Smoky Split Pea Soup With Ham Bone

Name: Split Pea Soup With Smoked Ham and Vegetables
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 6 hearty servings (about 10 cups)
Cuisine: International
Ingredients: 1 lb (454 g) dried green split peas, rinsed and picked over; 2 tbsp (30 ml) olive oil; 2 tbsp (28 g) unsalted butter; 1 large yellow onion, diced (about 2 cups / 300 g); 3 celery ribs, diced (about 1 1/2 cups / 180 g); 3 medium carrots, diced (about 1 1/2 cups / 180 g); 3 garlic cloves, minced; 8 cups (1.9 L) low-sodium chicken stock (or water); 1 smoked ham bone (about 1 1/2–2 lb / 680–900 g, with some meat attached); 2 bay leaves; 1/2 tsp dried thyme; 1 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper, plus more to finish; 1 tbsp (15 ml) apple cider vinegar, plus more to taste

Imperial January 22, 2026January 22, 2026

Quick Recipe Version (TL;DR)

Yield: 6 hearty servings (about 10 cups)
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes

Quick Ingredients

1 lb (454 g) dried green split peas, rinsed and picked over
2 tbsp (30 ml) olive oil
2 tbsp (28 g) unsalted butter
1 large yellow onion, diced (about 2 cups / 300 g)
3 celery ribs, diced (about 1 1/2 cups / 180 g)
3 medium carrots, diced (about 1 1/2 cups / 180 g)
3 garlic cloves, minced
8 cups (1.9 L) low-sodium chicken stock (or water)
1 smoked ham bone (about 1 1/2–2 lb / 680–900 g, with some meat attached)
2 bay leaves
1/2 tsp dried thyme
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to finish
1 tbsp (15 ml) apple cider vinegar, plus more to taste

Do This

1. Rinse split peas; set aside. Dice onion, celery, carrots; mince garlic.
2. In a large pot, cook onion/celery/carrots in olive oil + butter over medium heat for 8 minutes; add garlic for 30 seconds.
3. Add split peas, stock, ham bone, bay leaves, thyme, salt, and pepper; bring to a boil.
4. Reduce to a gentle simmer, partially cover, and cook 75–90 minutes, stirring occasionally, until peas are very soft.
5. Remove ham bone; shred meat and discard bone/fat. Stir meat back into soup.
6. For a velvety texture, mash a bit with a potato masher (or blend 2–3 cups and return to pot).
7. Finish with apple cider vinegar and plenty of black pepper; adjust salt and thickness with a splash of water/stock.

Why You’ll Love This Recipe

Thick and velvety: Split peas naturally break down into a creamy soup without needing cream.
Big smoky flavor: A ham bone seasons the pot the classic way, with deep, savory richness.
Simple pantry staples: Mostly basics you can keep on hand, with easy prep.
Even better tomorrow: The flavor deepens overnight, making it perfect for leftovers.

Grocery List

Produce: 1 large yellow onion, 3 celery ribs, 3 medium carrots, 3 garlic cloves
Dairy: Unsalted butter
Pantry: Dried green split peas, olive oil, low-sodium chicken stock (or water), bay leaves, dried thyme, kosher salt, black pepper, apple cider vinegar
Meat: 1 smoked ham bone (with some meat attached)

Full Ingredients

Base Soup

1 lb (454 g) dried green split peas, rinsed and picked over
2 tbsp (30 ml) olive oil
2 tbsp (28 g) unsalted butter
1 large yellow onion, diced (about 2 cups / 300 g)
3 celery ribs, diced (about 1 1/2 cups / 180 g)
3 medium carrots, diced (about 1 1/2 cups / 180 g)
3 garlic cloves, minced
8 cups (1.9 L) low-sodium chicken stock (or water)

Seasoning & Smoke

1 smoked ham bone (about 1 1/2–2 lb / 680–900 g), preferably with some meat still attached
2 bay leaves
1/2 tsp dried thyme
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to finish

Finish

1 tbsp (15 ml) apple cider vinegar, plus more to taste
Optional for serving: extra black pepper

Smoky Split Pea Soup With Ham Bone – Closeup

Step-by-Step Instructions

Step 1: Rinse the peas and prep the vegetables

Rinse 1 lb (454 g) split peas in a fine-mesh strainer until the water runs mostly clear. Pick out any small stones or shriveled peas.

Dice the onion, celery, and carrots into small, even pieces so they soften at the same rate. Mince the garlic.

Step 2: Sweat the aromatics for a sweeter, deeper base

Set a large Dutch oven or heavy soup pot over medium heat. Add 2 tbsp olive oil and 2 tbsp unsalted butter.

Add the diced onion, celery, and carrots. Cook for 8 minutes, stirring occasionally, until the onion looks translucent and the vegetables begin to soften (you’re not trying to brown them heavily).

Step 3: Bloom the garlic (quickly)

Add the minced garlic and stir constantly for 30 seconds, just until fragrant. Keep it brief so the garlic doesn’t scorch.

Step 4: Build the pot with peas, stock, ham bone, and herbs

Add the rinsed split peas to the pot. Pour in 8 cups (1.9 L) low-sodium chicken stock (or water).

Add the smoked ham bone, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp kosher salt, and 1/2 tsp black pepper.

Stir well, scraping the bottom of the pot to loosen any flavorful bits.

Step 5: Simmer gently until thick and tender

Bring the soup to a boil over medium-high heat. Once boiling, reduce heat to maintain a gentle simmer (small bubbles, not a rolling boil). Partially cover with a lid, leaving a small gap for steam to escape.

Simmer for 75–90 minutes, stirring every 10–15 minutes (more often near the end) to prevent sticking. The soup is ready when the peas are very soft and have mostly broken down, and the soup looks thick and creamy.

Step 6: Remove the ham bone and add the meat back in

Carefully lift out the ham bone and place it on a rimmed plate or cutting board. Let it cool for 5 minutes.

Pull off any usable meat, shred or dice it, and discard the bone, thick skin, and any large pieces of fat. Stir the ham back into the pot.

Step 7: Make it velvety, then finish with pepper and vinegar

For a classic thick texture, mash the soup directly in the pot with a potato masher for 30–60 seconds. For an extra-smooth finish, ladle out 2–3 cups of soup, blend until smooth, and stir it back in.

Turn off the heat. Stir in 1 tbsp (15 ml) apple cider vinegar. Taste and adjust with additional salt, more black pepper, and an extra splash of vinegar (start with 1 tsp at a time) until the flavor tastes bright and balanced.

If the soup is thicker than you like, stir in hot water or stock, 1/4 cup (60 ml) at a time, until it reaches your preferred consistency.

Pro Tips

Keep it at a gentle simmer: A hard boil can cause scorching on the bottom and uneven texture. Low and steady gives you the smoothest soup.
Stir more often near the end: As the peas break down, the soup thickens and is more likely to stick.
Salt at the end if your ham is salty: Smoked ham bones vary a lot. Starting with 1 tsp salt is safe, but always finalize seasoning after the ham meat goes back in.
Vinegar is not optional once you try it: That small splash wakes up the smoky, earthy flavors and makes the soup taste less “flat.”
Choose your texture: Mash for rustic thickness; blend a portion for a more velvety, restaurant-style finish.

Variations

No ham bone: Use 8 cups vegetable or chicken stock plus 1–2 tsp smoked paprika. Stir in diced smoked sausage or crispy bacon at the end if desired.
Extra-vegetable: Add 2 cups (60 g) chopped kale in the last 10 minutes of simmering.
Spicy and smoky: Add 1/4 tsp crushed red pepper flakes with the garlic and finish with extra black pepper.

Storage & Make-Ahead

Cool soup to room temperature (no longer than 2 hours), then refrigerate in an airtight container for up to 4 days. This soup thickens as it sits; reheat gently on the stovetop over medium-low heat, adding water or stock a splash at a time until loosened.

To freeze, cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly, stirring often to keep the bottom from scorching.

Nutrition (per serving)

Approximate, based on 6 servings: 390 calories, 20 g protein, 45 g carbohydrates, 12 g fat, 14 g fiber, 980 mg sodium. (Values will vary depending on the ham bone and stock used.)