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Classic Hearty Split Pea Soup with Smoked Ham

A close-up of a white bowl filled with thick, green pea soup topped with diced ham.
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Make this easy split pea soup. It is a hearty, thick, and comforting soup loaded with ham and vegetables, ready for a warm dinner.

Ingredients

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  • 1 pound dried split peas, rinsed
  • 8 cups chicken broth or water
  • 1 large smoked ham hock or 1 cup diced smoked ham
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 bay leaf

Instructions

  1. Rinse the split peas under cold water until the water runs clear. Discard any small stones or debris.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and dried thyme to the pot. Cook for 1 minute until fragrant.
  4. Add the rinsed split peas, chicken broth, ham hock (or diced ham), black pepper, and bay leaf to the pot.
  5. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot partially, and simmer.
  6. Simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking. The peas should break down, making the soup thick and creamy. If using a ham hock, remove it when tender, shred the meat, discard the bone and fat, and return the meat to the soup.
  7. Remove the bay leaf before serving. Taste and add salt if needed, as the ham usually provides enough sodium.
  8. Serve hot. This soup is great for meal prep.

Notes

  • For a quicker version, use 1 cup of pre-cooked diced ham instead of a ham hock and reduce the cooking time to about 45 minutes after the initial boil.
  • If you prefer a smoother texture, use an immersion blender to partially blend a portion of the soup before serving.
  • This recipe is naturally gluten free.

Nutrition

Find it online: https://cookingzenith.com/classic-hearty-split-pea-soup-recipe/