If you’re craving a hearty, comforting dish that warms you from the inside out, then this Split Pea Soup with Ham Recipe is exactly what you need. I’ve been making this recipe for years, and it never fails to deliver that perfect balance of smoky ham, creamy peas, and tender veggies. Stick around, because I’ll share everything you need to know to make this soup a delicious success in your own kitchen.

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Why This Recipe Works

Perfect Texture: The split peas give this soup a creamy, velvety consistency without needing cream or flour.
Rich, Smoky Flavor: Ham hocks slowly infuse the broth with delicious smoky depth that makes every spoonful satisfying.
Simple Ingredients: Easy-to-find pantry staples come together effortlessly to create a soulful meal.
Flexible Finishing: You can choose between chunky, partially pureed, or smooth soup to match your comfort level.

Split Pea Soup with Ham, hearty ham and pea soup, easy split pea ham soup, creamy ham and pea stew, comforting ham and peas - A close-up view of a thick yellow-green soup inside a white pot with a dark rim. The soup has small orange carrot pieces and some green herbs mixed throughout, sprinkled with black pepper on top. A metal butter knife is lifting some soup in the center, showing its creamy but slightly chunky texture. The background features a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Split Pea Soup with Ham Recipe strikes a great balance between flavor, nutrition, and ease. Each ingredient brings something special — from the earthiness of the split peas to the savory punch of ham hocks — so choosing fresh and quality ingredients will really make a difference.

Split Pea Soup with Ham, hearty ham and pea soup, easy split pea ham soup, creamy ham and pea stew, comforting ham and peas - Flat lay of dried split peas spilling gently from a rustic burlap sack, a plump white onion diced and whole, fresh celery ribs sliced with crisp green leaves, bright orange carrot rounds, two smoked ham hocks with a rich mahogany color, and a small pile of dried thyme leaves scattered artfully, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Dried Split Peas: These peas become wonderfully creamy and add plant-based protein without overpowering the soup.
Salted Butter: Adds richness and helps soften onions and veggies, boosting the soup’s flavor base.
White Onion: Its mild sweetness melts into the broth and plays perfectly off the smoky ham.
Celery: Provides a subtle crunchy note that adds complexity and balances the stew’s creaminess.
Carrots: Their natural sweetness enhances the overall flavor and brightens the bowl.
Water & Chicken Broth: Chicken broth gives a savory backbone, while water keeps it light, letting the ham shine.
Ham Hocks: The star ingredient for that smoky aroma and amazing meaty goodness in every bite.
Dried Thyme: Adds a gentle herbaceous touch that lifts the soup without competing with the ham.
Salt & Black Pepper: Essential for seasoning; adjusting to personal taste makes all the difference.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Split Pea Soup with Ham Recipe my own by playing with textures and seasoning. You’ll find that little tweaks can bring the soup from everyday comfort food to a special occasion dish — and it’s fun to experiment!

Vegetarian Variation: If you skip the ham hocks, add smoked paprika and vegetable broth to mimic that smoky flavor I adore.
Chunky or Smooth: I usually leave some chunks for texture, but smoothing it out with a blender makes it feel so cozy and creamy — your call!
Herbs and Spices: Sometimes I stir in a bay leaf during cooking or finish with fresh parsley for a fresh pop.
Extra Veggies: Feel free to toss in diced potatoes or leeks for more variety and heartiness.

Step-by-Step: How I Make Split Pea Soup with Ham Recipe

Step 1: Rinse and Prep the Split Peas

I always start by rinsing the dried split peas under cold running water. It’s a small step but worth it to remove any dust and bits. I also scan through them for any debris or discolored peas—which you’d be surprised can sneak in. Drain them well, so they don’t add excess water to the soup.

Step 2: Sauté the Base Veggies

Melt that salted butter in a big pot over medium-high heat, and toss in diced onion, sliced celery, and carrots. I like to cook these for about 5 to 7 minutes until the onions turn soft and translucent – that’s when all their sweetness starts coming out and your kitchen smells amazing. Be patient here, it’s worth it!

Step 3: Add Peas, Liquids & Ham Hocks

Next, stir in your rinsed split peas, 4 cups of water, and 6 cups of chicken broth. Bring the mixture to a boil; then add your ham hocks and dried thyme. Don’t forget salt and pepper here — start light, and you can adjust at the end.

Step 4: Simmer Slowly for Flavor

Turn the heat down to medium-low, cover the pot, and let it simmer gently for about 90 minutes. This slow simmer melts the peas down into creamy richness and makes the ham fall right off the bone. If you’re around, give it an occasional stir to prevent sticking, and check the liquid level to keep it from drying out.

Step 5: Shred the Ham and Final Touches

Once the peas are tender and the ham is falling apart, fish out the ham hocks. Shred that meat and discard the bones. Now, you’ve got three options: leave the soup chunky, partially puree with an immersion blender, or puree completely until silky smooth. I usually do a bit of all three for a rustic texture and heaps of flavor. Stir the ham back in, taste for seasoning, adjust salt and pepper, then you’re ready to serve!

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Pro Tips for Making Split Pea Soup with Ham Recipe

Soak Optional but Helpful: While not necessary, soaking split peas for 1-2 hours speeds cooking and can give an even creamier texture.
Don’t Skip the Ham Hocks: From my experience, those hocks are the secret magic—if you use just diced ham, the soup won’t have the same depth.
Watch the Liquid: Peas absorb a lot of broth, so keep an eye and add water or broth if soup thickens too much.
Customize Consistency: Use your immersion blender carefully to get just the texture you want — a few quick pulses can do wonders.

How to Serve Split Pea Soup with Ham Recipe

Split Pea Soup with Ham, hearty ham and pea soup, easy split pea ham soup, creamy ham and pea stew, comforting ham and peas - A white bowl filled with thick, yellowish-green soup that has a chunky texture. Inside the soup, there are visible pieces of orange carrots and light brown shredded meat, topped with small green herb bits and black pepper specks. A dark spoon is partly dipped into the soup, resting inside the bowl. The bowl sits on a wooden surface with sprigs of fresh green herbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my bowl with a sprinkle of fresh chopped parsley or a few thyme leaves for an herbal kick and color. Sometimes I add a swirl of sour cream or crème fraîche for a little tang that cuts through the richness. A few crunchy croutons or crusty bread crumbs are also fantastic for some texture contrast.

Side Dishes

My go-to side is a warm, crusty baguette or buttery garlic bread to sop up every last bit of this luscious soup. A simple mixed greens salad with a light vinaigrette also pairs nicely to balance the meal. For a cozy night, roasted root vegetables are a comforting companion.

Creative Ways to Present

If you’re serving this Split Pea Soup with Ham Recipe for guests, I like to serve it in mini soup crocks or hollowed-out bread bowls—that always impresses! Adding a small drizzle of smoky paprika oil or a sprinkle of crispy fried shallots adds that wow factor when you want to elevate the presentation.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring it to airtight containers. It keeps beautifully in the fridge for up to 4 days. The flavors actually deepen after a day or two, so sometimes I make it in advance and find it even better the next day.

Freezing

Split pea soup freezes remarkably well! I freeze it in portions with shredded ham included—just be sure to leave headspace in your containers since it expands. When you thaw it, give it a good stir before reheating.

Reheating

I reheat leftovers gently on the stove over medium-low heat to avoid scorching. Stir often and add a splash of broth or water if the soup thickened up too much. Microwave works too but watch the timing to keep it creamy rather than dried out.

FAQs

Can I use green split peas instead of yellow split peas for this recipe?

Absolutely! Both green and yellow split peas work wonderfully in this soup. The main difference is that green peas hold their shape just a bit longer, while yellow peas break down to create a creamier texture. Either way, the flavor is fantastic, so pick whichever you find or prefer.
What if I don’t have ham hocks? Can I substitute them?

You can use a smoked ham bone or even diced ham as a substitute, but the smoky richness that ham hocks provide is tough to beat. If you use diced ham, consider adding a splash of liquid smoke or smoked paprika to mimic the flavor depth.
How do I make split pea soup without an immersion blender?

No immersion blender? No problem! You can transfer a portion of the soup to a regular blender in batches and puree until desired consistency, then stir it back in with the rest of the soup. Just be careful with hot liquid—blend in small amounts and vent the lid slightly to avoid steam buildup.
Why is my split pea soup grainy instead of creamy?

Graininess usually happens when peas aren’t cooked long enough or the temperature is too high causing peas to split unevenly. Slow and gentle simmering is key to getting a creamy texture. Also, blending part or all of the soup helps achieve that velvety finish.

Final Thoughts

This Split Pea Soup with Ham Recipe holds a special place in my heart—it’s the kind of meal that feels like a warm hug after a chilly day. It’s approachable, forgiving, and packed with flavor and comfort. I genuinely think you’ll enjoy making it as much as eating it, and it’s perfect for sharing with family or friends when you want to impress without fuss. Give it a try, and I’m confident it’ll become a favorite in your recipe rotation too!