat through if necessary before serving.
Notes
- Using a smoked ham shank or hock adds outstanding depth of smoky flavor, usually eliminating the need for additional seasoning.
- Leftover soup will thicken when refrigerated. You can thin it out with a splash of water or broth when reheating to achieve your desired consistency.
- Adding carrots later in cooking retains their texture, preventing them from becoming mushy.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 35mg
