Pin My grandmother's kitchen always smelled like this soup simmering on the stove, especially on cold afternoons when the windows fogged up from the steam. She'd start it in the morning, and by lunch, the whole house felt warmer just from the aroma of smoked ham and split peas merging together. Years later, I realized she wasn't just making soup—she was creating a ritual, a reason for everyone to gather around the table with something honest and filling. This recipe carries that same magic, and honestly, it's become my go-to when I need comfort that tastes like home.
I made this for my neighbor last winter when she was recovering from surgery, and I'll never forget how she teared up a little when she took that first spoonful. She said it tasted like someone had bottled up everything good about winter and poured it into a bowl. That moment taught me that food like this does more than fill your stomach—it whispers to people that they're cared for.
Ingredients
- Smoked ham hock or diced cooked ham (1 lb): The foundation of flavor here, and worth seeking out a quality ham hock from a butcher if you can—it renders down and infuses the entire pot with that irreplaceable smoky depth.
- Dried green split peas (1 lb): Rinse these thoroughly and pick through them quickly for any small stones that might sneak in; they'll soften into a creamy base that thickens the soup naturally.
- Carrots (2 medium): Their sweetness balances the saltiness of the ham and adds a gentle color that makes the bowl more inviting.
- Celery stalks (2): This is the quiet hero that builds aromatic depth alongside the onion, so don't skip it even though it might disappear into the soup.
- Onion (1 large): Diced and sautéed first, it becomes the sweet base that everything else builds upon.
- Garlic (2 cloves): Minced and added briefly, it sharpens the overall flavor just enough to keep things interesting.
- Low-sodium chicken broth or water (8 cups): Use broth for more flavor, water if you want the ham and peas to be the starring voices in the pot.
- Bay leaves (2): These add a subtle earthiness that rounds out the soup; always remember to fish them out before serving.
- Dried thyme (1 tsp): A gentle herb that suggests autumn and comfort without shouting.
- Freshly ground black pepper (1/2 tsp): Grind it yourself if you can—the difference is worth it and it stays fresher longer.
- Salt, to taste: Hold back at the end since the ham is already seasoning the pot; taste as you go.
Instructions
- Build the aromatic base:
- Heat a splash of oil in your large pot over medium heat, then add the onion, carrots, and celery. Let them soften together for about 5 to 7 minutes, stirring occasionally so they release their sweetness without browning too much—you want them tender and fragrant.
- Welcome the garlic:
- Once the vegetables are softened, add your minced garlic and stir it constantly for just 1 minute; this stops it from burning and lets it infuse the oil with its gentle warmth.
- Bring everything together:
- Stir in your rinsed split peas, ham hock or diced ham, bay leaves, thyme, and black pepper, letting everything mingle in the pot. Pour in your broth or water and stir well, making sure nothing sticks to the bottom.
- Start the transformation:
- Bring the soup to a boil over medium-high heat—you'll hear it bubbling and see the first wisps of steam—then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1 to 1 and a half hours, stirring every 15 minutes or so to prevent sticking and to encourage the peas to break down.
- Reclaim the ham:
- If you used a ham hock, remove it carefully and let it cool slightly before shredding any meat from the bone, discarding the fat and bone pieces. Return that shredded meat to the soup where it belongs.
- Taste and adjust:
- This is your moment to be honest with the soup—taste it, then add salt and pepper until it feels balanced to you. Remove the bay leaves (they'll float near the top, so they're easy to spot) before you ladle.
Pin There was an evening when my kids came home from school complaining about everything—a bad day with friends, too much homework, the usual storm of early adolescence. I had this soup simmering, and something about watching them go silent as they ate, coming back for seconds without being asked, reminded me that sometimes the best thing a parent can offer is something warm that says, without words, that someone cares.
Texture and Consistency
This soup naturally thickens as the split peas break down during cooking, creating a creamy consistency without any cream involved. If you prefer something smoother and more luxurious, an immersion blender becomes your best friend—blend it until it reaches your preferred texture, whether that's fully smooth or just partially pureed with some pea texture remaining for interest. I like to leave it slightly chunky so you can still taste the individual vegetables.
Variations and Swaps
This recipe is genuinely flexible because the formula of smoky meat plus legumes plus aromatic vegetables is so solid. Smoked turkey leg works beautifully if you want something lighter and less richly flavored, and honestly, it's a good excuse to experiment. Some versions add diced potatoes about 45 minutes into the cooking to add heartiness, while others finish with fresh parsley for brightness and a pop of green color.
Serving and Storage Wisdom
Serve this hot with crusty bread for dipping or alongside crackers if you want something that'll soak up the broth. The beauty of soups like this is that they taste even better the next day when everything has had time to get to know each other and the flavors have deepened. Store leftovers in an airtight container in the refrigerator for up to 4 days, and when you reheat, add a splash of water since the soup continues to thicken.
- If freezing, leave it in an airtight container for up to 3 months and thaw overnight in the refrigerator before reheating gently on the stove.
- Pair it with a dry Riesling or a light-bodied red wine if you're in the mood for something special.
- Always taste for salt before serving since the ham and broth contribute saltiness that varies by brand.
Pin There's something deeply satisfying about a soup that asks so little of you but gives back so much warmth and nourishment. Make this when you need comfort, when you want to feed someone you care about, or simply on a Tuesday afternoon when the world feels a little cold.
Recipe Q&A
- → Can I use turkey instead of ham?
Yes, substituting smoked turkey leg provides a lighter yet flavorful alternative that complements the peas and vegetables well.
- → How can I achieve a creamier texture?
Partially pureeing the soup with an immersion blender softens the texture, making it smoother while retaining some chunkiness.
- → What herbs enhance the flavor?
Bay leaves and dried thyme infuse aromatic depth that elevates the smoky and earthy elements in the dish.
- → How long should the peas be cooked?
Simmering for 1 to 1 ½ hours ensures the split peas become tender and the broth thickens naturally.
- → Is it gluten-free?
The dish is gluten-free when prepared with gluten-free broth, making it suitable for sensitive diets.
- → Can I add other vegetables?
Yes, diced potatoes add heartiness and fresh parsley brightens the flavor when stirred in before serving.