Description

This hearty and comforting Stovetop Split Pea Soup with Ham features tender green split peas simmered with fragrant vegetables, fresh herbs, and savory ham shank for rich flavor. Perfect for a cozy meal, this soup develops deep taste after slow simmering and is finished with a touch of vinegar and Worcestershire sauce to brighten the flavors.

Ingredients

Scale

Vegetables and Aromatics

2 tablespoons olive oil
4 ounces diced onion (about 1 large)
1/2 cup (2 ounces) diced celery
2 ounces (about 1/2 cup) diced carrot
4 cloves garlic, minced (about 1 1/2 tablespoons)

Soup Base

3/4 pound (12 ounces) dry green split peas
1 (32 ounce) box chicken stock
2 dried bay leaves
3 sprigs fresh thyme
1/2 teaspoon ground black pepper

Ham and Flavorings

1 small ham shank preferred (or 1 cup diced/shredded ham)
1/2 cup to 1 cup water
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
Salt to taste

Instructions

Sauté Vegetables: In a stock pot, heat olive oil over medium heat. Add diced onion, carrot, and celery with 1/4 teaspoon salt. Cook, stirring occasionally, for 8-10 minutes until vegetables are softened and onions turn translucent. Add minced garlic and split peas, cooking for an additional 1 minute to release their aroma.
Add Stock and Herbs: Pour in the chicken stock, then add dried bay leaves, fresh thyme sprigs, and ground black pepper. Place the ham shank into the pot. Bring the mixture to a boil, stirring thoroughly to combine all ingredients, then reduce heat to low. Cover the pot and let the soup simmer gently.
Simmer and Incorporate Ham: Let the soup simmer for 45 minutes, stirring occasionally to prevent sticking. Remove the ham shank carefully and allow it to cool slightly. Shred the meat off the bone, then return the shredded ham to the soup. Add 1/2 cup of water (more if needed) and continue to simmer for another 10-15 minutes until the split peas are very soft and starting to break down, creating a thick but not mushy consistency. Adjust thickness by adding up to another 1/2 cup of water if desired. Remove the thyme and bay leaves. Stir in white wine vinegar and Worcestershire sauce. Taste and adjust salt in 1/4 teaspoon increments as needed.
Serve: Ladle the soup into bowls and serve hot, ideally accompanied by crusty bread or crunchy croutons for dipping.
Store Leftovers: Transfer any leftover soup to a covered container and refrigerate. It will keep well for up to 4 days. When reheating, add a small splash of water to loosen the consistency as soups thicken when chilled.

Notes

Use a ham shank for the richest flavor, but diced or shredded ham works fine as a shortcut.
Simmer gently to avoid burning the peas on the bottom of the pot. Stir occasionally.
If you prefer a smoother texture, you can partially blend the soup with an immersion blender after cooking.
Add the vinegar and Worcestershire sauce last to brighten the flavors without overpowering the soup.
Adjust seasoning gradually; split peas absorb salt differently as they cook.
This soup freezes well. Cool completely before freezing in airtight containers for up to 3 months.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Split pea soup, ham soup, stovetop soup, hearty soup, comfort food, green split peas, slow simmer