Delicious Classic Ham and Split Pea Soup Recipe

If you’re searching for a comforting soup that embodies warmth and nostalgia, look no further than this Classic Ham and Split Pea Soup. Perfect for chilly days, it’s a recipe that warms both the body and soul. With just a handful of ingredients and minimal effort, you’ll have a hearty dish that feels like a hug in a bowl.

This classic ham and split pea soup is not only delicious but also incredibly satisfying. The combination of smoky ham and tender split peas creates a rich and savory flavor profile that’s hard to resist. It’s an ideal meal for using up leftover ham, making it a resourceful choice for any home cook.

The Ultimate Comforting Ham and Split Pea Soup

A hearty bowl of classic ham and split pea soup with split peas and ham, garnished with parsley, on a rustic kitchen table with bread.

This Classic Ham and Split Pea Soup is a thick, nourishing dish filled with the earthy flavor of split peas and the savory taste of ham. It’s a delightful blend that offers both comfort and satisfaction, making it perfect for family dinners or a cozy night in.

Ingredients

1 pound dried split peas, rinsed
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 bay leaf
1 teaspoon thyme
6 cups chicken or vegetable broth
2 cups diced cooked ham
Salt and black pepper to taste
Optional: Chopped fresh parsley for garnish

Instructions

Prepare the Ingredients: Rinse the split peas, chop the onion, carrots, and celery, and mince the garlic.
Sauté Aromatics: In a large pot, heat a splash of oil over medium heat. Add the onions, carrots, and celery, and sauté until they are softened (about 5 minutes). Stir in the garlic and cook for an additional minute.
Combine Ingredients: Add the rinsed split peas, bay leaf, thyme, broth, and diced ham to the pot. Bring to a boil.
Simmer the Soup: Reduce the heat and let it simmer, covered, for about 1 to 1.5 hours, or until the peas are tender and the soup has thickened. Stir occasionally and add more broth or water if it gets too thick.
Season and Serve: Remove the bay leaf, then season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.