Hearty Split Pea Soup with Ham and Vegetables
Hearty Split Pea Soup with Ham and Vegetables solves the problem of cold weather meals. After making this many times, I know the best way to get it just right. Creamy, hearty, and full of flavor. Try my Vegan No-Boil Mashed Potatoes for a complete meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Vegan No-Boil Mashed Potatoes and Creamy Crockpot Marry Me Chicken.
Why This Hearty Split Pea Soup with Ham and Vegetables Is Pure Comfort
- Comforting and warm
- Perfect for cold days
- Simple to make
- Tastes like home
What You'll Need for Hearty Split Pea Soup with Ham and Vegetables
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 pound green split peas
- 1 ham hock or 1 pound sliced ham
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/2 teaspoon paprika
- Optional: Chopped parsley
- Optional: Crusty bread
📝 Ingredient Notes
- Split peas: Rinse under cold water before cooking.
- Ham: Use a ham hock for more flavor, or substitute with smoked sausage.
- Broth: Vegetable broth works well. Chicken broth is also a good option.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Blends soup smoothly without lumps. → See on Amazon
- Ladle — Easier to stir and serve soup. → See on Amazon
How to Make Hearty Split Pea Soup with Ham and Vegetables
- Step 1: Rinse split peas under cold water and set aside.
- Step 2: In a large pot, add peas, ham, carrots, celery, onion, garlic, thyme, bay leaf, and broth.
- Step 3: Bring to a boil, then reduce heat to a simmer. Cook for 1 to 1.5 hours, until peas are tender.
- Step 4: Season with salt, pepper, and paprika. Use an immersion blender to puree soup to desired consistency.
- Step 5: Serve warm, topped with parsley and crusty bread if desired.
Cook's Tips for Perfect Hearty Split Pea Soup with Ham and Vegetables
- Best technique: Cooking split peas longer ensures they break down nicely and create a creamy texture.
- Common mistake and fix: If soup is too thick, add more broth or water to reach desired consistency.
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Seasonal tip: This soup is perfect for winter meals and holiday dinners.
Storing & Reheating Hearty Split Pea Soup with Ham and Vegetables
Short-Term Storage
Store in an airtight container in the fridge. Up to 5 days Make-ahead tip: Prepare up to 2 days in advance and reheat before serving.
Freezing Hearty Split Pea Soup with Ham and Vegetables
Up to 3 months
How to Reheat Without Drying It Out
Oven: Preheat to 350°F and heat until warmed through. Microwave: Heat in 30-second intervals, stirring between each.
Recipe Notes
- Chef tip: Let the soup rest for 10 minutes after cooking to allow flavors to develop.
- Best substitution: Replace ham with smoked sausage for a vegetarian version.
- Make-ahead: This soup improves in flavor when made ahead and reheated.
- Scaling: Double or triple the recipe for larger groups or meal prep.
- Troubleshooting: If the soup is too salty, add more broth or water to dilute the flavor.
Want to level up this recipe?
Thermometer — Ensures soup is cooked to the right temperature for safety and flavor. → Check price on Amazon
Hearty Split Pea Soup with Ham and Vegetables
Ingredients
Main Ingredients
- 1 pound green split peas
- 1 ham hock or 1 pound sliced ham
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
Seasonings
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/2 teaspoon paprika
Optional Toppings
- Chopped parsley
- Crusty bread
Instructions
- Step 1: Rinse split peas under cold water and set aside.
- Step 2: In a large pot, add peas, ham, carrots, celery, onion, garlic, thyme, bay leaf, and broth.
- Step 3: Bring to a boil, then reduce heat to a simmer. Cook for 1 to 1.5 hours, until peas are tender.
- Step 4: Season with salt, pepper, and paprika. Use an immersion blender to puree soup to desired consistency.
- Step 5: Serve warm, topped with parsley and crusty bread if desired.
Notes
- Chef tip: Let the soup rest for 10 minutes after cooking to allow flavors to develop.
- Best substitution: Replace ham with smoked sausage for a vegetarian version.
- Make-ahead: This soup improves in flavor when made ahead and reheated.
- Scaling: Double or triple the recipe for larger groups or meal prep.
- Troubleshooting: If the soup is too salty, add more broth or water to dilute the flavor.
Storage
- Fridge: Up to 5 days
- Freezer: Up to 3 months
- Oven reheat: Preheat to 350°F and heat until warmed through.
- Microwave reheat: Heat in 30-second intervals, stirring between each.
- Make ahead: Prepare up to 2 days in advance and reheat before serving.
Nutrition Per Serving
- Calories: 220
- Protein: 10g
- Fat: 5g
- Carbs: 25g
- Fiber: 5g
- Sugar: 2g
- Sodium: 1200mg
- Cholesterol: 30mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Hearty Split Pea Soup with Ham and Vegetables FAQs
Yes, you can make this soup up to 2 days in advance. Store it in the fridge and reheat before serving.
If the soup is too watery, it may be because you used too much broth. Adjust the amount of liquid next time or cook it longer to reduce.
Yes, this soup freezes well. Store in airtight containers for up to 3 months. Thaw in the fridge before reheating.
You can use smoked sausage, turkey, or even omit the ham for a vegetarian version.
Yes, this soup is perfect for cold weather. It’s hearty, warm, and comforting.
A Warm Final Note
I can’t wait for you to try Hearty Split Pea Soup with Ham and Vegetables and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
