This split pea soup with ham has been in my family for decades. With only a few ingredients including smoky ham, it’s easy to prepare for lunch or dinner any day of the week – and is just as delicious made ahead!
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It’s hard to believe how delicious this soup is. The first time I learned what was in my dad’s split pea soup, I was floored. It. Is. So. Easy. And BEYOND flavorful. Sick of thin, watery pea soup? This soup is creamy, hearty and heartwarming.
There’s a couple of reasons why this split pea soup is so delicious. It’s loaded with smoked ham which adds texture and of course, smoky flavor. The second trick is blending. There are three ways you can blend this soup based on your preference. The first is to leave the soup extra chunky. The second is to use an immersion blender for creamy split pea soup with some whole ingredients still intact for texture. This is my favorite way to serve it. The last is to pop the whole thing in a traditional blender and let it go, for creamy, smooth split pea soup. The choice is yours!
And speaking of family heirloom recipes, dad and mom really knows how to cook! Check out his Sausage Succotash and Peanut Sauce and her Strawberry Preserves. You certainly won’t regret it!
Why is this split pea soup the best recipe ever? It’s creamy, it’s smoky, it’s easy, it’s fabulous…the list goes on and on. But here are the top five reasons why you’ll love it and it will become a family heirloom in your house too.
- Decades of testing (it’s a family heirloom!)
- Smoky, meaty undertones from ham
- SO easy to make
- Freezer-friendly!
- Make it ahead and simply reheat it
Ingredients for Split Pea Soup
- Chicken broth – chicken broth is the base for our soup. I prefer low-sodium chicken broth!
- Smoked ham – a smoked ham steak is the easiest cut of ham to cube up. You can also use a quarter or half ham from the grocery store. Really any cut works as long as it’s smoky and meaty and delicious!
- Green split peas – split peas are usually sold near the dried beans in the grocery store. I like green peas better than yellow for this soup.
- Carrots – carrots add sweetness and a pop of color to our split pea soup.
- Celery hearts – celery adds mild earthiness to our soup.
- Sweet onions – sweet onions add a tangy, sweet undertone.
- Head of garlic – you might think it’s crazy, but trust me! The whole head of smashed garlic cloves add subtle but powerful depth of flavor. It’s the secret ingredient.
- Bay leaf – a bay leaf adds warmth and complexity.
Ham Options for Split Pea Soup
- Ham hock: adding a ham hock while the soup simmers can infuse the soup with rich, smoky flavor.
- Ham bone: if you have a leftover ham bone, you can add it to the soup while it simmers to add savory, smoky flavor.
- Bacon or pancetta: I mean, you can’t go wrong with that!
- Vegetarian option: don’t want ham? No worries? Leave it out. You can even add in a splash of liquid smoke to mimic the smokiness of ham without the meat.
Watch How to Make Split Pea Soup: Video
How to Make Split Pea Soup With Ham
Make the best split pea soup! Full instructions in the recipe card; this is just an outline!
Step 1: Add all ingredients to a large pot.
Step 2: Cover, and bring soup to a boil. Once boiling, turn to a gentle simmer over low heat. Let simmer, covered, for 90 minutes. Stir occasionally.
Step 3: After 90 minutes, peas will have disintegrated. Remove bay leaf. Add salt and pepper to taste. Use either a potato masher (for chunky soup), an immersion blender (for semi-chunky soup), or a blender (smooth soup) to blend to desired texture. I use an immersion blender and blend directly in the pot (see video below for technique), so I can leave about 1/3 of the diced ham and carrots intact, blending the rest into a creamy, uniform soup.
Step 4: That’s it! Serve.
Do You Need to Soak Split Peas?
I’ll keep this short. You absolutely do not need to soak split peas for this recipe!
What Are Split Peas?
Green peas are dried, the outer skin is peeled, and then the pea itself is split to create a split pea! Cooked split peas are much creamier than regular peas!
Serving Tips
Well if you’re asking me, the absolute best way to serve split pea soup is with warm rolls. Shall I suggest my Parker House Rolls, Yeast Rolls or easy Drop Biscuits? If you aren’t on the bread train, then serve alone (yes, you really don’t need anything on the side!), with Roasted Root Vegetables, Glazed Carrots, or Seared Scallops or baked Juicy Chicken Breast. My favorite split pea soup garnishes and toppings include:
- Homemade Croutons
- A dollop of sour cream or crème fraiche
- Crispy fried onions
- A dusting of smoked paprika
- Finely chopped parsley or chives
- Cracked black pepper
- Cooked/grilled shrimp
- Roasted almonds or pine nuts
Freezing and Storage Tips
- Make ahead: You can absolutely make split pea soup ahead. I actually think it tastes better the next day when the flavors have melded together even more.
- Storage: Split pea soup with ham lasts 4-5 days in the refrigerator, once it has cooled completely.
- Freezing: Split pea soup freezes very well for about 4 months!
- Reheating: Reheat split pea soup on medium-low heat in a covered pot, or in the microwave. It’s best to thaw frozen soup in the refrigerator before reheating, if time permits!
More Classic Soup Recipes You’ll Love!
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Best Corn Chowder Recipe
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Creamy Butternut Squash Soup
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New England Fish Chowder
Easy Weeknight Dinners
White Bean Soup (in 30 Minutes!)
Appetizers
BEST French Onion Soup
If you’ve tried this Split Pea Soup With Ham or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Dad’s Split Pea Soup With Ham
Equipment
- Immersion blender (or blender or potato masher depending on desired consistency)
Ingredients
- 8 cups (low-sodium) chicken broth, 2 quarts
- 1 ½ pounds smoked ham steak or other boneless cut, diced into roughly ½” cubes
- 1 pound green split peas
- 1 pound carrots, peeled and roughly chopped
- 1 pound celery hearts, roughly chopped
- 2 medium sweet onions, roughly chopped
- 1 medium head garlic, all cloves peeled and smashed with the side of your knife
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Add all ingredients (split peas, chopped carrots, celery and onion, smashed garlic, diced ham, bay leaf, and chicken broth) to a large pot.
- Cover, and bring soup to a boil over high heat. Once boiling, turn to a gentle simmer over low heat. Let simmer, covered, for 90 minutes. Stir occasionally.
- After 90 minutes, peas will have disintegrated. Remove bay leaf. Add salt and pepper to taste. Use either a potato masher (for chunky soup), an immersion blender (for semi-chunky soup), or a blender (smooth soup) to blend to desired texture. I use an immersion blender and blend directly in the pot (see video below for technique), so I can leave about 1/3 of the diced ham and carrot intact, blending the rest into a creamy, uniform soup. If you’re using a potato masher, mash directly in the pot to desired consistency. For smooth soup, place all soup in a blender and blend on medium until uniform and creamy.
- Serve with more black pepper (and warm rolls if you’re feeling it!).
Video
Notes
- See my post above for garnishes and serving suggestions.
- Use about 1.5 to 2 pounds of ham for this recipe.
- You won’t taste the garlic. It only enhances the flavor of the soup!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was EXCELLENT and my first attempt at a split pea and ham soup. I did not have celery but used celery salt and added a LITTLE ham stock to taste when I was eating it. This is a KEEPER!
Hi Jackie,
AWW thanks for letting me know!! This review made my day ๐
Grace
This soup is the best recipe!! My husband said it was the best heโs ever eaten!! Big statement we have been married nearly 60 years, 4 kids and all:)) anyway hats off to this recipe!! Try it!! I made it the way itโs stated but added ham hock.
Hi Debbie,
Woohoo! Really appreciate your review and congrats on 60 years of marriage too!!
Grace
I followed the recipe exactly and was nervous about the whole clove of garlic, but the flavor turned out amazing. The only change I made was cooking it in the Instant Pot for one hour. I do wish I had reduced the chicken brothโ8 cups was a bit much for the Instant Potโespecially since I didnโt blend the soup and kept the carrots, celery, and ham in whole pieces. While the texture wasnโt quite what I prefer, the taste was phenomenal, everyone went back for seconds, and it thickened nicely as it cooled. It made a large batch, with three 32-ounce containers left over, which Iโll be freezing at least one of them.
Hi Gina,
I’m SO happy you loved the soup!! The soup will definitely become creamier if you blend some of it, but sounds like otherwise it was a hit! ๐ Happy New Year!
Grace
I use 2 mirepoix sauted in olive oil until soft. Then some fresh garlic and spices before the broth. Add a hemlock and cook for an hour or so. Then diced ham and done…
Hi Todd,
Thanks for your comment! Hope it turned out well ๐
Grace
I’m making it tonight and am excited.
Please let me know how it goes, Christina!
Grace