an old-fashioned favourite with a spicy, buttery little attitude adjustment.
Because I made this for my husband and I wasn’t actually sure if I liked split pea soup so of course I had to turn it into a bit of a soup party…Â
…and colour me satisfied. Turns out I really, really do like Split Pea & Ham Soup. My way.
We’re starting with all the usual suspects… split peas, carrots, celery, onions, garlic and a big meaty ham bone that does most of the heavy lifting in the flavour department. Everything simmers away until the peas break down, the ham is tender and the whole thing becomes a big pot of cosy, delicious goodness.
And then there are toppings… just butter, garlic and chili flakes, gently warmed until everything smells insanely mouthwatering. Spoon that over your hot soup, shower it with freshly grated Parmesan and a little parsley and black pepper, and suddenly your grandma’s split pea soup has had a major makeover. You’re welcome.
my pro tips for making the best ever split pea & ham soup
use a meaty ham bone: the bone adds loads of flavour, but you also want enough meat to shred and add back into the soup.
don’t salt too early: ham bones, broth, bouillon and Parmesan all bring their own saltiness. Wait until the soup is finished before deciding if it needs more.
the peas do the thickening: there’s no flour or cream here. The split peas naturally break down as they cook, creating that lovely thick, creamy consistency, and then we’ll give it a teensy blend to further increase the creaminess.
stir occasionally: especially toward the end of cooking when the soup thickens. Split peas can settle and stick to the bottom of the pot if left unattended.
save the chili butter for serving: drizzle it over each bowl just before eating rather than stirring it into the whole pot. Those little pools of spicy butter are part of the magic.
Scroll past the recipe if you’re looking for more tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Split Pea & Ham Soup with Chili Garlic Butter
Ingredients
for the soup:
- 2 Tbsp olive oil
- 1 large onion diced
- 2 large carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 2 bay leaves
- 2 sprigs fresh thyme or ½ tsp dried thyme
- 2 cups dried green split peas
- 1 large meaty ham bone or ham hock
- 8 cups water or chicken broth or 8 cups water with 1 Tbsp chicken bouillon
for the chili garlic butter:
- 4 Tbsp butter
- 2 garlic cloves minced
- ½ –1 tsp red pepper flakes depending on your heat preference
to finish:
- Finely grated Parmesan cheese
- Fresh parsley finely chopped
- Freshly ground black pepper
Instructions
- Heat the olive oil in a large heavy soup pot over medium heat.
- Add the onion, carrots and celery and cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for another minute.
- Add the bay leaves, thyme, split peas and ham bone. Pour in the water or broth and give everything a good stir.
- Bring the soup to a boil, then reduce the heat to low and simmer gently, partially covered, for approximately 1½–2 hours, stirring occasionally, until the split peas have broken down and the ham is tender.
- Remove the ham bone, bay leaves and thyme stems from the pot. When the ham is cool enough to handle, pull the meat from the bone, discard the bone and any excess fat, and shred or chop the meat into bite-sized pieces.
- Use an immersion blender to partially blend the soup. You don’t want to puree it, just blend enough to make it a bit more creamy.
- Return the ham to the soup and stir well.
- To make the chili garlic butter, melt the butter in a small saucepan over medium-low heat. Add the garlic and red pepper flakes and cook gently for 30–60 seconds, just until fragrant. Be careful not to burn the garlic. Add a few grinds of black pepper and remove from the heat.
- Ladle the hot soup into bowls and spoon the chili garlic butter over the top. Finish with a generous amount of finely grated Parmesan, fresh parsley and more freshly ground black pepper.
recipe substitutions and variations
the ham: a smoked ham hock, meaty leftover ham bone or smoked pork shank all work well. The amount of meat and saltiness will vary, so adjust the seasoning accordingly.
the broth: you can make this with all water because the ham bone contributes plenty of flavour. Chicken broth or of bouillon and water will give you an even richer soup.
the split peas: green split peas are my preference, but yellow split peas will also work. The colour and flavour will be slightly different, but the cooking method is essentially the same.
a little brightness: if you find the soup needs something extra at the end, try a small squeeze of fresh lemon juice or a splash of apple cider vinegar. Just enough to brighten the flavours without making it taste acidic.
serving suggestions
my way: a big bowl with plenty of chili garlic butter, an unreasonable amount of Parmesan and a thick slice of toasted sourdough. I have zero need for anything more.
the casual dinner party: serve the soup in warm bowls and put the chili butter, Parmesan and parsley on the table so everyone can finish their own. Add a big loaf of crusty bread and a simple green salad.
the soup-and-sandwich dinner: pair smaller bowls with grilled cheese sandwiches or toasted ham and cheese sandwiches for the kind of dinner that makes you very happy you stayed home.
storing leftovers and make-ahead details for this split pea & ham soup
to store: let the soup cool and transfer it to an airtight container. Refrigerate for up to 3–4 days. It will thicken significantly as it sits, so you might want to add a splash of water or broth when reheating.
to freeze: freeze the soup without the chili butter or Parmesan in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
make-ahead: this soup is excellent made a day ahead because the flavours continue to develop. Prepare the soup completely, then reheat gently on the stovetop, adding extra liquid as needed.
the chili butter: make it fresh just before serving if possible. It takes about two minutes and is best when warm and fragrant. You can also prepare it in advance, refrigerate it, and gently reheat it before serving.
If you’re looking for more cozy, comforting things to make, try my Sheet Pan Butternut Squash Soup or my Buttermilk Braised Chicken Thighs… or – and I highly recommend this – make a batch of Pumpkin Focaccia with Crispy Sage & Parmesan to serve alongside this soup. Because homemade soup and homemade bread are perfection together.
Don’t forget to drop a comment and rate the recipe below – it helps me out so much! And if you post this recipe, tag me over on Instagram @thepyperskitchen so I can see your amazing eats.
