Split Pea and Ham Soup

Split pea and ham soup isn’t just a meal—it’s a hug in a bowl. The kind that warms you up from the inside with every spoonful, full of hearty, simple flavors that never feel fussy.

This recipe brings together tender peas, rich ham, and just the right touch of herbs to create something truly comforting. Perfect for those days when you want something familiar, satisfying, and made with a little love.

Ingredients

Here’s a cozy recipe for Split Pea and Ham Soup that’s both comforting and simple. The secret lies in fresh veggies, hearty split peas, and that smoky ham flavor, all tied together with a few classic herbs and spices.

• 1 cup green split peas, rinsed
• 4 cups low-sodium chicken broth
• 4 ounces ham, cooked and sliced or chopped
• 1 carrot, sliced
• 2 celery stalks, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tablespoon olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

This Split Pea and Ham Soup is pure comfort in a bowl, built on simple ingredients that come alive together. Let’s get everything simmering so those split peas soak up all the tasty ham and herbs, while the veggies add a nice bit of sweetness and texture.

1. Heat the olive oil: Warm the olive oil in a large pot over medium heat until it shimmers gently.
2. Sauté the aromatics: Add the diced onion, sliced carrot, and chopped celery, cooking for about 5 minutes until they soften and start to release their scent.
3. Add garlic and herbs: Toss in the minced garlic, fresh thyme sprig, and bay leaf, stirring for about 1 minute until fragrant but before the garlic browns.
4. Pour in broth and peas: Pour the chicken broth into the pot, then stir in the rinsed green split peas.
5. Bring to a simmer: Increase heat just until the soup bubbles gently, then reduce heat to maintain a low simmer.
6. Cook until tender: Let the soup cook, uncovered, for 45-50 minutes, stirring occasionally, until the peas are soft and starting to break down.
7. Add the ham: Stir in the chopped ham and cook for another 5-10 minutes to let those smoky flavors infuse everything.
8. Season with salt and pepper: Taste your soup and add salt and freshly ground black pepper as needed—you want that balance of savory and cozy.
9. Remove herbs and serve: Fish out the thyme sprig and bay leaf before ladling the soup into bowls to enjoy.

Tweaks and Additions

This split pea and ham soup is already a comforting classic, but a few simple additions and tweaks can make it even better—without making it complicated. These ideas bring in fresh flavors, extra warmth, and a little texture boost that’ll have you spooning it up in no time. Give one or two a try, or mix and match however you like—after all, great Italian cooking is all about making it your own.

• Add a Splash of White Wine: Before adding the broth, splash in about ¼ cup of dry white wine to the sautéed veggies and let it reduce slightly. It adds a subtle brightness that lifts the whole soup.
• Swap Fresh Thyme for Rosemary: Try using a sprig of fresh rosemary instead of thyme for a woodier, earthier flavor that pairs wonderfully with ham.
• Stir in a Bay Leaf and a Small Dried Chili Pepper: Adding a bay leaf plus a dried chili when you add the broth gives a gentle warmth and depth without overpowering the cozy feel.
• Include a Potato: Toss in a peeled, diced potato along with the split peas to help thicken the soup and add a creamy, silky texture.
• Add a Spoonful of Tomato Paste: Stir in a tablespoon of tomato paste when cooking the aromatics to bring a touch of sweetness and a richer color that hugs all the flavors.
• Finish with Fresh Parsley and a Drizzle of Olive Oil: Just before serving, sprinkle chopped fresh parsley over the soup and add a light drizzle of good-quality olive oil for a fresh, herbal pop and silky finish.
• Use Smoked Paprika Instead of Plain Paprika: If you want a smoky boost without extra ham, swap regular paprika for smoked—just a pinch added with the garlic does the trick.
• Add a Parmesan Rind While Simmering: If you have one lying around, adding a parmesan rind to the pot while simmering amps up the savory, umami goodness beautifully. Just fish it out before serving.