Hearty Ham and Split Pea Soup Recipe

Ingredients

• 28 g (2 tablespoons)butter
• 2 ribscelery, diced
• ½onion, diced
• 3 clovesgarlic, sliced
• 454 g (1 pound)dried split peas, rinsed
• 454 g (1 pound)cooked ham, diced
• 1bay leaf
• 946 ml (1 quart)chicken stock
• 591 ml (2½ cups)water
• to tastesalt and ground black pepper

Instructions

1. 1

   Soften vegetables

   Melt the butter in a large pot over medium heat. Add the diced celery and onion and sauté for about 5 minutes, until softened. Add the sliced garlic and cook for another 1–2 minutes, until fragrant.

2. 2

   Add peas and ham

   Stir the rinsed split peas and diced cooked ham into the pot, combining them with the softened vegetables.

3. 3

   Add stock and bay

   Pour in the chicken stock and water, then add the bay leaf. Stir to distribute the ingredients.

4. 4

   Simmer the soup

   Bring the soup to a boil, then lower the heat, cover the pot and simmer gently for about 1–1½ hours. Stir occasionally to prevent sticking; the peas should be tender and the soup thickened.

5. 5

   Season and serve

   Remove the bay leaf and season with salt and ground black pepper to taste. Stir well and serve hot, optionally garnished with fresh herbs.

What is split pea soup?

Split pea soup is a thick, slow-simmered soup made with dried peas that soften and partly break down as they cook. It is popular in American home cooking, where ham often adds savoury flavour and makes use of leftovers.

This version builds flavour by softening celery, onion and garlic in butter before adding the peas, ham and stock. The long, gentle simmer brings the ingredients together without needing to blend the soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 34g protein, 47g carbs, 12g fat.

Most of the carbohydrates and fibre come from the split peas, while the ham supplies much of the protein. Butter contributes some fat, and the ham and stock can make the sodium content substantial. Serve a bowl with a green salad or vegetables, and taste before adding extra salt.

The ingredients that build flavour

Aromatics: Celery, onion and garlic give the soup a savoury base. Cooking them in butter first softens their flavour before the longer simmer.

Ham: Diced cooked ham adds meaty bites and seasoning. Its saltiness varies, so wait until the end to decide how much extra salt the soup needs.

Split peas: Rinsing dried split peas removes dust and debris. They thicken the broth naturally as they soften.

Why the long simmer matters

Gentle heat gives the dried peas time to soften without the bottom of the pot catching. Keep the soup at a quiet simmer rather than a vigorous boil, and stir from time to time.

The peas are ready when they are tender throughout and begin to collapse into the broth. Depending on their age and the heat, they may need a little more time than the stated range.

Getting the texture right

Thickening: The soup will become thicker as the peas break down. If it thickens more than you like before the peas are tender, stir in a little extra water or stock.

Even cooking: Stir gently across the bottom of the pot occasionally, especially towards the end, when the soup is thickest. This helps prevent sticking without crushing every piece of ham.

Seasoning at the end

Salt: Ham and chicken stock can both be salty, so taste the soup after simmering and add salt only if needed. Ground black pepper can be added to suit your preference.

Bay leaf: It seasons the broth as the soup cooks, but remove it before serving. Check the pot carefully so it does not end up in a bowl.

What to serve alongside

Bread: Crusty bread or toast is useful for scooping up the thick soup. A simple green salad can add a crisp, fresh contrast.

Garnish: Fresh herbs are an optional finishing touch, as noted in the method. Add them just before serving so their flavour stays bright.

Recipe notes & tips

• Rinse the split peas before adding them to the pot.
• Dice the ham into similar-sized pieces for more even portions.
• Keep the soup at a gentle simmer and stir occasionally, especially near the end.
• Taste before salting because the ham and stock may already be well seasoned.
• Remove the bay leaf before ladling the soup into bowls.

Variations

• Smokier flavour: Use smoked cooked ham for a deeper savoury note.
• Extra vegetables: Add diced carrot with the celery and onion.
• Herb finish: Scatter chopped fresh parsley over the soup just before serving.
• Peppery bowl: Add extra ground black pepper at the table.
• Thinner soup: Stir in a little extra water or stock if the finished soup is too thick.

Common mistakes to avoid

• Adding salt too early: Ham and stock vary in saltiness, so taste and season after simmering.
• Boiling too hard: A rolling boil can make the bottom catch; lower the heat to a gentle simmer.
• Skipping the stirring: Thickening peas can stick to the pot, so stir occasionally and scrape the bottom gently.
• Expecting every pea to stay whole: Split peas naturally break down and give the soup its thick texture.
• Serving with the bay leaf: Remove it before serving so it is not left in a bowl.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently on the hob, stirring often; add a splash of water or stock if the soup has thickened in the fridge.

Frequently asked questions