Split Pea and Ham (or not!) Soup

Ingredients

• 60 ml (¼ cup)olive oil
• About 600 g (4 cups), diced, from 2 medium to large onionsonions
• About 225–300 g (1½–2 cups), dicedcarrots
• About 100–150 g (1–1½ cups), dicedcelery
• 1 tablespoon, or 2 teaspoons if using ground cumincumin seeds or ground cumin
• To tastekosher salt
• 1–2 cloves, mincedgarlic
• 1ham bone, if available, or 1 ham hock
• 1bay leaf
• 454 g (1 lb; about 2 heaped cups), rinsedgreen split peas
• 1.9–2.4 litres (8–10 cups), plus more as neededwater
• 1bay leaf
• To tastefreshly cracked black pepper
• About 300 g (2 cups), optionaldiced ham
• About 340 g (¾ lb), dicedbread
• 60 ml (¼ cup)olive oil
• To tastesalt

Instructions

1. 1

   Soften the vegetables

   Heat the oil in a large pot over high heat until it shimmers. Add the onions, carrots, celery and cumin, then season with a pinch of kosher salt and stir. Turn the heat to low, cover and cook for 15–20 minutes, until the vegetables have softened.

2. 2

   Rinse the peas

   If you have not already rinsed the split peas, rinse them now and leave them to drain in a sieve.

3. 3

   Start the soup

   Uncover the pot, add the garlic and cook for about 1 minute. Add the ham bone, a bay leaf and the split peas, then pour in 8 cups of water and add a pinch of salt. Bring to the boil, then reduce the heat to maintain a gentle simmer. At 30 minutes, stir the soup; add more water as needed—the recipe typically uses at least 2 additional cups. Add pepper generously if you like.

4. 4

   Simmer until tender

   Cook for at least 15 minutes more, for roughly 45 minutes of simmering in total, though the time depends on the peas. Taste the soup when the peas have broken down completely, then add salt to taste.

5. 5

   Add the ham

   Lift out the ham bone and retrieve any meat that has come away from it, including pieces still clinging to the bone. Dice the meat and return it to the pot. Add more diced ham if you prefer, stir, then taste once more and adjust the salt and pepper.

6. 6

   Toast the croutons

   For croutons, put the diced bread in a bowl, toss with about ¼ cup of olive oil and season with salt. Toast at 220°C (425°F) for 10–15 minutes, until golden to your liking.

7. 7

   Serve the soup

   Serve the soup topped with croutons or with bread on the side. Freeze any soup you want to keep for later.

What is split pea and ham soup?

Split pea soup is a long-established, thrifty dish found in several food traditions; this version is an American-style home-cooked take, built around dried green peas and vegetables. A ham bone or hock gives the broth a savoury, smoky depth, but the soup can also be made without meat.

Slowly softening the onions, carrots and celery lays down a sweet, mellow base, while the peas break down into a naturally thick soup. Croutons bring a crunchy finish to the otherwise soft texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1120 calories, 46g protein, 154g carbs, 39g fat.

The split peas and bread provide most of the carbohydrates, while olive oil contributes much of the fat. Peas and ham supply protein, with the amount depending on how much ham is used. For a more balanced plate, serve a moderate bowl with a fresh salad or extra vegetables alongside.

The split peas

Rinse the peas before cooking to remove dust or debris. Check the packet too: most split peas do not need soaking, but some varieties call for several hours or an overnight soak.

The peas are ready when they have completely broken down and the soup is thick. If they remain firm, keep simmering and check them again rather than relying on the clock alone.

Build the flavour base

Low, covered cooking gives the onions, carrots and celery time to soften without browning. The cumin seeds or ground cumin go in with the vegetables, so their flavour has time to infuse the oil.

Add the garlic after uncovering the pot and cook it briefly. This gives it a chance to release its aroma without leaving it to cook for the whole simmer.

Simmer and adjust

Start with 1.9 litres (8 cups) of water, then check the pot at the 30-minute mark. Split peas absorb liquid as they soften, so add more water if the soup is becoming thicker than you want.

The ham bone affects how much salt the finished soup needs. Taste after the peas have cooked and again after adding the meat, then season gradually.

Ham or no ham

A meaty ham bone or hock enriches the soup as it simmers. Lift it out before serving and take care to retrieve the pieces of meat that have loosened from it.

For a vegetarian pot, leave out both the bone and diced ham, then season to taste; water is suitable, or use vegetable stock if preferred. Without ham, you may want to be more generous with the salt.

Crisp croutons

Cut the bread into roughly even pieces so they toast at a similar rate. Tossing them with oil and salt before baking helps them turn golden and crisp.

Start checking at 10 minutes, as bread thickness and oven behaviour affect the timing. Serve the croutons on top just before eating to keep their crunch.

How to serve it

Spoon the soup into bowls and scatter the croutons over the top, or serve bread alongside for dipping. A simple green salad or steamed vegetables can add freshness and contrast to the rich, filling bowl.

Keep any extra croutons separate from the soup so they do not soften in storage.

Recipe notes & tips

• Check the split pea packet for soaking instructions before you start.
• Rinse the peas in a sieve and let them drain well.
• Keep the soup at a gentle simmer so the peas soften without the bottom scorching.
• Add water a little at a time if the soup thickens before the peas have broken down.
• Taste before adding much salt, especially when cooking with a ham bone.
• Toast croutons separately and add them to bowls just before serving.

Variations

• Vegetarian version: Leave out the ham bone and diced ham, and season the soup to taste.
• Use vegetable stock: Replace the water with vegetable stock for a fuller meat-free broth.
• Ground cumin: Use 2 teaspoons of ground cumin instead of 1 tablespoon of cumin seeds.
• Extra ham: Stir in more diced ham if the bone has little meat or you prefer a meatier soup.
• Bread on the side: Skip the croutons and serve the soup with bread for dipping.

Common mistakes to avoid

• Skipping the packet check: Some split peas need soaking, so follow the instructions for your variety.
• Adding all the water at once: The peas absorb liquid as they cook; start with 8 cups and add more as needed.
• Cooking the garlic too long: Add it after the vegetables soften and cook for about 1 minute before adding liquid.
• Seasoning before tasting: Ham can be salty, so adjust the salt after the peas cook and again after adding the ham.
• Leaving croutons in the soup: Add them at serving time so they stay crisp.
• Stopping while peas are firm: Keep simmering until they have completely broken down.

How to store

Refrigerate cooled soup in a covered container and use within 3–4 days; reheat gently on the hob, adding a splash of water if it has thickened. Freeze in suitable containers for up to 3 months and thaw in the fridge before reheating. Store croutons separately and refresh them briefly in the oven if needed.

Frequently asked questions