Yankee Split Pea Soup with Ham and Thyme

Why You’ll Love This Recipe

• Classic Yankee comfort: hearty, silky-thick, and deeply savory.
• Flexible: use a ham bone or salt pork, broth or water—still tastes great.
• Bright finish: a dash of cider vinegar and fresh thyme keeps it lively.
• Budget-friendly pantry staple that freezes beautifully.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 2 celery ribs, 2 garlic cloves, fresh thyme (and optional parsley)
• Dairy: None required (optional: unsalted butter for sautéing)
• Pantry: Green split peas (1 lb), low-sodium chicken broth or water (8 cups), bay leaves, apple cider vinegar, kosher salt, black pepper, olive oil; butcher/smoked meats: 1 meaty ham bone or 8 oz salt pork

Full Ingredients

Aromatics & Base

• 1 tbsp unsalted butter or olive oil (omit if your salt pork renders plenty of fat)
• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery ribs, diced (about 1 cup)
• 2 garlic cloves, minced
• 1 lb green split peas, rinsed and picked over
• 8 cups low-sodium chicken broth (or water, or a mix)
• 2 bay leaves
• 1/2 tsp freshly ground black pepper
• Kosher salt, to taste

Meat (choose one)

• 1 meaty ham bone (1–1.5 lb), plus any attached meat to chop and return to the soup
• OR 8 oz salt pork, rind scored

Finishing & Garnish

• 2 tsp apple cider vinegar, plus more to taste
• 1 tsp minced fresh thyme (or 1/2 tsp dried, crushed), plus extra for garnish
• Optional: chopped flat-leaf parsley; a drizzle of extra-virgin olive oil; croutons or rye bread for serving

Step-by-Step Instructions

Step 1: Rinse peas and prep the vegetables

Rinse the split peas under cool running water and pick out any pebbles or debris. Dice the onion, carrots, and celery into bite-size pieces so they cook evenly. Mince the garlic. Set everything within reach.

Step 2: Brown the ham bone or render the salt pork

Place a heavy pot or Dutch oven (5–6 quarts) over medium heat. If using a ham bone, add 1 tsp oil to the pot and brown the bone on a few sides, 3–4 minutes per side, to develop fond. If using salt pork, add it to the dry pot and cook, stirring occasionally, until lightly browned and 2–3 tbsp fat has rendered, 6–8 minutes. Leave about 1 tbsp fat in the pot; remove the ham bone to a plate or scoop out the salt pork (you can return some later for flavor).

Step 3: Sweat the aromatics

Add the butter or olive oil if the pot looks dry. Stir in onion, carrots, and celery with a pinch of salt. Cook over medium heat, stirring occasionally, until the onion is translucent and the vegetables are fragrant, 6–8 minutes. Add the garlic and cook 30 seconds more. If using a ham bone, return it to the pot now.

Step 4: Build the soup and start the simmer

Add the rinsed split peas, broth (or water), bay leaves, and black pepper. Bring to a boil over medium-high heat, then immediately reduce to low so the surface just gently bubbles. Partially cover the pot (lid ajar) and simmer until the peas are very tender and starting to break down, 75–90 minutes. Stir every 10–15 minutes, scraping the bottom to prevent sticking; add hot water as needed to keep the peas submerged.

Step 5: Retrieve the meat and remove aromatics

Fish out and discard the bay leaves. Remove the ham bone or salt pork to a board. If using a ham bone, cut or shred any clinging meat and discard the bone; if using salt pork, dice a few tablespoons of the rendered pork to add back for flavor (discard the remainder or save for another use). Set the chopped meat aside.

Step 6: Make it silky-thick

For classic texture, use a potato masher to mash the soup right in the pot until it turns creamy but still shows some carrot and celery pieces, 30–60 seconds. Or use an immersion blender for 5–10 short pulses—avoid fully pureeing. Adjust thickness with a splash of hot water or broth if it gets too thick.

Step 7: Finish and serve

Stir in the chopped ham or a little diced salt pork, the thyme, and the cider vinegar. Taste and season with salt (start with 1/2 tsp and add as needed) and more pepper. Ladle into warm bowls and garnish with extra thyme or parsley. Serve hot with rye bread or croutons.

Pro Tips

• Keep the simmer gentle. A hard boil can make peas stick and burn on the bottom—low and slow gives the best silkiness.
• If you love visible carrots, hold back half and add them during the last 20 minutes so they stay bright and a bit firmer.
• Salinity varies with smoked meats and broth. Season with salt at the very end to avoid oversalting.
• A ham bone from a holiday roast is perfect. Freeze bones up to 3 months; no need to thaw fully before using.
• For a touch more smokiness, add 1/4 tsp smoked paprika with the broth.

Variations

• Smoky Vegetarian: Skip the meat. Sauté aromatics in 2 tbsp olive oil, add 1 tsp smoked paprika and 1 tbsp white miso (or 1 tsp soy sauce) with the broth. Finish with extra vinegar and thyme.
• Instant Pot: Sauté aromatics on Sauté, add peas, ham bone/salt pork, 6 cups broth, and bay leaves. Pressure cook High for 15 minutes; natural release 15 minutes. Mash to desired texture; finish with vinegar and thyme.
• Slow Cooker: Sauté aromatics on the stovetop. Transfer to slow cooker with peas, ham bone, 8 cups broth, bay leaves. Cook on Low 7–8 hours (or High 4–5). Finish with vinegar and thyme.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. The soup thickens as it rests—loosen with hot water or broth when reheating. Reheat gently over medium-low, stirring often. You can chop vegetables a day ahead and store them refrigerated, and the ham bone can be kept frozen until needed.

Nutrition (per serving)

Approximate for 1 of 6 servings: 320 calories; 18 g protein; 8 g fat; 46 g carbohydrates; 14 g fiber; 860 mg sodium (varies with broth and cured meats). These values are estimates.