Ham Split Pea with Carrots

My grandmother used to make this soup on cold mornings, the kind where you could see your breath in the kitchen before she turned on the stove. The smell of ham and split peas simmering would fill the entire house within minutes, and somehow it felt like the whole place warmed up before the actual heat even kicked in. She taught me that this wasn't fancy cooking—it was honest cooking, the kind that fed people and made them feel seen. I've made it countless times since, and it never fails to transport me back to those quiet mornings watching her stir the pot with the same wooden spoon she'd been using for decades.

I'll never forget serving this to a friend who'd just moved into her first apartment with basically nothing in her kitchen except a single pot. She had one bowl and was living on cereal for a week, so I showed up with ingredients and we made this together while she told me stories about the move. By the time it was done, she had a full fridge of leftovers, a favorite meal, and the confidence that she could actually cook something real. That pot became her most-used kitchen item that winter.

Ingredients

• Smoked ham hock or diced cooked ham (1 lb): This is where all the flavor magic happens—the smoke penetrates everything, so don't skip this or substitute with regular ham if you can help it.
• Dried green split peas (1 lb): Rinse and sort them first because occasionally you'll find a tiny stone hiding in there, and biting down on that is a memory you don't want.
• Carrots (2 medium, diced): They add natural sweetness that balances the saltiness of the ham and makes the broth taste more complex.
• Celery stalks (2, diced): This is part of your flavor foundation along with the onion—don't skip it even if you think you don't like celery.
• Onion (1 large, diced): Dice it small enough that it virtually disappears into the soup, creating sweetness rather than chunks.
• Garlic (2 cloves, minced): Adds a subtle depth that keeps the soup from tasting one-dimensional.
• Low-sodium chicken broth or water (8 cups): Use broth if you want more flavor from the start, water if you want the peas and ham to do all the talking.
• Bay leaves (2): These sit quietly in the pot doing their job—don't forget to fish them out before serving or explain to someone why they bit into a leaf.
• Dried thyme (1 tsp): The herb that makes this taste like home, earthy and warm.
• Black pepper (1/2 tsp): Freshly ground makes all the difference here, as it will over many years of cooking.
• Salt, to taste: Hold back on this until the end because the ham contributes plenty of it.

Instructions

Build your flavor base:

Heat a splash of oil in your large pot over medium heat, then add the onion, carrots, and celery. Let them sit and soften for 5 to 7 minutes, stirring occasionally—you want them to release their sweetness, not just shrink.

Wake up the garlic:

Add your minced garlic and stir constantly for about a minute until it becomes fragrant and stops being sharp. This one minute matters because undercooked garlic tastes harsh, but overcooked turns bitter.

Bring everything together:

Stir in your rinsed split peas, ham hock, bay leaves, thyme, and black pepper, then pour in the broth and give it a good stir to make sure nothing is sticking to the bottom of the pot.

Let time do the work:

Bring the whole thing to a boil, then immediately turn it down to low heat, cover it, and let it simmer for 1 to 1½ hours. Stir occasionally and listen for when the sound changes—when the bubbles get quieter and slower, the peas are getting tender.

Rescue the meat:

If you used a ham hock, fish it out carefully with tongs and set it on a plate to cool slightly. Shred any meat that pulls away from the bone easily, discard the fat and bone, and stir the meat back into the soup.

Taste and adjust:

This is the moment where your soup becomes yours—taste it, add salt if needed, crack more pepper if you want, and remove those bay leaves before anyone bites into one.

Serve with something good:

Ladle it into bowls and serve with crusty bread or crackers that can soak up every last bit.

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There was a winter when I made this soup every single Sunday, and somehow it became a ritual that my neighbors started showing up for without being asked. Nobody planned it—they'd just smell it and appear at my door with bread or wine. That's when I realized this soup does something beyond nourishment; it creates moments where people want to gather.

The Texture Question

Some people want their split pea soup so thick you could stand a spoon in it, while others prefer it brothier so they can actually see the carrots and ham. There's no wrong choice here, and you can control this by simmering time—go the full 1½ hours for thick and creamy, stop at an hour if you want more liquid. I've learned that tasting it at the 50-minute mark gives you a good sense of where it's heading, and you can make adjustments from there.

Variations That Actually Work

This recipe is forgiving enough that you can make it your own without ruining it. Some people add diced potatoes for extra heartiness, which means you'll want another 30 minutes of cooking time so they get tender. Fresh parsley stirred in right before serving adds brightness that cuts through the richness, and smoked turkey leg works beautifully if you want something lighter than ham.

• Swap the ham hock for a smoked turkey leg if you prefer lighter meat, adjusting your cooking time to match the size of what you're using.
• Add diced potatoes in with the broth for extra heartiness, but give them an extra 30 minutes to become tender.
• Stir in fresh parsley right before serving to add brightness and fresh flavor.

Why This Soup Stays Around

In a world of complicated recipes and trendy ingredients, this soup represents something older and truer—it's about taking simple things and letting them become something greater together. Every time I make it, someone asks for the recipe, and I always hand it over knowing they're about to create their own version of this comfort. There's something beautiful about a dish that's been feeding people for generations and will probably keep feeding people long after I stop making it.

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This soup has a way of showing up exactly when someone needs it—a gesture that says I'm thinking of you without needing fancy words. That's the real recipe here.

Recipe Questions & Answers

→ Can I use smoked turkey instead of ham?

Yes, smoked turkey leg works well as a lighter alternative, imparting a similar smoky depth to the dish.

→ What is the best method to achieve a creamy texture?

Using an immersion blender to partially puree the soup creates a smoother, creamier consistency without losing chunkiness.

→ How long should I simmer the soup for optimal tenderness?

Simmering for 1 to 1 1/2 hours allows the split peas to soften fully and the flavors to meld beautifully.

→ Can I add other vegetables to enhance the soup?

Incorporating diced potatoes adds heartiness, while fresh parsley brightens the flavor when added before serving.

→ What type of broth is recommended?

Low-sodium chicken broth or water can be used; broth adds richness, but water keeps the flavors lighter.

→ Are there any allergen concerns with these ingredients?

The dish contains no major allergens like milk, eggs, fish, shellfish, nuts, peanuts, wheat, or soybeans, but always verify broth ingredients if sensitive.