Classic Ham and Split Pea Soup
Classic Ham and Split Pea Soup delivers a cozy, hearty meal. It’s perfect for cold evenings. After making this many times, I know the key to rich flavor is slow cooking. Creamy, comforting, and full of flavor. Try my Russian Potato and Mushroom Soup for a different cozy option. Jump to Recipe If you love recipes like this, you’ll also enjoy Russian Potato and Mushroom Soup and One Pot Creamy Cajun Sausage Pasta.
Why This Classic Ham and Split Pea Soup Is Pure Comfort
- cozy
- hearty
- flavorful
- easy to make
What You'll Need for Classic Ham and Split Pea Soup
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb ham
- 1 cup split peas
- 1 onion
- 2 carrots
- 2 celery ribs
- 3 cloves garlic
- 6 cups chicken broth
- 1 bay leaf
- salt
- pepper
- thyme
- bay leaf
- olive oil
- Optional: fresh parsley
- Optional: crusty bread
- Optional: cheddar cheese
📝 Ingredient Notes
- ham: Use a good-quality smoked ham for best flavor.
- split peas: Rinse split peas before adding to the pot.
- onion: Dice small for even cooking.
- carrots: Peel and dice for consistent texture.
- celery: Chop finely to blend into the soup.
🛒 Tools & Equipment I Recommend
- Slow cooker — Ensures even cooking and rich flavor → See on Amazon
- Immersion blender — Helps achieve smooth texture → See on Amazon
How to Make Classic Ham and Split Pea Soup
- Step 1: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes.
- Step 2: Add garlic and cook for 1 minute. Stir in ham, split peas, bay leaf, salt, and pepper.
- Step 3: Pour in chicken broth. Bring to a boil, then reduce heat. Simmer for 1 hour or until peas are tender.
- Step 4: Use an immersion blender to puree the soup to desired consistency. Adjust seasoning if needed.
- Step 5: Serve warm with optional toppings. Enjoy!
Cook's Tips for Perfect Classic Ham and Split Pea Soup
- Cooking technique: Simmering for at least 1 hour ensures the peas become tender and the flavors deepen.
- Common mistake and fix: Overcooking can make the soup too thin. Add more broth if needed.
- Flavor enhancement: Using homemade broth gives a richer taste than store-bought.
- Texture tip: If you want a chunkier soup, blend only half the mixture.
Storing & Reheating Classic Ham and Split Pea Soup
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 days. Make-ahead tip: Make up to 2 days in advance and reheat before serving.
Freezing Classic Ham and Split Pea Soup
Freeze in a sealed bag for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 20–30 minutes. Microwave: Reheat in the microwave in 1-minute increments.
Recipe Notes
- Chef tip: Letting the soup rest for 10 minutes after cooking helps the flavors settle.
- Best substitution: Use vegetable broth for a vegetarian version.
- Make-ahead: Make a larger batch for easy reheating.
- Scaling: Adjust ingredient quantities for more or fewer servings.
- Troubleshooting: If the soup is too thick, add more broth or water.
Want to level up this recipe?
Chefs knife — Precise cutting leads to even cooking → Check price on Amazon
Classic Ham and Split Pea Soup
Ingredients
Main Ingredients
- 1 lb ham
- 1 cup split peas
- 1 onion
- 2 carrots
- 2 celery ribs
- 3 cloves garlic
- 6 cups chicken broth
- 1 bay leaf
Seasonings
- salt
- pepper
- thyme
- bay leaf
- olive oil
Optional Toppings
- fresh parsley
- crusty bread
- cheddar cheese
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes.
- Step 2: Add garlic and cook for 1 minute. Stir in ham, split peas, bay leaf, salt, and pepper.
- Step 3: Pour in chicken broth. Bring to a boil, then reduce heat. Simmer for 1 hour or until peas are tender.
- Step 4: Use an immersion blender to puree the soup to desired consistency. Adjust seasoning if needed.
- Step 5: Serve warm with optional toppings. Enjoy!
Notes
- Chef tip: Letting the soup rest for 10 minutes after cooking helps the flavors settle.
- Best substitution: Use vegetable broth for a vegetarian version.
- Make-ahead: Make a larger batch for easy reheating.
- Scaling: Adjust ingredient quantities for more or fewer servings.
- Troubleshooting: If the soup is too thick, add more broth or water.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed bag for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 20–30 minutes.
- Microwave reheat: Reheat in the microwave in 1-minute increments.
- Make ahead: Make up to 2 days in advance and reheat before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 15g
- Fat: 8g
- Carbs: 15g
- Fiber: 3g
- Sugar: 2g
- Sodium: 1200mg
- Cholesterol: 40mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Classic Ham and Split Pea Soup FAQs
Yes, you can make it up to 2 days in advance. Reheat before serving for best results.
If the soup is too thick, add more broth or water to reach your desired consistency.
Yes, store it in a sealed bag in the freezer for up to 3 months.
Yes, add all ingredients to the slow cooker and cook on low for 6–8 hours.
Yes, substitute with smoked turkey or use vegetable broth for a vegetarian version.
A Warm Final Note
I can’t wait for you to try Classic Ham and Split Pea Soup and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
