Save to Pinterest My grandmother used to make this soup on the greyest afternoons, when the kitchen would fill with steam and the smell of ham and split peas. She'd rescue ham bones from holiday dinners and turn them into something so warming that my sister and I would abandon our homework just to hover near the stove. There's something almost magical about how a handful of humble ingredients transform into pure comfort in a pot.
I made this for my partner during our first winter together, and he came home to find the apartment smelling like a warm hug. He sat at the kitchen counter while I stirred, asking questions about why the peas were turning so soft, and we talked until the soup was done. That bowl became our tradition, especially on nights when everything else felt complicated.
Ingredients
- 1 meaty ham bone or 2 cups diced cooked ham: This is where all the soul of the soup lives, imparting a smoky richness that you simply can't replicate any other way.
- 1 pound dried split peas, rinsed and sorted: Rinsing them removes dust and sorting out any little stones is worth the minute it takes, I promise you.
- 1 large onion, diced: The foundation of everything good, and I always take my time with the dicing because even pieces cook more evenly.
- 2 carrots, peeled and diced: Their natural sweetness balances the savory ham and adds a gentle color that makes the soup look alive.
- 2 celery stalks, diced: People often skip this, but it adds a subtle depth that you won't be able to name but will definitely notice.
- 2 cloves garlic, minced: A small amount, just enough to whisper in the background without shouting over everything else.
- 1 bay leaf: Remove it before serving unless you enjoy the surprise of biting into one, which nobody does.
- 8 cups low-sodium chicken or vegetable broth and 2 cups water: I use broth instead of all water because it gives you a head start on flavor, and honestly, who has time to simmer forever.
- 1 teaspoon dried thyme: Fresh would be lovely, but dried thyme has this concentrated earthiness that works beautifully here.
- 1/2 teaspoon freshly ground black pepper and salt to taste: Always grind your pepper fresh if you can, it makes a difference you'll taste in every spoonful.
Instructions
- Build your flavor base:
- Heat a splash of oil in your pot over medium heat, then add the onion, carrots, and celery. Stir them around for 5 to 6 minutes until they soften and release their sweetness, which means your soup already smells incredible.
- Wake up the garlic:
- Add your minced garlic and let it cook for just a minute until it turns fragrant and golden. This is the moment when raw garlic transforms into something mellow and warm.
- Bring everything together:
- Stir in the split peas, ham bone, bay leaf, thyme, broth, and water. Give it a good stir so nothing sticks to the bottom, and suddenly you have a pot full of potential.
- Let time do the work:
- Bring the whole thing to a boil, then reduce the heat to low, cover it, and let it simmer for an hour. You can step away now and attend to other things, stirring every 20 minutes or so just to show it some love.
- Thicken and refine:
- Remove the lid and simmer for another 20 to 30 minutes. The soup will transform from watery to luxuriously thick as the peas break down into a creamy consistency.
- Rescue the meat:
- If you used a ham bone, fish it out now and pick off any meat clinging to it, chopping it and stirring it back in. This is when you realize you've extracted every bit of flavor from that bone.
- Season generously:
- Taste it, then add black pepper and salt until it tastes like the best version of itself. If you want it even creamier, use an immersion blender to partially or fully break down the peas.
Save to Pinterest There was a Saturday morning last February when I had made this soup the night before and my neighbor knocked on the door asking if something was wrong because her apartment smelled like our pot was simmering through the walls. I ladled her a bowl and we ended up sitting on my porch in the cold, eating hot soup and talking for two hours. That's when I understood that good food isn't really about the recipe at all.
The Magic of Using Up Holiday Ham
There's something deeply satisfying about taking the picked-over ham bone from Christmas or Easter dinner and turning it into something that feeds you again. Save those bones in the freezer instead of tossing them, because they're like liquid gold waiting to happen. When you're ready to cook, you don't even need to thaw them fully, just pop them straight into the pot.
Texture Is Yours to Control
Some people love soup with a chunky, rustic character where you can see the split peas and vegetables suspended in broth. Others prefer it smooth and velvety, almost like a warm hug in a bowl. There's no right answer here, and I've served it both ways depending on my mood and who's sitting at the table.
Ways to Make It Your Own
This soup is forgiving and generous, welcoming whatever you have on hand or whatever you're craving. A diced potato adds heartiness, while smoked paprika gives a vegetarian version a savory depth that makes people forget the ham entirely. If you're feeling adventurous, a splash of apple cider vinegar brightens everything up at the very end.
- Stir in diced potatoes or parsnips about halfway through for extra substance and sweetness.
- For a vegetarian version, skip the ham and boost flavor with smoked paprika and a little extra thyme.
- A dash of hot sauce or fresh cracked pepper adds a gentle kick if you're in the mood for something less mild.
Save to Pinterest This soup has a way of showing up exactly when you need it, whether that's on a grey Tuesday or at the end of a long week. Make it, share it, and let it become your own comfort tradition too.
Recipe Questions
- → Do I need to soak split peas before cooking?
No, split peas don't require soaking. Unlike dried beans, they cook relatively quickly and break down naturally during simmering, creating the soup's characteristic creamy texture.
- → Can I make this with a ham hock instead of a ham bone?
Absolutely. Ham hocks work beautifully and add incredible smoky depth. Just remove the skin and fat before serving, then shred the meat back into the soup.
- → How do I store and reheat leftovers?
Refrigerate for up to 4 days or freeze for 3 months. The soup will thicken considerably when chilled—simply add a splash of broth or water when reheating to reach your desired consistency.
- → What can I use instead of a ham bone for a vegetarian version?
Replace the ham with smoked paprika or liquid smoke for that smoky depth. Adding diced potatoes or parsnips helps maintain the hearty, satisfying texture that ham typically provides.
- → Why is my soup still watery after cooking?
The soup continues to thicken as it cools. If it's still too thin after the recommended cooking time, simmer uncovered longer or mash some peas against the side of the pot. An immersion blender also creates a creamier consistency.