How to Make the Best Split Pea Soup with Ham in Your City
Your City: Split Pea Soup with Ham is thick, creamy comfort food that’s hearty, freezer-friendly, and packed with smoky flavor.
What Most People Don’t Know About Making Split Pea Soup with Ham
- No soaking needed: Split peas naturally break down as they cook, creating a creamy texture all on their own.
- No ham bone? No problem: Ham hocks, thick-cut bacon, or diced ham steak still deliver that smoky depth.
- Freezer-friendly: This soup freezes beautifully for up to 3 months and tastes even better the next day.
- Finish with brightness: A little lemon juice at the end balances richness and brings the flavors to life.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 lb dried green split peas, rinsed (no soaking needed)
- 1 ham bone (or 1–2 smoked ham hocks, or 1 thick ham steak)
- 1 bay leaf
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 6 cups low-sodium chicken broth
- 2 cups water
- Optional: 1 cup diced ham
- Optional: 1 medium potato, peeled and diced
- Bald Buck Seasoning and black pepper, to taste
- Optional garnish: lemon juice, parsley, croutons, or crusty bread
Instructions
- Sauté the vegetables: In a large soup pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
- Add garlic: Stir in garlic and cook for about 30 seconds until fragrant.
- Build the soup: Add split peas, ham bone (or alternative), bay leaf, thyme, chicken broth, water, and potato if using. Stir well.
- Simmer: Bring to a boil, then reduce heat to low. Simmer 60–75 minutes with the lid slightly ajar, stirring occasionally to prevent sticking.
- Shred the ham: Once peas have broken down and soup is thick, remove the ham bone. Shred the meat (about 1 cup) and return it to the pot. Discard the bone.
- Optional extra ham: Add diced ham if desired and simmer 10 more minutes.
- Season and finish: Season with Bald Buck Seasoning and black pepper. Add a squeeze of lemon juice if desired.
- Serve: Serve hot with crusty bread or croutons.
