Split Pea Soup with Ham

671 Ratings
  • 5 141
  • 4 156
  • 3 212
  • 2 138
  • 1 24

You'll turn to this split pea soup with ham all winter long—especially when you need to warm up! Use leftover ham to make split pea soup prep even easier.

Everyday Food, April 2007

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
1 hr 10 mins
Servings:
6
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Ingredients

Directions

  • In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.

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  • Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.

  • Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.

  • Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

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Reviews (28)

671 Ratings
  • 5 141
  • 4 156
  • 3 212
  • 2 138
  • 1 24
Martha Stewart Member
09/15/2018
This recipe made for a very tasty soup.
Martha Stewart Member
10/10/2017
wOw I couldn't find the 5 cups of water in the ingredient list either? I did find it in the directions though, probably because water isn't really an ingredient, or is it?
Martha Stewart Member
06/04/2016
Very bland. The recipe on the split pea package is much better. I am not sure, but I think it is the water. I won't be making this again but, if I did, I would use all chicken stock for the liquid.
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Martha Stewart Member
03/30/2016
She is my favorite to watch. I love her hair and she is fun!
Martha Stewart Member
01/04/2016
1/4 inch cubes for croutons? Sounds tiny and not what is iin the photograph.
Martha Stewart Member
12/23/2015
Totally delicious, didn't change a thing. The croutons added a nice buttery, crunchy flavor and the lemon juice added a great "zing" to the finish. Loved it!
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Martha Stewart Member
04/08/2015
The ingredient list doesn't include the 5 cups of water used in the instructions. Martha is my go to recipe source, seasonings and texture are often a choice for the individual and their customers satisfaction. All the info here is awesome, great recipie, as is, great recipie to customize. Wonder if adding tomato would be awesome Please correct the ingredient list, Martha can't fail me, not my Martha
Martha Stewart Member
11/26/2014
This is one of the best soups I have ever tasted. And very easy to make. I used a smoked ham hock and uncured, fully cooked ham from Whole Foods since I didn't have any ham leftovers. Otherwise, followed directions as written. I didn't salt till the end to make sure it didn't turn out too salty. Next time I may add 1 cup less of water to make it a little thicker. I make a lot of soups and this one will stay on my list. Love it.
Martha Stewart Member
06/04/2014
Great go to recipe. Rivals any America's TestKitchen recipe
Martha Stewart Member
04/24/2014
This soup is GREAT! So many levels of flavor and it filled our home with comfort. The fragrance is part of the WOW factor and it is a wonderful project to cook with your love one. Husband and I enjoyed making it and eating it. Martha you have always given us something to cherish, thank you with love- Mary and Fred Miskanis.
Martha Stewart Member
01/13/2014
I wanted to make something using leftover roast ham and this was perfect for a chilly winter night. I saved all the juices and pan drippings as stock. This was absolutely delicious. The peas were done in 45 minutes so definitely no pre-soaking was required. I like a bit of texture in this soup so only pureeing half turned out perfect. Since I used the leftover pan juices I salted very minimally.
Martha Stewart Member
01/05/2014
I made this recipe exactly as described, except I didn't have a ham bone and I omitted the croutons because I'm lazy. It came out great. I don't get all the people whining about the beans not cooking fast enough and wanting to soak them. If you followed the directions, they should be done in less than 40 minutes. Mine were plenty tender at 35 and I used an immersion blender and the soup came out smooth as silk. You dont have to soak peas, they're not pinto beans. Tasted great as is.
Martha Stewart Member
01/02/2014
This recipe has WAY to much dried thyme. A full tablespoon sounded like a lot, so I only used about 3/4 of a tablespoon. Even that was too much. I am in the process of making a second batch with no thyme to combine with the first batch. Will update with new review after completing.
Martha Stewart Member
04/05/2013
Had to cook 30 minutes longer so peas were soft enough to eat. Peas were still a but crunchy if you like that texture. II would probably soak peas next time before cooking. Nice taste and easy to make.
Martha Stewart Member
01/10/2011
I found out just recently that adding salt at the beginning can cause the peas to cook much slower, so add at the end. Then there's the salt in the ham to contend with as well. I've found that freezing dried peas and beans, overnight or longer, seems to make them cook a little faster.
Martha Stewart Member
01/09/2011
You can either soak the peas overnight in cold water
Martha Stewart Member
12/29/2010
I'm going to try this recipe this weekend with some leftover ham from Christmas Eve dinner. Hope it turns out well!
Martha Stewart Member
12/20/2010
My peas did not soften at all. I had to cook it for over an hour before they were even tolerably soft. I wish the recipe had warned me to soak the peas first.
Martha Stewart Member
12/20/2010
My peas did not soften at all. I had to cook it for over an hour before they were even tolerably soft. I wish the recipe had warned me to soak the peas first.
Martha Stewart Member
05/19/2010
I absolutely love this recipe. I have made it now several times and every time, it comes out delicious and hearty. It's also super easy. The last time I made it, I only had ham slices (no prepared ham or hamhock to dice up) so I just cut up the ham into small pieces. It was just as good and has loads of smoky flavor from the ham bone simmering in the soup.
Martha Stewart Member
05/19/2010
I absolutely love this recipe. I have made it now several times and every time, it comes out delicious and hearty. It's also super easy. The last time I made it, I only had ham slices (no prepared ham or hamhock to dice up) so I just cut up the ham into small pieces. It was just as good and has loads of smoky flavor from the ham bone simmering in the soup.
Martha Stewart Member
07/27/2009
This soup is great. I did not have a ham bone so I used a smoked ham hock. Wow! It was great. Smokey and thick and yummy. Of course using the ham hock took longer but it was worth it.
Martha Stewart Member
01/10/2009
This soup is fantastic. I did not have a hambone but the soup did not need it. I added the ham while it was cooking and the broth had a wonderful flavor. I did not puree the soup. I find the soup great just the way it is. Everybody raved. Happy cooking!
Martha Stewart Member
12/30/2008
Our family enjoyed this soup. We liked the idea of adding potatoes. The peas softened within 35 minutes. We thought the flavor was great in the short amount of time the soup cooked.
Martha Stewart Member
04/17/2008
This takes much longer than an hour; more like a day to get the soup flavors and peas cooked properly. Better count on cooking it the day before and reheating it for dinner the next day. I left the fennel and leeks out, and used half chicken broth and half water. It had a great flavor and not too thick.
Martha Stewart Member
03/31/2008
type 2 You can just use water for your liquid base and cook the peas alittle longer, usingl low salt sugar free bacon. If you want to thicken it a bit use a half to a whole cup of either instant potatoes or just cube and add a few small potatoes for thickening purposes
Martha Stewart Member
03/02/2008
Any chance of getting a calorie count on this soup? I made this for a diabetic and we both loved it. Of course I cut out the salt and used a lo-sodium ham.
Martha Stewart Member
12/10/2007
soup
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