Soups & Stews
This best ever split pea and ham soup recipe delivers the perfect balance of smoky ham and velvety peas—rich, hearty, and packed with old-fashioned comfort.
The secret lies in slow-simmering the split peas until they're tender yet still hold their shape, while the ham infuses the broth with deep, savory flavor.
I've perfected this recipe over years of testing, ensuring every spoonful is creamy without being heavy, with just the right amount of saltiness from the ham.
What sets this soup apart is the technique: browning the ham before adding it to the pot creates a flavorful crust that dissolves into the broth, intensifying the depth.
The split peas soak overnight to reduce cooking time, and a touch of cream at the end adds luxurious creaminess without overpowering the ham's natural taste. It's the kind of soup that tastes even better the next day as flavors meld together.
By the time you serve this soup, you'll have a steaming bowl of creamy, smoky perfection—thick enough to coat a spoon but light enough to sip comfortably. The aroma alone will fill your kitchen with warmth, while the texture offers that satisfying contrast between tender peas and melt-in-your-mouth ham.
This is the kind of recipe that becomes a family tradition, passed down through generations.
Perfect for chilly days, holiday gatherings, or when you crave something truly comforting, this soup comes together in one pot with minimal effort. The best part? Leftovers reheat beautifully, making it an ideal meal-prep friendly dish. Let's get cooking—your taste buds will thank you.
Ingredients for best ever split pea and ham soup
These hearty ingredients create the ultimate smoky, creamy split pea soup that tastes even better the next day.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Split Peas 🌱 | 1 ½ cups | Rinsed and soaked overnight |
| Smoked Ham Hock 🥓 | 1 lb | Or smoked ham bone |
| Yellow Onion 🧅 | 1 whole | Chopped into 1/2-inch pieces |
| Carrots 🥕 | 3 medium | Peeled and chopped into chunks |
| Celery Stalks 🧆 | 3 whole | Chopped into 1/2-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Bay Leaves 🌿 | 2 whole | Fresh if possible |
| Black Peppercorns 🌶️ | 1 tsp | Crushed for subtle heat |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Water 💧 | 8 cups | Enough to cover ingredients |
| Olive Oil 🫒 | 2 tbsp | For browning ham |
The ham hock is non-negotiable here—it's what gives this soup that deep, smoky flavor. Look for smoked ham hocks at the meat counter (or use a smoked ham bone if you can't find one). The split peas? Bob's Red Mill or Green Giant are my go-tos—they soak up liquid perfectly. Carrots and celery add sweetness and texture, but frozen chopped veggies work in a pinch if fresh ones are pricey. Fresh bay leaves make a difference, but dried are fine if that's all you have. Just remember to remove them before serving.
No ham hock? Swap for 1 cup of smoked paprika plus 1/2 cup beef broth—it won't be identical, but it'll get you close. Short on carrots? Sweet potatoes or turnips work beautifully. The cream is where the magic happens—half-and-half or coconut milk can stand in if you're avoiding dairy. For a vegan version, use cashew cream. The split peas should soak overnight in cold water—this cuts cooking time by half. Drain well before adding to the pot.
This soup tastes even better the next day as flavors meld together. Store in the fridge for 4-5 days or freeze for up to 3 months. I always make a double batch—perfect for meal prep. To reheat, add a splash of water or broth if it's too thick. Garnish with fresh parsley right before serving—it brightens up the dish. Leftovers reheat beautifully and make great sandwiches the next day.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear by the "mirepoix hack" here—just throw in whole carrots and celery stalks, no peeling or dicing. The ham hock practically falls apart on its own, so you’re basically simmering while you scroll.
- Smoky Depth Magic: That smoked ham hock? It’s the secret weapon—infuses the split peas with this rich, savory punch that makes store-bought broth look sad. Honestly, the first bite tastes like someone’s grandma let it simmer all day (even though it’s not).
- Leftovers That Win: This soup only gets better after day two, when the peas soften just right and the flavors meld into pure comfort. I freeze half the batch—perfect for lazy nights when I’m too tired to cook but still want something hearty.
- Pantry Staple Power: Dried peas and a ham hock? That’s it. No fancy ingredients, just pure, budget-friendly goodness. Between us, I’ve made this for potlucks, sick days, and even a last-minute dinner when I forgot to grocery shop. It never lets me down.
Step-by-step instructions for smoky ham and creamy split pea soup
This method delivers restaurant-quality split pea soup with perfect smoky depth and velvety creaminess every time.
🍳 Step 1: Brown the Ham Hock for Maximum Flavor
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the 1 pound smoked ham hock and sear for 8-10 minutes on each side until the exterior is deeply browned and crispy in spots. This step creates the rich, smoky foundation that makes this soup exceptional.
As you sear, you'll notice the ham releases its natural juices and fat into the pot. Don't drain these—leave them to create a flavorful base for your soup. The ham should develop a beautiful golden crust, indicating it's ready for the next step. If it sticks, gently scrape the bottom with a wooden spoon to release any browned bits.
👨🍳 Step 2: Sauté the Vegetable Base
Remove the ham hock from the pot and set it aside. In the same Dutch oven, add the 1 whole yellow onion, 3 medium carrots, and 3 whole celery stalks, all chopped as specified. Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables soften and begin to caramelize slightly.
Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant. Here's where the magic happens—the garlic should perfume the kitchen with its warm, aromatic scent. If you notice the garlic starting to brown too quickly, reduce the heat slightly to prevent burning. This vegetable base forms the flavor backbone of your soup, so take your time with this step.
🥘 Step 3: Simmer the Peas with Aromatics
Return the ham hock to the pot. Add the 1.5 cups dried split peas, 8 cups water, 2 whole bay leaves, 1 teaspoon crushed black peppercorns, and 1.5 teaspoons salt. Bring to a boil, then reduce heat to low and cover partially. Simmer for 1.5 hours, stirring occasionally, until the peas are tender but still hold their shape.
The soup should reduce slightly as it simmers, concentrating the flavors. You'll know it's ready when the peas are fork-tender but not mushy. I like to check the texture after 1 hour and adjust the simmering time as needed—some ovens run hotter than others. The ham hock should be falling off the bone by this point, ready to be removed and shredded.
🍽️ Step 4: Finish with Cream and Garnish
Remove the ham hock from the soup and shred the meat using two forks, discarding the bone. Return the shredded ham to the pot. Stir in the 0.5 cup heavy cream and simmer for 5 minutes to allow the flavors to meld. The cream will give your soup that luxurious, velvety texture that makes it truly special.
Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish each serving with 0.25 cup chopped fresh parsley. The parsley adds a bright, fresh contrast to the rich, smoky flavors. Serve immediately with crusty bread to soak up every last drop of that creamy goodness. This is the moment you've been waiting for—each spoonful delivers perfect harmony of smoky ham and creamy peas.
Pro Tips For Making Best Ever Split Pea And Ham Soup
- SOAK THE PEAS—BUT NOT TOO LONG: I learned this the hard way—soaking dried split peas overnight makes them tender, but if you leave them past 12 hours, they start breaking down and turn mushy. Rinse them first, then soak in cold water for 8–10 hours max, and drain them well before cooking. You want them plump, not pulverized.
- CRACK THE HAM HOCK FIRST: Skip the whole hock if you’re short on time—just crack it open with kitchen shears and pull out the meaty bits. The bone adds flavor, but the meat is what you’re really after, and this cuts cooking time by 30 minutes while keeping the broth rich. Toss the scraps in the pot anyway; they’ll still contribute.
- SAUTÉ THE VEGETABLES UNTIL DARK: Don’t rush the onion, carrot, and celery step—cook them over medium heat until they’re deep golden, almost caramelized, with a little crust forming on the bottom. This isn’t just about flavor; it’s the foundation for the soup’s depth. If you’re impatient, lower the heat and let them slow-sauté for 15 minutes instead of rushing with high heat.
- STIR THE PEAS EARLY: After adding the split peas to the pot, give them a good stir right away to prevent sticking. I used to skip this, and half the time, I’d end up scraping burnt bits off the bottom. A quick mix ensures even cooking and keeps the soup from turning into a gluey mess. If you’re worried about crowding, add a splash of water or stock to help them float freely.
Storing and reheating this best ever split pea and ham soup
Refrigerator Storage
Let your soup cool to room temperature before transferring to an airtight container—I use glass Pyrex bowls with tight-fitting lids. Store in the refrigerator for up to 4-5 days, but honestly? It tastes even better the second day as flavors meld together beautifully. The split peas will soften further, creating that perfect creamy texture. Just
Freezer-Friendly Tips
For longer storage, freeze your soup in quart-sized freezer bags (they take up less space than containers). Squeeze out excess air and label with the date—this soup stays delicious for up to 3 months. When ready to eat, thaw overnight in the fridge or use the microwave defrost setting for a quick option. The texture holds up surprisingly well, though you might want to add a splash of water or broth when reheating if it thickens too much.
Stovetop Reheating
My preferred method is stovetop reheating because it gives you the most control. Transfer soup to a pot and heat over medium-low heat, stirring occasionally. If it looks too thick, add ¼ cup water or broth to loosen it up.
Bring to a gentle simmer for 5-7 minutes, then taste and adjust seasoning—you might need a pinch more salt since flavors concentrate during storage. The ham will warm through perfectly, and the cream will stay luscious. 🔥
Microwave Shortcuts
For a quick lunch, microwave individual portions in a microwave-safe bowl covered with a damp paper towel. Heat on 50% power for 2-3 minutes, stir, then continue in 30-second intervals until steaming hot. The damp towel prevents splattering, and the lower power keeps the cream from separating.
If the soup seems dry, add 1-2 tablespoons of water and stir—this works especially well for leftovers that need a quick refresh.
Garnish Before Serving
Always add fresh parsley right before serving—it brightens up the rich flavors. I also like to drizzle a little extra virgin olive oil (about 1 teaspoon per bowl) for added richness. The parsley not only looks beautiful but also adds a fresh contrast to the smoky ham.
If you're feeling fancy, a sprinkle of crushed black pepper or a dash of hot sauce can elevate the dish even further. ✨
Nutrition facts
Frequently asked questions
Why do you soak the split peas overnight?
Soaking overnight reduces cooking time by 30-45 minutes and prevents the peas from becoming mushy. The split peas absorb water, which helps them cook more evenly and retain their shape. Pro tip: Use 4 cups of water per 1 cup of peas for optimal soaking—this ensures they're ready for that perfect creamy texture without overcooking.
Can I make this soup without a ham hock?
Yes! Use 1 cup smoked paprika plus ½ cup beef broth to mimic the smoky flavor, or substitute with ½ lb smoked ham cubes (browned first). The ham adds depth, but you can still create a delicious version. For a vegetarian option, swap the ham for 1 cup of vegetable broth and 1 teaspoon liquid smoke—just reduce the salt slightly.
How do I adjust the thickness of the soup?
If it's too thick, stir in ¼ cup water or broth at a time until it reaches your desired consistency. For a creamier texture, add 2-3 tablespoons of cornstarch mixed with 2 tablespoons cold water and simmer for 5 minutes. The key is to taste as you go—this soup should coat a spoon but still be easy to sip.
What’s the best way to reheat leftovers?
Stovetop reheating is ideal: transfer to a pot and warm over medium-low heat for 5-7 minutes, stirring occasionally. If it thickens too much, add ¼ cup water or broth. For microwave reheating, use 50% power in 30-second intervals to avoid separating the cream. Always garnish with fresh parsley after reheating to restore brightness.
Can I use canned split peas instead of dried?
Canned peas will work, but they won’t have the same rich, earthy flavor. If using canned, drain and rinse them well, then add them to the pot 15 minutes before the soup is done to avoid mushiness. For the best texture, dried peas are worth the extra time—they develop a deeper flavor and hold their shape beautifully.