Hearty Split Pea Soup with Ham and Fresh Herbs Recipe

Ingredients

• 225 g (1½ cups)chopped yellow onion (1 medium)
• 125 g (1¼ cups)chopped celery (about 3 ribs)
• 1 tspminced garlic (1 clove)
• 130 g (1 cup)chopped carrots
• 950 ml (4 cups)unsalted chicken broth
• 950 ml (4 cups)water
• 1 tbspolive oil
• 454 g (16 oz)dried split peas, picked over and rinsed
• 680 g (1½ lb)meaty ham bone or ham shanks
• 2bay leaves
• 1½ tsp chopped fresh thyme, or ½ tsp driedthyme
• to tastesalt and freshly ground black pepper
• to garnish (optional)chopped fresh parsley

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil in a large pot over medium heat. Add the onion, celery and garlic, and sauté for about 5–7 minutes, until softened and fragrant.

2. 2

   Add broth and peas

   Pour in the chicken broth and water, then add the rinsed split peas. Stir to combine.

3. 3

   Add ham and herbs

   Put the ham bone or shanks in the pot with the bay leaves and thyme. Bring the mixture to a boil over medium-high heat.

4. 4

   Simmer the soup

   Once it boils, turn the heat to low and cover the pot. Simmer gently for about 1½–2 hours, stirring occasionally to prevent sticking and check the consistency, until the peas are tender and beginning to break down.

5. 5

   Add carrots and season

   About 30 minutes before the soup is done, stir in the carrots. Keep simmering until the carrots and peas are tender, then season with salt and freshly ground black pepper to taste.

6. 6

   Finish the ham

   Carefully lift out the ham bone or shanks. Remove and chop the meat, return it to the soup, and discard the bay leaves.

7. 7

   Serve the soup

   Ladle the soup into bowls and top with chopped fresh parsley, if desired. Serve hot with crusty bread or a side of your choice.

What is split pea soup?

Split pea soup is a thick, slow-cooked soup made from dried peas that soften and partly break down as they cook. It is a familiar comfort-food dish in the United States, where ham is often used to bring savoury depth.

This version builds flavour with onion, celery, garlic and thyme, while a ham bone or shanks enrich the broth. Carrots go in later so they become tender without disappearing into the soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 29g protein, 49g carbs, 10g fat.

Split peas provide most of the carbohydrates and a substantial share of the protein, while ham adds protein and fat; olive oil contributes additional fat. For a balanced plate, serve a bowl with a simple green salad or a portion of vegetables alongside.

Why use a ham bone?

Ham bone: A meaty bone or ham shanks contribute both flavour to the simmering liquid and pieces of meat for the finished bowls. The amount of meat on a bone can vary, so remove it carefully and return whatever meat is available.

Seasoning: Ham can be salty, so the recipe uses unsalted broth and leaves salt until the end. Taste the soup after the ham has been added back before deciding how much salt it needs.

Building flavour at the start

Aromatics: Sautéing the onion, celery and garlic in olive oil softens them and starts the soup with a savoury base. Keep the heat moderate and stir as needed so the garlic does not brown.

Thyme and bay: Thyme seasons the broth as it simmers, while bay leaves add a gentle herbal note. Remove the bay leaves before serving.

Getting the texture right

Split peas: Pick through and rinse the dried peas before adding them. As they cook, they soften and break down, naturally thickening the soup.

Consistency: Stir occasionally, especially as the peas become tender, to check for sticking and gauge thickness. If the soup seems thicker than you want, loosen it with a little water; if the peas are still firm, continue simmering until tender.

When to add the carrots

Carrots: Add them about 30 minutes before the end of the cooking time. This gives them time to become tender while helping them retain their shape and distinct texture.

Doneness: The peas should be soft and starting to break down, and the carrots should be tender when pierced. The full simmer may take about 1½–2 hours after the soup comes to a boil.

What to serve with it

Bread: Crusty bread makes an easy accompaniment and is useful for scooping up the thick soup. Serve it alongside or offer a slice with each bowl.

Fresh finish: Chopped parsley adds colour and a fresh contrast to the rich, savoury broth. Add it just before serving rather than during the long simmer.

Recipe notes & tips

• Pick through the dried peas to remove any debris before rinsing them.
• Use a large pot so the soup can simmer without bubbling over.
• Stir more often as the peas soften, since thicker soup can catch on the bottom.
• Wait until the ham has been added back before adjusting the salt.
• Remove the bay leaves before ladling the soup into bowls.
• Add the parsley at the table for the freshest flavour.

Variations

• Use smoked ham: Choose a smoked ham shank for a deeper savoury flavour.
• Try dried thyme: Use ½ tsp dried thyme in place of 1½ tsp chopped fresh thyme.
• Add extra herbs: Sprinkle a little more fresh parsley over each bowl before serving.
• Make it thicker: Simmer uncovered near the end, stirring often, until it reaches your preferred consistency.
• Serve with a side: Pair the soup with crusty bread or your favourite accompaniment.

Common mistakes to avoid

• Adding salt too early: Ham can season the broth as it cooks, so taste before adding salt at the end.
• Skipping the occasional stir: Peas can stick as the soup thickens; stir periodically, especially late in the simmer.
• Adding carrots at the start: They may become very soft during the long cook; add them about 30 minutes before the soup is done.
• Leaving the bay leaves in: Remove and discard them before serving.
• Stopping while peas are firm: Continue simmering until they are tender and beginning to break down.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3–4 days. Reheat gently on the hob, stirring often; add a splash of water if the soup has thickened in the fridge.

Frequently asked questions