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, Carrot, Wonton, Creamy Cabbage Soup, Celery, Chicken Tortilla and now this featured one… my 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 my soup. It’s a mix of fresh basil and thyme leaves along with a bay leaf. I add it to it after I pour in the broths. If you’re going to use dried basil and thyme instead, add them at the same time with 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, lol!
 
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…
– West Coast Smoked Salmon Chowder
– 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

  

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• 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 tips & tricks
• 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 sea 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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