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split peas soup

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.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
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.