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The Best Hearty Split Pea Soup with Ham Bone

Close-up of a white bowl filled with thick, savory pea soup, topped with diced orange carrots.
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This recipe delivers a thick, creamy, and deeply comforting split pea soup. You will use a ham bone for rich flavor, but I also include instructions for a simple vegetarian version.

Ingredients

Scale
  • 1 pound dried green split peas, rinsed
  • 8 cups water or low-sodium chicken/vegetable broth
  • 1 large smoked ham bone (about 1 to 1.5 pounds)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (adjust after removing ham bone)
  • Optional: 1 cup diced smoked ham (if not using a ham bone)

Instructions

  1. Rinse the split peas under cold water until the water runs clear. Discard any small stones or debris.
  2. In a large stockpot or Dutch oven, combine the rinsed split peas, broth or water, and the ham bone. Bring the mixture to a boil over high heat.
  3. Once boiling, reduce the heat to low, cover the pot partially, and let it simmer for 1 hour, stirring occasionally.
  4. While the peas simmer, prepare the mirepoix. Heat the olive oil in a separate skillet over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 7 to 10 minutes.
  5. Add the minced garlic and dried thyme to the skillet and cook for 1 minute more until fragrant.
  6. Add the cooked vegetables, bay leaf, and pepper to the stockpot. Stir well.
  7. Continue to simmer, partially covered, for another 45 minutes to 1 hour, or until the peas are very tender and have broken down, creating a thick consistency. Stir frequently during this last hour to prevent sticking.
  8. Remove the ham bone and bay leaf. Shred any meat from the bone and return the shredded ham to the pot (if using a ham bone). Discard the bone.
  9. Taste the soup. Add salt as needed, remembering that the ham bone adds saltiness. If you prefer a creamier texture, you can use an immersion blender to briefly pulse the soup a few times, or carefully transfer small batches to a regular blender.
  10. Serve hot. This is a filling lunch idea perfect with crusty bread.

Notes

  • For a vegetarian split pea soup, omit the ham bone and use 8 cups of vegetable broth. Add 1 teaspoon of liquid smoke or 1/2 teaspoon of smoked paprika when adding the herbs for a savory depth.
  • If you are using the Instant Pot, combine all ingredients (except salt) in the pot. Cook on High Pressure for 15 minutes, followed by a Natural Pressure Release for 15 minutes, then quick release any remaining pressure.
  • This soup thickens significantly as it cools. If you plan to freeze leftovers, add a little extra water or broth when reheating.

Nutrition

Find it online: https://kingscook.com/best-pea-soup-recipe-with-ham-bone/