Split Pea and Ham Soup Recipe

J. Kenji López-Alt
Split Pea and Ham Soup Recipe
*
  • Yield:Serves 6 to 8
  • Active time:15 minutes
  • Total time:1 hour 15 minutes

[Photograph: J. Kenji López-Alt]

A no-fuss, no-frills version of the classic, made with green split peas, broth, and ham. Even in its simplest form, it's rich, creamy, and deeply flavorful, a perfect hearty meal on a cold day.

Why It Works

A traditional, comforting split pea soup with ham. Read the Whole Story
  • This classic recipe is no-fuss and no-frills.

Ingredients

  • 3 tablespoons (45g) unsalted butter
  • 1 medium onion, finely diced (about 6 ounces; 170g)
  • 1 large rib celery, finely diced (about 4 ounces; 125g)
  • 6 ounces (170g) ham steak, diced (see note above)
  • 2 medium cloves garlic, minced
  • 1 pound (450g) dried green split peas
  • 2 quarts (2L) homemade or store-bought low-sodium chicken stock, or water
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper

Directions

  1. 1.

    Melt butter in a large Dutch oven or saucepan over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.

  2. 2.

    Add peas, chicken stock or water, and bay leaves. Stir to combine, bring to a boil, reduce to a bare simmer, and cover, leaving lid slightly ajar. Cook until peas are tender, about 1 hour. Remove ham hock, pick meat, and return to soup (if using). Roughly purée soup using a hand blender, or purée in batches using a countertop blender. Season to taste with salt and pepper. Soup can be stored in the refrigerator for up to 1 week.

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