Split Pea Soup with Ham Bone and Hearty Bread Recipe

Introduction

This classic split pea soup is a comforting and hearty dish perfect for chilly days. Packed with tender vegetables, smoky ham, and flavorful seasonings, it’s both nourishing and easy to make from scratch.

Ingredients

• 2 tablespoons olive oil
• 2 cups finely diced onion (about 2 medium onions)
• 1 cup finely diced carrot (2 to 3 large carrots)
• 1 cup finely diced celery (3 to 4 stalks)
• Salt and pepper, to taste
• 1 tablespoon minced garlic (about 4 cloves)
• 1 tablespoon Italian seasoning
• 1½ teaspoons ground cumin
• 1 teaspoon dried thyme
• 1/8 teaspoon red pepper flakes
• 1½ cups green split peas, rinsed
• 2 small bay leaves or 1 large bay leaf
• 1 meaty ham bone or ham hocks (plus extra ham as desired)
• 8 cups reduced-sodium chicken broth
• Fresh thyme leaves (optional, for garnish)
• Hearty buttered bread, for serving

Instructions

1. Step 1: In a large heavy-bottomed pot (5.5 quart or larger), heat the olive oil over medium heat. Add the onion, carrot, celery, and season with salt and pepper (about ¼ teaspoon salt and ½ teaspoon pepper). Cook until the vegetables soften and the onion begins to turn golden, about 5–8 minutes.
2. Step 2: Stir in the garlic, Italian seasoning, cumin, dried thyme, and red pepper flakes. Cook, stirring constantly, for 1 minute until fragrant.
3. Step 3: Add the rinsed split peas and mix well with the vegetables and spices.
4. Step 4: Place the ham bone, bay leaves, and chicken broth into the pot. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 60–90 minutes. Stir occasionally to prevent the peas from sticking to the bottom. Cook until the peas are tender and the soup has thickened. Add more broth if it becomes too thick.
5. Step 5: If using, add extra chopped ham during the last 10 minutes of cooking.
6. Step 6: Remove the ham bone and shred off as much meat as possible. Discard the bone and any fat. Return shredded ham to the soup. Remove and discard the bay leaves.
7. Step 7: Remove about 2 cups of the soup and carefully blend it until smooth (remove the center knob of the blender lid and cover with a kitchen towel to allow steam to escape). Return the blended soup to the pot and stir to combine.
8. Step 8: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with hearty buttered bread and a sprinkle of fresh thyme leaves, if desired.

Tips & Variations

• Add salt gradually because ham bones or hocks can be quite salty; you may not need much additional salt.
• For a vegetarian version, omit the ham and use vegetable broth instead, adding smoked paprika for a smoky flavor.
• If the soup thickens too much during storage, thin it with extra broth or water when reheating.
• Using fresh split peas ensures better texture; old peas may not soften properly.
• Add extra diced ham near the end of cooking for more meat in the soup.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. It thickens as it cools, so add broth or water when reheating to reach your preferred consistency. This soup freezes well for 2 to 3 months; thaw overnight in the refrigerator and reheat gently on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a ham hock instead of a ham bone?

Yes, ham hocks are a great alternative and are usually saltier and more flavorful. If using ham hocks, consider reducing added salt and replacing some broth with water if you prefer a less salty soup.

How do I make the soup creamier without adding cream?

Blending a portion of the soup creates a naturally creamy texture without dairy. You can blend about 2 cups until smooth and stir it back into the pot for a rich consistency.

Split Pea Soup with Ham Bone and Hearty Bread Recipe

Print Recipe

★★★★★

4.7 from 140 reviews

This hearty Split Pea Soup recipe features tender green split peas simmered with aromatic vegetables, fragrant herbs, and a flavorful ham bone or ham hocks. Blended partially for a creamy texture while retaining some chunkiness, this comforting soup is perfect served with buttered bread for a wholesome meal.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 to 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Vegetables and Aromatics

• 2 tablespoons olive oil
• 2 cups finely diced onion (2 medium onions)
• 1 cup finely diced carrot (2 to 3 large carrots)
• 1 cup finely diced celery (3 to 4 stalks)
• Salt and pepper to taste (approximately 1/4 teaspoon salt and 1/2 teaspoon pepper recommended)
• 1 tablespoon minced garlic (4 cloves)

Spices and Herbs

• 1 tablespoon Italian seasoning
• 1–1/2 teaspoons ground cumin
• 1 teaspoon dried thyme
• 1/8 teaspoon red pepper flakes
• 2 small bay leaves or 1 large bay leaf

Legumes and Liquids

• 1–1/2 cups green split peas, rinsed (ensure peas are not old for softening)
• 8 cups reduced-sodium chicken broth

Meat

• 1 meaty ham bone or ham hocks (about 1 3/4 pounds, plus more ham if desired)
• Optional: Additional shredded or diced ham (about 2 cups) for extra meatiness

To Serve

• Fresh thyme leaves (optional)
• Hearty buttered bread

Instructions

1. Prepare the vegetables: In a large (5.5 quart or larger) heavy-bottomed pot, heat the olive oil over medium heat. Add the finely diced onion, carrot, celery, and season with salt and pepper (about 1/4 teaspoon salt and 1/2 teaspoon pepper). Cook, stirring occasionally, until the vegetables are softened and the onion begins to turn golden, approximately 5 to 8 minutes.
2. Add garlic and spices: Stir in the minced garlic, Italian seasoning, ground cumin, dried thyme, and red pepper flakes. Cook, stirring constantly, for 1 minute to release the aromas of the spices and garlic.
3. Add split peas: Add the rinsed green split peas to the pot and stir to combine thoroughly with the vegetable and spice mixture.
4. Add ham bone, bay leaves, and broth: Place the meaty ham bone or ham hocks and bay leaves into the pot. Pour in the 8 cups of reduced-sodium chicken broth. Bring the mixture to a boil over high heat.
5. Simmer the soup: Once boiling, reduce the heat to low and let the soup simmer uncovered for 60 to 90 minutes. Stir occasionally to prevent the peas from sticking to the bottom. Continue simmering until the split peas are tender and the soup reaches your desired thickness. Add more broth if the soup becomes too thick for your liking.
6. Add extra ham: If using additional diced or shredded ham, stir it in during the last 10 minutes of cooking to warm through.
7. Remove bones and shred meat: Remove the ham bone(s) and shred off as much meat as possible. Discard the bones and any fat. Return the shredded ham to the soup. Remove and discard the bay leaves.
8. Partially blend the soup: Carefully remove about 2 cups of the soup and blend it in a blender or with an immersion blender until completely smooth. To prevent splatters, remove the blender lid’s center knob and cover with a clean kitchen towel to allow steam to escape. Return the blended puree back to the pot and stir well.
9. Season and serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls and serve hot, garnished with fresh thyme leaves if desired, alongside hearty buttered bread. Enjoy your comforting split pea soup!

Notes

• Add salt slowly and to taste because ham hocks and bones can be quite salty. If using ham hocks and you prefer less salt, replace 2 cups of chicken broth with water to reduce sodium.
• Choose a ham bone with plenty of meat for better flavor and more shredded ham in the soup. Leftover holiday ham bones work well, or ask your butcher for ham bones or ham hocks.
• If your ham bone is bare or smaller than 1 3/4 pounds, add extra diced or shredded ham (about 2 to 2 1/2 cups) during the last 10 minutes of cooking for more meatiness.
• Cooking time varies; cook until peas are tender and easily shred off meat from bones. For a creamier texture, simmer longer until peas soften further and begin to fall apart. If soup thickens too much, add water or broth.
• When blending hot soup, always allow steam to escape by removing the blender lid center and covering with a kitchen towel to prevent splatter injuries.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Soup thickens as it cools, so thin with broth before reheating. Soup freezes well for 2-3 months; thaw in the refrigerator overnight before reheating.

Keywords: split pea soup, ham bone soup, comforting soup, green split peas, homemade soup, easy soup recipe, hearty soup