If you’re craving a comforting bowl of soup that wraps you up like a warm hug, this Hearty Split Pea Soup with Ham and Fresh Herbs Recipe is exactly what you need. It’s the kind of meal that feels both rustic and special, perfect for chilly evenings or anytime you want to tap into old-fashioned, slow-cooked goodness. The combination of split peas, tender ham, and fresh herbs makes for a soup that’s not only delicious but packed with wholesome flavors.

I’ve made this soup countless times, and what I love most is how it turns humble ingredients into something so rich and satisfying. Whether you’re cooking to feed a family or meal prepping for the week, this Hearty Split Pea Soup with Ham and Fresh Herbs Recipe delivers every time with its thick, velvety texture and layers of taste. Plus, there’s something incredibly cozy about stirring a pot of this soup while the aroma fills your kitchen—it’s like a mini celebration of home cooking.

Ingredients You’ll Need

All the ingredients here complement one another beautifully: the split peas give body, the ham adds smoky depth, and fresh herbs brighten things up. When shopping, try to find a meaty ham bone, which is key for that authentic flavor. Fresh herbs make a noticeable difference in warmth and aroma too.

Olive oil: Use good quality extra virgin olive oil—it helps sweat the veggies and adds subtle richness.
Yellow onion: A medium sweet onion offers a mellow base flavor without overpowering the soup.
Celery: Fresh celery provides a crisp, aromatic note that balances the earthiness of the peas.
Minced garlic: Just a clove gives a gentle punch without overshadowing delicate flavors.
Unsalted chicken broth: Controls salt levels better; you can always add more later to taste.
Water: Keeps it simple and stretches the broth for the perfect soup consistency.
Dried split peas: Rinse well and pick over to avoid any stones or debris—this is your soup’s hearty base.
Bay leaves: Essential for subtle background herbal notes that develop during the long simmer.
Fresh thyme: If you can get fresh, it adds a lovely, fragrant lift that dried can’t quite match.
Salt and freshly ground black pepper: Adjust in the end to perfect the seasoning.
Ham bone or ham shanks: The star ingredient – a meaty bone brings that smoky, savory depth that makes this soup special.
Carrots: Adds sweetness and texture, balancing the peas and ham.
Chopped fresh parsley (optional): A bright garnish to finish the soup with freshness and color.

Variations

I love making this recipe my own by tweaking it here and there depending on mood or what’s in my fridge. It’s so flexible—feel free to personalize it to suit your tastes or dietary needs.

Vegetarian version: Skip the ham bone and boost the broth with smoked paprika and extra fresh herbs for a smoky, satisfying soup without meat. I’ve done this often when wanting a lighter dinner.
Using leftover ham: When I have some cooked ham on hand, I chop it up and add it towards the end of cooking for even more meaty goodness.
Herb swaps: Try rosemary or sage if you want a different herbal profile—both work beautifully and add unique flavors.
Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce if you like a little heat; it adds a fun surprise against the mellow soup base.

How to Make Hearty Split Pea Soup with Ham and Fresh Herbs Recipe

Step 1: Gently Sauté Your Aromatics

Start by heating olive oil in a large pot over medium heat. Toss in the chopped onion, celery, and minced garlic, and let them soften gently. You want them translucent and fragrant—about 5 minutes without browning is perfect. This base layer really builds the flavor, so take your time here!

Step 2: Add Liquids, Peas, and Ham Bone

Pour in your chicken broth and water, then stir in the split peas along with bay leaves and fresh thyme. Nestle the ham bone or shanks right into the pot so they’re covered by liquid. This is where the magic starts—the ham will lend its smoky richness to the entire soup during simmering.

Step 3: Simmer Low and Slow

Bring the pot to a gentle boil, then reduce heat and cover with a lid, letting it simmer for about 1.5 to 2 hours. Stir occasionally to prevent sticking and check the peas—when they’re soft and beginning to break down, the soup is nearly ready. Patience here pays off with creamy texture and deep flavors.

Step 4: Add Carrots and Finish Cooking

Stir in your chopped carrots now and continue simmering until they’re tender, about 15-20 minutes more. At this point, fish out the ham bone and shred any meat off it to toss back into the soup. Taste and season with salt and black pepper to your liking.

How to Serve Hearty Split Pea Soup with Ham and Fresh Herbs Recipe

The image shows several ingredients arranged on a white marbled surface. On the left, there is a large piece of cooked ham sitting on a small white round plate. Next to it is a carton of unsalted chicken broth with blue and orange labels. In front of the broth is a whole yellow onion. To the right of the onion is a clear glass oil bottle with a metallic spout. Next to the oil is a green and white plastic bag of green split peas. In front of the bag are two large orange carrots placed horizontally, with several celery sticks beside them. In front of the celery are fresh parsley and thyme sprigs with a few bay leaves and a small piece of garlic near the bottom. On the far right is a clear pepper grinder. The background is white marble. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish my bowls with a sprinkle of chopped fresh parsley—that fresh green pops beautifully against the creamy soup and adds a bright herbal note. Sometimes I add a swirl of olive oil or a squeeze of lemon juice if I want a touch of brightness to lift the richness.

Side Dishes

This soup pairs wonderfully with crusty bread or warm dinner rolls for dipping. When I’m in a hurry, a simple green salad with a tangy vinaigrette balances the hearty soup perfectly. On cozy nights, grilled cheese sandwiches on the side are an unbeatable classic pairing.

Creative Ways to Present

For family dinners or casual entertaining, I’ve served this soup in hollowed-out round loaves of crusty bread—the bread bowl adds a fun, rustic touch and soaks up every last drop. You could even top with a little grated sharp cheddar or Parmesan for an extra layer of flavor and richness.

Make Ahead and Storage

Storing Leftovers

Leftover split pea soup stores really well in airtight containers in the fridge for up to 4 days. I usually cool it down quickly, then pop it in the fridge so it’s ready to reheat for a quick meal. It thickens as it sits, so sometimes I add a splash of broth or water when reheating.

Freezing

I’ve frozen this soup in portion-sized containers with great results. Just make sure to cool it completely before freezing. When you’re ready, thaw overnight in the fridge and reheat gently on the stovetop—no guesswork or stress needed.

Reheating

To reheat, warm the soup slowly on the stovetop over medium-low heat, stirring occasionally so it heats evenly and doesn’t scorch. If it’s thicker than you like, stir in a bit more broth or water to loosen it up. I find gentle reheating keeps the flavors vibrant and the texture just right.

FAQs

Can I use fresh peas instead of dried split peas in this soup?

Fresh peas don’t have the same texture or thickening power as dried split peas, so the soup won’t be as hearty or creamy. It’s best to stick with dried split peas for that classic thick and velvety consistency typical of this recipe.
How do I know when the split peas are fully cooked?

The split peas should be tender and starting to fall apart when done. They lose their shape and create a smooth, creamy base. If you notice them still firm or grainy, continue simmering and check every 10-15 minutes.
Can I make this soup in a slow cooker?

Absolutely! Brown the aromatics first on the stove, then combine all ingredients—except the carrots—in your slow cooker. Cook on low for 6-8 hours, add carrots halfway through, then shred the ham meat before serving.
What if I don’t have a ham bone or ham shanks?

If you don’t have a ham bone, using diced cooked ham is a good substitute, though the soup won’t have quite the same depth of flavor. You can also add a smoky ham hock or smoked sausage for a similar effect.
How can I make the soup creamier without adding cream?

The best way is to blend part of the soup with an immersion blender or in batches in a regular blender. This breaks down the peas more fully, creating a naturally creamy texture without any dairy.

Final Thoughts

This Hearty Split Pea Soup with Ham and Fresh Herbs Recipe holds a special place in my kitchen because it’s just so reliably comforting and nourishing. There’s something incredibly satisfying about creating a meal that stretches simple ingredients into something warm and delicious. I truly encourage you to try it—you won’t just get a great dinner, but also the cozy joy of a classic homemade soup that’s perfect for sharing or savoring on your own.