Split Pea and Ham Soup (Stovetop + Slow Cooker)

closeup of a spoonful of split pea and ham soup

Split Pea and Ham Soup (Stovetop + Slow Cooker)

Split Pea and Ham Soup is so cozy and nostalgic, just like grandma’s recipe! Make it on the stovetop or in a slow cooker for a hearty meal.

Author: Donna Elick

Servings: (about 1 1/2 cups per serving)

Prep Time10

Cook Time3 30

Total Time3 40

Ingredients

2 tablespoons unsalted butter
1 large yellow onion diced
2 ribs celery diced
1 carrot peeled and diced (about ¾ cup)
3 garlic cloves minced (about 1 ½ teaspoons)
8 cups chicken stock
1 pound smoked ham diced (about 3 cups)
1 pound dried split peas
2 bay leaves
1/4 teaspoon coarse ground black pepper plus more as desired
Kosher salt to taste
Chopped parsley and black pepper for garnish (optional)

Instructions

Sauté the Vegetables: Place a 6–8 quart soup pot over medium heat and melt 2 tablespoons unsalted butter. Add 1 large yellow onion, 2 ribs celery, and 1 carrot. Cook for about 5–6 minutes, stirring occasionally, until the vegetables soften and become fragrant. Add the 3 garlic cloves and cook for 1–2 minutes more until aromatic.
Build the Soup: Add the 8 cups chicken stock, 1 pound smoked ham, 1 pound dried split peas, 2 bay leaves, and 1/4 teaspoon coarse ground black pepper. Stir well to combine. Split peas do not need to be soaked; they will soften naturally as they simmer. If you have a leftover meaty ham bone, you may add it here for even richer flavor (see Donna’s Notes).
Simmer the Soup: Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low and simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the split peas are completely softened and the soup has thickened naturally.
Note: Older peas or peas stored a long time may require additional simmer time.
Adjust Seasoning: Remove the bay leaves. Taste the soup and add Kosher salt as needed, as the saltiness of ham and stock can vary. Add additional black pepper if desired.
Serve: Ladle the soup into bowls. Sprinkle with black pepper and chopped parsley, if desired. The soup will continue to thicken as it sits. Stir in a splash of stock or water when reheating if needed.

Notes

Meaty Ham Bone Option: If you have a leftover ham bone, add it at the same time as the stock. Reduce the chicken stock by 2 cups and add 2 cups of water instead. Once the peas are tender, slice off any tender ham from the bone and stir it into the soup.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Freezing: Freeze completely cooled soup for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop or microwave in short intervals. Add extra stock or water if the soup becomes too thick.

Slow Cooker Instructions: Add all ingredients except the butter to the slow cooker. Cook on LOW for 8–10 hours or MEDIUM for 6–8 hours, until the peas are soft and the soup is thick and creamy. Stir well before serving.

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