Split Pea Soup Recipe with Ham, Potatoes and Thyme
Hearty split pea soup with diced ham, carrots, potatoes and thyme.
This split pea soup combines dried green peas with ham, onion, carrot and potato for a thick, savoury bowl. Soak the peas overnight for a shorter simmer and rinse them before cooking. Add enough broth to keep them covered as they soften, then stir more often near the end because split peas settle and can catch on the bottom. The soup thickens as it stands, so loosen leftovers with broth when reheating. Rinse peas and soak in plenty of cold water for 6 to 8 hours or overnight. Drain and rinse. Heat oil in a large pot over medium heat. Cook ham 3 minutes, then add onion and cook until softened. Add peas, carrots, potatoes, broth, bay leaves, thyme and pepper. Bring to a boil, then lower to a steady simmer.
Recipe card
Split Pea Soup Recipe with Ham, Potatoes and Thyme
Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method
Ingredients
Instructions
Soak peas
Rinse peas and soak in plenty of cold water for 6 to 8 hours or overnight. Drain and rinse.
Brown ham
Heat oil in a large pot over medium heat. Cook ham 3 minutes, then add onion and cook until softened.
Start soup
Add peas, carrots, potatoes, broth, bay leaves, thyme and pepper. Bring to a boil, then lower to a steady simmer.
Simmer
Cook partly covered 60 to 75 minutes, stirring occasionally, until peas are soft and beginning to break down. Add hot water if soup becomes too thick before peas soften.
Season and serve
Remove bay leaves. Taste before adding salt, since ham and broth may already be salty. Serve hot.
How to tell when it is ready
Remove bay leaves. Taste before adding salt, since ham and broth may already be salty. Serve hot.
Tips
- Rinse peas and soak in plenty of cold water for 6 to 8 hours or overnight.
- Heat oil in a large pot over medium heat.
- Add peas, carrots, potatoes, broth, bay leaves, thyme and pepper.
- Cook partly covered 60 to 75 minutes, stirring occasionally, until peas are soft and beginning to break down.
Troubleshooting
- If peas remain firm, continue simmering and add hot liquid.
- If soup sticks, lower the heat and stir the bottom of the pot.
Substitutions
- Use smoked turkey instead of ham.
- Use vegetable broth and omit ham for a vegetarian soup.
Variations
- Add a pinch of smoked paprika.
- Stir in a handful of chopped celery with the onion.
Serving suggestions
- Serve with dark bread.
- Top with chopped parsley.
- Add a little mustard at the table.
- Pair with a crisp cabbage salad.
Make ahead
Measure the ingredients ahead. Follow the storage guidance after cooking: Refrigerate within 2 hours for up to 3 days, or freeze for up to 2 months. Thin with broth when reheating.
Storage
Refrigerate within 2 hours for up to 3 days, or freeze for up to 2 months. Thin with broth when reheating.
Food safety
Reheat leftovers until steaming throughout. Keep hot soup above 60°C (140°F) if holding for service.
Frequently asked questions
Can I skip soaking the peas?
Yes, but the soup will take longer to cook. Add extra broth or hot water as needed until the peas soften.
How should I store split pea soup with ham?
Refrigerate within 2 hours for up to 3 days, or freeze for up to 2 months. Thin with broth when reheating.
Serve with dark bread. Refrigerate within 2 hours for up to 3 days, or freeze for up to 2 months. Thin with broth when reheating.
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