Make this classic split pea soup with a ham bone for a hearty dinner. This recipe uses simple ingredients to create a deeply flavorful and comforting meal perfect for chilly nights.
Author:katereilly
Prep Time:15 min
Cook Time:120 min
Total Time:135 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop Simmering
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 large ham bone with meat attached
1 pound dried green split peas, rinsed
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
6 cups water or low-sodium chicken broth
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt (adjust to taste after removing ham bone)
Instructions
Rinse the split peas under cold water in a colander until the water runs clear. Discard any small stones or discolored peas.
Place the rinsed split peas, ham bone, onion, carrots, celery, water or broth, bay leaf, and thyme into a large pot or Dutch oven.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot partially, and let it simmer for 1.5 to 2 hours, or until the peas are very tender and have broken down, thickening the soup. Stir occasionally to prevent sticking to the bottom.
Remove the ham bone from the pot. Once cool enough to handle, shred any usable meat from the bone and return the meat to the soup. Discard the bone and bay leaf.
Stir in the black pepper. Taste the soup and add salt if needed, remembering that the ham bone adds saltiness.
Simmer uncovered for another 10 minutes to allow flavors to meld. Serve hot with crusty bread.
Notes
For a quicker method, use an Instant Pot: Combine all ingredients except salt in the pot. Cook on High Pressure for 20 minutes, followed by a Natural Pressure Release for 15 minutes. Remove bone, shred meat, and stir.
If you prefer a thicker soup, mash about 1 cup of the soup against the side of the pot with a spoon, or use an immersion blender briefly.
This soup freezes well for future hearty dinner ideas.