Hearty Split Pea Soup Recipe with Ham

This hearty split pea soup recipe with ham turns inexpensive split peas and a savory ham hock into a rich, creamy soup.

It costs $11.68 in total, just $1.46 per serving, and is ready in 85 minutes.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.

Ingredient Notes and Cheaper Swaps

Split Peas

Split peas are dried, peeled, and split green or yellow peas. They don’t require pre-soaking, and they break down during cooking, giving the soup its creamy texture. Green split peas have a slightly sweeter flavor, while yellow are a bit milder.

Ham Hock

A bone-in, smoked ham hock gives the soup its smoky, savory flavor. If you can’t find one, use a leftover ham bone from a holiday roast (like from a Budget-Friendly Roast Pork Shoulder) along with a cup of diced cooked ham added at the end. Adjust the seasoning, as a plain ham bone might not impart as much salt or smoke.

Chicken Broth

Use low-sodium chicken bone broth or chicken stock. Low-sodium lets you control the salt content, since ham hocks can be quite salty. Vegetable broth also works, or even just water for a more pea-forward taste, though you’ll want to add more seasoning.

The Mirepoix Base

Dice the onions, carrots, and celery uniformly so they cook evenly. Frozen diced mirepoix mix saves time, but fresh offers the best flavor.

How to Make Hearty Split Pea Soup with Ham Step by Step

Dice the onion, carrots, and celery, and mince the garlic. In a large pot, heat the olive oil over medium-high heat until it shimmers. Add the onion, carrots, and celery and sauté for about 3 to 4 minutes, until the onions turn translucent and the vegetables start to soften. Stir in the garlic and cook for another minute until fragrant, being careful not to burn it.

Add the rinsed split peas, dried thyme, kosher salt, and black pepper, and stir to distribute the seasonings and lightly toast the peas.

Add the bay leaf, ham hock, chicken broth, and 3 cups of water. Bring to a rolling boil, then reduce the heat to a gentle simmer. Cover and cook for 50 to 60 minutes, stirring occasionally, until the split peas break down, the soup thickens, and the ham hock is tender.

Remove the ham hock with tongs and let it cool slightly, then pull the meat from the bone, discarding any skin or excess fat. Dice the ham into bite-sized pieces (about 1 cup) and return it to the soup. Simmer uncovered for another 5 to 15 minutes, until it reaches your desired thickness. If it becomes too thick, add another cup of water. If it’s not thick enough, stir in a slurry of 2 teaspoons of cornstarch and 1/3 cup of water and simmer for a few more minutes.

Discard the bay leaf. Ladle the soup into bowls and garnish with chopped fresh parsley, croutons, and a sprinkle of flaky salt like Maldon or kosher salt. For full quantities and exact steps, see the recipe card below.

Tips for the Best Results

• Rinse Your Split Peas: Rinse the split peas thoroughly before cooking to remove any dust or small debris.
• Stir Regularly: As the soup thickens toward the end of cooking, the split peas can stick to the bottom of the pot. Stirring occasionally prevents scorching.
• Adjust Thickness: Split pea soup continues to thicken as it cools. For a thinner soup, add more water or broth.
• Rest for Flavor: Split pea soup often tastes even better the next day, once the flavors have had time to meld.

Storing, Freezing, and Reheating

Refrigerate cooled leftovers in an airtight container for 3 to 4 days. The soup thickens considerably in the fridge, so add a splash of water or broth when reheating gently on the stovetop over medium-low heat or in the microwave.

To freeze, cool the soup completely, then transfer it to freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating, adding liquid as needed.

Serving Ideas and Variations

• Crusty Bread: A warm, crusty loaf is good for dipping.
• Grilled Cheese Sandwich: Pair a bowl with a classic grilled cheese sandwich.
• Spicy Kick: Add a pinch of red pepper flakes with the other seasonings, or drizzle hot sauce over your bowl.
• Extra Vegetables: Add diced potatoes or spinach during the last 15-20 minutes of cooking.

Emily Carter

Hearty Split Pea Soup with Ham

A classic, comforting split pea soup recipe with ham hock that’s incredibly budget-friendly, satisfying, and easy to make.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: Soup

Cuisine: American

Calories: 440

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons extra virgin olive oil
• 1 medium onion diced
• 3 carrots peeled and diced
• 3 ribs celery diced
• 2 cloves garlic minced
• 1 pound split peas rinsed
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt plus more for finishing
• ½ teaspoon freshly ground black pepper
• 1 bay leaf
• 1 meaty bone-in ham hock about 1.5-2 pounds, smoked for flavor
• 4 cups low-sodium chicken bone broth or chicken stock
• 3 cups water plus up to 2 cups more, as needed
• 1 cup diced cooked ham from ham hock
• ¼ cup fresh parsley finely chopped, for garnish
• 1 cup croutons for garnish
• 2 teaspoons cornstarch optional, for thickening
• ⅓ cup water optional, for cornstarch slurry

Equipment

• 1 Cutting board
• 1 knife
• 1 Large pot 6-quart or larger
• 1 Tongs
• 1 Measuring cups and spoons

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the diced onion, carrots, and celery to the pot and sauté for 3 to 4 minutes, until the onions become translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the rinsed split peas, dried thyme, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to the pot, stirring to combine.
5. Pour in the chicken broth and 3 cups of water, then add the bay leaf and the ham hock to the pot.
6. Bring the mixture to a boil, then reduce the heat to a gentle simmer, cover, and cook for 50 to 60 minutes, stirring occasionally, until the split peas have broken down and the soup has thickened.
7. Carefully remove the ham hock from the pot, let it cool slightly, then remove and dice the meat (about 1 cup) and discard the bone and any skin or excess fat.
8. Return the diced ham to the soup and continue to simmer uncovered for an additional 5 to 15 minutes, or until the soup reaches your desired thickness.
9. If the soup is too thick, add up to 1 more cup of water; if it’s too thin, whisk 2 teaspoons of cornstarch with 1/3 cup cold water to form a slurry, then stir into the soup and simmer for a few minutes until thickened.
10. Discard the bay leaf, ladle the hot soup into bowls, and garnish with finely chopped fresh parsley, croutons, and an optional sprinkle of flaky kosher salt.

Notes

This soup thickens considerably as it cools; you may need to add a splash of water or broth when reheating leftovers.

• For a vegetarian version, omit the ham hock and use vegetable broth.
• Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
• The soup freezes well for up to 3 months; thaw overnight before reheating.

Frequently Asked Questions

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