Ingredients

2 tablespoons olive oil

2 cups finely diced onion (2 medium onions)

1 cup finely diced carrot (2 to 3 large carrots)

1 cup finely diced celery (3 to 4 stalks)

Salt and pepper to taste

1 tablespoon minced garlic (4 cloves)

1 tablespoon Italian seasoning

1-1/2 teaspoons ground cumin

1 teaspoon dried thyme

1/8 teaspoon red pepper flakes

1-1/2 cups green split peas, rinsed

2 small bay leaves (or 1 large)

1 meaty ham bone (or ham hocks, plus more ham if desired)

8 cups reduced-sodium chicken broth

Fresh thyme leaves (optional, for garnish)

Hearty buttered bread (for serving)

Instructions

Step 1: In a large heavy-bottomed pot (5.5 quarts or larger), heat olive oil over medium heat. Add onion, carrot, celery, and a pinch of salt and pepper (about 1/4 teaspoon salt and 1/2 teaspoon pepper). Cook until vegetables soften and the onion begins to turn golden, about 5–8 minutes.

Step 2: Stir in garlic, Italian seasoning, cumin, thyme, and red pepper flakes. Cook while stirring constantly for 1 minute until fragrant. Add the rinsed green split peas and stir to combine.

Step 3: Add the ham bone, bay leaves, and chicken broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 60 to 90 minutes, stirring occasionally to prevent sticking. Cook until peas are soft and the soup has thickened to your liking. Add extra broth if the soup becomes too thick.

Step 4: If using additional ham, stir it in during the last 10 minutes of cooking.

Step 5: When done, remove the ham bone and shred off as much meat as possible. Discard the bone and fat, then return the shredded ham to the pot. Remove and discard the bay leaves.

Step 6: Scoop out 2 cups of the soup and blend until smooth with a blender or food processor. Return the puree to the pot and mix well. Taste and adjust seasoning with additional salt and pepper as needed.

Step 7: Ladle the soup into bowls and serve with hearty buttered bread, a sprinkle of fresh thyme if desired, and freshly ground pepper. Enjoy!

Tips & Variations

Using fresh split peas that are not too old ensures a tender, creamy soup; old peas may stay tough.

Swap the ham bone for smoked turkey or omit for a vegetarian version, increasing vegetable broth accordingly.

For a creamier texture, blend a larger portion of the soup or use an immersion blender directly in the pot.

Add diced potatoes or turnip for extra body and sweetness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup has thickened too much. This soup also freezes well—freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Do I need to soak the split peas before cooking?

No soaking is necessary for split peas. They cook relatively quickly compared to other dried legumes and soften well during the simmering process.

Can I make this soup in a slow cooker?

Yes, you can cook the ingredients in a slow cooker on low for 6 to 8 hours. Add the ham bone and seasonings with the split peas and broth, then shred and blend as directed before serving.