Ham Split Pea Soup Carrots (Printable Version)

Smoky ham melds with split peas and carrots for a warm, rich, and wholesome 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 tsp dried thyme
10 - 1/2 tsp freshly ground black pepper
11 - Salt to taste

# How to Make It:

01 - Heat a splash of oil in a large soup pot over medium heat. Add diced onion, carrots, and celery, cooking for 5-7 minutes until softened.
02 - Add minced 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 and stir to combine all ingredients.
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 - Ladle soup into bowls and serve hot with crusty bread or crackers.

# Expert Advice:

01 -
  • The ham does all the heavy lifting, infusing every spoonful with that savory, smoky depth that makes people ask for seconds.
  • Split peas break down into a naturally creamy texture without cream, making this feel indulgent while being genuinely wholesome.
  • It's forgiving and adaptable—overcook it slightly and it only gets better, add vegetables freely, and it still turns out golden.
02 -
  • Split peas can vary wildly in how long they take to soften depending on their age and how they've been stored—start checking at 45 minutes and don't panic if you need closer to two hours.
  • If your soup breaks or separates during cooking, whisking it vigorously usually brings it back together, or use an immersion blender to smooth things out.
  • The longer this soup sits in the fridge, the thicker it becomes as the peas continue to absorb liquid—thin it with water or broth when reheating if needed.
03 -
  • Buy ham hocks from the butcher counter rather than the packaged meat section—they're often fresher, cheaper, and the butcher can trim excess fat if you ask nicely.
  • If you accidentally add too much salt, a halved raw potato simmered in the soup for twenty minutes will absorb some of it—remove it before serving.
  • Use a wooden spoon for stirring; it won't scrape your pot and somehow feels right for slow-cooked comfort food.
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