Split pea soup is one of those timeless comfort foods that never goes out of style. The split peas break down into a naturally creamy, satisfying soup without any dairy, while smoky ham adds depth and protein. It's budget-friendly, freezes beautifully, and honestly tastes even better the next day.
This is the kind of soup that's been warming families for generations - simple ingredients, minimal effort, maximum satisfaction. One pot of this makes enough to feed a crowd, with plenty left over for lunches all week.
Why Split Peas Are a Nutritional Powerhouse
Split peas are one of nature's most nutritious and affordable foods. Here's what makes them special:
- High protein: 16 grams per cup (cooked) - great for vegetarians
- Fiber-rich: 16 grams per cup helps with digestion and keeps you full
- Low fat: Naturally very low in fat
- Iron source: Important for energy and blood health
- Budget-friendly: One of the cheapest proteins available
The Ham Hock Difference
A smoked ham hock is the secret to authentic split pea soup flavor. As it simmers, the bone releases collagen that gives the soup body, while the smoky meat infuses every spoonful with deep, savory flavor.
Can't find a ham hock? Here are alternatives:
- Leftover ham bone: Perfect after holiday meals
- Diced ham: Use 2 cups, add in the last 30 minutes
- Bacon: Cook 4-6 strips first, use the fat and crumbled bacon
- Smoked turkey leg: A lighter alternative with similar smokiness
Tips for Perfect Split Pea Soup
Follow these guidelines for soup success every time:
- No soaking needed: Unlike dried beans, split peas cook without pre-soaking
- Rinse first: A quick rinse removes debris and any dusty coating
- Stir occasionally: Peas can stick to the bottom as they break down
- Add water as needed: The soup thickens considerably as it cools
- Low and slow: Gentle simmering gives the best texture
- Taste before salting: Ham hocks are salty - season at the end
Chunky vs. Smooth: Choose Your Texture
Split pea soup can be served two ways:
- Rustic (no blending): The peas naturally break down but you'll have some texture
- Partially blended: Use an immersion blender for 30 seconds - creamy with some chunks
- Fully smooth: Blend completely for restaurant-style silky soup
Making It Vegetarian
This soup is easy to adapt for vegetarians without sacrificing flavor:
- Use vegetable broth instead of water
- Add 1 teaspoon smoked paprika for smokiness
- Include a splash of liquid smoke (optional but adds depth)
- Sauté the vegetables in olive oil or butter for richness
- Top with crispy croutons or a drizzle of good olive oil
Perfect Pairings
Split pea soup is a meal in itself, but pairs wonderfully with:
- Crusty sourdough bread for dipping
- Simple green salad with vinaigrette
- Grilled cheese sandwich (a classic combo)
- Cornbread with honey butter
- A dollop of sour cream and fresh dill
Make-Ahead and Storage Tips
This soup is perfect for meal prep:
- Next-day magic: Flavors deepen overnight in the fridge
- Refrigerator: Stores well for 5-6 days
- Freezer: Freezes beautifully for up to 3 months
- Reheating tip: Add water or broth - it thickens when chilled
- Portion control: Freeze in individual containers for easy lunches
Classic Split Pea Soup with Ham
Hearty, protein-packed comfort food that's budget-friendly and freezer-friendly.
Nutrition per serving
Ingredients
Instructions
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Combine all ingredients. Place rinsed split peas, ham hock, carrots, celery, onion, garlic, bay leaves, thyme, pepper, and water in a large pot or Dutch oven. Bring to a boil over high heat, skimming any foam that rises to the surface.
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Simmer until tender. Reduce heat to low and cover the pot, leaving the lid slightly ajar. Simmer for 60-75 minutes, stirring occasionally to prevent sticking, until peas are completely broken down and the soup has thickened.
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Remove and shred the ham. Carefully remove the ham hock and let cool for a few minutes. Pull the meat from the bone, discarding the fat, skin, and bone. Shred or chop the meat and return it to the pot.
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Adjust texture and season. Remove and discard the bay leaves. For a smoother soup, use an immersion blender to partially puree (or blend half in a regular blender). Taste and season with salt as needed - the ham hock adds saltiness, so taste first!
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Serve. Ladle into warm bowls and garnish with fresh parsley. Serve with crusty bread for dipping. The soup will continue to thicken as it sits - add more water or broth to thin if needed.
Recipe Notes
- Storage: Refrigerate in an airtight container for up to 5-6 days. Add liquid when reheating as it thickens considerably.
- Freezing: Freeze for up to 3 months. Thaw overnight in refrigerator and add water when reheating.
- Vegetarian version: Omit ham, use vegetable broth, add 1 tsp smoked paprika and a splash of liquid smoke.
- Slow cooker: Combine all ingredients and cook on low for 8 hours or high for 4 hours.
- Instant Pot: Pressure cook on high for 15 minutes with natural release.
Frequently Asked Questions
Do I need to soak split peas before cooking?
No! Unlike dried beans, split peas don't require soaking. They cook relatively quickly (about 60-75 minutes) and break down naturally into a creamy consistency. Just give them a quick rinse to remove any debris before adding to the pot.
Can I make split pea soup vegetarian?
Absolutely! Omit the ham and use vegetable broth instead of water. To replicate that smoky flavor, add 1 teaspoon smoked paprika and a splash of liquid smoke. You can also add diced smoked tofu or tempeh bacon for protein.
Why is my split pea soup too thick?
Split pea soup thickens considerably as it cools due to the starch in the peas. This is normal! Simply add more water or broth when reheating until you reach your desired consistency. It will also thicken overnight in the refrigerator.
Can I use ham instead of a ham hock?
Yes! Use about 2 cups of diced leftover ham. A ham hock provides deeper, smokier flavor because the bone and fat simmer in the soup, but diced ham still makes a delicious soup. Add the diced ham in the last 30 minutes of cooking.
How long does split pea soup last?
Split pea soup keeps well in the refrigerator for 5-6 days and freezes beautifully for up to 3 months. It actually tastes better the next day as the flavors meld. The soup will thicken when chilled - add liquid when reheating.
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