Hearty Split Pea Soup with Ham: A Cozy Classic You’ll Love

Craving the best split pea soup recipe with ham? Discover my simple, flavorful method with ham bone and crockpot tips for a comforting, velvety dish.

Hey there! ever find yourself craving something warm, comforting, and just plain hearty after a long day? i sure have.

One of my go-to recipes that hits all the right notes is a good ol’ split pea soup recipe with ham .

There’s just something about that smoky, tender ham melting into velvety split peas that makes the whole bowl feel like a big hug.

Believe me, this isn’t just some boring soup you toss together — it’s a classic that’s been around forever, and once you try it, you’ll see why it’s still so popular.

Back in the day, people made this soup because it was affordable, filling, and used ingredients they had on hand.

Think about it — dried split peas, some ham scraps from the sundays, and vegetables. it’s like culinary recycling! today, the best split pea soup recipe still keeps that tradition alive but with a little modern twist.

It’s quick enough for a weeknight meal but hearty enough for a weekend gathering with friends.

Now, let's talk about how long this takes and how tough it is. fair warning: this pea soup recipe with ham bone isn’t a 15-minute deal.

You're probably looking at about an hour and a half total, including prep and simmering. but honestly, most of that time, it’s just waiting for the peas to soften — and trust me, good things are worth waiting for.

Plus, it’s not hard to make, even if you’re not a kitchen pro. just toss everything into a big pot and let it do its magic.

Cost-wise, this dish is pretty budget-friendly. dried split peas are super cheap, and if you have some leftover ham or a ham bone, even better.

If not, diced cooked ham from the store works just as well. it makes enough to feed six to eight people, so it’s perfect for family dinners or a small gathering — and leftovers? even better.

One of the reasons i love this pea soup crockpot idea — and you can totally do it that way — is that it frees you up.

Just dump in your ingredients in the morning, turn it on, and by dinner, you’re staring at a bowl of savory goodness.

It’s simple and makes your house smell amazing.

But here’s why you should give this a shot beyond just nostalgia: it’s actually pretty good for you. split peas pack a punch of fiber, protein, and vitamins.

They’re great for digestion, heart health, and keeping you full longer. and adding ham gives it some serious flavor while sneaking in more protein.

Plus, when served hot with a side of crusty bread, it’s a meal that feels like a true comfort food.

Perfect for chilly days, sick days, or just whenever you need a cozy pick-me-up.

Honestly, i’ve found that nothing beats a big bowl of best split pea soup on a cold winter night. it makes me feel rooted in tradition yet cozy in my own modern kitchen.

Intrigued? i promise once you master this simple recipe, it’ll become a staple. so, ready to gather your ingredients? let’s get started! next up, we’ll dive into the ingredients that make this soup so darn delicious.

Alright, so you wanna make a split pea soup recipe with ham that’s basically like giving your taste buds a warm hug — and honestly, who doesn’t need that on a chilly day? i’ve cooked this plenty of times, and i always forget how simple yet insanely satisfying it is.

It’s one of those recipes that, once you get the hang of it, feels like second nature. plus, if you’re like me and love to throw in a ham bone or ham hock, the flavor just kicks up a notch!

Let’s chat about the essentials first — what you need to get this soup sitting pretty on your stove.

Premium Core Components

When it comes to split pea soup with ham , quality ingredients actually make a difference. you want good dried split peas — like, rinse them really well, because they can have some dust or little bits.

I stick with about 1 pound (450 g) , which is roughly half a standard bag. pro tip: avoid split peas that are too old or stored in a humid place — they tend to turn mushy and lose their bright color.

Freshness matters because those peas should hold their shape when cooked, not turn into a sad, overcooked mash.

Broth is super important, too. i usually go with 8 cups (1.9 liters) of chicken or veggie broth. and, if you’re feeling fancy, a ham bone or ham hock adds that rich, smoky flavor that takes this from good to “oh my gosh!” i recommend storing your broth in a sealed container in the fridge and using it within a week, or freeze it if you’re prepping ahead.

For vegetables, i do a quick chop of 1 large onion, 2 carrots, and 2 celery stalks. freshness is key here — buy firm carrots, and make sure onions aren’t soft or wrinkly.

Fresh garlic? absolutely. it really deepens the flavor.

Storage tips: Keep dry split peas in an airtight container, away from sunlight — they’ll last around a year. Always double-check for any signs of bugs or discoloration before cooking.

Signature Seasoning Blend

The magic in this pea soup recipe with ham really comes from the seasoning. i swear by dried thyme and a bay leaf — classic combo that gives it that cozy feel.

Freshly cracked black pepper and a pinch of salt round things out, but don’t overdo it — the ham will also add saltiness.

Herb-wise, i love tossing in a little rosemary or parsley if i have it, but thyme and bay are the staples.

And for regional variation? some folks add a dash of smoked paprika or a touch of cumin for a smoky, earthy flavor.

Flavor enhancers like a splash of Worcestershire sauce or a dash of hot sauce at the end can also add some pizzazz. Not necessary but totally worth experimenting with!

Smart Substitutions & Hacks

Cooking’s all about flexibility, right? if you don’t have split peas, you could try yellow split peas — they’re slightly milder but work in a pinch.

Want to make it vegetarian? just skip the ham, and use smoked spices or even front-load paprika or liquid smoke.

And let’s be honest: emergencies happen. forgot the ham? no worries. a can of diced ham or even chopped cooked bacon can work as stand-ins.

If you’re feeling seasonal, frozen peas blended with a smoky spice blend can also give that pea-soup vibe without the legumes.

Kitchen Equipment Must-Haves

Here’s what makes life easier: a good large soup pot or dutch oven — trust me, that’s your best friend for this dish.

If you’ve got an immersion blender , even better — blending half the soup makes it super creamy without dirtying another blender.

A sharp chef’s knife , a cutting board, and some measuring cups are all you need for prep. When it’s time to serve, a sturdy ladle makes scooping a breeze.

Thinking ahead? Store leftovers in airtight containers — this soup tends to get better the next day as the flavors meld.

Now, i’ve got you covered on the ingredients and tools. but hold tight — next, i’ll walk you through the simple, step-by-step process so you can make the best split pea soup with ham your family or guests will rave about.

It’s honestly a cozy, hearty dish that’s easier than you think to whip up. let’s get ready to cook!

Mastering the Professional Cooking Method for the Best Split Pea Soup Recipe

Alright, so you wanna make the best split pea soup recipe with ham , right? honestly, i’ve messed up my fair share of soups before i figured out some key professional cooking techniques .

But don’t worry—once you get these essential prep steps and process down, your soup will turn out smooth, flavorful, and downright addictive.

So, grab a cup of coffee, and let’s chat about how to perfect this cozy classic.

Essential Preparation Steps: Mise en Place & Safety First

First things first — mise en place. if you’re like me, you usually throw everything in the pot and hope for the best.

Not this time! rinsing those split peas under cold water is a must. no one wants sandy leftovers in their soup! then, chop your onion, carrots, celery, and ham.

Trust me, prep saves you stress. when all ingredients are ready to go, the cooking process feels like a breeze instead of a chaos mess.

Time management is a big deal here, especially since split peas take about 45 to 60 minutes to get tender.

The trick? start your prep early, then keep an eye on your stove — stir occasionally to prevent it from sticking or burning.

Organization helps, too. keep your ingredients within reach, and if you’re using a ham bone for that extra smoky flavor, toss it in early with the peas and broth.

Oh, and don’t forget safety! sharp knives, watch those fingers, and make sure your working space is clean.

Step-by-Step Process: Clear & Precise

Here’s where the magic happens. Numbered instructions are your best friends.

1. Sauté aromatics : warm your olive oil over medium heat. toss in the onions, carrots, and celery. cook until soft and translucent—about 5- 7 minutes.

   It’s the base of flavor, so don’t skip this step!

2. Add garlic and seasonings : Stir in minced garlic, thyme, salt, and pepper. Cook for about 1 minute until fragrant. That’s the secret sauce right there.

3. Combine peas and broth : rinse the split peas and add them to the pot along with your broth and the bay leaf.

   If you’re feeling fancy, toss in a ham hock or ham bone now, too. bring everything to a boil — that’s about 212° f or just a good rolling boil.

4. Simmer gently : lower the heat to simmer — around 190° f to 200° f . keep the lid slightly ajar so steam escapes — this helps thicken the soup.

   Let it simmer for about 45- 60 minutes , stirring every so often. when the peas are tender and fluffy, you’re close.

5. Stir in ham : add your diced ham and cook for another 10 minutes to heat through. optional step: blend half with an immersion blender if you like a velvety smooth consistency.

   But honestly? i like mine slightly chunky.

6. Taste and adjust : Remove the bay leaf, taste, then add more salt, pepper, or herbs as needed.

Timing and temperature are key here. too high, and you risk burning; too low, and the peas won’t cook properly.

Keep an eye on your heat, and you’ll get a perfectly tender, flavorful soup every time.

Expert Techniques to Elevate Your Soup

Now, here’s where the pros do things differently. a lot of great cooks swear by cooking the pea soup with ham with the ham bone in the long simmer.

It’s all about flavor extraction—those marrow and pork bits work wonders. if you want your soup extra rich, cook that ham hock for longer, like an hour, and then pull it out, shred the meat, and add it back in.

Another cool tip? using an immersion blender makes a smoother, more luxurious soup. but if chunky is your vibe, just stir gently and stop there.

Also, check your internal temperature on the ham—look for a safe 145° f —and make sure everything’s heated evenly. this little step guarantees your soup with ham is both tasty and safe.

Success Strategies: Avoid the Pitfalls

Listen, i’ve been there—sometimes your soup comes out too thick, or the peas stay hard. the biggest mistake? not giving the peas enough time to cook or rushing the simmer.

Patience is key.

For quality checkpoints , take a peek at the peas—they should break apart easily with a fork. if they don’t, keep simmering.

If you find your soup too thick, just add a splash of broth or water to loosen it up.

Want to make this split pea soup crockpot version? start everything early in your slow cooker on low about 8 hours , and you’ll have tender peas and flavor infusion without much fuss.

And who doesn’t love setting it and forgetting it?

Wrap-Up & Transition

Once you master these professional cooking methods , making a peanut soup recipe with ham or any hearty soup becomes second nature.

Just focus on prep, control your heat, and taste as you go. with a little patience, you'll be sitting with a steaming bowl of the best split pea soup that’s rich, smoky, and perfect for any chilly day.

Feeling ready? Cool — I’ll catch you in the next section with some extra tips and tricks to make sure your split pea soup with ham turns out totally perfect every time!

Alright, let’s talk about one of my absolute favorites— the best split pea soup recipe with ham . seriously, this dish has saved my butt on cold evenings when i just want something comforting, filling, and honestly, kinda nostalgic.

Plus, it’s super easy to make once you get the hang of it, and it tastes even better the next day.

So, how do i make this magic happen? keep reading because i’ve got all the pro tips and secrets you’ll need—no fancy chef skills required.

Pro Tips & Secrets

First off, if you’re serious about flavor, try to snag a ham bone or ham hock. nothing beats that deep smoky goodness that infuses each spoonful.

I swear, it’s like a flavor boost on steroids. i learned this trick the hard way—skipping the bone makes a big difference, especially in a pea soup recipe with ham bone .

It’s a game-changer, trust me.

Now, about saving time: here’s a little hack. if you’re in a rush, use a pea soup crockpot . just toss everything in, set it on low for 6- 8 hours, and come back to a tender, flavorful meal.

It’s almost too easy. i also suggest rinsing the split peas really well. they tend to have dust or small debris, and rinsing cuts down on that grittiness and helps them cook faster.

For flavor enhancements, a splash of smoked paprika right before serving adds a smoky depth. and don’t forget seasoning! soup often needs a good pinch of salt at the end, especially if you used a ham bone—those bones hold a lot of salt.

When it comes to presentation, i love a pop of fresh parsley or a sprinkle of chopped chives on top.

Bright green makes anything look instantly more appetizing. a side of crusty bread or a handful of oyster crackers completes the cozy vibe.

Perfect Presentation

Plaque your split pea soup with ham in a rustic bowl or a simple white mug—whatever screams comfort to you.

To keep it looking appealing, garnish with fresh herbs or a swirl of crème fraîche if you’re feeling fancy. when plating, i like to keep the soup a little chunky—you know, some peas and ham pieces still visible—so it looks hearty.

Bright color combinations, like the green peas with a sprinkle of red pepper flakes, make the soup inviting.

If you’re feeling extra, arrange some toasted bread on the side and top the bowls with a wedge of lemon or some grated cheese.

It’s all about making it look so tempting you don’t want to wait to dig in.

Storage & Make-Ahead Tips

The great thing about pea soup with ham ? it actually gets better with a little time. store leftovers in airtight containers in the fridge.

It’ll last about 3-4 days, and honestly, the flavors have a chance to really meld together. just reheat on low in a pot or in the microwave.

If the soup thickens too much overnight, thin it out with a splash of broth or water.

And if you want to make it ahead, cook the soup, let it cool, and freeze in portions. it’s perfect for busy weeknights or freezer stockpiling.

Just defrost and heat, and you’re good to go.

Creative Variations

Feeling adventurous? swap out the ham for cooked turkey or sausage for a different twist. want to up your veggie game? toss in some chopped kale or spinach toward the end for added greens.

For seasonal flair, throw in some roasted butternut squash or sweet potatoes in the fall—talk about cozy!

If you’re vegetarian but still craving that smoky flavor, try adding a dash of smoked paprika and swap the broth for a veggie version.

It’s pretty damn delicious, and the texture’s still rich and filling.

Complete Nutrition & Benefits

This split pea soup with ham can be pretty nutritious. peas are loaded with fiber and protein, which keeps you satisfied longer.

The ham adds protein too, making it a balanced meal. plus, it’s low in fat and sodium if you choose low-sodium broth and rinse your ham well.

Growing up, i always heard that split peas are great for digestion and heart health—as if this soup wasn’t already a win! it’s filling enough for a meal but light enough not to leave you feeling sluggish.

Honestly, this dish has become a staple in my house because it’s simple, hearty, and downright delicious. i promise, once you try this pea soup recipe with ham , you’ll wonder how you ever lived without it.

So grab those ingredients, embrace the process, and enjoy some good old-fashioned comfort food—your taste buds will thank you!

Frequently Asked Questions

Can I make this split pea soup with ham ahead of time?

Absolutely! This soup tastes even better the next day as flavors meld. Store it in an airtight container in the refrigerator for up to 3 days, and reheat on the stovetop or microwave when ready to serve.

Can I freeze leftover split pea soup with ham? How should I do it?

Yes, this soup freezes well! Let it cool completely, then transfer to freezer-safe containers or zip-top bags. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of broth if it thickens too much.

What are some variations I can try with this split pea soup recipe?

For a vegetarian twist, skip the ham and add smoked paprika for smoky flavor, using vegetable broth instead. You can also try adding diced potatoes for extra heartiness or incorporate shredded leftover turkey or sausage for different protein options.

What are some tips to make the soup extra creamy or flavorful?

To make it creamier, blend half of the soup with an immersion blender and stir it back in. Using a ham bone or ham hock during simmering adds depth of flavor, and a splash of apple cider vinegar at the end can brighten the dish. Remember to season with salt and pepper to taste!

Is this split pea soup with ham a healthy choice?

It’s quite nutritious, providing a good source of fiber, protein, and vitamins from the peas and vegetables. Using lean ham and low-sodium broth can make it a lighter option. Keep in mind portions and add plenty of vegetables for extra nutrients.

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