Split Pea Soup

I have been looking for a long time for a flavor that is uniquely “home” from what I remember growing up. It is a special flavor that reminds of memories, coming in from working outside with my grandpa while grandma worked tirelessly inside preparing something special to eat.

The smoky flavors that are infused with this split pea recipe are easily accessible and will certainly build more great memories.

Split Pea and Ham Soup
This recipe has the perfect balance of smoky flavor with a special texture of the split peas that fits perfectly with the amount of ham that is shredded into the mix. Inspired by my favorite test kitchen.
Recipe type: Soup
  • 2 tablespoons unsalted butter
  • 1 large onion, chopped fine
  • Salt and Pepper
  • 3 garlic cloves, minced
  • 7 cups water
  • 1 pound ham steak, cooked, rind removed, cut into quarters
  • 1 pound (2¼ cups) green split peas, picked over and rinsed
  • 3 slices thick-cut smoky bacon, uncooked
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 carrots, peeled and cut into ½-inch pieces
  • 1 celery rib, cut into ½-inch pieces
  • 1 recipe Buttery Croutons (search this site for the recipe)
  1. Melt butter in a dutch oven over medium-high heat.
  2. Add onion and ½ teaspoon salt and cook, stirring frequently, until softened, about 3-5 minutes.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Add water, ham steak, peas, bacon, thyme and bay leaves. The bacon should be raw and is really only being used for flavoring.
  5. Increase heat to high and bring to a simmer, stirring frequently so the peas don’t stick to the bottom.
  6. Reduce heat to low, cover and simmer until peas are tender but not falling apart, about 45 minutes.
  7. Remove ham steak, cover with aluminum foil to prevent drying out, and set aside.
  8. Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.
  9. When cool enough to handle, shred ham into bite-size pieces with 2 forks.
  10. Remove and discard thyme sprigs, bay leaves, and bacon slices.
  11. Stir ham into soup and return to simmer.
  12. Season with salt and pepper to taste. Sprinkle with croutons and serve.


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