The Best Split Pea and Ham Soup (Creamy Without Cream!)

Introduction

Hi everyone, Emily here! When the temperature drops, there is exactly one thing I want in my bowl: a soup so thick and hearty that a spoon could practically stand up in it. This Split Pea and Ham Soup is the ultimate 2026 comfort meal. It’s smoky, savory, and incredibly creamy—all without a single drop of heavy cream. By utilizing the natural starch of the peas and a quick blending trick, you get a velvet-smooth finish that feels indulgent but stays light and healthy.

Why You’ll Love This Recipe

• Budget-Friendly Hero: Dried split peas are one of the most affordable high-protein staples in the pantry.

• Triple-Method Versatility: Whether you have all day (Slow Cooker), an hour (Stovetop), or 30 minutes (Instant Pot), this recipe adapts to your schedule.

• Smoky & Savory: The combination of rendered bacon fat and smoked ham creates a depth of flavor that tastes like it simmered for days.

• Naturally Creamy: No dairy required! The split peas break down into a luscious base that is naturally gluten-free and filling.

Equipment

• Large Pot or Dutch Oven: (5-6 quart) for stovetop cooking.

• Instant Pot or Slow Cooker: (Optional, depending on your method).

• Immersion Blender: The key to achieving that “creamy without cream” texture.

• Wooden Spoon: For scraping up those delicious browned bacon bits (the “fond”).

• Slotted Spoon: To remove the crispy bacon while leaving the rendered fat behind.

Ingredients

• Bacon: 4 slices, chopped (the flavor base).

• Aromatics: 1 medium yellow onion (diced), 3 celery ribs (chopped), 2 large carrots (chopped), and 4 cloves of garlic (minced).

• Split Peas: 1 (16-ounce) bag dried split peas, rinsed well.

• Liquid: 8 cups chicken stock (use 7 cups for the Slow Cooker method).

• Seasoning: 1½ tsp fresh thyme, ½ tsp smoked paprika, 1 tsp sea salt, and ¼ tsp black pepper.

• Protein: ½ lb smoked ham, cut into bite-sized pieces.

• Garnish: Fresh parsley or a sprinkle of Parmesan cheese.

Instructions

Stovetop Method (The Classic)

1. Crisp the Bacon: Cook bacon in a large pot over medium-high heat until crisp. Remove with a slotted spoon; keep 2–4 tbsp of fat in the pot.

2. Sauté Veggies: Add onion, celery, and carrots. Cook 5 minutes until soft. Add garlic for the last 2 minutes.

3. Simmer: Add stock, peas, thyme, and paprika. Bring to a boil, then cover and simmer on medium-low for 45 minutes.

4. The Creamy Secret: Use an immersion blender to blend about ⅓ of the soup directly in the pot.

5. Finish: Stir back in the ham and bacon. Season with salt/pepper and serve.

Instant Pot Method (The Fast Track)

1. Sauté: Use the ‘Sauté’ setting to crisp the bacon. Remove bacon, keep the fat, and sauté veggies/garlic.

2. Pressure Cook: Stir in stock, peas, thyme, paprika, salt, and pepper. Lock lid.

3. Timing: Set to Manual/High Pressure for 20 minutes. Allow a 10-minute natural release, then vent remaining steam.

4. Blend & Serve: Blend ⅓ of the soup, stir in ham/bacon, and garnish.

Slow Cooker Method (The “Set & Forget”)

1. Prep: Crisp bacon and sauté veggies in a skillet first.

2. Slow Cook: Transfer veggies to the slow cooker. Add 7 cups stock, peas, and seasonings.

3. Timing: Cook on HIGH for 6 hours or LOW for 8 hours.

4. Blend & Serve: Blend half the soup for maximum creaminess, stir in meat, and garnish.

You Must Know

Technique Alert: Don’t add all the salt at the very beginning. Salt can sometimes prevent dried peas from softening properly if the water is too hard. Season primarily at the end once the peas have reached your desired consistency. Consistency Note: Split pea soup is famous for thickening as it cools. If you have leftovers, they will likely turn into a thick “pudding” in the fridge. Simply whisk in a splash of water or broth when reheating.

Storage Tips

• Fridge: Keeps beautifully for up to 5 days. The flavor actually improves by day two!

• Reheating: Use the stovetop over low heat. You will need to add liquid (broth or water) to loosen it up.

• Freezing: This soup freezes exceptionally well for up to 3 months. Thaw in the fridge overnight before reheating.

Ingredient Substitutions

• Vegetarian: Omit bacon/ham. Use vegetable stock and add 1 tsp of “Liquid Smoke” to maintain that traditional flavor.

• The Peas: If you can’t find split peas, whole dried peas work but will take significantly longer to cook and won’t get as creamy.

• The Meat: Smoked turkey wings or a left-over ham bone are excellent substitutes for the chopped ham.

Serving Suggestions

• The “Dunker”: Serve with a thick slice of crusty sourdough or warm pumpernickel bread.

• The Crunch: Top with homemade garlic croutons or the reserved crispy bacon bits.

• The Zest: A tiny squeeze of fresh lemon juice right before serving cuts through the richness of the ham.

Cultural and Historical Context

Split pea soup is an ancient traveler. It dates back to Greek and Roman civilizations. In North America, it became a colonial staple because dried peas and salt pork were easy to transport and didn’t spoil. This 2026 version honors those roots while adding modern “blending” techniques for a more refined texture.

Seasonal Adaptations

• Winter: Add extra root vegetables like parsnips or turnips for a “chowder” feel.

• Spring: Stir in a handful of fresh frozen sweet peas at the very end for a pop of bright green color and sweetness.

Perfect Occasions

• The “Day After” Meal: Perfect for using up a leftover holiday ham bone.

• Meal Prep Sunday: One pot provides a week’s worth of high-protein lunches.

• Ski Weekends: The ultimate “warming” meal to have waiting in the slow cooker after a day in the snow.

Freezer Meal Conversion

1. Sauté the veggies and garlic.

2. Let cool and place in a large freezer bag with the dry peas, ham, bacon, and spices.

3. On Cooking Day: Dump the contents into your pot or slow cooker and add the stock. Continue with the standard cooking times.

Pro Tips

• The Rinse: Always rinse your split peas in a fine-mesh sieve. You’re looking for small stones or debris that can occasionally hide in the bag.

• The Texture Balance: Only blend ⅓ to ½ of the soup. Keeping some peas whole provides a “rustic” look that is much more appealing on camera and on the palate.

FAQs About Recipes

• Do I need to soak the peas? No! Unlike many beans, split peas are small enough that they cook perfectly fine without an overnight soak.

• Why is my soup brown instead of green? This usually happens if the soup is overcooked. Blending some of the soup helps maintain that vibrant green hue.

Split Pea and Ham Soup

A smoky, velvety soup made from dried peas and ham, naturally thickened through blending for a "creamy without cream" finish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 portions

Course: Main Course, Soup, Main Course

Cuisine: American, Traditional American

Calories: 196

Ingredients Equipment Method Video Notes

Ingredients

  

• Bacon: 4 slices chopped (the flavor base).
• Aromatics: 1 medium yellow onion diced, 3 celery ribs (chopped), 2 large carrots (chopped), and 4 cloves of garlic (minced).
• Split Peas: 1 16-ounce bag dried split peas, rinsed well.
• Liquid: 8 cups chicken stock use 7 cups for the Slow Cooker method.
• Seasoning: 1½ tsp fresh thyme ½ tsp smoked paprika, 1 tsp sea salt, and ¼ tsp black pepper.
• Protein: ½ lb smoked ham cut into bite-sized pieces.
• Garnish: Fresh parsley or a sprinkle of Parmesan cheese.

Equipment

• Instant Pot or Slow Cooker
• Large Pot or Dutch Oven
• Immersion Blender
• Wooden Spoon
• Slotted spoon

Method

 

1. Stovetop Method (The Classic)
2. Crisp the Bacon: Cook bacon in a large pot over medium-high heat until crisp. Remove with a slotted spoon; keep 2–4 tbsp of fat in the pot.
3. Sauté Veggies: Add onion, celery, and carrots. Cook 5 minutes until soft. Add garlic for the last 2 minutes.
4. Simmer: Add stock, peas, thyme, and paprika. Bring to a boil, then cover and simmer on medium-low for 45 minutes.
5. The Creamy Secret: Use an immersion blender to blend about ⅓ of the soup directly in the pot.
6. Finish: Stir back in the ham and bacon. Season with salt/pepper and serve.
7. Instant Pot Method (The Fast Track)
8. Sauté: Use the 'Sauté' setting to crisp the bacon. Remove bacon, keep the fat, and sauté veggies/garlic.
9. Pressure Cook: Stir in stock, peas, thyme, paprika, salt, and pepper. Lock lid.
10. Timing: Set to Manual/High Pressure for 20 minutes. Allow a 10-minute natural release, then vent remaining steam.
11. Blend & Serve: Blend ⅓ of the soup, stir in ham/bacon, and garnish.
12. Slow Cooker Method (The "Set & Forget")
13. Prep: Crisp bacon and sauté veggies in a skillet first.
14. Slow Cook: Transfer veggies to the slow cooker. Add 7 cups stock, peas, and seasonings.
15. Timing: Cook on HIGH for 6 hours or LOW for 8 hours.
16. Blend & Serve: Blend half the soup for maximum creaminess, stir in meat, and garnish.

Video

Notes

• The "Salt Trap" Warning: Smoked ham and bacon are natural salt bombs. To maintain control, always use low-sodium chicken stock. Do not add your final sea salt until the very end, after the ham has had time to release its salt into the broth during the simmer.
• The "Pudding" Effect: Split pea soup is notorious for thickening as it cools. By the next day, it will likely have the consistency of hummus. When reheating, always stir in a 1/4 cup of water or broth to restore that perfect, silky "soup" texture.
• The "Creamy" Ratio: For the best mouthfeel, only blend 1/3 to 1/2 of the soup. Keeping some of the peas, carrots, and ham whole provides a "rustic-luxe" appearance that performs significantly better on Pinterest than a completely pureed green liquid.