Lunch · Canadian

Split Pea and Ham Soup

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 16, 2026

This is proper comfort in a bowl: smoky shredded ham simmered slowly with split peas until everything melts into a thick, velvety soup. A handful of frozen peas stirred in at the end keeps the color bright and the flavor fresh. Serve it with crusty bread and butter for an easy, filling meal.

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Split Pea and Ham Soup

Why you'll love this

  • One pot of humble ingredients turns into a rich, satisfying meal.
  • The soak-and-simmer method does most of the work for you.
  • It feeds a crowd and freezes beautifully.
  • Smoky ham and sweet peas are a classic, cozy pairing.

EveryDayMeal recipe

Split Pea and Ham Soup

Prep
15m
Cook
150m
Total
165m
Serves
6
Level
Easy

Ingredients

  • 1kg ham or gammon joint
  • 200g dried split peas, soaked overnight
  • 2 onions, chopped
  • 2 carrots, chopped
  • 1 celery stick, chopped
  • 2 bay leaves
  • 300g frozen peas
  • crusty bread and butter, to serve

Equipment

  • Very large pot
  • Immersion blender or countertop blender
  • Ladle
  • Cutting board and knife

Instructions

  1. Put the ham in a very large pot and cover with 2 litres of cold water. Bring to a boil, then drain off and discard the water, which removes a good amount of the salt so your finished soup is not overly salty.
  2. Return the ham to the pot, cover again with 2 litres of fresh cold water, and bring back to a boil.
  3. Add the soaked split peas, onions, carrots, celery, and bay leaves. Bring to a boil, then lower the heat to a gentle simmer.
  4. Simmer uncovered for 1.5 to 2.5 hours, topping up with water as needed to keep the level roughly where it started, so the peas stay submerged and cook down evenly. Halve the ham if needed to keep it under the liquid.
  5. Cook until the ham is tender enough to pull apart easily with a fork, which means both the meat and the peas are fully soft.
  6. Lift out the ham and set aside. Peel off and discard the skin, then shred the meat while it is still warm (rubber gloves help you handle it).
  7. Remove and discard the bay leaves. Stir the frozen peas into the soup and simmer for 1 minute, just long enough to warm them and lift the color.
  8. Blend the soup until smooth, adding a splash of water if it is too thick. Return it to the pot and reheat gently if it has cooled.
  9. Stir most of the shredded ham back into the hot soup, then ladle into bowls and scatter the remaining ham on top. Serve with crusty bread and butter.

Tips from the kitchen

  • Boiling and draining the ham first is the key to controlling saltiness, so do not skip it.
  • Save the shreds of ham until the very end and stir most in, topping each bowl with a little for texture.
  • If your soup thickens too much on standing, loosen it with a splash of water or stock when reheating.

Estimated nutrition per serving: 340 cal · 32g protein · 28g carbs · 10g fat

Make it your own

  • Use a smoked ham hock instead of a joint for even deeper flavor.
  • Skip the meat and use vegetable stock plus smoked paprika for a vegetarian version.
  • Stir in a splash of cream at the end for a richer, silkier finish.

Storing & make-ahead

Cool and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove, adding water to loosen since the soup thickens as it stands.

Good to know

Do I have to soak the peas overnight?
Soaking helps them cook faster and more evenly. If you forget, use a quick soak (boil 2 minutes, then rest covered for an hour) or simply simmer longer until soft.
Why boil and drain the ham first?
Ham and gammon can be very salty. Boiling briefly and discarding that first water removes a lot of the salt so the finished soup is balanced.
Can I make this without a blender?
Yes. Split peas break down into a naturally thick soup, so you can leave it chunky or mash some against the side of the pot for a rustic texture.
What ham cut works best?
A ham joint, gammon, or a smoked ham hock all work well. Bone-in cuts add extra flavor to the broth.

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