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Hearty One Pot Split Pea Soup with Ham

Hearty one pot split pea soup with ham simmers dried green split peas with a smoky ham bone until they melt into a thick, velvety soup. The stovetop method stays mostly hands-off, then finishes with tender diced ham and optional blending for extra smooth texture.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 2 tbsp unsalted butter
  • 1 yellow onion large, diced
  • 3 carrots medium, diced
  • 3 celery stalks, diced
  • 4 cloves garlic minced
  • 1 lb dried green split peas rinsed and picked over
  • 1 meaty ham bone or 2 smoked ham hocks
  • 8 cup low-sodium chicken broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • 0.5 tsp black pepper
For the finish
  • 2 cup diced cooked ham
  • Salt to taste
  • 2 tbsp chopped fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook the base
  1. Melt the unsalted butter in a large Dutch oven over medium heat. Cook until melted and glossy.
  2. Cook the yellow onion, carrots, and celery for 6–7 minutes, stirring often, until softened. Keep the heat at medium so they soften without browning.
  3. Add the garlic and cook for 1 minute, stirring, until fragrant. Stop as soon as it smells aromatic.
Simmer the soup
  1. Add the dried green split peas, meaty ham bone, low-sodium chicken broth, dried thyme, bay leaves, and black pepper to the pot. Stir to combine.
  2. Bring the mixture to a boil over medium-high heat. Once boiling, keep it vigorous for a few moments before lowering the heat.
  3. Lower the heat to a gentle simmer, partially cover, and cook for 1 hour 15 minutes to 1 hour 30 minutes. Stir every 15 minutes so nothing sticks, until the peas have broken down and the soup is thick.
Finish and serve
  1. Lift out the meaty ham bone and set it aside. Discard the bay leaves from the pot.
  2. Pull the meat off with two forks, chop it, and discard the bone. Return only the chopped meat to the soup.
  3. Add the diced cooked ham to the pot and simmer for 5 minutes, until heated through. Stir to distribute the ham evenly.
  4. For a smoother soup, blend part of it with an immersion blender and then stir it back in. Thin with low-sodium chicken broth if it’s too thick.
  5. Taste the soup and add salt only if needed, since the ham is salty. Adjust carefully to avoid over-salting.
  6. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.

Notes

For best texture, stir during the 1 hour 15 minutes to 1 hour 30 minutes simmer so the peas don’t stick to the bottom as they thicken. Refrigerate leftovers in a covered container for up to 4 days; freeze in portions for up to 3 months and thaw in the fridge before reheating. If you want a lower-sodium option, use low-sodium broth and choose a lower-salt ham, tasting at the end before adding salt.