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I grew up eating Split Pea Soup with Ham and absolutely love it. My Mom always made it when we had leftover ham after the holidays and I always looked forward to a warm, comforting bowl of it. I’ve added my own little touches to the recipe I grew up with and I’m so excited to share it with y’all now.
I seriously think that this is one of the most comforting soups and one that’s perfect for those chilly spring days. There have definitely been moments where I practically ate my body weight in it. When I came home from the hospital after giving birth to Winnie, my sweet mother-in-law asked me what I wanted to eat. Upon request, she made the biggest pot of split pea soup and it was so good that I ate it for multiple days in a row. Meanwhile, after a trip to the pediatrician’s office, I found out that my sweet newborn was so gassy because I was eating way too much split pea soup — how’s that for a lesson in moderation?
I’ve heard from so many of y’all that this is one of your favorite soup recipes I’ve ever shared and it’s even converted a few split pea soup skeptics! All I can say is get ready for the first day of the rest of your life!!
ingredients:
- Extra Virgin Olive Oil
- Yellow Onion
- Carrot
- Celery
- Garlic Cloves
- Kosher Salt
- Freshly Ground Black Pepper
- Split Green Peas
- Diced Ham
- Chicken Broth
- Water
- Bay Leaves
- Fresh Thyme
- Cajun Seasoning
- Yellow Potatoes
- Freshly Squeezed Lemon Juice
- Fresh Dill
step-by-step:
step one: sauté the vegetables
Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, garlic, salt, and pepper. Cook, stirring, until tender, about 4 minutes.
step two: simmer the soup
Add the split peas and ham and stir to combine. Pour in the chicken broth, water, bay leaves, thyme, and Cajun seasoning. Bring soup to a boil, the immediately lower the heat and simmer, covered, for 30 minutes.
step three: cook the potatoes
Add the potatoes and stir to combine. Simmer, uncovered, stirring occasionally, until the potatoes are tender, about 20 minutes.
step four: season and serve
Remove the bay leaves and thyme stems. Taste and season with more salt and pepper, as desired. Finish with fresh lemon juice and garnish with chopped dill. Serve and enjoy!
recipe faqs:
I haven’t tried it myself, but here’s what I recommend: add all of the ingredients to a slow cooker and cook on low for 8 to 10 hours until the peas are tender and the soup is creamy.
The flavor and saltiness of ham can vary widely based on how it was brined. If your ham was on the saltier side, you may not need all of the salt that this recipe calls for. Start with a little bit to start and taste frequently as the soup cooks and the flavors meld together; it’s always easier to add more salt than fix a dish that’s too salty!
I like to reheat mine on the stovetop in a saucepan over medium-low heat until it’s warmed through. You may need to add a little extra broth to thin it out, as it tends to thicken even more after refrigerating.
This Split Pea Soup with Ham is one of my all-time favorite bowls of soup and I just know you’re going to love it. Once you make it, leave a comment below and let me know what you think!
looking for more cozy soup recipes? try these!
Chickpea and Farro Soup with Escarole
Cream of Asparagus Soup with Crispy Prosciutto
Split Pea Soup with Ham
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup finely diced yellow onion (from about 1/2 large onion)
- 3/4 cup finely diced carrots (from about 1 large carrot)
- 3/4 cup finely diced celery (from about 2 large stalks)
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 pound split green peas, dried and rinsed until the water runs clear
- 2 cups diced ham *see notes
- 4 cups chicken broth
- 4 cups water
- 2 bay leaves
- 5 sprigs fresh thyme
- 1 teaspoon Cajun seasoning
- 1 pound yellow potatoes, peeled and diced into 1/4 inch cubes
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh dill, parsley or thyme, for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, garlic, salt, and pepper. Cook, stirring, until tender, about 4 minutes.
- Add the split peas and ham and stir to combine. Pour in the chicken broth, water, bay leaves, thyme, and Cajun seasoning. Bring soup to a boil, the immediately lower the heat and simmer, covered, for 30 minutes.
- Add the potatoes and stir to combine. Simmer, uncovered, stirring occasionally, until the potatoes are tender, about 20 minutes.
- Remove the bay leaves and thyme stems. Taste and season with more salt and pepper, as desired. Finish with fresh lemon juice and garnish with chopped dill. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My friend said this was the best pea soup he’d ever had, and I have to agree! Sorry mom. lol
This is one of the best soups I have ever had! We had leftover honey baked ham from thanksgiving and threw the bone in there as well. Definitely not a looker, but absolutely delicious!
Hi Alex I can’t wait to make this over the weekend! What do you recommend for cajun seasoning? There are so many variations out there. Thanks!
hi abigail! any cajun seasoning blend you can find at your local grocery store works here! I love frontier co-op, slap yo mama, or tony’s!
have you tried this in a crock pot?
I haven’t yet but I am sure it works great!
OMG this was unbelievable. I had no idea i liked split pea soup!
I LOVE this recipe for pea soup. I make it all the time & am so glad I found it! My mom always made a really great pea soup, but compared to this recipe it was plain. I never realized you could add so many different ingredients to spice it up & make it even heartier. My family doesn’t like the dill & lemon garnish so I add to my own bowl. Delicious!
Glad its a winner!! 🙂
Think I could use leftover pulled pork instead of ham for this recipe?
Yes, I think that would be a great swap!
Making this split pea soup now. I followed directions, but it’s nowhere near done after simmering for 50 minutes. Not sure why.
A little too salty, otherwise very good! Next time I make it, I’ll add the salt after cooking, if necessary at all. Ham is a very salty to begin with.
Yes, if your ham is already pretty salted you will want to use less or salt at the end as mentioned. Hope you enjoy!