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Split Pea and Ham Soup with Potatoes in decorative bowl topped with croutons.

Split Pea and Ham Soup with Potatoes

Michele
Split Pea and Ham Soup with Potatoes is a heartwarming soup made with a meaty ham bone and abundant with smoky ham, potatoes, carrots, celery, onion and creamy split peas in a thick and flavorful broth. My version includes the easiest, most delicious croutons to top off every bowl!
5 from 3 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup
Cuisine Italian, American
Servings 8 servings

Equipment

Ingredients
  

  • 2 Tbsp olive oil
  • 2 cups sliced or diced carrots, divided
  • 2 cups diced yellow onions
  • cups diced celery
  • ¼ cup thinly sliced or chopped garlic
  • 8 cups low- or no-sodium chicken or vegetable broth
  • 1 pound split peas, rinsed and picked through for stones
  • 1 ham hock or meaty ham bone from leftover baked ham
  • 2 cups peeled, diced all-purpose or russet potatoes (hold in bowl of cold water until use)
  • ½ tsp ground black pepper
  • 1 cup diced cooked ham, preferably smoked (6-8 ounces)
  • 2-3 Tbsp chopped fresh dill (optional)
  • Juice of one lemon (2-3 Tbsp)

For the Quick Toast Croutons:

Instructions
 

  • Prep all ingredients according to specifications above. Be sure to sort through the split peas carefully before use to pick for stones and small pebbles. If using a smoked ham hock, score the skin a bit to help render out fat (and flavor).
    (Please see the section above in the blog post for Step-By-Step instructions with photos.)
  • Heat oil in a 6-quart (or larger) pot or Dutch oven over medium heat. Add onions, half the carrots, celery and garlic and cook for about 4 minutes, stirring occasionally.
    2 Tbsp olive oil, 2 cups diced yellow onions, 1½ cups diced celery, ¼ cup thinly sliced or chopped garlic
  • Add broth, split peas, ham hock or bone, potatoes (drain if held in water) and black pepper and stir until all ingredients are well combined. Cover pot and bring mixture to a simmer, stirring occasionally. Simmer, partially covered, until split peas are soft and broken down and soup has thickened, stirring regularly. This could take anywhere from 60-90 minutes or so depending on the age of the peas.
    8 cups low- or no-sodium chicken or vegetable broth, 1 pound split peas,, 1 ham hock or meaty ham bone from leftover, 2 cups peeled, diced all-purpose or russet potatoes, ½ tsp ground black pepper
  • While the soup is simmering, make the quick toast croutons. Toast slices of bread, then cut then into squares. Combine them with extra virgin olive oil and the spices to taste. Be generous with the olive oil and spices. Set aside at room temperature until ready to serve.
    4-6 slices bread, Extra-virgin olive oil, Pinch salt, black pepper, garlic powder and onion powder
  • After about 45 minutes, slice off any meat from hock/bone and add it to the soup. Return the ham bone to the soup.
  • When there is about 15 minutes of cooking left, add remaining carrots and diced ham and continue cooking until carrots are tender.
    1 cup diced cooked ham,
  • Remove ham hock/bone, stir in dill (if including) and lemon juice, and turn off heat.
    2-3 Tbsp chopped fresh dill, Juice of one lemon
  • Serve piping hot topped with the croutons. Buon Appetito!

Notes

  • This recipe makes 10 cups or so can easily be cut in half to yield a smaller amount. If you do this, you can use a smaller pot.
  • The split peas do not need to be soaked for this recipe.
  • If you’re using a frozen ham bone or ham meat from baked ham leftovers, they do not need to be defrosted before use.
  • If using a smoked ham hock, score the skin a bit to help render out fat (and flavor).
  • Nearly any type of bread can be used for the toast croutons. I do not suggest breads with any type of sweetness, such as cinnamon raisin bread.
  • With the high salt content of the ham, this soup did not need any additional salt. But, of course, you can always salt to taste.
  • Add more liquid (water or broth) if the soup becomes too thick.
  • The soup can be stored in the refrigerator in an air-tight container for up to 3 days or in the freezer for up to 3 months.
  • Consider making a large batch and portioning it into containers to enjoy down the road! Reheat it slowly over medium low heat while stirring, adding additional broth or water if needed.
 
Recipe by Mangia With Michele. Please visit my site for more great cooking inspiration!
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