Nothing is as comforting as a hot bowl of soup. This split pea soup with ham and russet potatoes is more like a thick chowder. Fresh thyme adds hints of earthy and peppery flavor to this hearty soup that eats like a meal.
I think split pea soup gets a bad rap. It may not be as glamourous as New England Clam Chowder or luxurious Cream of Mushroom Soup, but it is just as delicious. The thick and hearty soup is brimming with tender split peas and russet potatoes along carrots, onions and fresh thyme. Top this warm-you-to-your-toes soup with easy homemade croutons. I’ve included the quick recipe below.
Having a quart or two of soup in the refrigerator or freezer is handy for quick meals. I’ll add in a salad, and it makes for such a satisfying lunch or dinner.
the ingredients for split pea soup
- extra virgin olive oil
- salted butter
- onions
- carrots
- garlic
- reduced sodium chicken stock
- dried split peas
- russet potato
- sliced tavern ham
- fresh thyme
- kosher salt
- freshly ground pepper
- French bread
what are split peas?
Split peas are a member of the legume family and are dried field peas. They come in two varieties ~ green and yellow. The green split peas are sweeter and perfect for soup.
do split peas need to be soaked before cooking?
No. Dried split peas do not need to be soaked like dried beans before cooking with them. Since they are split, they cook faster and therefore no soaking is needed. But do look through the dried split peas for any debris before adding them to the soup. There may be a small pebble or other bit of debris in a bag of split peas.
what kind of ham is best for split pea soup?
My first choice is for a tavern ham which is available at most deli counters. It’s a heavily smoked ham so it adds that smoky flavor you want in a split pea soup.
chef cooking tips to make split pea soup from scratch
- Pick through the split peas before adding them to the pot. Very rarely, but every once in a while you may find a small stone or other debris along with the peas.
- Pick up sliced tavern ham at your deli counter. I prefer regular cut thin slices. Then I just dice the slices into small pieces. I have also cut a thicker slice or two of ham into small chunks to make for an even hearty soup.
- Use russet potatoes as the cook to a creamy tenderness. They add an almost mashed potato consistency to the soup.
- If your split pea soup with ham seems to thick after simmering, stir in some more stock or water to thin it out.
If you make this delicious split pea soup with ham, I’d love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
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Hearty Split Pea Soup with Ham, Potatoes and Toasted Croutons
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings 1x
Description
Nothing is as comforting as a hot bowl of soup. This split pea soup with ham and russet potatoes is more like a thick chowder. Fresh thyme adds hints of earthy and peppery flavor to this hearty soup that eats like a meal.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon salted butter
- 1 yellow onion, about 2 cups chopped
- 3 medium carrots, about 1 1/2 cups chopped
- 3 garlic cloves, chopped
- 6 cups reduced sodium chicken stock
- 1 1/4 cups dried split peas
- 1 large russet potato, peeled and diced small, about 2 cups
- 1 1/4 cups diced tavern ham
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 small loaf of French bread, torn in bite sized pieces, tossed with extra virgin olive oil, kosher salt and pepper, and toasted in a 400 degrees F for 6 to 8 minutes.
Instructions
- In a large pot over medium heat, add the olive oil and butter. When the butter has melted and begins to foam, add the onion and carrot. Sauté for 6 to 8 minutes or until the onions are translucent. Add the garlic and sauté for an additional 30 seconds.
- Add the chicken stock, split peas, potato, ham, thyme, kosher salt and pepper. Bring the soup to a boil then reduce the heat to low. Simmer for about 1 and 1/2 hours. The peas and potatoes should be tender and soup will be slightly thickened.
- Season to taste with kosher salt and pepper if needed.
- Serve in large mugs or bowls with the toasted bread croutons.
Notes
- Pick through the split peas before adding them to the pot. Very rarely, but every once in a while you may find a small stone or other debris along with the peas.
- Pick up sliced tavern ham at your deli counter. My preference is for regular cut thin slices. Then I just dice the slices into small pieces. I have also cut a thicker slice or two of ham into small chunks to make for an even hearty soup.
- Use russet potatoes as the cook to a creamy tenderness. They add an almost mashed potato consistency to the soup.
- If your split pea soup with ham seems to thick after simmering, stir in some more stock or water to thin it out.
- Category: entree
- Method: cook on stove top
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 304
- Sugar: 6 g
- Sodium: 1442 mg
- Fat: 7.8 g
- Saturated Fat: 2.6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 41.7 g
- Fiber: 13.2 g
- Protein: 18.2 g
- Cholesterol: 24 g
Keywords: split pea soup with ham, soup recipes, dinner ideas
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