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Split Pea and Ham Soup

A thick, hearty, old-fashioned split pea and ham soup made with a smoky ham bone, tender peas, and aromatic vegetables.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 lb dried split peas rinsed
  • 1 ham bone with meat
  • 2 bay leaves
  • 1 tsp thyme
  • 0.5 tsp black pepper
  • 8 cups water or chicken broth
  • salt to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Cook until softened.
  3. Stir in garlic and cook briefly until fragrant.
  4. Add split peas, ham bone, bay leaves, thyme, and pepper.
  5. Pour in water or broth and bring to a gentle boil.
  6. Reduce heat and simmer partially covered for 75–90 minutes.
  7. Remove ham bone, shred meat, and return meat to soup.
  8. Season with salt to taste and serve hot.

Notes

Soup thickens as it cools; add liquid when reheating.