Hearty Split Pea Soup with Smoked Ham

Why You’ll Love This Recipe

• Classic comfort with real smoky depth from ham and thyme.
• Balanced flavors: sweet carrots, savory peas, bright cider vinegar, and bold cracked pepper.
• Hands-off simmering; pantry-friendly ingredients.
• Meal-prep star: thickens beautifully and freezes like a dream.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 3 celery ribs, 3 garlic cloves, fresh parsley (and thyme if using fresh)
• Dairy: Unsalted butter (optional)
• Pantry: Dried green split peas, olive oil, low-sodium chicken broth (or water), bay leaves, dried thyme, apple cider vinegar, kosher salt, black pepper, smoked paprika (optional)
• Meat: 12 oz smoked ham (diced) or 1 smoked ham hock (1–1.5 lb)

Full Ingredients

Soup Base

• 2 tbsp extra-virgin olive oil (or 1 tbsp olive oil + 1 tbsp unsalted butter)
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, peeled and diced (about 1 1/2 cups)
• 3 celery ribs, diced (about 1 1/2 cups)
• 3 garlic cloves, minced
• 1 lb (2 cups) dried green split peas, picked over and rinsed
• 12 oz smoked ham, 1/2-inch dice (or use 1 smoked ham hock, 1–1.5 lb; you can use both for maximum flavor)
• 8 cups low-sodium chicken broth (or water)
• 2 bay leaves
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves, chopped)
• 1/4 tsp smoked paprika (optional, boosts smokiness)

Finish & Garnish

• 2 tbsp apple cider vinegar, plus more to taste
• 1 tsp freshly cracked black pepper, plus more for serving
• 1 tsp kosher salt, or to taste (add at the end)
• 2 tbsp chopped fresh flat-leaf parsley
• Extra-virgin olive oil for drizzling (optional)

Step-by-Step Instructions

Step 1: Prep the peas and produce

Pick over the split peas to remove any debris, then rinse under cool water until it runs clear. Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate. Dice the smoked ham into 1/2-inch cubes (if using a ham hock, leave it whole for now).

Step 2: Sweat the aromatics

In a 5–6 quart heavy pot or Dutch oven, warm the olive oil (and butter, if using) over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until the onions are translucent and the vegetables are softened but not browned, 7–8 minutes. Add the minced garlic and cook 1 minute until fragrant.

Step 3: Build the pot

Stir in the split peas, thyme, bay leaves, and smoked paprika (if using). Add the diced ham (or ham hock) and pour in the broth. Increase heat to medium-high and bring the pot to a full boil (212°F), about 5–7 minutes. Reduce heat to maintain a gentle simmer at 190–200°F. Partially cover with a lid slightly ajar to allow steam to escape.

Step 4: Simmer low and slow

Simmer, stirring every 10 minutes to prevent sticking, until the peas collapse and the soup thickens, 60–75 minutes. If you used a ham hock, the meat should be very tender. Add hot water in 1/2-cup increments as needed to keep the soup moving; it thickens as it cooks.

Step 5: Shred the ham and adjust texture

If using a ham hock, lift it out to a board. When cool enough to handle, pull off the meat, discard bone and skin, shred or chop the meat, and return it to the pot. For a creamier texture, mash some peas against the pot with a wooden spoon, or blend 1–2 cups of soup with an immersion blender and stir back in. Thin with hot broth or water if it’s thicker than you like.

Step 6: Brighten and season

Stir in the apple cider vinegar and the cracked black pepper. Taste, then add kosher salt as needed—ham and broth vary in saltiness. Let the soup rest off heat for 5 minutes so flavors round out.

Step 7: Garnish and serve

Ladle into warm bowls. Finish with chopped parsley, an extra grind of black pepper, and a light drizzle of olive oil if you like. Serve hot with crusty bread. For best serving temperature, aim for 150–160°F at the table.

Pro Tips

• Keep the simmer gentle (190–200°F). Vigorous boiling can make peas stick and scorch.
• Season with salt at the end. Smoked ham and broth bring salt; you’ll avoid oversalting.
• Use a ham hock for deeper smokiness, then add a cup of diced ham at the end for meaty bites.
• Acid slows legumes from softening—add the cider vinegar after the peas are tender.
• Older peas take longer to cook. If your peas resist softening, keep simmering and add hot water as needed.

Variations

• Vegetarian Smoky: Omit ham. Use vegetable broth, add 1 tsp smoked paprika and 1 tsp smoked salt (or 1/4 tsp liquid smoke). Finish with extra olive oil.
• Instant Pot: Sauté aromatics on Sauté (Normal), add remaining ingredients (use diced ham or hock), seal, and cook High Pressure 15 minutes; natural release 10 minutes, then quick release. Finish with vinegar and pepper.
• Slow Cooker: Sweat aromatics on the stovetop first (better flavor), then transfer to slow cooker with peas, ham, seasonings, and 8 cups broth. Cook 6–8 hours on Low or 4–5 hours on High. Finish with vinegar and pepper.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers up to 4 days, or freeze up to 3 months. The soup will thicken as it sits—thin with water or broth when reheating. Reheat gently on the stovetop to a simmer (190–200°F), or microwave in bursts, stirring, until the soup reaches at least 165°F. Add a splash of cider vinegar and fresh cracked pepper to revive flavors after reheating.

Nutrition (per serving)

Approximate: 430 calories; 28g protein; 48g carbohydrates; 13g fiber; 9g fat; 950mg sodium. Values vary based on ham and broth used.