Split Pea Soup with Ham

What You’ll Need To Make Split Pea Soup

• Onion and Garlic: These aromatics form the flavor backbone of the soup.
• Chicken Broth: This is the savory base of the soup, adding depth and richness that complements the natural sweetness of the peas and vegetables. Be sure to use low-sodium broth to balance out the saltiness from the pork.
• Water: Added to adjust the soup’s consistency.
• Ham Steak: Infuses the soup with a rich, smoky flavor and also adds a hearty, meaty component.
• Bacon: Flavors the broth with a deep, smoky richness.
• Green Split Peas: Split peas are hulled, dried, and split peas, available in both green and yellow varieties. Green split peas are slightly sweeter and the most common choice for split pea soup. Yellow split peas are milder and often used in Indian dal recipes. They’re similar to lentils (both are legumes) and don’t need to be soaked before cooking. As they cook, the peas break down, naturally thickening the soup and giving it a creamy texture.
• Thyme and Bay Leaves: These herbs add a layer of aromatic complexity to the soup.
• Carrots and Celery: These vegetables add sweetness, color, and a hint of bitterness, creating a balanced flavor profile.
• Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Start by sorting through the split peas to remove any rocks or debris, then rinse them and let them drain. While that’s happening, heat the butter in a large Dutch oven or soup pot over medium heat. Add the onion and salt, and cook, stirring often, until softened, about 4 to 5 minutes. Add the garlic and cook for about 30 seconds, until fragrant—just be sure not to brown it.

Add the broth, water, ham steak, bacon, peas, thyme sprigs, and bay leaves to the pot.

Increase the heat to high and bring to a boil, stirring frequently to prevent the peas from sticking to the bottom of the pot. Then reduce the heat to low, cover, and simmer until the peas are tender but not falling apart, about 45 minutes. Remove the ham steak, then stir in the carrots and celery.

Continue to simmer, covered, until the vegetables are tender and the peas have almost completely broken down, another 30 minutes or so. Meanwhile, shred the ham steak into small, bite-sized pieces using two forks, then cover it with foil to keep warm.

Discard the thyme sprigs, bay leaves, and bacon slices. Add the shredded ham to the soup. Bring it back to a simmer, then grind in a little pepper and taste to adjust the seasoning as needed.

Depending on how salty the ham and bacon are, you may want to add a little more salt. Split pea soup naturally thickens as the peas break down, and it thickens even more as it sits. If it’s too thick, just add a bit of chicken broth or water to reach your desired consistency, and don’t forget to taste and adjust the seasoning afterward.

To serve, ladle the soup into bowls and top with fresh croutons. Split pea soup can be made up to 3 days ahead—the flavor actually improves as it sits—or frozen for up to 3 months.