Cozy Split Pea Soup with Ham

There’s something magical about a big pot of soup simmering away on a chilly afternoon. The kind of soup that makes the whole house smell like comfort – smoky bacon, sweet onions, and savory ham all working together like a well-rehearsed family recipe (because, well, it is).

This split pea soup is one of my kids’ absolute favorites. A few years ago, we all met up in Naples for a family Thanksgiving weekend. I made a big batch of this goodness, and both kids went home with gallon-size freezer bags of soup – ham cubes tucked into separate baggies, of course, because I plan ahead like that. It freezes and thaws perfectly, making it a make-ahead meal champion.

Thick, creamy, and loaded with protein, this soup is everything you want on a cold day – hearty enough to be dinner, yet humble enough to feel like home.

🕒 2 hours | 🍲 Serves 6–8 | 💚 Not difficult

Nutrition (per serving):
450 calories | 34g protein | 42g carbs | 15g fat | 14g sugar

Ingredients

• 3 slices of bacon*

• 1 large yellow onion, finely chopped

• 1 shallot, chopped

• 2 medium carrots, diced

• 1 medium celery rib, diced

• 2 garlic cloves, minced

• 8 cups (2 quarts) chicken broth

• 1 pound (2 cups) green split peas, rinsed

• 1 pound boneless ham steak, skin removed

• Salt and pepper to taste

*Use unsalted butter instead of bacon if you prefer less fat.

Directions

1. Render the bacon:
   In a large stockpot, cook the bacon over medium heat until crispy. Remove it from the pot (try not to eat it all), leaving the flavorful bacon fat behind.

2. Sauté the vegetables:
   Add the onions, shallots, carrots, celery, and garlic to the pot. Cook until soft and fragrant, about 5–7 minutes.

3. Build the base:
   Stir in the chicken broth, split peas, and ham steak. Bring it all to a quick boil, then reduce to a simmer. Cover and cook for about 1½ hours, until the peas are soft and the soup thickens.

4. Remove the ham:
   Take out the ham, cover it with foil, and set it aside.

5. Blend:
   Use an immersion blender to puree the soup right in the pot until smooth and creamy. (If you prefer a chunkier soup, only blend half.)

6. Season:
   Add salt and pepper to taste – and don’t hold back on the pepper.

7. Finish with the ham:
   Dice the ham into small cubes. Stir into the pot or sprinkle on top of individual bowls.

Notes

• I’ve seen split pea soup done both ways – smooth and blended or chunky with visible veggies. I lean thick and creamy every time.

• It’s freezer-friendly and reheats like a dream. I keep the ham separate so I can add a handful to each bowl when I reheat.

• Serve it with buttered toast, a grilled cheese, or even a crusty baguette for dipping.

This is the kind of soup that warms your belly and your soul!