The Best Split Pea Soup with Ham Bone

An overhead view of a soup bowl filled with split pea soup with ham bone garnished with chopped Italian parsley and chunks of crispy ham.

The Best Split Pea Soup with Ham Bone

Course: Appetizer or Soup

Cuisine: American

Prep Time: 15

Cook Time: 1 45

Total Time: 2

Servings:

Calories: 417kcal

Author: Kris Longwell

This smoky, velvety split pea soup is the ultimate way to transform a leftover ham bone into a gourmet meal. Featuring seared ham cubes for extra texture and a splash of sherry vinegar for brightness, this hearty "stick-to-your-ribs" classic is as visually stunning as it is delicious.

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Equipment

1 large soup pot

Ingredients

2 tablespoon olive oil
2 cups ham cubed
1 cup onions chopped
1 cup carrots chopped
1 cup celery chopped
3 cloves garlic minced
8 cups chicken stock or broth, see NOTES
2 bay leaves
1 teaspoon smoked paprika
1 teaspoon dried thyme
1¼ teaspoon Kosher salt
1 teaspoon black pepper
1 lb split peas
1 ham bone
1 tablespoon Sherry vinegar or lemon juice
2 tbps Italian parsley chopped, for garnish, optional

Instructions

Heat the oil over medium heat in a large pot. Add the ham and cook, stirring often, until crispy and lightly browned. Use a slotted spoon to remove the pan from the skillet to a plate or platter. Set aside.
2 tablespoon olive oil, 2 cups ham
Add the onions, carrots, and celery. Sauté until soft and translucent, about 4 - 5 minutes. Stir in the garlic and sauté for an additional 30 seconds to 1 minute.
1 cup onions, 1 cup carrots, 1 cup celery, 3 cloves garlic
Add the broth (see NOTES), bay leaves, paprika, thyme, salt, pepper, split peas, and ham bone. Bring to a boil, then lower the heat and partially cover. Simmer for 60 minutes.
8 cups chicken stock, 2 bay leaves, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1¼ teaspoon Kosher salt, 1 teaspoon black pepper, 1 lb split peas, 1 ham bone
Carefully remove the ham bone and cut away any meat that is attached to the bone. Shred (or chop) it and return the meat, along with the bone, back to the soup. Simmer uncovered for an additional 30 minutes.
Stir in the Sherry vinegar (or lemon juice). Taste and add more salt, if necessary (see NOTES). Serve at once, garnish with chopped Italian parsley (if desired).
1 tablespoon Sherry vinegar, 2 tbps Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Customizing Consistency: For a very thick, "stick-to-your-ribs" soup, use 6 to 7 cups of broth. If you prefer a slightly thinner, more traditional "soupy" texture, increase the liquid to 8 cups. Keep in mind that the soup will continue to thicken significantly as it cools and sits.
A Note on Salt: Ham bones and seared ham cubes vary greatly in saltiness. To prevent the dish from becoming overly salty, avoid adding any supplemental salt until the very end of the cooking process. Always taste the finished soup first, then season with salt only if necessary.
Reheating Tip: Leftovers will likely firm up into a thick "pudding" once refrigerated. When reheating on the stovetop or in the microwave, simply stir in a splash of water or chicken broth to loosen the texture and restore its original velvety creaminess.

Nutrition