Description

Craving a warm, satisfying bowl of soup that’s perfect for chilly days? Ham and Split Pea Soup is a classic comfort food, featuring tender split peas, savory ham, and a rich, flavorful broth. Ideal for family dinners, meal prep, or using up leftover ham, this soup is both nourishing and easy to make

Ingredients

Scale

Ham and Split Pea Soup uses pantry staples and fresh ingredients to create its signature comforting flavor. Here’s what you’ll need for 8 servings:

2 tablespoons butter: Adds richness to the vegetable base.
2 ribs celery, diced: Contributes savory depth and texture.
½ onion, diced: Adds sweetness and aroma.
3 cloves garlic, sliced: Boosts savory flavor.
1 pound dried split peas, rinsed: Creates a creamy, hearty base.
1 pound cooked ham, diced: Provides smoky, savory protein.
1 bay leaf: Adds subtle depth to the broth.
1 quart (4 cups) chicken stock: Forms the flavorful liquid base.
2 ½ cups water: Thins the soup to the perfect consistency.
Salt and ground black pepper to taste: Enhances overall flavor.

Why These Ingredients Matter

Split Peas: Break down during cooking to create a thick, creamy texture without dairy.
Ham: Adds smoky, salty flavor, making it ideal for using leftover holiday ham.
Vegetables: Celery, onion, and garlic form a classic aromatic base for depth.
Chicken Stock: Provides a rich, savory foundation for the soup.

Substitutions and Variations

Split Peas: Use green or yellow split peas interchangeably.
Ham: Substitute with smoked turkey, bacon, or a ham hock for deeper flavor (adjust cooking time if using a hock).
Butter: Replace with olive oil or bacon fat for a different flavor profile.
Vegan Option: Omit ham, use vegetable stock, and add smoked paprika or liquid smoke for smokiness.
Gluten-Free: Naturally gluten-free; ensure chicken stock is gluten-free.
Spicy Soup: Add ¼ teaspoon cayenne pepper or a diced jalapeño with the vegetables.
Vegetable-Packed: Include ½ cup diced carrots or potatoes for extra heartiness.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 2 tablespoons butter, 2 ribs celery, ½ onion, 3 cloves garlic, 1 pound dried split peas, 1 pound cooked ham, 1 bay leaf, 1 quart chicken stock, 2 ½ cups water, and salt and black pepper.
Dice celery, onion, and ham; slice garlic; rinse split peas to remove debris.

Tip: Rinse split peas thoroughly to remove any dust or starch.

Step 2: Sauté the Vegetables

Melt 2 tablespoons butter in a large soup pot over medium-low heat.
Add 2 diced celery ribs, ½ diced onion, and 3 sliced garlic cloves.
Cook, stirring, until onions are translucent but not browned, 5-8 minutes.

Tip: Keep heat low to avoid browning the vegetables for a cleaner flavor.

Step 3: Add Main Ingredients

Stir in 1 pound rinsed split peas, 1 pound diced cooked ham, and 1 bay leaf.
Pour in 1 quart chicken stock and 2 ½ cups water.
Stir to combine and bring to a simmer.

Tip: Stir well to ensure split peas don’t stick to the pot bottom.

Step 4: Simmer the Soup

Simmer the soup, uncovered, until the peas are tender and the soup has thickened, about 1 hour 15 minutes.
Stir occasionally to prevent sticking and ensure even cooking.

Tip: If the soup thickens too much, add a splash of water or stock to adjust consistency.

Step 5: Season and Serve

Remove the bay leaf.
Season with salt and black pepper to taste.
Serve hot in bowls, ensuring each serving has a mix of ham, peas, and broth.

Tip: Taste before adding salt, as ham and stock can be salty.