Split Pea Soup with Ham

5 from 4 votes

Split pea soup with ham is thick and creamy with an incredible smokey flavor from a smoked ham shank ~ this easy soup is an age old comfort food that deserves a comeback.

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: American

Servings: servings

Calories: 306kcal

Author: Sue Moran

Equipment

stock pot or Dutch oven
immersion blender (optional)

Ingredients

1 Tbsp olive oil
1 Tbsp butter
1 medium yellow onion, diced
1 smoked ham shank
48 ounces chicken broth or stock Note: I have also made this soup successfully with 32 ounces of broth + 2 cups water
3 cups split peas (one pound)
2 bay leaves
4 cloves garlic, minced
3 carrots, diced
salt and black pepper to taste

optional

1-2 cups diced ham. This makes a meatier, heartier soup for dinner.

US Customary - Metric

Instructions

Heat the oil and butter in a large Dutch oven and saute the onions for a few minutes to soften them.
Add the ham shank, broth, peas, bay leaves, and garlic to the pot and stir to combine. Bring the pot to the boil.
Cover and turn down the heat to low. Let the soup cook at a simmer until the peas are soft and starting to fall apart, this will take about an hour, give or take. Add the carrots to the pot during the last 30 minutes of simmering. Note: I like to add the carrots at the end of cooking so they don't get too soft.
Remove the ham shank to a plate and shred any meat from the bone.
Remove the bay leaves and then take an immersion blender and blend very briefly just to puree some of the soup, leaving plenty of texture. Note: you could blend the soup super smooth, if you like, but I think it's best with texture. Add the extra ham after blending, if using.
Season with black pepper and, only if needed, salt.

Notes

When you use a smoked ham shank or hock the flavor is outstanding, and you don't really need any other seasoning.
Leftover soup will thicken in the refrigerator. You can thin it with a little water or broth if you like, when reheating.

Nutrition