This Split Pea Soup with Ham is a comforting and thick chowder. Fresh thyme adds hints of earthy and peppery flavor. And my 5 minute crouton recipe adds just the right bit of crunch to the 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's just as delicious.
what's to love about this recipe
The thick and hearty soup is brimming with tender split peas and russet potatoes along carrots, onions and fresh thyme. This warm-you-to-your-toes soup is also topped with easy homemade croutons. And 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.
ingredients and substitutions
- olive oil
- salted butter
- onions ~ I like yellow onions for this recipe, but white onions work too.
- carrots
- garlic
- reduced sodium chicken stock ~ Vegetable stock is an alternative. You could also use water. But this soup won't be as flavorful.
- dried split peas
- russet potato ~ Yukon Gold potatoes are a good substitute.
- sliced tavern ham ~ Baked, Virginia or Black Forest are good alternatives.
- fresh thyme ~ 1 teaspoon of dried thyme can be added instead of the fresh thyme.
- kosher salt
- freshly ground pepper
- French bread ~ Ciabatta or sourdough also make delicious croutons.
Scroll to the recipe for full quantities of the ingredients.
how to make split pea soup with ham
Soups are some of the easiest and most delicious recipes to make. And this split pea soup with ham and potatoes is no exception.
- Start off by sauteing the chopped carrots and onions in olive oil and salted butter until they're translucent. Add the garlic and sauté for 30 seconds more.
- Next add in 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 ½ 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. I've included my quick crouton recipe in the recipe below.
chef tips
- 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.
- Get the 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.
frequently asked questions
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.
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.
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. Other options are black forest and Virginia hams. I'd skip sweet hams like honey
or maple as they aren't as tasty in the split pea soup.
more soup recipes you'll love
- 30 Minute Cheesy Ham and Potato Soup
- Hearty Lasagna Soup
- Creamy Broccoli and Cheese Soup
- Easy and Delicious Pasta e Fagioli
- Manhattan Clam Chowder Recipe
just one more thing
Did you make this hearty and delicious split pea soup with ham and potato recipe? I’d love hearing from you if you did! Be sure to leave a comment. 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. I love seeing all your creations.
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recipe
Split Pea Soup with Ham, Potatoes and Toasted Croutons
- 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 olive oil
- 1 tablespoon salted butter
- 1 yellow onion, about 2 cups chopped
- 3 medium carrots, about 1 ½ cups chopped
- 3 garlic cloves, chopped
- 6 cups reduced sodium chicken stock
- 1 ¼ cups dried split peas
- 1 large russet potato, peeled and diced small, about 2 cups
- 1 ¼ cups diced tavern ham
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 small loaf of French bread, torn in bite sized pieces, tossed with olive oil, kosher salt and pepper, and toasted in a 425 degrees F for about 5 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 ½ 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.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: entree
- Method: cook on stove top
- Cuisine: American
Nutrition
- Serving Size: ⅙ 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
Aleta
Wow, I love how thick this split pea and ham is without the use of thickeners. I'm so glad you told me about the possibility of stones in the split peas - would have never thought to pick through them!
Amy Casey
Aleta ~ I have only found a small stone a couple times, but would never want to bite into one.