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Classic Ham and Split Pea Soup: The Hearty Headline Dinner

A close-up of a bowl of thick, green pea soup topped with shredded ham and fresh parsley.
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This recipe delivers the ultimate, comforting Split Pea Soup with ham. It is hearty, deeply flavorful, and perfect for cozy dinners, making it the good news your weeknight needs.

Ingredients

Scale
  • 1 pound dried green split peas, rinsed
  • 1 large ham bone with meat attached (about 1 pound)
  • 6 cups water or low-sodium chicken broth
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup chopped fresh parsley (for garnish)

Instructions

  1. Rinse the split peas under cold water until the water runs clear. Discard any small stones or debris.
  2. In a large Dutch oven or stockpot, 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 cook for 1 minute more until fragrant.
  4. Add the rinsed split peas, ham bone, water or broth, dried thyme, bay leaf, and black pepper to the pot.
  5. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the peas are very tender and have broken down, thickening the soup. Stir occasionally to prevent sticking.
  6. Remove the ham bone from the pot. Once cool enough to handle, shred any meat from the bone and return the meat to the soup. Discard the bone and bay leaf.
  7. Taste the soup and add salt if necessary, keeping in mind that the ham bone adds saltiness. If the soup is too thick, add a little more water or broth until you reach your desired consistency.
  8. Serve the hearty pea soup hot, garnished with fresh parsley. This is the perfect comfort food soup for a chilly evening.

Notes

  • For an Instant Pot Split Pea Soup: Sauté the vegetables using the ‘Sauté’ mode. Add all other ingredients except parsley. Secure the lid and cook on High Pressure for 20 minutes. Allow for a Natural Pressure Release for 15 minutes before quick releasing any remaining pressure. Remove the bone, shred the meat, and stir before serving.
  • If you do not have a ham bone, substitute with 1 cup of diced ham and 6 cups of vegetable broth. Add the diced ham during the last 30 minutes of cooking.
  • This recipe makes a thick pea soup; if you prefer a creamier texture, use an immersion blender to briefly pulse the soup a few times before serving.

Nutrition

Find it online: https://hungryhearld.com/classic-ham-and-split-pea-soup-pea-soup/