Split Pea Soup Recipe

I love making this Ham Pea Soup Recipe that features tender split peas, a smoky ham bone, diced cooked ham, and crispy bacon. Mixed with carrots, celery, onion, and garlic and infused with thyme and bay leaf, each spoonful bursts with robust, satisfying flavor. I truly relish every savory spoonful.

I’ve been perfecting my split pea soup recipe for years now and every time I make it, I discover a new twist to its rich, robust flavor. I start with one pound of dried green split peas, and then it’s all about building layers of taste with a ham bone, one cup of diced cooked ham and four slices of chopped bacon.

I throw in a large chopped onion, two diced carrots and two celery stalks chopped just right, plus two minced garlic cloves to amp things up. I like to add eight cups of water, sometimes mixed with chicken broth to get that extra depth.

A bay leaf and a teaspoon of dried thyme round it off along with some salt and pepper. I’ve always been fascinated by the idea of a savory, hearty soup that nods to the classic English Pub Split Pea Soup style while keeping its own unique kick.

Dig in and enjoy every spoonful.

Why I Like this Recipe

1. I really love how the split peas turn into this creamy, hearty base that makes every spoonful feel like a warm hug.
2. I dig the smoky taste from the ham bone, diced ham and bacon – it just gives the soup this deep, comforting flavor I can never get enough of.
3. I appreciate how simple the recipe is; even if things don’t go perfectly, it always tastes awesome, and I end up tweaking it to suit my mood.
4. I enjoy the mix of veggies and spices like the thyme and bay leaf that add a burst of flavor, making every bite feel like a little explosion of yum, even if I’m sometimes careless with the seasonings.

Ingredients

• Dried green split peas: highly nutritious fiber and protein that fill your tummy.
• Ham bone: infuses rich, smoky savory flavor into the simmering broth.
• Diced cooked ham: tender meaty bits add satisfying protein and hearty texture.
• Chopped bacon: brings crisp, smoky goodness and a little extra indulgence.
• Onion: naturally sweet and aromatic with a slight tang after cooking.
• Carrots: offering sweetness and bright color while enhancing nutritional value.
• Garlic: a zing of spicy depth that rounds out the flavor profile.
• Celery: adds a fresh, crisp crunch and subtle earthiness to the broth.
• Bay leaf: provides a herbal, slightly floral nuance that uplifts the overall taste.

Ingredient Quantities

• 1 pound dried green split peas
• 8 cups of water (or a mix of water and chicken broth)
• 1 ham bone
• 1 cup diced cooked ham
• 4 slices bacon, chopped
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste

How to Make this

1. Rinse the split peas well and check for any small stones or debris.

2. In a big soup pot, combine the peas with 8 cups of water (or a mix of water and chicken broth) and add your ham bone.

3. Stir in the chopped bacon, large chopped onion, diced carrots, diced celery, and minced garlic.

4. Toss in the bay leaf along with 1 teaspoon of dried thyme, and don’t forget to season with salt and pepper.

5. Bring everything to a boil, then reduce the heat so the soup simmers gently.

6. Let it cook for about
1.5 to 2 hours, stirring occasionally so nothing sticks on the bottom.

7. When the peas are breaking down and turning creamy, add the cup of diced cooked ham.

8. Remove the ham bone and the bay leaf once they’ve given all their flavor into the soup.

9. Continue to simmer for another few minutes to let all the flavors mingle together nicely.

10. Give the soup a final taste and adjust salt and pepper if needed, then serve hot with some crusty bread if you like.

Equipment Needed

1. A colander (to rinse the split peas and sift out any debris)
2. A large soup pot (big enough to hold the peas, water, and all the ingredients)
3. A cutting board (for chopping the bacon, onion, carrots, and celery)
4. A chef’s knife (to chop all your veggies and ham)
5. Measuring cups and spoons (to measure water or broth, thyme, salt, and pepper)
6. A wooden spoon (for stirring during cooking)
7. A ladle (to help serve the soup and remove the ham bone and bay leaf)

FAQ

Split Pea Soup Recipe Substitutions and Variations

• If you dont have a ham bone, try using a smoked turkey leg to get a similar rich, smoky flavor.
• Instead of diced cooked ham, you might swap in some leftover roasted pork or even diced smoked turkey.
• Can’t find bacon? Pancetta or turkey bacon can be a good substitute for that salty kick.
• If you want to mix things up with the liquid, replace some or all of the water with a bit more chicken broth or even vegetable broth.

Pro Tips

1. Try pre-soaking the split peas overnight if you got the time; it help speed up the cookin process and make ’em break down smoother.
2. Make sure to stir it every once in a while so nothing sticks to the bottom – trust me, you don’t wanna deal with a scorched pot later.
3. If you want a richer flavor, you can fry the bacon and onions together first before throwin everything in the pot; it adds a nice smoky taste to the soup.
4. Feel free to blend a small portion of the soup once the peas are soft to give it a thicker, creamier texture, then mix it back in for extra yumminess.