Cozy Split Pea Soup with Ham Recipe Easy Hearty Meal for Families

Let me tell you, the aroma of simmering split peas mingling with smoky ham wafting through the kitchen is something that instantly wraps you in a warm, comforting hug. I still remember the first time I made this cozy split pea soup with ham on a chilly, rain-soaked afternoon – the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. The soup thickened slowly on the stove, bubbling away with tender peas and chunks of ham that tasted like they’d been lovingly simmered for hours. Honestly, I was hooked from that very first spoonful.

Years ago, when I was knee-high to a grasshopper, my grandma used to make a version of this soup on blustery winter days. She’d say it was “good for the soul” and I can’t argue with that. I stumbled upon this particular cozy split pea soup with ham recipe during a weekend when I wanted to recreate that nostalgic comfort but with a little modern twist. My family couldn’t stop sneaking bowls off the stove (and I can’t really blame them).

You know what? This soup is dangerously easy to make and delivers pure, nostalgic comfort in every spoonful. It’s perfect for potlucks, a sweet treat for your kids’ lunchboxes, or just something to brighten up your Pinterest recipe board with hearty, wholesome goodness. After testing this recipe multiple times in the name of research, of course, it’s become a staple for our family gatherings, casual dinners, and even gifting in jars to neighbors. If you haven’t tried this cozy split pea soup with ham yet, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Let me share why this cozy split pea soup with ham recipe holds a special place in my kitchen repertoire. It’s not just any soup – it’s a bowl of comfort that’s been carefully tested to get the flavor and texture just right. Whether you’re a seasoned home cook or a newbie, this recipe is approachable and foolproof. Here’s what stands out:

• Quick & Easy: Comes together in about an hour, perfect for busy weeknights or last-minute cravings when you want hearty food without the hassle.
• Simple Ingredients: No fancy or hard-to-find items here. You likely already have split peas, ham, and basic veggies in your pantry or fridge.
• Perfect for Family Meals: This soup warms up any table, making it ideal for cozy dinners or casual weekend lunches.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and smoky ham flavor – it’s comfort food everyone agrees on.
• Unbelievably Delicious: The slow-simmered split peas create a creamy, velvety base without any cream, and the ham adds a savory depth that makes every spoonful satisfying.

What really makes this cozy split pea soup with ham recipe stand out is the little technique I picked up: soaking the peas briefly before cooking helps reduce the cooking time without sacrificing creaminess. Plus, using a ham bone or smoked ham hock infuses the broth with rich flavor that store-bought ham just can’t match. This isn’t just another split pea soup; it’s the version you’ll crave on chilly nights, the one that brings everyone back to the table for seconds and thirds.

What Ingredients You Will Need

This cozy split pea soup with ham uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without much fuss. Most of these are pantry staples, and you can easily swap a few to fit what you have on hand.

• Split peas (green or yellow, about 1 ½ cups) – the star ingredient, packed with protein and fiber.
• Smoked ham hock or ham bone (1 large piece) – this adds deep smoky flavor and richness; I love using a ham hock from the deli or leftover from a holiday ham.
• Carrots (2 medium, diced) – adds sweetness and texture.
• Celery stalks (2, diced) – brings a subtle earthiness that balances the soup.
• Onion (1 medium, finely chopped) – for savory depth.
• Garlic cloves (2-3, minced) – for a hint of warmth.
• Chicken broth or stock (6 cups / 1.4 liters) – I prefer low-sodium to control the saltiness.
• Bay leaf (1) – adds a subtle herbal note.
• Thyme (1 teaspoon dried or 1 tablespoon fresh) – complements the smoky ham wonderfully.
• Salt and pepper – to taste; add at the end to keep flavors balanced.
• Olive oil or butter (1-2 tablespoons) – for sautéing the veggies.
• Optional: diced cooked ham (1 cup) – add extra meaty bites if desired.

If you want a gluten-free version, just double-check your broth label. For a vegetarian twist, swap the ham and broth for smoked paprika and vegetable stock, though it won’t be quite the same. I always recommend using fresh, firm veggies and a quality smoked ham hock for the best flavor. Trust me on that one!

Equipment Needed

• Large heavy-bottomed pot or Dutch oven: essential for even heat distribution and slow simmering (a 5-quart / 5-liter pot works great).
• Wooden spoon or silicone spatula: for stirring the soup without scratching your pot.
• Chef’s knife and cutting board: for prepping veggies and ham.
• Measuring cups and spoons: to get your ingredient amounts just right.
• Ladle: for serving the soup.

If you don’t have a Dutch oven, a heavy pot with a lid will do the trick, but be patient with heat distribution. I’ve also found that a slow cooker can be used for this recipe if you want to set it and forget it, though you might need a bit more liquid and longer cooking time. For budget-friendly options, you can find decent quality pots at thrift stores or discount kitchen shops—no need to break the bank for cozy soup!

Preparation Method

1. Rinse and soak the split peas: Place 1 ½ cups (300 g) of split peas in a sieve and rinse under cold water until the water runs clear. Soak them in warm water for 30 minutes to reduce cooking time and help them break down more evenly. Drain and set aside.
2. Prepare the veggies: Dice 2 medium carrots, 2 celery stalks, and 1 medium onion finely. Mince 2-3 garlic cloves. This prep step makes the cooking process smooth and ensures the flavors meld perfectly.
3. Sauté the aromatics: Heat 1-2 tablespoons of olive oil or butter in your large pot over medium heat. Add the onion, carrot, and celery. Cook for about 5-7 minutes until softened and translucent, stirring occasionally. Add the garlic and cook for another minute until fragrant—don’t let it burn!
4. Add the ham hock and split peas: Place your smoked ham hock into the pot and stir in the soaked split peas.
5. Pour in the broth: Add 6 cups (1.4 liters) of low-sodium chicken broth. Toss in 1 bay leaf and 1 teaspoon dried thyme (or 1 tablespoon fresh). Stir gently to combine.
6. Bring to a boil, then simmer: Increase heat to bring the pot to a boil, then reduce to low heat. Cover with a lid slightly ajar to prevent spilling, and simmer gently for 50-60 minutes. Stir occasionally to prevent the peas from sticking to the bottom.
7. Check the peas and remove the ham hock: Once the peas are tender and breaking down into a creamy consistency, carefully remove the ham hock. Let it cool slightly.
8. Shred the ham: Use two forks to pull the meat off the bone, discarding bones and skin. Return the shredded ham to the pot. If you have extra diced cooked ham, add it now for a meatier soup.
9. Season and adjust consistency: Season with salt and freshly ground black pepper to taste. If the soup is too thick, add a splash of broth or water to reach your desired consistency.
10. Final simmer: Let the soup simmer uncovered for another 5-10 minutes to meld the flavors fully. The aroma at this point is absolutely irresistible!

Pro tip: If you prefer a smoother texture, you can use an immersion blender to puree part of the soup, leaving some chunks for a nice bite. Just be careful not to overblend—it’s all about that cozy, hearty feel.

Cooking Tips & Techniques

One thing I’ve learned from multiple trials is that patience is your best friend when making cozy split pea soup with ham. Rushing the simmering stage can result in hard peas or a watery broth. Keep the heat low and stir occasionally to prevent sticking. If the soup thickens too much, don’t hesitate to add a bit more broth—this soup is forgiving and loves to be flexible.

Another tip: using a ham hock or bone rather than just diced ham brings a depth of flavor that’s hard to beat. If you only have diced ham, add a teaspoon of smoked paprika to mimic that smokiness. Also, avoid adding salt too early because the ham can be salty, and you don’t want to overdo it.

For prep efficiency, chop your veggies while the peas soak. It’s a neat way to multitask and saves time. And if you want to make the soup ahead, it actually tastes better the next day after the flavors meld overnight—just reheat gently on the stove, adding broth if it’s too thick.

Variations & Adaptations

• Vegetarian Version: Skip the ham and use vegetable broth with smoked paprika or liquid smoke to add that smoky vibe. Adding sautéed mushrooms can give it a meaty texture.
• Slow Cooker Method: After sautéing the veggies, transfer everything to a slow cooker and cook on low for 6-8 hours. Add shredded ham in the last 30 minutes.
• Spicy Twist: Add a pinch of red pepper flakes or a dash of cayenne pepper when sautéing the garlic for a cozy soup with a little kick.
• Low-Sodium Option: Use no-salt-added broth and a low-sodium ham hock, tasting and adjusting salt only at the end.
• Personal Variation: I once added diced sweet potatoes for a subtle sweetness and extra creaminess—it was a hit with my kids!

Serving & Storage Suggestions

This cozy split pea soup with ham is best served hot, garnished with a sprinkle of fresh parsley or a swirl of cream if you’re feeling fancy. It pairs wonderfully with crusty bread or a simple green salad to round out the meal. For drinks, a crisp apple cider or a light white wine complements the smoky flavors beautifully.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens as it cools; just add a splash of broth or water when reheating on the stove or in the microwave. You can also freeze the soup for up to 3 months—portion it out for quick weekday meals. When thawed, give it a good stir and warm gently. Flavors actually deepen after a day or two in the fridge, making it a great make-ahead meal for busy weeks.

Nutritional Information & Benefits

This cozy split pea soup with ham is a nutritional powerhouse. Split peas are an excellent plant-based source of protein and fiber, which help keep you full and support digestion. The ham adds satisfying protein and rich flavor without overwhelming the dish.

Per serving (about 1 ½ cups / 350 ml), you get roughly 250-300 calories, 20 grams of protein, and 12 grams of fiber. It’s naturally gluten-free and can be made low in fat by using lean ham and minimal oil.

This recipe is a smart choice for anyone looking for a balanced, hearty meal that supports heart health and steady energy levels. Plus, it’s a sneaky way to get extra veggies into your diet without any fuss!

Conclusion

All in all, this cozy split pea soup with ham recipe is a winner in my book—and hopefully soon in yours too. It’s the kind of meal that feels like a warm hug after a long day, simple enough for weeknights but special enough to serve guests. I love how customizable it is, letting you tweak the ingredients and seasoning to your family’s taste.

You really can’t go wrong with this soup, so give it a try and make it your own. And please, come back and leave a comment sharing your favorite twists or how it turned out for you. Don’t forget to share it with your friends who need some hearty comfort food in their lives. Happy cooking, and here’s to many cozy bowls ahead!

Frequently Asked Questions about Cozy Split Pea Soup with Ham

Can I use yellow split peas instead of green?

Yes! Yellow split peas work just as well. They have a slightly sweeter flavor but will give you the same creamy texture.

Do I have to soak the split peas before cooking?

Soaking isn’t mandatory but helps reduce cooking time and results in a smoother soup. If you’re in a rush, you can skip this step but expect longer simmering.

Can I make this soup in a slow cooker?

Absolutely! After sautéing the veggies, transfer everything to a slow cooker and cook on low for 6-8 hours. Add the shredded ham near the end.

How do I store leftover soup?

Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently with extra broth if needed.

Is this recipe gluten-free?

Yes, naturally! Just make sure to use gluten-free broth and check that your ham is free from any additives containing gluten.

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