Ham-Infused Split Pea Soup

This hearty soup combines tender split peas with savory ham for a comforting meal that's perfect on chilly days. Easy to make and full of flavor, it’s a cozy classic that warms you from the inside out.

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TIME2 hr 15 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 pound dried split peas 8 cups water, divided 4 cups low-sodium chicken broth ½ pound cooked ham, cut into 1-inch cubes ½ red onion, minced 1 tablespoon brown sugar 2 cloves garlic, minced ½ teaspoon ground black pepper salt to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by placing the split peas in a large bowl and covering them with about 6 cups of cool water. Let them soak for at least 8 hours or overnight, then drain and rinse well. Next, combine the chicken broth and 2 cups of water in a big pot and bring it to a boil over high heat. Add the ham, chopped red onion, soaked split peas, brown sugar, minced garlic, black pepper, and a pinch of salt. Once everything's boiling, turn the heat down and let it simmer gently for around 2 hours, until the peas are nice and tender. Give it a taste and adjust the seasoning if needed before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse the split peas thoroughly before cooking to remove any dust or debris.
- Simmer the soup gently to prevent the peas from breaking down too much and becoming mushy.
- Use leftover ham or a ham bone to deepen the flavor without extra cost.

Why you’ll love it

This soup is warm and comforting, perfect for chilly days. The ham adds a rich, smoky flavor that makes the peas taste even better. It’s hearty, healthy, and easy to make with simple ingredients.

Serving ideas

Serve this soup with crusty bread or a fresh green salad for a complete meal. A dollop of sour cream or a sprinkle of fresh herbs like parsley can add a nice touch. It also pairs well with a light white wine or iced tea.

Storage & leftovers

Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to four days. You can also freeze portions for up to three months; just thaw and reheat gently.