If you’re craving a cozy, hearty meal that warms you from the inside out, you’re going to love this Split Pea Soup with Ham Recipe. It’s the kind of soup that feels like a warm hug on a chilly day — thick, flavorful, and packed with tender peas and smoky ham. Over the years, I’ve perfected this recipe, and I can say with confidence that it’s one of those classic dishes that never disappoints, especially when you want something comforting yet simple to make.

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Why This Recipe Works

Perfect Texture Balance: You get the creaminess of pureed split peas combined with hearty chunks of ham for that satisfying bite.
Deep, Smoky Flavor: Using ham hocks infuses the soup naturally with rich, smoky goodness that’s hard to beat.
Simple Ingredients, Big Flavor: The combo of butter, fresh veggies, and dried thyme elevates humble split peas into something special.
Flexible and Adaptable: Whether you want it smooth, chunky, or somewhere in between, this recipe allows you to customize to your soup-loving heart’s desire.

Split Pea Soup with Ham, hearty split pea soup, ham and pea soup, comforting soup recipes, easy ham and pea soup - A close-up view of a thick yellow-green soup inside a white pot with a dark rim. The soup has small orange carrot pieces and some green herbs mixed throughout, sprinkled with black pepper on top. A metal butter knife is lifting some soup in the center, showing its creamy but slightly chunky texture. The background features a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Split Pea Soup with Ham Recipe plays a crucial role in developing flavor and texture. Plus, knowing a bit about what you’re using helps you shop smarter and cook with more confidence!

Split Pea Soup with Ham, hearty split pea soup, ham and pea soup, comforting soup recipes, easy ham and pea soup - Flat lay of dried split peas spilling gently from a rustic burlap sack, a plump white onion diced and whole, fresh celery ribs sliced with crisp green leaves, bright orange carrot rounds, two smoked ham hocks with a rich mahogany color, and a small pile of dried thyme leaves scattered artfully, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Dried Split Peas: The star ingredient that thickens the soup and provides the signature earthy flavor.
Salted Butter: Adds richness and helps soften the vegetables, enhancing their natural sweetness.
White Onion: Gives that classic savory base flavor without overpowering the soup.
Celery: Lends a subtle aromatic crunch and balances the sweetness from carrots.
Carrots: They add natural sweetness and a lovely color contrast.
Water and Chicken Broth: The perfect combo to build depth and keep the soup from tasting flat.
Ham Hocks: These pack a powerful flavor punch and melt-in-your-mouth meat that makes the recipe special.
Dried Thyme: A fragrant herb that complements the smoky ham and earthy peas beautifully.
Salt and Black Pepper: Simple seasonings to adjust the soup’s taste to your preference.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I always say, the best soup is the one you love eating, so don’t be shy about making tweaks. Over time, I’ve adjusted this Split Pea Soup with Ham Recipe to fit how I like it — and you can, too!

Add Heat: If you like a bit of spice, I like stirring in a pinch of cayenne or a dash of hot sauce just before serving — it adds a subtle kick without stealing the show.
Make It Vegetarian: Skip the ham hocks and use extra vegetable broth with smoked paprika for that smoky flavor. It’s a fun twist when you want to skip the meat.
Chunkier or Smoother: Sometimes I leave more veggies whole for a heartier bite, other times I blend most of the soup for a creamy finish — it just depends on my mood.
More Veggies: I sometimes toss in diced potatoes or parsnips along with carrots and celery for extra body and flavor depth.

Step-by-Step: How I Make Split Pea Soup with Ham Recipe

Step 1: Prep and Rinse Your Peas

First things first, rinse those split peas thoroughly in a colander under cold running water. This removes any dirt or odd peas floating around. Always give them a look over for any unexpected debris—trust me, it makes a difference! Drain well so excess water doesn’t dilute the soup’s flavor later on.

Step 2: Sauté Your Veggies

Melt your salted butter over medium-high heat in a big soup pot. Toss in the diced onion, sliced celery, and carrots. Stir frequently to get those veggies nice and soft—about 5 to 7 minutes. You’re aiming for translucent onions; that’s when you know the flavor base is ready to rock.

Step 3: Add Peas, Liquid & Ham Hocks

Stir the rinsed split peas into the pot with your softened veggies. Pour in 4 cups of water and 6 cups of chicken broth — this combo keeps the flavor vibrant and rich. Toss in your ham hocks and sprinkle in the dried thyme. Now bring everything to a boil, then lower it to a slow simmer.

Step 4: Simmer Low and Slow

Cover the pot and let it simmer gently for about 90 minutes. Patience here really pays off. You want the peas to break down until they’re tender, and the ham to be so soft you can shred it off the bone with a fork. Just keep an eye on liquid levels and stir occasionally so nothing sticks.

Step 5: Shred Ham and Final Touches

Remove the ham hocks and shred the meat, discarding bones. You can leave your soup chunky by stirring the meat back in as is, or give it a whiz with an immersion blender to your preferred consistency—chunky, partly pureed, or silky smooth. Then taste and add salt or pepper if necessary.

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Pro Tips for Making Split Pea Soup with Ham Recipe

Rinse and Inspect Peas: I always take the extra minute to look through and rinse the peas to avoid gritty surprises in the soup.
Simmer Low and Slow: Rushing the cooking time means tougher peas and chewy ham—let it simmer gently for best texture.
Adjust Liquids as Needed: Depending on your pot and stove, you might need a splash more broth to keep it from getting too thick.
Don’t Skip the Ham Hocks: They are the secret weapon for that deep flavor; I’ve tried ham pieces instead, but the flavor isn’t quite the same.

How to Serve Split Pea Soup with Ham Recipe

Split Pea Soup with Ham, hearty split pea soup, ham and pea soup, comforting soup recipes, easy ham and pea soup - A white bowl filled with thick, yellowish-green soup that has a chunky texture. Inside the soup, there are visible pieces of orange carrots and light brown shredded meat, topped with small green herb bits and black pepper specks. A dark spoon is partly dipped into the soup, resting inside the bowl. The bowl sits on a wooden surface with sprigs of fresh green herbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top mine with a sprinkle of freshly chopped parsley or thyme — it adds just a nice fresh pop that balances the smoky richness. A little cracked black pepper right before serving also ups the flavor without overpowering the soup’s natural goodness.

Side Dishes

A chunk of crusty bread or a warm dinner roll is perfect for dipping. Sometimes, I like serving it alongside a simple green salad with vinaigrette to balance out the heartiness.

Creative Ways to Present

For special occasions, I’ll serve the soup in rustic bread bowls — it’s fun and adds a lovely touch for guests. Another time, I ladled the soup over a bed of rice and topped it with shredded cheese for a comforting twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge. The soup actually tastes even better the next day after the flavors have had time to mingle fully.

Freezing

This soup freezes beautifully. I divide it into meal-sized portions and freeze flat in zip-top bags so I can defrost just what I need. When you thaw it, give it a good stir and add a splash of broth if it seems too thick.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and maintain that luscious texture. I avoid microwaving for this one — slow and steady is the key to keeping the soup creamy.

FAQs

Can I use split pea soup with ham recipe without ham hocks?

Yes, you can substitute ham hocks with smoked ham pieces or a ham bone if that’s what you have on hand, although the flavor won’t be quite as rich and smoky as with ham hocks. Another option is to add smoked paprika or liquid smoke to boost the smokiness.
How long does split pea soup with ham recipe last in the fridge?

Stored properly in an airtight container, this soup will keep well for 3 to 4 days in the refrigerator. It tastes even better the next day as the flavors develop.
Do I need to soak split peas before cooking?

Unlike many other dried beans, split peas don’t require soaking. Just rinse them thoroughly before cooking, and they’ll soften nicely after simmering for about 90 minutes.
Can I make split pea soup with ham recipe in a slow cooker?

Absolutely! Simply combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until peas are tender and ham shreds easily. Just remember to remove the ham hocks before shredding the ham meat.
How do I thicken my split pea soup with ham recipe if it’s too thin?

If your soup is thinner than you like, try simmering it uncovered for an extra 10-15 minutes to reduce the liquid. Alternatively, blend a portion of the soup and stir it back in to naturally thicken the texture.

Final Thoughts

This Split Pea Soup with Ham Recipe holds a special place in my heart—it’s one of those dishes that feels familiar and comforting no matter the season. Whether I’m making it for a quick weeknight dinner or a lazy weekend lunch, it always hits the spot. I hope you give it a try and find it as satisfying as I do. Once you discover how easy it is, I bet you’ll come back to it again and again. Cozy up with a bowl and enjoy every spoonful!