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bowl of thick and hearty spilt pea soup with potatoes, carrots and fresh thyme

Hearty Split Pea Soup with Ham, Potatoes and Toasted Croutons

  • Author: amycaseycooks
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours
  • Yield: 6 servings 1x


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.


  • 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.


  1. 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.
  2. 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.
  3. Season to taste with kosher salt and pepper if needed.
  4. Serve in large mugs or bowls with the toasted bread croutons.


  • 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


  • 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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