Ham Split Pea Carrot Soup

My grandmother used to make this soup on the coldest days of winter, and the house would fill with this incredible savory aroma that meant comfort was coming. Years later, I realized she wasn't following some fancy recipe—she was just throwing together what every pantry had: split peas, a ham hock, some vegetables, and time. The first time I made it myself, I was surprised how the peas broke down into this creamy base without any cream at all, and how the ham infused everything with this quiet, smoky depth.

I made this for a friend who'd just moved into her first apartment, and watching her taste it, something shifted in her expression—like she'd found exactly what she needed that day. That's when I understood this soup isn't just food; it's a moment where someone feels looked after. Now whenever someone mentions being tired or under the weather, this is what I make.

Ingredients

• Smoked ham hock or diced cooked ham (1 lb): This is the soul of the soup—the ham hock releases its flavor slowly into the broth, creating depth that you can't rush, though if you're short on time, diced cooked ham works just fine and cuts your cooking time significantly.
• Dried green split peas (1 lb), rinsed and sorted: Rinse them thoroughly and pick through for any small stones, which honestly happens more often than you'd expect; they'll break down into a naturally creamy texture as they cook.
• Carrots (2 medium, peeled and diced): The natural sweetness balances the saltiness of the ham, and dicing them smaller means they soften faster and distribute more evenly.
• Celery (2 stalks, diced): This is your quiet background player—it adds aromatic depth without announcing itself.
• Onion (1 large, diced): Sautéing it first mellows its sharpness and builds the flavor foundation.
• Garlic (2 cloves, minced): Just a minute of cooking and it transforms from raw bite to sweet, mellow richness.
• Low-sodium chicken broth or water (8 cups): Use broth if you want more developed flavor from the start, or water if you want to taste exactly what the ham and peas contribute.
• Bay leaves (2): They add a subtle herbal note that you only notice if they're missing.
• Dried thyme (1 tsp): This herb pairs so naturally with ham and peas that it feels almost inevitable.
• Freshly ground black pepper (1/2 tsp) and salt to taste: Always grind pepper fresh—pre-ground has lost so much of its brightness.

Instructions

Build your flavor base:

Heat a splash of oil in your pot over medium heat, then add the onion, carrots, and celery. Let them soften for about 5 to 7 minutes, stirring occasionally—you're not looking for color, just for them to become tender and release their aromatics. This step matters more than people realize; it's where your whole soup gets its foundation.

Wake up the garlic:

Add the minced garlic and stir constantly for just one minute; if you let it go longer, it'll turn bitter and sharp. You'll smell it transform—that's how you know you've got the timing right.

Bring it all together:

Stir in the split peas, ham hock (or diced ham), bay leaves, thyme, and black pepper, then pour in your broth or water. Give everything a good stir so nothing sticks to the bottom—this is where the magic starts combining.

Let time do the work:

Bring it to a boil, then lower the heat and cover it. Let it simmer for 1 to 1 1/2 hours, stirring occasionally; the peas will gradually soften and begin breaking down into a creamy consistency. Your soup is done when the peas are tender and have thickened the liquid into something that coats a spoon.

Finish with the ham:

If you used a ham hock, remove it carefully and let it cool just enough to handle. Shred any meat from the bone, discard the fat and bone, and return the shredded meat to the pot; this adds back texture and concentrated ham flavor. Taste as you go and adjust the salt and pepper—remember the broth may have salt already.

Final touches:

Fish out the bay leaves, then ladle it into bowls and serve hot with crusty bread. This is the moment where everything you've done comes together.

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There's this moment when you're stirring the pot and the soup suddenly shifts from being broth with ingredients floating in it to being one cohesive thing—creamy and whole and alive. That's when you know you've got it right, and that's when people want seconds before they've even finished their first bowl.

Texture and Creaminess Without Cream

The split peas naturally break down and thicken the soup into something velvety, which is honestly more elegant than adding cream would be. If you like it smooth, you can run an immersion blender through it for a few pulses—just blend it partially so it keeps some texture and doesn't become baby food. I usually leave mine a little chunky because that texture reminds you that you're eating real food, not something processed.

Variations to Make It Your Own

This recipe is forgiving enough that you can adapt it to what's in your kitchen or what you're craving. Add diced potatoes if you want something heartier, or a handful of chopped fresh parsley at the end if you want brightness cutting through the richness. Some people swap the ham hock for smoked turkey leg for something lighter, and honestly, it's beautiful that way too.

Storage and Serving Suggestions

This soup actually tastes better the next day, after the flavors have had time to settle and deepen—so make it ahead if you can. It keeps in the refrigerator for about four days, or you can freeze it for up to three months in portions, which means you're always only a gentle reheating away from this comfort.

• Serve it with crusty bread for soaking up every last drop.
• A simple green salad on the side cuts through the richness if you want something fresh alongside it.
• Wine pairing suggestion: a dry Riesling or light-bodied red brings out the ham's smokiness without overwhelming the delicate pea flavor.

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This soup has this quiet power to make people feel cared for without any fuss or pretense. That's why I keep making it, over and over, whenever someone needs it.

Recipe FAQ

→ Can I use turkey instead of ham?

Yes, smoked turkey leg is a great substitute to keep the smoky flavor while making a lighter version.

→ How do I achieve a creamier texture?

Using an immersion blender to partially puree the soup creates a smoother, creamier consistency.

→ What herbs enhance the flavor?

Bay leaves and dried thyme add subtle earthy notes that complement the smoky ham and split peas.

→ Can I add other vegetables?

Diced potatoes can increase heartiness, and fresh parsley adds brightness if stirred in before serving.

→ What’s a good wine pairing?

A dry Riesling or a light-bodied red wine pairs well with the soup’s savory, smoky notes.