Name: Split Pea Soup with Ham
Prep time: 30 min
Total time: 70 min
Ingredients: 1 tablespoon olive oil; 1 chopped medium onion; 4 carrots, thinly sliced; 3 celery stalks, thinly sliced; 1 tablespoon dried thyme leaves; Coarse salt and ground pepper; 1 can (14.5 ounces) reduced-sodium chicken broth; 1 bag (16 ounces) green split peas, picked over and rinsed; Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce , cut into 1/2-inch cubes; 2 tablespoons butter; 4 slices whole-wheat sandwich bread, crusts removed, cut into ¼-inch cubes; 1 to 2 tablespoons fresh lemon juice

Prep Time:

30 mins

Total Time:

1 hr 10 mins

Servings:

6

Split pea soup with ham is an instant cold-weather classic. Each bowl is as comforting as the last, and it’s full of healthy, nourishing ingredients so you can feel good about enjoying it throughout the fall and winter months. This big-batch split pea soup recipe makes enough to serve 6, but it freezes well, making it perfect for busy weeknight dinners.

A hefty ham bone is key to this soup’s amazing flavor, adding a natural saltiness that is hard to replicate any other way. Leftover ham is added at the end to serve. We like to blend the soup so the ham stands out against the creaminess of the split pea mixture. And don’t be shy with the croutons. They’re buttery, crisp, and a perfect accent to split pea soup.

What Makes This Recipe the Best

The recipe is mostly hands-off. With just 30 minutes of prep time, you can make other dishes or clean up the kitchen while the soup simmers.
It thickens naturally. You won't need flour, cornstarch, or any other thickeners for this recipe. The starch from the split peas thickens the soup and makes it extra creamy.
Leftover ham provides protein. It adds a salty umami bite to the soup, but any leftover cooked meat can be added. Try shreds of rotisserie chicken, turkey, or smoked kielbasa.

Substitutes for Split Peas

Red and brown lentils or short-grain white rice can be used in lieu of split peas. For lentils, cook them about 10 minutes longer than the split peas, just until they're tender but still slightly toothsome. White rice will not thicken the soup quite as much, so start with about 1 cup less liquid and stir in more as needed.

Ingredients

1 tablespoon olive oil
1 chopped medium onion
4 carrots, thinly sliced
3 celery stalks, thinly sliced
1 tablespoon dried thyme leaves
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
1 bag (16 ounces) green split peas, picked over and rinsed
Ham bone plus 2 cups reserved ham, cut into 1/2-inch cubes
2 tablespoons butter
4 slices whole-wheat sandwich bread, crusts removed, cut into ¼-inch cubes
1 to 2 tablespoons fresh lemon juice

Directions

Split Pea Soup with Ham Ingredients — Carson Downing

Heat oil and add vegetables:

In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper.

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Sauté vegetables:

Cook until vegetables begin to soften, 5 to 8 minutes.

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Simmer split peas and ham bone in broth:

Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.

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Toast croutons:

While soup is cooking, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes.

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Move croutons to plate:

Transfer to a paper-towel-lined plate.

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Purée soup:

Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot.

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If you use an immersion blender, you can purée the soup right in the pot instead of transferring the mixture to a blender.
Heat:

Add ham cubes, and simmer until heated through. If necessary, thin with water.

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Serve with ham and croutons:

Add salt, pepper, and lemon juice to taste. Serve topped with croutons

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What to Serve with Split Pea Soup

A big salad is the best thing to serve with split pea soup. Try some lightly dressed greens or a bowl of hearty kale,

You can swap croutons for another kind of bread. Buttery toasted garlic bread is perfect for dipping into split pea soup.

Storage Instructions

Let the soup cool completely at room temperature, then transfer to airtight containers. Refrigerate for up to three days or freeze for up to three months. Thaw frozen soup in the refrigerator before reheating gently on the stovetop.

Frequently Asked Questions

Is it best to soak split peas before cooking?

Soaking split peas can cut back on cooking time by 20-30 minutes, but it's definitely not necessary. If you do need to streamline dinner, cover the split peas completely in water for at least 4 hours before cooking. They should be tender after about 45 minutes when soaked.

What thickens split pea soup?

The split peas themselves release starches as they cook, which thickens the soup. This soup will become even more thick and creamy when it's puréed.

Do I have to rinse split peas?

Rinsing is an important step when cooking with split peas and other grains and pulses. Rinsing helps remove any dirt and dust that might be stuck to the peas.

Why didn't my split peas soften?

While dried beans and pulses do have a long shelf life, they don't last forever. Split peas that don't soften were often stale, to begin with, so make sure you check the expiration date.