Pea Soup Recipe With Ham: Hearty Split Peas and Smoky Ham Bites

There’s a reason split pea soup with ham remains a timeless comfort food classic. This recipe transforms simple ingredients into a hearty, flavorful bowl that warms you from the inside out.

The secret lies in slow-simmering dried peas with smoky ham, allowing the flavors to meld into a thick, satisfying soup. I’ve perfected the balance of seasonings to complement without overpowering the natural taste of the peas and ham.

What emerges is a soup with a velvety texture and rich, savory depth. The ham adds a subtle smokiness that makes each spoonful irresistibly comforting.

Perfect for chilly evenings or when you need a meal that feels like a hug in a bowl.

Ingredients for Pea Soup Recipe with Ham

Pantry staples and a smoky ham hock make this comfort classic sing.

The ham hock is non-negotiable here—smoked and bone-in gives the broth that deep, meaty flavor. I grab mine from Whole Foods or a local butcher if they’ve got good options. The split peas? Any brand works, but check they’re not ancient (they get dry and take forever to cook). Bob’s Red Mill is reliable if you’re unsure. Don’t skip rinsing them—gets rid of any dust or stones.

No ham hock? Smoked ham bone or thick-cut bacon works in a pinch (adjust cooking time). Out of thyme? Dried rosemary at half the amount gives a similar earthy note. Vegetable broth can swap for chicken, but the soup’ll be less rich. Frozen peas aren’t a good substitute here—dried split peas are essential for that creamy texture. The celery leaves? Don’t toss ’em—chop and use for extra flavor.

Soup tastes even better the next day once flavors meld. Keeps 4-5 days in the fridge, freezes for 3 months. Store leftovers without the ham bits—they can get rubbery when reheated, so add fresh when serving.

Step-by-Step Instructions for Pea Soup With Ham

This method delivers rich, smoky flavor in every spoonful with minimal hands-on time.

Step 1: Sauté the Aromatics

Heat the 2 tbsp olive oil in a large pot over medium heat. Add the yellow onion, carrots, and celery stalks, cooking for 5-7 minutes until the vegetables soften and the onion turns translucent.

Stir in the 3 cloves garlic cloves and cook for 30 seconds until fragrant. This builds the flavor base that makes the soup so satisfying. Watch for the onions to develop a slight golden hue at the edges.

Step 2: Add Peas, Ham, and Seasonings

Add the 1 lb dried green split peas, 1 lb smoked ham hock, 6 cups chicken broth, 1 whole bay leaf, 1 tsp dried thyme, 1 tsp salt, and 0.5 tsp black pepper to the pot. Stir well to combine all ingredients.

The peas will absorb liquid as they cook, so ensure they’re fully submerged. The ham hock adds deep, smoky richness that infuses the entire dish as it simmers.

Step 3: Simmer Until Peas Are Tender

Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 1 hour to 1 hour 15 minutes. Stir occasionally to prevent sticking at the bottom.

You’ll know it’s ready when the peas are completely soft and the soup has thickened slightly. The ham hock should be falling off the bone at this point, releasing all its smoky goodness into the broth.

Step 4: Finish and Serve

Remove the ham hock and shred the meat, discarding the bone and any tough bits. Return the shredded meat to the pot and stir to combine. The soup should have a thick, hearty consistency.

Taste and adjust seasoning if needed, then ladle into bowls. Garnish each serving with a sprinkle of the 0.25 cup fresh parsley for a bright, fresh finish. Serve hot with crusty bread for dipping.

Perfect Pairings for This Dish

Bread Pairings

This soup begs for a crusty sourdough boule or baguette to soak up every last drop. I love serving it with warm ciabatta from a local bakery—its chewy texture holds up perfectly. Toast slices with garlic butter for extra richness. 🥖

Salad Sides

A crisp apple walnut salad with a tangy vinaigrette cuts through the soup’s richness. Toss mixed greens with thinly sliced apples, toasted walnuts, and a drizzle of apple cider vinegar. Alternatively, a simple cucumber radish salad adds freshness.

Beverage Choices

For beer lovers, a malty amber ale like Fat Tire complements the smoky ham beautifully. Wine drinkers should try a light-bodied red such as Pinot Noir—its earthy notes pair wonderfully. Non-alcoholic? A sparkling lemonade with rosemary adds a refreshing contrast. 🍷

Cheese Additions

Top bowls with shredded sharp cheddar or crumbled blue cheese for an extra layer of flavor. The salty tang of cheese enhances the soup’s natural sweetness. I sprinkle about 2 tbsp per bowl—just enough to add depth without overwhelming.

Frequently Asked Questions