Split Pea & Ham Soup

Both January and February can be quite harsh and frigid. It’s snowy, it’s cold 🥶, wet and gray… nothing fun about it unless you really enjoy that kind of weather. We all want something hot to keep us warm and often a nice bowl of soup is the right meal to have.
 
As I really enjoy them, I’ve posted many soup recipes like Broccoli Cheddar, Udon Noodle, Minestrone, Kartoffelsuppe • German Potato Soup 🥔, Wonton, Creamy Cabbage Soup, Pasta e Fagioli (Pasta Fazool), Chicken Tortilla, and mano others.
 
Now, here’s this featured one… Split Pea & Ham Soup! Wow 🤩! What a soup! The creaminess from the peas and the smokiness from the ham give such amazing flavor.
 
I always use green split peas for my soup 🥣 instead of yellow and when it comes to the ham, I prefer the shank cut over the hock because there’s more meat on it. Either one can be used as they’re both great for this kind of recipe.
 
I use a bouquet garni for the soup. It’s a mix of fresh basil and thyme leaves along with a bay leaf. I add it after I pour in the broths. If you’re going to use dried basil and thyme instead, add them at the same time as the garlic 🧄. For the bay leaf, add it after the broths are in.
 
A quick note about the thickness of the Split Pea & Ham Soup…
Every stove top and oven temperature can differ from one to another so in case your soup gets too thick, just pour in a little extra broth of your choice, chicken 🐓 or vegetable. Keep in mind though that this is the kind of soup that should be thick… well to a certain degree, right!
 
This Split Pea & Ham Soup is such a satisfying and hearty recipe! Perfectly seasoned, this flavorful soup is great to have during the cold winter months and it will definitely warm you up! Serve it with crusty bread 🍞 and it can be a meal on its own.
Bon Appétit!🍽
 
Check out these other delicious soup recipes…😀
– Lasagna Soup
– Cauliflower Cheese Soup
– West Coast Smoked Salmon Chowder
– Garlic Soup
– French Onion Soup Gratinée
– Slow Cooker Beef Barley Soup
– Cream of Mushroom Soup
– Corn Chowder
– Turkey Noodle Soup
and for even more soup and chowder recipes 🥣, click on this link… Recipe Category • Soups
 

 
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Split Pea & Ham Soup

Thick, creamy, smokey and so delicious, this Split Pea & Ham Soup is very satisfying! This is a great recipe to have during the cold winter months.

5 from 3 votes

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Servings 6

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Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Passive Time 0 minutes mins

Total Time 2 hours hrs

Ingredients

  

1x2x3x

• 1 tbsp. basil leaves (about 3 large leaves), chiffonaded (substitute 1 tsp. dried basil leaves) Footnote
• 1 tbsp. fresh thyme leaves (substitute 1 tsp. dried thyme leaves)
• 1 large bay leaf
• 1/4 cup butter
• 2 cups white onions, chopped
• 1 cup celery, diced tips & tricks
• 1 cup carrots, diced
• freshly ground black pepper, to taste (I always use mixed peppercorns)
• 3 large cloves garlic, pressed
• 2 cups (1 lb.) dried green split peas, rinsed and sorted
• 1 lb. (500g) smoked ham shank or hock
• 4 cups low-sodium chicken broth
• 4 cups low-sodium vegetable broth
• 1 tbsp. freshly squeezed lemon juice tips & tricks
• 1/4 to 1 tsp. ground Himalayan pink salt, if needed

Directions

 

• Make a bouquet garni by placing basil & thyme leaves with the bay leaf in a sachet or cheesecloth (*see footnote). Tie the bag shut or if using cheesecloth, use kitchen twine and set aside.
• In a Dutch oven over medium heat, add butter. When melted, add onions, carrots and celery; season with freshly ground black pepper. Cook the vegetables until softened, about 5 to 7 minutes.
• Add garlic and sauté for 1 minute. If using dried basil and thyme instead of the bouquet garni, add them along with the garlic.
• Add the split peas, ham, chicken & vegetable broth, lemon juice, and the bouquet garni; stir well and bring to a boil. Reduce the heat to medium and simmer for 1 ½ hours, flipping the ham every 15 minutes and stirring occasionally.
• Halfway through cooking, reduce the heat to medium-low and stir often.
• Carefully remove the ham and place it on a cutting board. Remove the skin, fat and bone; discard them. Cut the meat into small pieces and return to the soup. Cook for the remaining time.
• Ten minutes before the end of cooking, taste and adjust if necessary; it might need more pepper or salt. Add more broth if it gets too thick.
• Just before serving, remove the sachet and discard it.

Notes

Footnote: If you are using dried basil and/or thyme, there's no need to use a sachet or cheesecloth. Add them after sautéing the garlic. Add the bay leaf with the broth.

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