Ham Split Pea with Carrots (Print-Friendly)

Smoky ham, creamy split peas, and sweet carrots combine for a nourishing, flavorful dish.

# What You'll Need:

→ Meats

01 - 1 lb smoked ham hock or diced cooked ham

→ Legumes

02 - 1 lb dried green split peas, rinsed and sorted

→ Vegetables

03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 8 cups low-sodium chicken broth or water

→ Herbs & Seasonings

08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon freshly ground black pepper
11 - Salt to taste

# How To Make It:

01 - In a large soup pot or Dutch oven, heat a splash of oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
02 - Add garlic and cook for 1 minute, stirring constantly.
03 - Stir in split peas, ham hock or diced ham, bay leaves, thyme, and black pepper.
04 - Pour in chicken broth or water, stirring to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, stirring occasionally, until peas are tender and soup has thickened.
06 - Remove the ham hock if used. Shred any meat from the bone, discarding fat and bone, and return the meat to the soup.
07 - Taste and adjust salt and pepper as needed. Remove bay leaves before serving.
08 - Serve hot with crusty bread or crackers.

# Expert Advice:

01 -
  • It's the kind of soup that tastes like it took hours but comes together in under two hours, making you look like you've been at it all day.
  • The creamy peas and smoky ham create this natural richness without any cream, so it feels indulgent but isn't heavy.
  • One pot means one cleanup, and leftovers taste even better the next day once all the flavors have gotten to know each other.
02 -
  • The soup will thicken as it cools, so don't panic if it seems a bit loose when you first taste it—that's actually right.
  • If you want it creamier without adding cream, an immersion blender run through it for just 30 seconds changes everything, creating this velvety texture while keeping chunks of vegetables.
03 -
  • Make a double batch and freeze half in containers—it reheats beautifully and becomes your secret weapon on days when you don't want to cook.
  • The flavor actually improves the next day after the ingredients have simmered together overnight in the fridge, so don't be afraid to make it a day ahead.
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