Dinner · Canadian

Split Pea and Ham Soup

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 15, 2026

This is cozy, make-it-once-eat-it-all-week soup with tender shredded ham and a bright hit of green peas blended in at the end. The ham does double duty here: it flavors the broth and becomes the hearty topping. Serve it with crusty bread and butter and call it dinner.

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Split Pea and Ham Soup

Why you'll love this

  • One pot feeds a crowd and makes great leftovers.
  • Smoky ham and sweet peas are a built-in flavor match.
  • Naturally high in protein and filling.
  • Freezer friendly and even better the next day.

EveryDayMeal recipe

Split Pea and Ham Soup

Prep
15m
Cook
135m
Total
150m
Serves
6
Level
Easy

Ingredients

  • about 2 pounds smoked ham or gammon
  • 1 cup (7 ounces) dried split peas, soaked overnight and drained
  • 2 onions, chopped
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 2 bay leaves
  • 2 cups (about 10 ounces) frozen peas
  • crusty bread, to serve

Equipment

  • Large stockpot
  • Immersion or countertop blender
  • Two forks for shredding
  • Cutting board

Instructions

  1. Put the ham in a large pot and cover with about 8 cups cold water. Bring to a boil, then drain off and discard that water (this rinses away a lot of the salt so your soup is seasoned, not briny).
  2. Return the ham to the pot and cover again with about 8 cups fresh cold water. Add the soaked split peas, onions, carrots, celery, and bay leaves, then bring to a boil.
  3. Lower the heat to a gentle simmer and cook for 1 1/2 to 2 1/2 hours, topping up with hot water as needed to keep the ham mostly submerged. If the ham is too big to cover, halve it so it cooks evenly. It is ready when the meat pulls apart into easy shreds.
  4. Lift out the ham and set it on a board. Peel off and discard the skin, then shred the meat with two forks (or clean hands in gloves while it is warm). Fish out and discard the bay leaves.
  5. Stir the frozen peas into the pot and simmer 1 minute, just long enough to brighten them without dulling the color. Blend the soup until smooth, adding a splash of water if it feels too thick.
  6. Stir most of the shredded ham back into the hot soup and reheat gently if needed. Ladle into bowls, scatter the remaining ham on top, and serve with crusty bread and butter.

Tips from the kitchen

  • Soak the split peas overnight so they break down smoothly and cook faster.
  • Taste before adding any salt. Smoked ham brings plenty, and the first-boil drain only removes some of it.
  • For a silky finish, use an immersion blender right in the pot, or work in batches in a countertop blender with the lid vented.

Estimated nutrition per serving: 320 cal · 28g protein · 30g carbs · 9g fat

Make it your own

  • Stir in a splash of heavy cream at the end for a richer, smoother bowl.
  • Add a diced potato with the vegetables for extra body.
  • Swap the ham for a leftover ham bone or smoked turkey leg.

Storing & make-ahead

Refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat on the stove over medium heat, adding a splash of water since the soup thickens as it sits.

Good to know

Do I have to soak the peas overnight?
It helps them break down smoothly, but in a pinch you can simmer unsoaked split peas longer, about 30 to 45 extra minutes, until fully soft.
Why do I boil and drain the ham first?
That quick first boil rinses off a good bit of surface salt so the finished soup tastes balanced instead of overly salty.
Can I use a ham bone instead?
Yes. A meaty ham bone gives excellent flavor. Simmer it the same way, then pull off whatever meat you can and shred it.
My soup is too thick. What do I do?
Just stir in hot water a little at a time until it reaches the consistency you like, then reheat.

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