Split Pea and Ham Soup

This hearty soup is perfect for warming you up on chilly days, combining tender split peas with savory ham for a comforting meal. It's easy to make and packed with flavor, making it a family favorite all year round.

Cooking Tips

Rinse the split peas well to remove any dust or debris before cooking.
Stir the soup occasionally to prevent the peas from sticking to the bottom of the pot.
For a smoother texture, use an immersion blender to puree part of the soup.

Ingredients 0/9

1 pound dried split peas 8 cups water, divided 4 cups low-sodium chicken broth ½ pound cooked ham, cut into 1-inch cubes ½ red onion, minced 1 tablespoon brown sugar 2 cloves garlic, minced ½ teaspoon ground black pepper salt to taste

What Makes This Dish So Tasty

This soup is warm, hearty, and full of flavor. It’s a great way to use leftover ham and is packed with protein and fiber. The creamy texture and smoky taste make it comforting on chilly days.

Directions

Place the split peas in a large bowl and covering them with about 6 cups of cool water. Let them soak for at least 8 hours or overnight, then drain and rinse well. Next, pour the chicken broth and 2 cups of water into a big pot and turn the heat to high. Add in the ham, chopped red onion, soaked peas, brown sugar, garlic, black pepper, and a pinch of salt. Bring everything to a boil, then lower the heat and let it simmer gently. Cook until the peas are really soft, which usually takes around 2 hours. Once it’s done, give it a taste and adjust the seasoning if needed before serving.

129

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Tips

Serve with crusty bread or warm dinner rolls to soak up the broth. A simple green salad pairs nicely to add freshness. You can also top the soup with a sprinkle of fresh herbs or a dollop of sour cream for extra richness.

How To Preserve This Dish

Allow the soup to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. This soup also freezes well—freeze in portions and thaw overnight in the fridge before reheating gently on the stove.