Split Pea and Ham Soup

My grandmother used to make this soup every January, and I'd watch the kitchen transform into something almost magical as the split peas softened into a golden-green cloud of warmth. She'd always save the ham bone from Christmas dinner, wrapping it carefully in foil like it was treasure, and honestly, it kind of was. The first time I tried making it myself, I forgot to rinse the peas and ended up with a gritty mess, but that failure taught me more than any perfect batch ever could. Now, decades later, I make it the way she did, and the smell alone brings people into the kitchen asking what's for dinner.

I made this for my college roommate Sarah during our first brutal winter away from home, and watching her eat three bowls in a row told me everything I needed to know. She kept saying it tasted exactly like comfort, and I realized then that soup isn't just about filling your stomach, it's about filling something deeper. That night, we sat at our tiny kitchen table talking for hours while the pot simmered quietly in the background, and somehow everything felt less lonely.

Ingredients

• 1 meaty ham bone or 2 cups diced cooked ham: This is where the soul of the soup lives, infusing everything with savory, smoky depth that no amount of seasoning can replicate.
• 1 pound dried split peas, rinsed and sorted: Rinsing isn't just a suggestion, it catches the occasional rock or debris and prevents that grainy texture that ruins everything.
• 1 large onion, diced: The sweeter it caramelizes, the more dimension it adds to the broth.
• 2 carrots, peeled and diced: They dissolve almost completely into the soup, contributing natural sweetness and body.
• 2 celery stalks, diced: The holy trinity wouldn't be complete without it, and it adds a subtle earthiness that makes people wonder what your secret is.
• 2 cloves garlic, minced: Wait for that fragrant bloom in the oil before adding the peas or you'll lose half its magic.
• 1 bay leaf: Remove it before serving unless you want someone biting into it and making a face that will haunt you both forever.
• 8 cups low-sodium chicken or vegetable broth and 2 cups water: Low-sodium is non-negotiable because the ham will bring its own salt along with it.
• 1 teaspoon dried thyme and ½ teaspoon freshly ground black pepper: Fresh pepper makes a difference here, don't reach for the ancient tin at the back of the cabinet.
• Salt, to taste: Taste as you go at the very end because the seasoning will deepen as everything settles together.

Instructions

Build your foundation:

Heat a splash of oil in your pot and let the onion, carrots, and celery get soft and golden for about five to six minutes, stirring so nothing sticks to the bottom. This is when your kitchen starts to smell like something good is happening.

Wake up the garlic:

Add the minced garlic and let it cook for just one minute until you can really smell it, because that fragrance tells you it's ready to join the party.

Bring everything together:

Dump in your split peas, ham bone, bay leaf, thyme, broth, and water, then stir it all together until nothing's stuck to the bottom of the pot. This is your moment to make sure everything is actually in there.

Let it bubble away:

Bring the whole thing to a boil, then turn the heat down low, cover it, and let it simmer gently for about an hour, stirring occasionally so the peas cook evenly. You'll notice the peas starting to break apart and cloud up the broth, and that's exactly what should happen.

Thicken it up:

Take the lid off and keep simmering for another twenty to thirty minutes until the peas are completely soft and the soup has thickened into something rich and satisfying. This is also when the flavors really start to deepen and dance together.

Fish out the solids:

Remove the bay leaf and ham bone, then pick any meat off the bone, chop it up, and stir it back in because that's the best part. Don't waste it.

Decide your texture:

Some people like it chunky and hearty, while others prefer it smooth and creamy, so partially mash it with a potato masher or blend it with an immersion blender until it looks how you want. Taste as you go because you might surprise yourself with what you prefer.

Season and serve:

Add black pepper and salt to your liking, then ladle it into bowls while it's hot and fragrant. A handful of fresh herbs on top turns it from good into memorable.

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I learned years ago that this soup is the ultimate friendship food, the thing you make when you want to show someone you care without saying it out loud. My neighbor brought it to me the day I moved into my house alone, and somehow that gesture meant more than any housewarming gift ever could.

The Vegetarian Twist

Not everyone eats ham, and honestly, the vegetarian version is its own kind of magic once you know the trick. Omit the ham bone completely, then add a generous pinch of smoked paprika to replace that deep, savory smokiness the meat would have given you. It sounds like a small swap, but smoked paprika does something almost alchemical, transforming the whole soup into something equally satisfying, just in a different direction.

Storage and Make-Ahead Magic

This soup actually improves with time, the flavors settling into each other overnight like they were always meant to be together. Store it in the refrigerator for up to four days in an airtight container, or freeze it for up to three months if you want to have a bowl of comfort waiting for you on a rough day. When you reheat it, add a splash of water or broth because it will have thickened even more while sitting, and you might need to adjust the seasoning since the flavors can intensify.

Serving Suggestions and Enhancements

A crusty slice of bread alongside a bowl of this soup is practically mandatory, something to soak up every bit of that golden broth and show it the respect it deserves. You can also make it heartier by adding diced potatoes or parsnips during the simmering phase, giving it even more substance and body. Fresh herbs scattered on top at the end, whether it's parsley, thyme, or even a bit of dill, add brightness and elevate the whole experience from simple to something that feels more intentional.

• Pair it with aged cheddar or crispy bacon bits for extra richness if that's your mood.
• A dollop of sour cream or Greek yogurt on top adds creaminess without needing to blend the whole pot.
• This soup freezes beautifully, so make a double batch and thank yourself later.

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This soup has a way of showing up exactly when people need it most, whether it's cold weather or a rough patch or just a Tuesday night when everything feels too hard. Make it with intention, serve it with love, and watch it become something people ask you for by name.

Recipe FAQs

→ Can I make this soup without a ham bone?

Yes, you can use 2 cups of diced cooked ham instead of a ham bone. The soup will still be flavorful, though a ham bone adds more depth. For a vegetarian version, omit the ham entirely and add smoked paprika for a smoky flavor.

→ Do I need to soak split peas before cooking?

No, split peas do not require soaking. Simply rinse and sort them to remove any debris, then add directly to the pot. They'll soften completely during the 90-minute cooking time.

→ How can I make the soup creamier?

For a creamier texture, use an immersion blender to partially puree the soup, or mash some of the cooked peas against the side of the pot with a spoon. This releases starch and creates a smoother consistency while keeping some texture.

→ How long does this soup keep?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup also freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding water or broth if needed to thin.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread, cornbread, or dinner rolls. A simple side salad or coleslaw makes a nice accompaniment. For extra heartiness, add diced potatoes or parsnips during cooking.

→ Why is my soup too thick or too thin?

Split peas continue to absorb liquid as they cook and while the soup sits. If too thick, simply add more broth or water and simmer until heated through. If too thin, continue simmering uncovered to reduce and thicken, or mash some peas to release their natural starches.