Pea and Ham Soup is the ultimate comfort food, rich, hearty, and full of flavor. This classic dish is made with dried split peas, smoky ham hocks or leftover ham, and simple vegetables like carrots, onions, and celery. Slow-cooked until thick and creamy, it is the kind of soup that warms you from the inside out.
The secret to the deep, savory flavor comes from the ham. As it simmers, the ham infuses the soup with a smoky richness while the split peas slowly break down, creating a velvety texture. The longer it cooks, the better it gets, turning simple ingredients into something incredibly satisfying. Some people prefer it smooth and creamy, while others like it chunky with bits of ham and veggies in every bite.
Pea and Ham Soup is not only delicious but also very budget-friendly. It is a great way to use leftover ham or a ham bone after a holiday meal. The ingredients are simple, and the prep is minimal. Most of the magic happens in the pot while it simmers away, filling your kitchen with the comforting smell of home-cooked goodness.
This soup is traditionally served with crusty bread or buttered toast, perfect for dipping into the thick, savory broth. It is filling enough to serve as a main meal, especially on chilly days when you are craving something warm and hearty.
Another bonus is that Pea and Ham Soup stores beautifully. Make a big batch and freeze the leftovers for quick, satisfying meals later on. The flavors even deepen over time, making it taste even better the next day.
If you are looking for a simple, wholesome meal that delivers on both flavor and comfort, Pea and Ham Soup is always a winner. It is proof that the best meals often come from the simplest ingredients.
Ingredients
- 1 cup dried split peas rinsed and drained
- 1 ham hock or 2 cups diced cooked ham
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 1 stick celery diced
- 4 cups chicken broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- to taste salt and pepper
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, garlic, carrots, and celery. Sauté until the onion is translucent.
- Add the dried split peas, ham hock, chicken broth, and thyme to the pot.
- Bring to a boil, reduce heat, cover, and simmer for about 2 hours, or until the peas are tender.
- Remove the ham hock, shred the meat, and return it to the soup. If using diced ham, simply add.
- Season with salt and pepper to taste before serving.
Nutrition
