Split Pea Soup with Ham

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Split Pea Soup with Ham

Perfect for that first burst of cold weather and to enjoy throughout fall and winter, split pea soup is a classic American soup made from split peas – peas that have been hulled, dried, and split – and a pork-rich broth. The soup is traditionally made with a smoked ham bone, but these days it’s near impossible to find ham bones at the supermarket. This recipe, modestly adapted from America’s Test Kitchen, has a genius workaround: simmering a few slices of thick-cut bacon and a ham steak in the broth to make the soup smoky and extra meaty. This split pea soup is a simple recipe that delivers big flavor, and it’s hearty enough to serve as a meal. I top it with croutons made from a fresh baguette (and serve the remaining baguette on the side), but it would also pair nicely with homemade artisan bread or cornbread.

What You’ll Need To Make Split Pea Soup with Ham

split pea soup ingredients

Step-by-Step Instructions

Begin by sorting through the split peas to remove any rocks or debris.
picking through the split peas

Rinse the split peas and let drain.

rinsing the split peas

Meanwhile, heat the butter in a large Dutch oven or soup pot over medium heat.

melting the butter in a Dutch oven

Add the onion and salt and cook, stirring frequently, until softened, 4 to 5 minutes.

cooking the onions

Add the garlic and cook until fragrant, about 30 seconds. Do not brown.

softened onions and garlic

Add the broth, water, ham steak, bacon, peas, thyme sprigs, and bay leaves.

broth, water, ham, bacon, split peas, and herbs added to the pot

Increase the heat to high and bring to a boil, stirring frequently to keep the peas from sticking to the bottom of the pot. Reduce the heat to low, cover, and simmer until the peas are tender but not falling apart, about 45 minutes.

simmering split pea soup

Remove the ham steak and place it on a plate; cover with foil and set aside.

removing the ham steak from the split pea soup

Stir in the carrots and celery and continue to simmer, covered, until the vegetables are tender and the peas have almost completely broken down, about 30 minutes longer.

adding the carrots and celery to the split pea soup

Meanwhile, shred the ham steak into small bite-size pieces with two forks. Cover with foil again.

shredded the ham steak

Remove and discard the thyme sprigs, bay leaves, and bacon slices. Add the shredded ham to the soup.

adding the shredded ham steak back to the soup

Return to a simmer. Add a few grinds of pepper, then taste and adjust seasoning if necessary (depending on the saltiness of the ham and bacon you used, you may need an additional 1/4-1/2 teaspoon salt).

finished split pea soup

How To Make Croutons

Melt 2 tablespoons of unsalted butter in a medium skillet over medium heat. Add 2 cups of cubed good-quality French or Italian bread.
bread cubes in melted butter

Cook, stirring frequently, until golden brown and toasted, 3 to 5 minutes, then let cool.

toasted croutons in panTo serve, ladle the soup into bowls and top with the fresh croutons. The soup will thicken as it sits on the stove; thin it with water and adjust seasoning as necessary.

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